The document summarizes an experiment investigating the amount of vitamin C in different juices. Vitamin C was measured using dichlorophenolindolphenol (DCPIP), a blue dye that changes color when exposed to vitamin C. Various juices were tested by adding them dropwise to DCPIP solutions until the color changed, and the volume needed corresponded to the juice's vitamin C concentration. The experiment found freshly squeezed orange juice had the most vitamin C at 1.09 mg, while squash had the least at 0.16 mg. The results demonstrated the independent variable of juice type affected the dependent variable of volume needed to change the DCPIP color.
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The document summarizes an experiment investigating the amount of vitamin C in different juices. Vitamin C was measured using dichlorophenolindolphenol (DCPIP), a blue dye that changes color when exposed to vitamin C. Various juices were tested by adding them dropwise to DCPIP solutions until the color changed, and the volume needed corresponded to the juice's vitamin C concentration. The experiment found freshly squeezed orange juice had the most vitamin C at 1.09 mg, while squash had the least at 0.16 mg. The results demonstrated the independent variable of juice type affected the dependent variable of volume needed to change the DCPIP color.
The document summarizes an experiment investigating the amount of vitamin C in different juices. Vitamin C was measured using dichlorophenolindolphenol (DCPIP), a blue dye that changes color when exposed to vitamin C. Various juices were tested by adding them dropwise to DCPIP solutions until the color changed, and the volume needed corresponded to the juice's vitamin C concentration. The experiment found freshly squeezed orange juice had the most vitamin C at 1.09 mg, while squash had the least at 0.16 mg. The results demonstrated the independent variable of juice type affected the dependent variable of volume needed to change the DCPIP color.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online from Scribd
The document summarizes an experiment investigating the amount of vitamin C in different juices. Vitamin C was measured using dichlorophenolindolphenol (DCPIP), a blue dye that changes color when exposed to vitamin C. Various juices were tested by adding them dropwise to DCPIP solutions until the color changed, and the volume needed corresponded to the juice's vitamin C concentration. The experiment found freshly squeezed orange juice had the most vitamin C at 1.09 mg, while squash had the least at 0.16 mg. The results demonstrated the independent variable of juice type affected the dependent variable of volume needed to change the DCPIP color.
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Hashim Chishty
In this investigation, I was investigating the various amounts of vitamin C present in different types of juices. To determine this, I used dichlorophenolindolphenol (DCPIP), a blue dye. Vitamin C is an antioxidant and when it comes into contact with DCPIP, it reduces it causing the DCPIP to change colour from its original blue to eventually colourless (or slightly pink in some cases). The levels of Vitamin C can be calculated by observing at which point the juice decolourises the DCPIP in comparison to the standard solution prepared which contained 1% vitamin C solution (1cm³ of 1% vitamin C contains 10 mg of vitamin C).
Into a test tube, 1cm³ of 0.1% DCPIP solution was pipette. Using a burette, 1% vitamin C solution was added drop by drop to the DCPIP solution. After each drip, the test tube was gently shook. Drops were added until the blue colour of the DCPIP solution had disappeared. The volume of vitamin C required to decolourise (reduce) the DCPIP (1cm³ of 0.1% standard solution) was 0.42cm³ vitamin C. This procedure was then repeated with different juices (tesco squash, carton orange juice, carton grapefruit juice and freshly squeezed orange juice) which replaced the 1% of vitamin C solution.
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In this investigation, the independent variable was the various types of juices used as a source for vitamin C which then changed the dependant variable every time (the amount of vitamin C required to completely reduce the DCPIP solution).
Biology write up (DCPIP)
Hashim Chishty
For data for each source of vitamin C (juice) the data was collected from a minimum of 8 investigations (some 10) whom each gave averages. An average of this was calculated and used as a value. This meant that the data was precise and reliable.
If 1³ of 1% vitamin C contains 10 mg of vitamin C and it took 0.42cm³ of 1% Vitamin C to
decolourise 1cm³ of 1% DCPIP, that means that 0.42cm³ vitamin C contains 4.2 mg of vitamin C. Freshly squeezed orange juice took 0.93 cm³ to decolourise the DCPIP meaning it took longer and therefore means it has a lesser vitamin C content. If we divide 0.93 cm³ (standard solution) with 0.42³, we can see that it took more than 2.2 times more solution to decolourise the DCPIP. 4.2/2.2=1.9 mg vitamin C in freshly squeezed orange juice. Using this trend gives the following values: Vitamin C content of 1% Vitamin C is 4.2 mg, of freshly squeezed orange juice is 1.09 mg, of carton grapefruit is 1.2 mg, of carton orange juice is 1.3 mg and of tesco squash is 0.16 mg.
Anomalies in obtaining may be due to error in collecting the data, measuring errors, zero errors and random errors all could have contributed to this.
