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The Stability Of Vitamin C (Ascorbic Acid) In Fruit Juice

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Chik Wen Xin

on 27 August 2014

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Transcript of The Stability Of Vitamin C (Ascorbic Acid) In Fruit Juice

Conclusion
The concentration of vitamin C in fruit juices is the highest when in refrigerator

Under sunlight, vitamin C in fruit juices is the lowest in value

Orange juice contains the highest concentration of vitamin C among the fruit juices

Problem Statement
What is the stability of vitamin c (ascorbic acid) in fruit juice such as lemon juice, orange juice and lime juice in different environment condition such as in room temperature, refrigerator, microwave and sunlight?
Introduction
an essential nutrient for humans and certain other animal species
performs numerous physiological functions in the human body
an essential nutrient which necessary for normal growth and development.
Theory
Objective
out to measure and compare the concentration of vitamin c in different type of fruit juices as the concentration of vitamin C is different in different type of fruit juice
to investigate the stability of vitamin C within fruit juices as the concentration of vitamin c in fruit juice also different in different type of condition.
METHODOLOGY
The Stability Of Vitamin C (Ascorbic Acid) In Fruit Juice
What is Vitamin C?
Ascorbic acid is a good reducing agent and therefore it is easily to be oxidized
DCPIP (blue) + H+ ——→ DCPIPH (pink)
DCPIPH (pink) + Vitamin C ——→ DCPIPH2 (colourless)

C6H8O6 + C12H7NCl2O2 ——→ C6H6O6 + C12H9NCl2O2
Vitamin C (ascorbic acid) is oxidised to dehyrascorbic acid, and DCPIP is reduced to the colourless compound DCPIPH2
Titration

Volume of 0.1% of ascorbic acid solution × 1.0 mg/ml
Volume of fruit juice used

Concentration of vitamin c in fruit juice:
Percentage of vitamin c in fruit juice:
Volume of 0.1% ascorbic acid solution × 0.1%
Volume of fruit juice used

Calculation
Literature Review
Name : Jamilah Muhammad
Experiment : effect of different cooking methods on vitamin C content in vegetables
Result : boiled vegetables loss less vitamin C than the steamed vegetables
Year : 2013
Name : Nilay S.savant
Year : 2011
Experiment : effect of microwaving, sunlight, heat temperature on vitamin C
Result : exposing vitamin C rich food to sunlight, microwave radiation and heat temperature decreases the vitamin C content at different rates.
Name : Sarah Gao
Year : 2012
Experiment : effect of storage time on vitamin C content in oranges and orange juice
Result : oranges had a higher concentration of vitamin C than orange juice during storage.
Name : Annie M.
Year : 2001
Experiment : effect of temperature and air exposure on the abscorbic acid content of orange juice
Result : the juices that were heated would contain less absorbic acid than the juices that were chilled.
Name : Lucia Gonzalez
Year : 2012
Experiment : effect of preservation technique on the amount of vitamin C in orange juice based on four methods that is freezer, the refrigerator, the pasteurization and by dehydration
Result : frozen sample had the highest concentration of vitamin C, secondly that is the refrigerator, thirdly that is dehydration and lastly the lowest amout of concentration of vitamin C is by pasteurization
Apparatus
Syringe Thermometer
Syringe with needle White tile
50 ml Beaker Microwave
100 ml Beaker Stopwatch
Conical flask Knife
Gauze cloth Blade
Test tube Blender

Material
orange, lime and lemon
0.1% ascorbic acid solution
1.0% dichlorophenolindophenol solution (DCPIP)
Procedure
1. ascorbic acid is prepared
2. fruits were cut
3. fruit were extrated
4. fruit juices is collected.
5.Fruit juice is covered by cling wrap
6. Fruit juices were placed in different conditions.
7. DCPIP solution is measured
8. DCPIP solution is titrated by fruit juices
Precaution
 During investigation, the DCPIP solution should not be shaken vigorously when the ascorbic acid and fruit juices are being added.

 During the extraction of juice from the fruits, the fruits should not be pounded too hard, as the heat will destroy part of the vitamin c in the fruits.

Observation
Ascorbic Acid
Lime Juice
Orange Juice
Lemon Juice
Calculation
Percentage and concentration of vitamin c in fruit juice
Discussion
Standardisation of DCPIP solution with ascorbic acid
Determination of the concentration of vitamin C in lime juice under different condition

Determination of the concentration of vitamin C in orange juice under different conditions.
Determination of the concentration of vitamin C in lemon juice under different condition.
Concentration of vitamin C in different fruit juice under different condition
THE END
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