Yuki Silada Nuntajurapo

Nice Thitirat Pipopttana

Achi Achima syamnikorn
Earn Pemika Sritong-in
Namfon Sirimon Thepchanakul

Introduction:
Food preservation is the way to prevent growth of bacteria , fungi or micro-organisms.
There are many way to the food preservation such as dehydration, canning and
frozen.Dehydration is when we drive water out of food. Canning is to preserving food by heating
and sealing then keep it in container for storage. Frozen is to freeze the food in above 0
degrees F. The purpose of this experiment is to test how much food preservation effect the
nutrient in food. We test it by using the vitamin C from food. According to the experiment we
gather the vitamin C from fresh kiwi and frozen kiwi. We put the vitamin C of kiwi into the flask
with starch indicator.Then we add iodine during the titration by use the burette and slowly drop it
in the flask. The vitamin C (Ascorbic acid) get oxidized while iodine was reduced. When all of
ascorbic acid and turn to be dehydroascorbic it mean that vitamin C is all gone. The iodine will
start to react with the starch indicator. Then the water began to turn to the blue black or grey
colour.

Hypothesis:
If we perform the titration correctly, then the vitamin C it will decrease from fresh , frozen ,
dehydrated and canned.

Purpose:

The purpose of this experiment is to see that food preservation effect the nutrient that contain in
food.

Material:
1)Burette and Stand
2)100 mL or 200 mL volumetric flask
3) 20 mL pipette
4)10 mL and 100 mL measuring cylinders 250 mL conical flask
5)Starch indicator solution
6) Iodine solution

Procedure: Sample Preparation

Fresh, Frozen, or Canned Fruit
1. Cut a 100 g sample into small pieces and grind.
2. Add 10 mL portions of distilled water several times while grinding the
sample, each time removing the liquid into a 100 mL volumetric flask.
3. Strain the ground fruit through cheesecloth, rinsing with distilled water.
4. Make the extracted solution up to 100 mL with distilled water.

Procedure: Titration
1. Pipette 20 mL of the sample solution into a 250 mL conical flask
2. Add about 80 mL of distilled water.
3. Add 1 mL of starch indicator solution.
4. Titrate the sample with the iodine solution. The endpoint of the titration
is identified as the first permanent trace of a color change.
5. Repeat the titration 3x.
6. Repeat
the titration procedure for either the dehydrated fruit or the frozen
fruit.

Analyzing results :
1. Which form of food preservation contained the highest amount of Vitamin C (ascorbic acid)?
You need to collect the data from the other groups for the samples you did not titrate.
Answer : We have gather information from the Pews group and she was doing the dehydrated
kiwi. As we calculate the fresh kiwi contained 0.0000025 mol/g and the frozen kiwi contain
0.0000008 mol/g. The dehydrated contain 0.000143 mol/g. For this outcome we could say that
the dehydrated is the food preservation the contained the highest amount of vitamin C.
2. Were your hypotheses correct? Explain. What might be some reasons to explain why your
hypotheses were not correct?
Answer : Our hypothesis say that vitamin C in kiwi will decrease from fresh , frozen ,
dehydrated and canned so, the result that we get from experiment were not match with our
hypothesis. The reason was maybe we did not do the experiment correctly. We might do the

titration too fast or we did not shake the solution properly but one of the big reason is Ms. Tara
and Mr.mek say that they did not take the vitamin C out of dehydrated kiwi correctly. They did
not use that same amount of kiwi and they did not put enough water in the liquid to make it
equal so, this may lead to the result that are not accurate.

3. From this experiment, do you think you could predict the amount of all vitamins and minerals
in a food prepared with the different preservation techniques? (Think: Are all vitamins and
minerals the same?) Explain.
Answer : We think we could not predict the amount of all vitamins and minerals in food because
there are two type of the vitamins which are water soluble and fat soluble and in this experiment
we using vitamin C and it the water soluble we just put the water in and squeeze it out then the
vitamin C come out with water. If vitamins that we want to take is the fat soluble we could not do
it in the same way as water soluble it will not work.

Date table :
Table 1 : The amount of Iodine that test in fresh Kiwi
Volume

Trail 1

Trail 2

Trail 3

Average

Iodine

4.93

5.20

4.72

4.95

Sample

20

20

20

20

Table 2 : The amount of lodine that test in frozen kiwi

Volume

Train 1

Trail 2

Trail 3

Average

Iodine

3.2

3.17

3.23

3.2

Sample

20

20

20

20

Calculations:
1) Find the amount of grams of fruit in your volume of sample.
- for the fresh kiwi one we got 9.99 grams
- for the frozen one we got 19.91 grams
- for the dehydrated one we got 2.58 grams
2) Find the number of moles of ascorbic acid by using the equation to find the number of
moles of iodine used.

- for the fresh one is 0.00025

- for the frozen one is 0.000016
- for the dehydrated one is 0.000037
3) Find the number of moles per gram of fruit using the number of grams of your sample
and the number of moles of ascorbic acid.
- for the fresh one is 0.0000025 mol/g
- for the frozen one is 0.0000008 mol/g
- for the dehydrated one is 0.0000143 mol/g

Conclusion
The result of this experiment show us that how many Victim C containing in both way of
preservation of food. We did the titration by add drops of iodine into the frozen and the fresh
kiwi. Then we shake it and continue adding the lodine until it not disappear. We waiting until its
color changed for a little bit. After that, We collected the data and write down in our data table
which show us that there would know. From the experiment that we did, we combine two
different types of food preservation which are fresh one and frozen one and the results that we
get after we calculated is the fresh one contain much more of Vitamin C than the frozen one.
The result of all can show us that which one give us higher vitamin C.