INDEX

Introduction Hypothesis Variables Materials required Procedure Raw Data Data Processing 2 4 4 5 6 7 12

Conclusion Limitations Bibliography

18 19 20

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INTRODUCTION

Vitamin C, also known as ascorbic acid, is one of the safest and most effective nutrients. Benefits of Vitamin C may include protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling. Vitamin C is a water-soluble vitamin, meaning that your body doesn't store it. We have to get what we need from food, including citrus fruits, broccoli, and tomatoes. These days in this busy world, people hardly get time to make juices for themselves. Most prefer the available market juice brands. I have tested for the best eminent orange juice brand and compared it to the home-made freshly squeezed orange extract.
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In this project, I have chosen 3 eminent orange juice brands, and freshly squeezed orange juice, and have tested for their vitamin C content per millilitre. I have used the process of titration. The juices have been titrated against DCPIP (dicholophenolindophenol), which is a blue dye. DCPIP can be used as an indicator for Vitamin C. If vitamin C, which is a good reducing agent, is present, the blue dye, which turns pink in acid conditions, is reduced to a colourless compound by Vitamin C.

Vitamin C reacts with DCPIP in the following manner:

DCPIP (blue) + H+ DCPIPH (pink) DCPIPH (pink) + VitC DCPIPH2 (colorless)

Overall Reaction:
C6H8O6 + C12H7NCl2O2 C6H6O6 + C12H9NCl2O2
Ascorbic acid + HDCPIP dehydroascorbic acid + DCPIPH2

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HYPOTHESIS
The content of Vitamin C is greatest in and is best consumed from freshly squeezed orange fruit extract, compared to the popular orange juice brands.

VARIABLES
Independent Variable Different orange fruit juices Dependent Variable Titre value of fruit juices Controlled Variable Concentration and amount of DCPIP

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MATERIALS REQUIRED
Containers to collect small amount of juices Measuring cylinder Pipette to measure 2 ml volume Pipette to accurately measure volumes up to 1 ml Test tubes (5) Spatula Distilled water Vitamin C (0.1% fresh: 0.1% = 1mg /ml) DCPIP dye (0.01% aqueous solution fresh)

Orange Juices
Freshly squeezed orange fruit extract Real orange juice Tropicana orange juice Minute Maid Pulpy Orange juice

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PROCEDURE
Using a pipette, add the vitamin C solution, drop by drop to 2 cm3 of the DCPIP solution in a test tube. Shake the tube gently after the addition of each drop and continue to add drops until the DCPIP solution is decolorized. Record the exact volume of vitamin C added. Repeat the procedure 3 times and average the results. Repeat the procedure with home-made squeezed orange juice, Real orange fruit juice, Tropicana orange fruit juice, and Minute Maid Pulpy Orange juice.

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RAW DATA
Freshly Squeezed Orange Fruit Extract

Readings
1 2 0.04ml 0.05ml 0.05ml 0.04ml

3 Average Result

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Real Orange Juice

Readings
1 2 3 Average 0.34ml 0.26ml 0.26ml 0.28ml

Result
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Tropicana Orange Juice

Readings
1 2 3 Average 0.33ml 0.35ml 0.35ml 0.34ml
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Result

Minute Maid Pulpy Orange Juice

Readings
1 2 3 0.55ml 0.60ml 0.60ml
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Average

0.58ml

Result

Ascorbic Acid (0.1% Aqueous Solution) Readings

1 2 3 Average 0.06ml 0.04ml 0.04ml 0.04ml

Result

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DATA PROCESSING
The data has been further analyzed by the use of graphs. The graphs have been compared on the basis of the juices average titre values. It gives the gist of the Vitamin C content in each juice compared to all others.
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Sr.no 1 2 3 Average

Home Real Tropicana Minute Ascorbic made maid acid 0.04 0.34 0.33 0.55 0.06 0.05 0.05 0.04 0.26 0.26 0.28 0.35 0.35 0.34 0.60 0.60 0.58 0.04 0.04 0.04

Simple comparison of average titre values

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0.7

0.6

0.5

0.4

0.3

0.2

0.1

0 hm real tropicana mm as.acid

Error Analysis
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0.7

0.6

0.5

0.4

0.3

0.2

0.1

0 hm real tropicana mm as.acid

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 Standard Deviation ( Home-made juice and Real)

sr no. 1 2 3 juices average stdev hm 0.04 0.05 0.05 hm 0.04 0.01 0.01 real 0.34 0.26 0.26 real 0.28 0.0462 0.046

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0.4 0.35 0.3 0.25 0.2 0.15 0.1 0.05 0 hm tropicana

Series1

Standard Deviation ( Home-made juice and Tropicana)

sr no. 1 2 3 Juices average Stdev hm 0.04 0.05 0.05 hm 0.04 0.01 0.01 tropicana 0.33 0.35 0.35 tropicana 0.34 0.0115 0.011
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0.4 0.35 0.3 0.25 0.2 0.15 0.1 0.05 0 hm tropicana

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 Standard Deviation ( Home-made juice

sr no. 1 2 3 average stdev hm 0.04 0.05 0.05 hm 0.04 0.01 0.01 minute maid 0.55 0.6 0.6 mm 0.58 0.03 0.03

0.7

0.6

0.5

0.4

0.3

0.2

0.1

0 hm mm

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CONCLUSION
My hypothesis stated that freshly prepared Orange juice would be best if consumed for gaining Vitamin C. The result of this experiment has very well supported the hypothesis. It is the best and indeed the safest source for Vitamin C as it would not contain any added colours or preservatives.

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LIMITATIONS
This was an interesting experiment. The most difficult part of the experiment was detecting the change in colour of the DCPIP solution while performing the titration. Two of the juices showed clear disappearance of the colour, while the others had the tint of yellow due to some other compounds of colours present.

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BIBLIOGRAPHY
http://quiz2.chem.arizona.edu/genchemlabs/106bs yllabus/ResearchProject/ascorbicacid/AscorbicAci d.html http://en.wikipedia.org/wiki/Dichlorophenolindophe nol http://www.umm.edu/altmed/articles/vitamin-c000339.htm

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