DETERMINATION OF VITAMIN C

IODINE TITRATION

GROUP MEMBERS
NAME WAN MIMI SHARMILA WAN MOHD ZIN SITI MARDIAH BT MOHD BAHARI UMMU AIMAN BT ABDULLAH MATRIC NUMBER D20091035101 D20091035103 D20091035104

NUR HATIKAH BT MOHAMAD

NORATIKAH BT ABD.RAZAK

D20091035115
D20091035138

INTRODUCTION
Vitamin C or ascorbic acid is important to the body for prevention of scurvy. Scurvy is caused by lack of vitamin C in the body which can affect muscles weakness, swollen and bleeding of gums, loss of teeth and bleeding under the skin as well as tiredness and depression.

STRUCTURE OF VITAMIN C

 The labels on fruit juice package may be misleading as the companies may underestimate or overestimate the actual content. Thus, the problem is that the consumers do not know the actual amount of vitamin C in the fruit juices, unless the amount of vitamin C is stated on the label of the package.

OBJECTIVE
To determine the amount of Vitamin C of Tropicana Twister (Orange flavor) in three different condition.

HYPOTHESIS
METHOD Raw(27C) Hypothesis The amount of experimental Vitamin C is same with the nutritional label stated for the sample used. The amount of experimental Vitamin C is lower if compared with the nutritional label stated for the sample used. The amount of experimental Vitamin C is same with the nutritional label stated for the sample used.

Boil (80C)

Freeze(4.0C)

VARIABLES
Variables

Fixed

Type of sample used Volume of sample used

Temperature (80C, 27C, 4C) Amount of Vitamin C

Manipulated Responding

METHOD

RESULT
Methods Volume of Iodine Used(mL) Amount of Vitamin C (g)

Raw (27C) Boil (80C) Freeze (4C) Ascorbic acid (Standard)

4.5 3.9 4.0 12.5

0.072 0.0624 0.0640 0.2000

CALCULATION OF STANDARD
0.2 mg/mL ascorbic acid=12.5 mL iodine X= Volume of Vitamin C (experimental) X= 0.2 mg/mL x Volume of Vitamin C (experimental) 12.5 mL iodine. X= Amount of Vitamin C

DISCUSSION
Effect of vitamin C content in fruit juices were type of storage. Type of storage is fruit juices must store at cool temperature. When the fruit juices are store at cool temperature, the vitamin C content does not loss. But at higher temperature, vitamin C content will be lost in fruit juices. This is because the vitamin C is more sensitive to temperature.

CONCLUSION
Amount of Vitamin C for raw sample is the highest. The amount of Vitamin C for freezed sample is higher than the boiled sample. Boil< Freeze < Raw

 Vitamin C is damaged by heat by increasing its rate of oxidation. freezing can also negatively effect Vit C if the tissues of the product have been broken and exposed to air. room temperature is best to store it,