Effect of temperature on content of vitamin c essay

This causes the ascorbic acid to lose its reducing agent ability so it can no longer successfully reduce the DCPIP solution. These impurities in the water could have interfered with the experiment. The findings were very similar to my own, as the temperature increases the vitamin C content also decreases.

This would have affected the reliability and validity of my results. Colour perception is subjective this means that there are differences in how individuals perceive colour so what I think is colourless may be light pink to someone else. At high temperatures ascorbic acid is broken down by higher temperatures, by affecting the carbon molecules.

To fix this we should have either conducted the experiment in the thermostatically controlled water bath or waited longer between each drop.

Instead of using a dropper we could have instead used a diji pipet or we could have conducted the experiment as a titration using a 20mL burette to add the lemon juice to the DCPIP and instead of counting drops we could have recorded the number of mL required to decolourise the solution.

To add the lemon juice we had to hold the test tube outside the water bath so we could visually monitor the colour change of the solution. This meat the temperature of the lemon juice and the DCPIP cooled while we were adding the lemon juice.

There was a positive trend between the variables showing that as temperature of the lemon juice increased the number of number of drops of lemon juice required to turn DCPIP colourless increased. From my results I can infer that changing the temperature had a significant effect on the Vitamin C content of the lemon juice.

The Effect of Temperature on the Vitamin C Content of Lemon Juice Essay Sample

This shows that as the temperature of the lemon juice increased its vitamin C content decreased, as more lemon juice is needed to be added to the DCPIP to cause it to decolourise.

When oxygen in the air reacts with vitamin C, oxidation occurs which is a chemical change that results in the breakdown of this vitamin. As we were using droppers there was some inaccuracy in the size of lemon drops, as there was air in the dropper and it was difficult to only drop one drop at a time.

This would have effected both the reliability and validity of my results. We could cover the test tubes containing our 1ml samples and our beaker with the diluted lemon juice with clingfilm to reduce the exposure to air. By having different dilutions of lemon juice the vitamin c content would have been slightly different between some of the trials, this means a different number of drops of lemon juice would be required to reduce and decolourise the DCPIP solution.

While conducting the experiment our lemon juice samples were left exposed to air. The consistency of my other results means I can assume that this outlier was due to systematic errors.

In a future experiment we could conduct it in a cupboard to completely reduce light exposure or we could conduct it in a totally artificially lit room to ensure that the exposure to light remained consistent throughout the experiment.

We would have diluted 15mL of lemon juice with 60mL of water which would have given us 75mL of diluted lemon juice. Next time we would use distilled water to dilute our lemon juice. My bar graph shows that as the temperature of the lemon juice increases so does the number of drops of lemon juice required to turn DCPIP colourless.

The distillation process removes many of the impurities present in regular tap water or drinking water. While conducting the experiment our lemon juice samples were left exposed to natural and artificial light. Get Full Essay Get access to this section to get all help you need with your essay and educational issues.

Mostly the error bars are small indication that my recorded values were all close to the mean therefore reliable.

My results are reflected by these other experiments such as the one a found online which directly measured the concentration of vitamin C in different fruit juices at varying temperatures.

We managed to do five trials which meant that my results were quite reliable, and the relatively small error bars mean that my recorded values were close to the mean and therefore precise. Ascorbic acid, or Vitamin C, is a naturally occurring compound, its structure is illustrated in the diagram on the left.

Photodegradaton occurs when vitamin C is exposed to natural and artificial light. As tap water contains other chemicals, compounds and minerals which have the potential to also reduce or prevent the reduction of the DCPIP solution.

My data has a reasonably small systematic error meaning that my results were mostly accurate.

The inaccuracy in drop size means that the recordings of some of our results may not be completely accurate as some larger drops would have caused more colour change as the DCPIP would have been more reduced and less drops overall would have been needed, while the smaller drops would have had the opposite effect.

Conclusion and Evaluation Conclusion In my experiment I investigated the effect of changing temperature on the Vitamin C content of lemon juice by looking at the number of drops of lemon juice required to turn DCPIP colourless.

Their results are shown in the table below. It was difficult to judge when the colour of the solution became colourless. Next time a colourimeter could be used. Next time we would have diluted a greater quantity of lemon juice with water at a ratio of 1:What is the effect of temperature on vitamin C?

What is the tolerance temperature to dry fish feed containing vitamin C in an oven? It means at what level of temperature, we can recommend to dry. The Effect of Temperature on the Vitamin C Content of Lemon Juice Essay Sample. Bar graph showing the effect of changing temperature on the Vitamin C content of lemon juice shown by the number of drops of lemon juice required to turn DCPIP colourless.

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How Does Temperature Affect Vitamin C?

How Does Temperature Affect Vitamin C? A: Tomatoes cooked at degrees Fahrenheit for 2 minutes lost about 10 percent of their Vitamin C content while those cooked for half an hour lost about 29 percent of this vitamin, as stated on Scientific American.

Effect of Temperature on Vitamin C; Benefits of Vitamin C; Vitamin a;. Effect of temperature on Vitamin C content Essay  Effect of Temperature on Content of Vitamin C Introduction A daily intake of Vitamin C is essential for humans.

Without it, the disease scurvy develops as sailors, explorers and people during the long winters in the Northern hemisphere found before the time of Captain Cook. Different Temperatures On Degradation. Print Reference this.

Published: 23rd March, Last this experiment was aimed to find a specific trend regarding the effect of temperature on the loss of vitamin C.

Citrus fruits (orange) were used in this experiment due to appreciable amount of vitamin C that they have, thus, increasing the.

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Effect of temperature on content of vitamin c essay
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