Discussion
According to the hypothesis, the fresh Navel orange juice was expected to have a higher concentration of vitamin C than Coles orange juice However, according to the results, as seen in Graph 2, Coles Orange juice had higher concentration of vitamin C compared to the Fresh Navel orange juice, and contradicted the hypothesis.
From Graph 2, at 8oC, Coles orange juice had 19.7% higher concentration of vitamin C than fresh navel orange juice, because fresh juice had 15.62mg/100mL, whereas artificial juice had 19.46mg/100mL, contradicting the hypothesis. At 19oC, Coles orange juice had 14% higher concentration of vitamin C than fresh navel orange juice, because fresh juice had 15.30mg/100mL, while artificial juice had 17.80mg/100mL, also contradicting the hypothesis. However, at 33oC, Fresh navel orange juice had 5.3% higher concentration of vitamin C than Coles orange juice because fresh juice had 17.83mg/100mL, while artificial juice had 16.93mg/100mL. However, as seen in …show more content…
Through observations and results, the hypothesis ‘natural orange juice has higher vitamin C concentration than store bought juice’ contradicted and the hypothesis ‘when the temperature of the juice increases, the concentration of vitamin C in the juice decreases’ was supported. This was because manufacturers add vitamin C to appeal to markets whereas natural oranges only have natural source of vitamin C. Also, the increase in temperature destroyed vitamin C because when temperature increases, molecules gain more kinetic energy, which collides and scales the activation energy, and makes the reaction faster, forming dehydroascorbic acid. Therefore, the most efficient way of storing vitamin C is by storing artificial juice at low temperatures, but for a healthier option, consumers should store fresh orange juices at low
According to the hypothesis, the fresh Navel orange juice was expected to have a higher concentration of vitamin C than Coles orange juice However, according to the results, as seen in Graph 2, Coles Orange juice had higher concentration of vitamin C compared to the Fresh Navel orange juice, and contradicted the hypothesis.
From Graph 2, at 8oC, Coles orange juice had 19.7% higher concentration of vitamin C than fresh navel orange juice, because fresh juice had 15.62mg/100mL, whereas artificial juice had 19.46mg/100mL, contradicting the hypothesis. At 19oC, Coles orange juice had 14% higher concentration of vitamin C than fresh navel orange juice, because fresh juice had 15.30mg/100mL, while artificial juice had 17.80mg/100mL, also contradicting the hypothesis. However, at 33oC, Fresh navel orange juice had 5.3% higher concentration of vitamin C than Coles orange juice because fresh juice had 17.83mg/100mL, while artificial juice had 16.93mg/100mL. However, as seen in …show more content…
Through observations and results, the hypothesis ‘natural orange juice has higher vitamin C concentration than store bought juice’ contradicted and the hypothesis ‘when the temperature of the juice increases, the concentration of vitamin C in the juice decreases’ was supported. This was because manufacturers add vitamin C to appeal to markets whereas natural oranges only have natural source of vitamin C. Also, the increase in temperature destroyed vitamin C because when temperature increases, molecules gain more kinetic energy, which collides and scales the activation energy, and makes the reaction faster, forming dehydroascorbic acid. Therefore, the most efficient way of storing vitamin C is by storing artificial juice at low temperatures, but for a healthier option, consumers should store fresh orange juices at low