periment 1: Determination of Vitamin C
Name: Mariam Eskandari
Student #: 140856340
Date Conducted: September 8th, 2014
Date Submitted: September 15th, 2014
Partner’s Name: Jessica Macinnis
Lab Section: Monday 5:30, L2
IAs Name: Ryan Hiebert ABSTRACT
This experiment was conducted to calculate the greatest amount of ascorbic acid throughout a selection of 6 different orange juice samples with the help of individual and class data, since some juices seem to have a higher amount of vitamin C than others. The ascorbic acid was measured through the process of titration, using 10 drops of starch indicator, and approximately 0.5g of oxalic acid to determine the amount of vitamin C present with the initial 50 mL iodine solution in the burette. …show more content…
Titration helped determine the ascertain amount of ascorbic acid in the orange juice by measuring the known volume in a burette and concentration of the iodine solution, with the help of the starch indicator. The class data had a mean of 9.12 and an average standard deviation of 2.22; standard deviations were from 0.63, 0.79, 1.24, 1.64, 1.70, 2.20. The average masses of ascorbic throughout the 6 different oranges juices in order of most to least was 9.92 mg, 9.90 mg, 9.12 mg, 8.19 mg, 6.21 mg, 6.17 mg. According to the data, the best source of orange juice is the Tropicana, since it has the highest average mass of ascorbic acid, therefore, it has the most vitamin C in comparison to the other orange juice samples, despite the fact that the navel oranges should have had the most amount of ascorbic acid since it would have been raw ascorbic acid, and not …show more content…
Fall 2014. Determination of Vitamin C. Pages 28-29 in Chemistry 110 Lab Manual. Wilfrid Laurier University, ON, Canada.
RESULTS
Table 1: Qualitative Results For the 6 Types of Orange Juice to Determine Amount of Vitamin C
Simply Orange Tropicana President’s Choice Frozen Navel Oranges President’s Choice Minute Maid
Qualitative Observations Average orange color, pulp free, solid settlement at bottom of container, Diluted orange color, pulp free, solid settlement at bottom of container, opaque Brighter yellow/ orange color, pulp free, solid settlement at bottom of container Lighter orange color, opaque, pulp free, no solid settlement at bottom of container Brighter yellow/ orange color, no solid settlement, pulp free Vibrant Yellow/Orange, opaque, top layer is brighter than the rest of the sample
Table 2: Quantitative Burette Readings Results for Titration of President’s Choice 100% Frozen Orange Juice with Iodine
Trial 1 Trial 2 Trial 3
Volume of Orange Juice (mL) 25.00 mL 25.00 mL 25.00 mL
Final burette reading (mL) 15.30 mL 26.85 mL 38.8 mL
Initial burette reading (mL) 0.00 mL 15.30 mL 26.85 mL
Volume of iodine used (mL) 15.30 mL 11.55 mL 11.95
Name: Mariam Eskandari
Student #: 140856340
Date Conducted: September 8th, 2014
Date Submitted: September 15th, 2014
Partner’s Name: Jessica Macinnis
Lab Section: Monday 5:30, L2
IAs Name: Ryan Hiebert ABSTRACT
This experiment was conducted to calculate the greatest amount of ascorbic acid throughout a selection of 6 different orange juice samples with the help of individual and class data, since some juices seem to have a higher amount of vitamin C than others. The ascorbic acid was measured through the process of titration, using 10 drops of starch indicator, and approximately 0.5g of oxalic acid to determine the amount of vitamin C present with the initial 50 mL iodine solution in the burette. …show more content…
Titration helped determine the ascertain amount of ascorbic acid in the orange juice by measuring the known volume in a burette and concentration of the iodine solution, with the help of the starch indicator. The class data had a mean of 9.12 and an average standard deviation of 2.22; standard deviations were from 0.63, 0.79, 1.24, 1.64, 1.70, 2.20. The average masses of ascorbic throughout the 6 different oranges juices in order of most to least was 9.92 mg, 9.90 mg, 9.12 mg, 8.19 mg, 6.21 mg, 6.17 mg. According to the data, the best source of orange juice is the Tropicana, since it has the highest average mass of ascorbic acid, therefore, it has the most vitamin C in comparison to the other orange juice samples, despite the fact that the navel oranges should have had the most amount of ascorbic acid since it would have been raw ascorbic acid, and not …show more content…
Fall 2014. Determination of Vitamin C. Pages 28-29 in Chemistry 110 Lab Manual. Wilfrid Laurier University, ON, Canada.
RESULTS
Table 1: Qualitative Results For the 6 Types of Orange Juice to Determine Amount of Vitamin C
Simply Orange Tropicana President’s Choice Frozen Navel Oranges President’s Choice Minute Maid
Qualitative Observations Average orange color, pulp free, solid settlement at bottom of container, Diluted orange color, pulp free, solid settlement at bottom of container, opaque Brighter yellow/ orange color, pulp free, solid settlement at bottom of container Lighter orange color, opaque, pulp free, no solid settlement at bottom of container Brighter yellow/ orange color, no solid settlement, pulp free Vibrant Yellow/Orange, opaque, top layer is brighter than the rest of the sample
Table 2: Quantitative Burette Readings Results for Titration of President’s Choice 100% Frozen Orange Juice with Iodine
Trial 1 Trial 2 Trial 3
Volume of Orange Juice (mL) 25.00 mL 25.00 mL 25.00 mL
Final burette reading (mL) 15.30 mL 26.85 mL 38.8 mL
Initial burette reading (mL) 0.00 mL 15.30 mL 26.85 mL
Volume of iodine used (mL) 15.30 mL 11.55 mL 11.95