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Describe how to investigate vitamin C content of food and drink (DCPIP method)

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Downloads to date: N/A | Words: 313 | Submitted: 31-Mar-2011
Spelling accuracy: 93.9% | Number of pages: 4 | Filetype: Word .doc

Description

Describe how to investigate vitamin C content of food and drink (DCPIP method)- practical

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Practical 2:
Describe how to investigate vitamin C content of food and drink (DCPIP method)

Introduction :
Vitamin C which is also know as L-ascorbic acid or L-ascorbate is a essential nutrient in living organism. It is an anti-oxidant which protects the body against oxidative stress.DCPIP also know as Dichlorophenolindophenol is a blue colored chemical compound which is used as a redox dye. When DCPIP is oxidized it is blue and when it is Reduced it is colourless. This reaction is reversible the DCPIP can be reoxidized to blue .The Vitamin C content of food and drinks is measured by seeing how much of the sample is required to decolorize a fixed volume of DCPIP solution.

Objectives:
To find out the Vitamin C content of food .

Hypothesis :
The higher the vitamin content of a food or drink sample the less is needed to decolorize the DCPIP solution .

Materials:
0.02% ascorbic acid
0.04% DCPIP
Pipette
Burette
Retort Stand
Tile
Conical Flask
Orange
Lemon

Method:
0.02% of ascorbic acid was used as a standard.
10ml of DCPIP solution was added to a conical flask using a burette.
A Pipette was filled with 50 ml of 0.02% ascorbic acid, the ascorbic acid was added to the DCPIP solution drop by drop and was gently swirled.
The ascorbic acid was added until the blue color from the DCPIP solution disappears.
The amount of ascorbic acid used was recorded.
Steps 1-4 was repeated with juices and the amount of juices used was recorded

Results:
Ascorbic Acid
1.Amount of Ascorbic Acid needed to decolorize 10 ml of DCPIP.
1
2
3
Average





2. Amount of Orange juice needed to decolorize 10ml of DCPIP.
1
2
3
Average





3.Amount of Lemon juice needed to decolorize 10ml of DCPIP.
1
2
3
Average






Disscussion :
1. The conical flask should not be shaken vigorously to prevent the DCPIP from getting reoxidised.

Conclusion:
The hypothesis is accepted. The higher the Vitamin C content of the food the faster the DCPIP Decolourises.

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