Ascorbic acid

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.…

Introduction Ascorbic acid is a form of vitamin C that is used by the body as a means of promoting healing of cuts and wounds, as well as boosting the immune system and as such aiding in the fight against infections. Ascorbic acid does not occur naturally and is formed by carrying out a variety of chemical reactions on corn syrup. The chemical formula for ascorbic acid is C6H8O6 and is similar to glucose which has a formula of C6H1206, this closeness in structure allows most animals (excluding…

NBT, NADH, Ethanol, PMS, l-ascorbic acid 1. The superoxide radicals is generated in 3 ml of TrisHCl buffer (16 mM, pH 8.0) containing 1 ml of NBT (50 μM), 1 ml NADH (78 μM) and ethanol extract of sample (25 – 50 μg). 2. The reaction was started by adding 1 ml of PMS solution (10 μM) to the mixture. 3. The reaction mixture was incubated at 25° C for 5 min, the absorbance was read at 560 nm using a spectrophotometer (Schimadzu UV-Vis 1700) against blank samples using l- ascorbic acid as a…

Chemistry EE Concentration of Vitamin C in Kale Word Count: IB Number: 002811-00 Introduction Research question: How do different methods of cooking, namely steaming, baking, and frying, affect the amount of ascorbic acid in Kale? In a daily diet, arguably the most important thing to get a proper amount of is vitamins. Vitamins provide countless services and roles in the human body including helping with your immune system, repairing skin and bone tissues, and converting what you eat into…

known as ascorbic acid. Ascorbic acid, also known as vitamin C, played a key role primarily throughout the Age of Exploration. The first indication of vitamin C was detected through a condition known as scurvy. Scurvy is a disease resulting from a deficiency of the ascorbic acid molecule. Humans and certain animals depend upon vitamin C in their diets in order to synthesize a protein known as collagen. Lack of collagen justifies the early symptoms of scurvy. Some of these symptoms include…

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,…

This may reduce post-exercise perceived muscle soreness levels and may even help in recovering from exercise bouts (Benardot, 2006). The only negative effects of vitamin A and/or precursor consumption comes from over-indulgence. Over-consuming vitamin A may lead to toxicity that manifests itself as ?dry skin, headache, irritability, vomiting, bone pain, and vision problems? (Benardot, 2006). Beta-carotene can also be overconsumed, which may lead to a change in skin tone to a yellowish-tint…

The original hypothesis, “If ascorbic acid has positive effects on radish seed germination, then radish seeds germinated with ascorbic acid concentrations of 0, 100, 300, and 500 parts per million (ppm) solutions will exhibit longer seed radicles (measured in millimeters) than control seeds germinated in distilled water alone” was incompletely supported. For example, Graph 1 shows the Control trial achieved the greatest average length (31.5 mm) by the end of the experiment in comparison to all…

Table 1: Experimental data for standardization of iodine solution. Calculation of standardization factor Standardization factor = (mass of vitamin C titrated) / (Volume of iodine solution used) = (125g) / (41.3ml) = 3.03 mg vitamin C/ml iodine solution Experiment B: Vitamin C titration using fresh fruit sample to determine the content The tabulated experimental data for this experiment is shown below (Table 2). In this experiment, the amount of vitamin C was calculated by multiplying…

Preservatives Ascorbic acid is a form of vitamin C and is used as an antioxidant preservative. Ascorbic acid and its salt such as calcium ascorbate are added to food to slow down the oxidation reaction, which, for example, causes browning of newly-cut apples. Increased acidity caused by the addition of vitamin C addition, helps to prevent microbial growth and therefore preserves the freshness of the product. Provided there is good manufacturing practice, the amount of ascorbic acid that can be…