IB Biology Lab – Vitamin C content of food
Aim: To compare the vitamin C content of numerous fruits making use of the decolourisation of DCPIP by blue to clear as the indicator.
•You first have to estimate the amount of a regarded concentration of vitamin C solution needed to decolourise 2 cm3 of DCPIP answer. •Then you have to determine the amount of fruit juice that decolourises 2 cm3 of DCPIP solution. This provides you with an estimate of the concentration of vitamin C in fruit juice. •This benefit is then multiplied by the amount of the fruit to have its total vitamin C content.
50 cm3 beaker
75 cm3 beaker
500 cm3 beaker
250 cm3 computing cylinder
Pipette to assess 2 cm3
Pipette to measure accurately up to one particular cm3
Test tubes by 2
Vitamin C answer (0. 1%)
DCPIP remedy (1% aqueous)
Various fruits and vegetables
1 . Measure 2 cm3 of DCPIP solution into a test out tube.
2 . Using a pipette, add nutritional C answer, drop by drop, to the same test tube. 3. Shake the pipe gently after the addition of each and every drop.
some. Continue until the DCPIP option is decolourised.
5. Record the exact amount of vitamin C you added.
6. Replicate and normal your benefits.
7. Determine the mass of vitamin C that is required to decolourise 2 cm3 of DCPIP, knowing that the vitamin C solution was made up to have 1mg every 1 . 0cm3 of water. 8. Repeat the procedure making use of the fruit juice offered.
9. Making use of the same technique compare the vitamin C content of several fruits and vegetables. 10. To determine the volume of it, place it within a beaker and cover with water. 11. Mark the amount of the meniscus on the outside with the beaker. 12. Remove the fresh fruit and associated with water up to the mark with water from a measuring canister. The volume of water added is the volume of the fruit.