Content of Vitamin C in various cooked fruits

July 25, 2017 General Studies

Vitamin C, known as ascorbic acid performs as a vitamin that is indispensable for every homo on a day-to-day footing. An person ‘s diet must supply all necessary vitamins in order to prolong a healthy organic structure. Vitamin C is one of those vitamins. It can be prepared through a process called synthesis, which is the procedure of chemically fall ining two different elements in order to make something new. Vitamin C is prepared through extraction from beginnings such as black currants, or even via synthesis from glucose, which is a signifier of sugar. Vitamin C helps keep the snap of tegument, and increases the organic structure ‘s degree of opposition to infection. A Vitamin C is the most publicised, but yet it is one of the most hard vitamins to understand, particularly the effects and benefits.A If an person ‘s diet deficiencies Vitamin C content, so you will see sore gums, and shed blooding under tegument. Therefore, Vitamin C is of import as it is indispensable for prolonging healthy blood vass, castanetss, and teeth.A Vitamin C is besides an organic compound of C, Hydrogen, and O.

Titration is an of import research lab technique that is used in many labs, and even in the schoolroom. It is a method that allows an person to analyse the concentration of an unknown solution by utilizing a known solution ‘s concentration. Titration merely occurs when one solution is added to another solution bring forthing a alteration. Solution one is known as the titrant and it is used to titrate solution figure two. The completion of a alteration is seen by the human oculus when an index ( such as Iodine ) produces a lasting colour alteration.

The intent of this experiment was to look into the effectivity of four different veggies, Broccoli, Carrots, Celery, and Bitter Melon ( normally known as Carilla ) on its Vitamin C content when uncooked.

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It was hypothesized that if the rawness of assorted veggies is related to the effectivity of Vitamin C content, so Broccoli would hold the highest concentration of Vitamin C since it reduces hazards of bosom onslaughts, and the Vitamin C content in one cup of cooked Broccoli is tantamount to the Vitamin C degree in one orange. In add-on, Broccoli is besides known to better the detoxifying abilities of both the liver, and tegument. A great intervention for Sun exposed tegument is Broccoli sprouts.

Independent Variable: Type of Vegetable/Name

Dependent Variable: Effectiveness of Vitamin C content


Pipette ( 3 )

Celery ( .5mL of Juice )

Beaker ( 5 )

Bitter Melon ( Carilla ) ( .5mL of Juice )

Test Tubes ( 4 )


Micro Well Plate ( 1 )


Paper Towel

Starch Solution

Vitamin C Solutions ( each.5mL of 2.0mg, 4.0mg, 6.0mg, 8.0mg, and 1.0mg )

Iodine Indicator

Broccoli ( .5mL of Juice )


Carrots ( .5mL of Juice )


Reseal able Plastic Sandwich Bags ( 4 )

Laptop – Microsoft office 2010





All stuffs were gathered

Vegetables were blended at place utilizing liquidizer

Using a spoon, each blended veggie was placed into a different sandwich bag

Known Vitamin C solutions were placed in Micro Well home base utilizing the corresponding pipette. Each was solution into a different topographic point, and marked

Using a pipette, two beads of Starch Solution were added to the Vitamin C solutions

Iodine Indicator was poured into a beaker until half full

Using a stained pipette, Iodine was filled to 1.0mL from the beaker

Iodine was carefully dropped into one of the known solutions, numbering EVERY bead

Repeat stairss 5 and 6 for each of the known solutions

Recorded Consequences on paper, utilizing pencil

Rinsed out Micro Well home base and Pipette ‘s

Using a paper towel, dried the stuffs

Placed trial tubing into different musca volitanss on Micro Well home base

Using scissors, a hole was cut at the underside of each sandwich bag

Juice was extracted from sandwich bag into beaker

Repeat measure 15 for each of the vegetable juices

Using a pipette, .5mL of one vegetable juice was placed into one of the trial tubing

Measure 17 was repeated for all four vegetable juices

Two beads of Starch Solution was added to each of the vegetable juices

Using Iodine-stained pipette, 1.0mL was filled indoors

Iodine was carefully dropped into one of the vegetable juice, numbering EVERY bead

Repeat measure 20 and 21 for each of the vegetable juices

Recorded consequences on paper, utilizing pencil

Excess Vegetable juice was disposed into refuse

Excess Iodine was disposed down the sink

Tested vegetable solutions were disposed down the sink

All used stuffs were placed in the sink and rinsed

Using paper towel, dried all the stuffs and returned them to original topographic point

Wiped lab station with moist paper towel

Typed up lab study with laptop

Printed out lab study



Trial 1

Trial 2

Trial 3

Trial 4

Trial 5

Trial 6

Trial 7

Trial 8












































Originally, it was hypothesized that Broccoli would hold the highest concentration of Vitamin C. Based on the consequences of this experiment ; my hypothesis should be accepted as it supports the fact that Broccoli does hold the highest concentration of Vitamin C, compared to the other veggies tested. These consequences are really important because it proves the stating that what does n’t savor good is good for you, and what does gustatory sensation good is bad for you. A batch of people, particularly kids do non like eating their veggies, but if they did, they would be acquiring the day-to-day recommended dosage of Vitamin C which is 60mg. From this experiment, I can reason that in veggies, Broccoli carries the highest concentration of Vitamin C, followed really closely by the other veggies tested, such as the Carilla ( Bitter Melon ) . The theory behind the experiment was to originally prove the Vitamin C content in uncooked veggies to find which has the highest concentration, and is more good in footings of prolonging a healthy organic structure. The consequences from this experiment explicitly support, and show this theory. The consequences support the theory because it answers the original inquiry of which veggie had the highest concentration of Vitamin C. Because of the consequences of this experiment, I wonder if cooking the veggies alternatively of maintaining them altogethers would bring forth a higher Vitamin C concentration, and if it does, is it significantly higher? Or significantly lower? That entirely should be another experiment by itself. I besides wonder if the consequences would be affected if the veggies were bought at different shops, or if the fact that they were all bought at the same shop plays a factor in the consequences that the experiment produced.

If I were to carry on this experiment once more, I would decidedly seek a different method of the veggies. Meaning, alternatively of maintaining them natural, I would seek different cooking methods on the veggies, such as boiling, steaming, and seting in the microwave. During the experiment, in some of the tests, the vegetable juices would alter to a lasting colour but so a twosome proceedingss subsequently ; it would travel back to its original colour. At first this baffled me, which is why I ran so many tests, but so I realized that either the Vitamin C content is merely that high or the vegetable juice could hold been contaminated someway. Contamination could hold occurred because one of the hosiery on the sinks had a hole, and pupil accidently sprayed H2O, wetting the lab station somewhat, so it is possible that beads of H2O may hold been added. However, this may non be an mistake as H2O merely acts as a base. Other beginnings of mistake include the enzymes of each of the veggies. The veggies were bought from a local vicinity supermarket, and although they looked fresh, the shelf life could hold varied for any or all of the veggies, and therefore perchance impacting the truth of our consequences. Human made interventions are besides a common mistake in every experiment ; it ‘s merely the manner it happens. For illustration, possibly one veggie was blended longer, interrupting down the enzymes even more, or possibly the plastic sandwich bags that they were in effected the experiment as a whole, as there was no air in the bags, and they were placed in a dark environment, which was my back pack. This experiment was besides a alteration of assorted experiments that I had researched on the cyberspace. Some of these mistakes were evitable while some of them were non evitable, as it could perchance be because of equipment.

The process was effectual because it was really elaborate and explicitly outlined each measure. Suggestions for betterments include proving different veggies, utilizing assorted cooking methods, and perchance purchasing the veggies from another shop, as the consequences could change because of that. The veggies from one shop could be fresher than the 1s bought at another shop, or frailty versa, the veggies from one shop could hold more broken down enzymes than the 1s bought at another shop. Different veggies could besides be used to find the effectivity of Vitamin C content in them.


The original hypothesis stated at the beginning of this experiment proved to be true. I thought that Broccoli had the highest Vitamin C content, and it proved to be true. After proving all the Vitamin C contents of the assorted vegetable juices, I determined that Broccoli had the highest concentration of Vitamin C, followed by Carilla, Celery, and so last but non least, Carrots. It is safe to reason that based on this experiment, the nutrient that does non normally taste good, or is non your first preferable pick is normally the nutrient that is healthier for you, compared to something that does savor good, and is bad for you. Therefore, this experiment proved the stating “ it may savor atrocious, but it ‘s good for you. ”


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