EXPERIMENTS
Important source of knowledge at education of scientific subjects
ESTIMATION OF VITAMIN C IN
FRUIT AND VEGETABLE JUICES
• The aim of
experiment is
checking the relative
amount of vitamin C...
WHAT IS VITAMIN C?
Vitamin C, ascorbic acid, a water soluble vitamin, which plays
a major role in the cellular oxidation, ...
MATERIALS
MATERIALS
MATERIALS
• A beaker is a simple
container for stirring, mixing
and heating liquids.
• Pasteur pipettes, also
known as dro...
TESTING JUICES
1) Orange
2) Pomagranate
3) Lemon
4) Carrot
5) Celery
6) Tomato
7) Parsley
8) Cherry
9) Grapefruit
10) Apple
PROCEDURE
Preparing the solution of starch including iodine
Pour starch to the bowl or beaker . Next, pour hot water
from ...
START OF THE EXPERIMENT
PROCESS OF THE
EXPERIMENT
Note the number
of iodine
solution drops
which are
being put into
each juice
Add the iodine
solu...
RESULTS
Extract Number of drops
of iodine solution
orange 6
pomagranate 5
lemon 2
carrot 8
celery 7
tomato 9
parsley 6
che...
VITAMIN C IN DIFFERENT
JUICES
juices
0
1
2
3
4
5
6
7
8
9
10
orange
pomegranate
lemon
carrot
celery
tomato
parsley
cherry
g...
CONCLUSIONS
• All of the examined juices contain vitamin C,
however its content is different.
• The biggest amount of vita...
EXPERIMENT CONDUCTED BY
• Marika Karasek
student
• PhD Anna
Gruszczy skań
biology teacher
Vitamin c
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Vitamin c

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Vitamin c

  1. 1. EXPERIMENTS Important source of knowledge at education of scientific subjects
  2. 2. ESTIMATION OF VITAMIN C IN FRUIT AND VEGETABLE JUICES • The aim of experiment is checking the relative amount of vitamin C in different juices.
  3. 3. WHAT IS VITAMIN C? Vitamin C, ascorbic acid, a water soluble vitamin, which plays a major role in the cellular oxidation, especially in the tyrosine oxidation and reduction processes. Vitamin C increases body resistance, what is essential to maintain correct condition of the connective tissue. It facilitates the absorption of iron. Its deficiency causes scurvy.
  4. 4. MATERIALS
  5. 5. MATERIALS
  6. 6. MATERIALS • A beaker is a simple container for stirring, mixing and heating liquids. • Pasteur pipettes, also known as droppers,are used to transfer small quantities of liquids
  7. 7. TESTING JUICES 1) Orange 2) Pomagranate 3) Lemon 4) Carrot 5) Celery 6) Tomato 7) Parsley 8) Cherry 9) Grapefruit 10) Apple
  8. 8. PROCEDURE Preparing the solution of starch including iodine Pour starch to the bowl or beaker . Next, pour hot water from kettle to the bowl. Then, put the bowl into cold water and blend the solution quickly. When the solution looks like a jelly you must add drops of iodine and blend it. The solution is ready when it stained blue.
  9. 9. START OF THE EXPERIMENT
  10. 10. PROCESS OF THE EXPERIMENT Note the number of iodine solution drops which are being put into each juice Add the iodine solution to the test tube drop by drop until it changes the colour into violet- blue Add the iodine solution drops to the test tube
  11. 11. RESULTS Extract Number of drops of iodine solution orange 6 pomagranate 5 lemon 2 carrot 8 celery 7 tomato 9 parsley 6 cherry 3 grapefruit 2 apple 3 • Lemon and grapefruit juice were the ones that changed colour in the shortest time. • Tomato juice required the biggest amount of iodine solution to change its colour.
  12. 12. VITAMIN C IN DIFFERENT JUICES juices 0 1 2 3 4 5 6 7 8 9 10 orange pomegranate lemon carrot celery tomato parsley cherry grapefruit apple
  13. 13. CONCLUSIONS • All of the examined juices contain vitamin C, however its content is different. • The biggest amount of vitamin C in examined extracts was found in the fresh lemon juice prepared in the lab as well as in the juice of red grapefruit which was bought in the shop. • The least content of vitamin C was reported in the essence of vegetables such as parsley, carrot and tomato. • Vitamin C was also detected in apple and grapefruit juices containing preservatives.
  14. 14. EXPERIMENT CONDUCTED BY • Marika Karasek student • PhD Anna Gruszczy skań biology teacher

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