This document summarizes an experiment determining vitamin solubility and content. Vitamins were tested for solubility in water and methylene chloride to classify them as water-soluble or fat-soluble. Vitamin C content was measured in fruit juices through redox titration with iodine. Heating a sample for 10 minutes destroyed over 90% of its vitamin C content, demonstrating vitamin C's instability to heat. The experiment showed the difference between water-soluble and fat-soluble vitamins and importance of vitamin C for nutrition and disease prevention.
1. Chem 31a- BIOCHEM LAB
Name: Hazelyn M. Benabaye Date Performed: February 04
Group No: 6
VITAMINS
Experiment No. 8
Results and Discussion
Table1. Vitamin Solubilities
Name of Vitamin SOLUBILITY Type of Vitamin
(Water/Fat Soluble)Water Methylene Chloride
Vitamin C (South cee) Soluble Insoluble Water-soluble
Vitamin B (Pharex) Soluble Insoluble Water-soluble
Vitamin D (Caltrate
Plus)
Insoluble (2-layers) Soluble Fat-soluble
Vitamin E (Myra E) Insoluble (2-layers) Soluble Fat-soluble
Vitamin A (Retinol) Insoluble (2-layers) Soluble Fat-soluble
Vitamins are certain organic compounds that are needed by the body but that cannot be
manufactured by our own body. They mainly serve as catalysts for certain reactions in the body.
Vitamins are either fat soluble or water soluble. The fat-soluble vitamins, which include A, D, E,
and K, are absorbed by the body using processes that closely parallel the absorption of fat. They
are stored in the liver and used up by the body very slowly. The water-soluble vitamins include
2. vitamin C and the B complex vitamins. The body uses these vitamins very quickly. Excess
amounts are eliminated in urine.
As shown in the table 2, water-soluble vitamins are soluble in water but are insoluble in
water. On the other hand, fat-soluble vitamins are insoluble in water but soluble in methylene
chloride. Like dissolves like, this means that water-soluble dissolves in water because they are
both polar. On the other hand, fat-soluble vitamins dissolve in methylene chloride simply
because fat-soluble vitamins are slightly an organic compound and methylene chloride is an
organic compound.
Table2. Standardization of Vitamin C
B-1 117.7 g
B-2 118 g
B-3 191 mL
B-4 191 mL
CALCULATIONS
B-5 300 mg
B-6 190 mL
B-7 1.58 mg/mL or
0.00158 g/mL
Calculations 0.456 g → Vitamin C content
Vitamin C is an antioxidant vitamin. It is useful in the body as a free-radical scavenger,
that is, it reacts with any free radicals that it comes into contact with. A free radical is a molecule
that has an odd number of electrons, and therefore is extremely reactive. Because they are so
reactive, free radicals can actually cause damage to biological molecules such as DNA and
proteins.
Shown in table 2 are the calculations and values obtained from the experiment. Based on
the reaction from the standardization of vitamin c, the vitamin c is oxidized and the iodine is
3. reduced to iodide ion. Starch was used as the indicator. Iodine formed a blue-black color
complex with starch. Iodine was added on a solution that both contained vitamin C and starch.
When the vitamin c was completely used up, the next drop of iodine reacted with starch, turning
into a blue or gray solution. The appearance of this color was an indication that the vitamin C has
been completely consumed.
Using the formula mg vitamin C = mg vitamin C/1 mL iodine solution, thus, the value for
mL iodine solution
Vitamin C content in the solution is 0.456 g.
Table3. Determination of Vitamin C in Fruit Juice
Sample BURET READING VOLUME OF
Iodine (mL)
Mg Vitamin C
Initial Final
Oishi Sundae 0 6.4 6.4 0.01536- 1.536 %
Oishi Sundae 6.4 13 6.6 0.01584- 1.584 %
Oishi Sundae 13 22.8 9.8 0.02352- 2.352 %
Vitamin C (ascorbic acid) is an antioxidant that is essential for human nutrition. Vitamin
C deficiency can lead to a disease called scurvy, which is characterized by abnormalities in the
bones and teeth. Many fruits and vegetables contain vitamin C, but cooking destroys the vitamin,
so raw citrus fruits and their juices are the main source of ascorbic acid for most people. One
way to determine the amount of vitamin C in food is to use a redox titration. Iodine is relatively
insoluble, but this can be improved by complexing the iodine with iodide to form triiodide:
I2 + I- ↔ I3
-
Triiodide oxidizes vitamin C to form dehydroascorbic acid:
C6H8O6 + I3
- + H2O → C6H6O6 + 3I- + 2H+
As long as vitamin C is present in the solution, the triiodide is converted to the iodide ion
very quickly. However, when all the vitamin C is oxidized, iodine and triiodide will be present,
4. which react with starch to form a blue-black complex. The blue-black color is the endpoint of the
titration.
Using the formula,
mL iodine solution x mg vitamin C = mg vitamin C in samples
1 mL iodine solution
The following values shown in table 3 were obtained. Therefore, the amount of vitamin C
in samplel 1 is 1.536%, for sample 2 is 1.584%, and for sample 3 is 2.352%.
Calculations of mg Vitamin C in each sample
If the daily requirement is 60 mg Vitamin C, how many milliliters (or grams) of each
sample do you need to need the minimum daily requirement?
Table4. Heat destruction of vitamin C
Heating
Time
BURET READING Volume
Iodine
mg Vitamin
C
mg Vitamin
C lostInitial Final
10 23 mL 38.2 mL 15.2 mL 36.48 mg 963.52 mg
Heating can destroy the amount of vitamin C in the food. Raw citrus fruits and their
juices are the main source of ascorbic acid for most people. Based on the experiment, small
amount of iodine was added to the sample through titration until the iodine that was added no
longer disappears. This is due to the amount of iodine added to the sample was greater than the
amount of vitamin C that was there, so all the vitamin C was destroyed and there were some
5. iodine that were left over. In this experiment, the role of starch was to pair up with iodine in
order to obtain a dark-blue color.
As shown in table 4, the solution was heated for only 10 minutes and the amount of
vitamin C lost was 963.52 mg. This proves that vitamin C is easily oxidized when heated.
Heating fruit juice loses vitamin C content. It is said that the higher the temperature, the vitamin
C will be easily damaged as heat will cause the rapid movement of molecules and that vitamin C
is a water-soluble vitamin and water-soluble vitamins are easily destroyed by heat.
Vitamin C in Urine
Conclusion
Vitamins are certain organic compounds that are needed by the body but that cannot be
manufactured by our own body. They mainly serve as catalysts for certain reactions in the body.
Vitamins are either fat soluble or water soluble. The two classifications of vitamins include the
water-soluble and fat soluble vitamins. The fat-soluble vitamins, which include A, D, E, and K,
are absorbed by the body using processes that closely parallel the absorption of fat. They are
stored in the liver and used up by the body very slowly. The water-soluble vitamins include
vitamin C and the B complex vitamins.
Vitamin C content in a variety of citrus juices and other solutions were determined
through the tests that were conducted. And also, it was proved that heating such food or fruit
juices loses vitamin C because they are easily damaged through exposure of high temperature.
This experiment is important for those who suffer scurvy, a disease caused by insufficiency of
vitamin C in the body, to avoid heating such foods in order to avoid such disease.