This document describes an experiment to test the relative amount of vitamin C in various fruit and vegetable juices. Students tested 10 different juices by adding iodine solution drops until the juice changed color, indicating the presence of vitamin C. Lemon juice and grapefruit juice required the fewest drops, while tomato juice needed the most. The results were recorded and showed that lemon juice and red grapefruit juice contained the highest amounts of vitamin C, while parsley, carrot, and tomato contained the least. The experiment aimed to demonstrate that different juices contain varying levels of the important vitamin C.