Summary:
An overview of two experiments conducted on Vitamin C using non-traditional procedures. One experiment serves to detect the presence of Vitamin C in different substances, while the other serves to detect the effect of heat on Vitamin C.
INVESTIGATIONS ON VITAMIN C
INVESTIGATION Nº1
OBJECTIVE:DETECT THE PRESENCE OF VITAMIN C IN DIFFERENT SUBSTANCES.
MATERIALS:3 beakers; 3 Petri's dishes; dropper; spoon.
Concentrated starch suspension in water; lemon juice; vitamin C complex; synthetic juice; iodine solution.
PROCEDURE:*Put, in each Petri's dish, equal amounts of starch suspension; then add equal amounts of iodine solution in each one.
*In one of the dishes, add vitamin C complex (which have been dissolved in water previously), recording the amount of drops, which are needed for the iodine solution, in the starch suspension, to tern white.
*Repeat the same procedure with the lemon juice and with the synthetic juice (which have been dissolved in water previously).
NOTE: the vitamin C complex and the synthetic juice should be dissolved in water and the lemon should be squeeze just before the investigation is carried out, for vitamin C may denature when oxygen is present.
RESULTS:The following results were recorded:
Drops1
Vitamin C complex1
Lemon juice12
Synthetic juice130
NOTE1: less than a drop of vitamin C complex may have been necessary for the iodine-starch solution to tern milky.
NOTE2: 130 drops of synthetic juice were needed for rather few changes to occur in the colour of the iodine-starch solution, but were not enough for the solution, to tern completely white.
1Drops needed for the iodine-starch solution to tern milky.
CONCLUSION:After adding iodine solution over the starch suspension, it varied to blue-violate; vitamin C decolorize this preparation, by "masking" the iodine.
As it is shown in the results, it was only needed one drop of vitamin C complex for the iodine-starch preparation to tern white (decolorize); however, for the lemon juice 12 drops were needed and for the synthetic juice 130.
From the results, we may say that the amount of vitamin C contained in the vitamin C complex is far higher than the amount in lemon juice (vitamin C complex has 2000 mg. of vitamin per portion, while a portion of lemon contains just about 40 mg.)
INVESTIGATION Nº2
OBJECTIVE:INVESTIGATE THE EFFECT OF HEAT OVER VITAMIN C.
MATERIALS:2 beakers; 2 Petri's dishes; dropper; spoon; Bunsen burner
Concentrated starch suspension in water; lemon juice; vitamin C complex; iodine solution
PROCEDURE:*Put, in each Petri's dish, equal amounts of starch suspension; then add equal amounts of iodine solution on each one.
*Boil the dissolved vitamin C complex and the lemon juice
*In one of the dishes, add vitamin C complex, recording the amount of drops, which are needed for the iodine solution, in the starch suspension, to tern white.
*Repeat the same procedure with the lemon juice (this investigation was not carried out with the synthetic juice, for it would have been necessary a huge amounts of drops)
RESULTS:The following results were recorded:
Drops1
Vitamin C complex8
Lemon juice30
1Drops needed for the iodine-starch solution to tern milky.
CONCLUSION:After adding iodine solution over the starch suspension, it varied to blue-violate; vitamin C decolorize this preparation, by "masking" the iodine.
As it is shown in the results, 8 drops of vitamin C complex and 30 drops of lemon juice were needed for the iodine-starch preparation to tern white (decolorize). If we compare these results with those in INVESTIGATION Nº1, we may notice that much more drops from each boiled substance were needed for the iodine-starch solution to tern milky.
From the results, we may say that heat denature vitamin C; this mean that the vitamin loses its chemical characteristics when it's in height-temperature conditions.
This is the complete article, containing 542 words
(approx. 2 pages at 300 words per page).
