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To investigate how temperature affects the concentration of vitamin C in orange juice (specifically 'Just Juice').
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Biology Coursework -Vitamin C Apparatus: Burette, Test tubes, Retort stand, Bunsen burner, Measuring Cylinder, Beaker. Materials: Orange juice, Water, Indicator (Dichlorophenolindophenol) abbreviated (DCPIP) Burette filled with 50 cm3 DCPIP Orange juice Aim: To investigate how temperature affects the concentration of vitamin C in orange juice (specifically 'Just Juice'). Hypothesis: I predict that if I increase the temperature of the orange juice, the concentration of the orange juice will decrease. This is because vitamin C is a fairly unstable molecule, and the greater the heat the more vitamin C molecules will be broken down. It takes activation energy to break down bonds and as we are heating the orange juice the energy used to break the vitamin C inter-molecular bonds is heat energy. This is because the bonds holding the vitamin C molecule together are being broken, and the more heat energy available the more vitamin C bonds can be broken. So by increasing the...
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