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Various Factors in the Preparation and cooking of Fruit and Vegetables can change the Vitamin C content. Devise and experiment one of those factors.
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Various Factors in the Preparation and cooking of Fruit and Vegetables can change the Vitamin C content. Devise and experiment one of those factors. Pilot Method 1. Use a syringe (or Measuring Cylinder for measuring equal amounts) and pour out 10ml of DCPIP (Solution used to detect Vit.C) into a small beaker. 2. Using a separate Syringe, draw up 10ml of solution 0.1% Vitamin C 3. Slowly add the Vit.C into the DCPIP solution beaker, swirling around a few times. (swirling helps solutions to mix) 4. Continue to add the Vit.C until DCPIP turns a permanent straw colour. 5. Note the amount of Vit.C it took to change the colour of the DCPIP. 6. Repeat steps 1-5 5 3 times and take an average. Pilot Results Strength of DCPIP X Volume = Volume of Vit.C x Strength )( x 10ml = 8.5ml x 0.1% )( = 6ml x 0.1% 10ml Strength of DCPIP = 0.06 Strength of DCPIP X Volume = Volume...
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