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Biology SL Internal assessmentTo CompareVitamin C Content in Different Fruits in Various TemperaturesName: Submitted to: School:Subject: Level of study: 1
Table of ContentsIntroduction.................................................................................................................................................3Hypothesis...................................................................................................................................................3Variables......................................................................................................................................................4Controlled variables.....................................................................................................................................4Material and apparatus...............................................................................................................................4Methodology...............................................................................................................................................5Data collection.........................................................................................................................................5Analysis, Results, and Discussion.................................................................................................................7Conclusion and Limitations........................................................................................................................10Bibliography...............................................................................................................................................112
Introduction Vitamin C is an element of food which is required by all animals particularly humans for the prevention of Scurvy and for enhancing resistance of the body to infection. Therefore, Vitamin C is essential for maintenance and growth of the teeth, gums, and blood vessels. Vitamin C molecule was initially identified in early 1920’s by Albert Van SzentGyorgyi as a carbohydrate molecule. Apart from its absence leading to the causing scurvyin people, it is as well important to other animal species. Neither plants nor animals can live in absence of this vitamin. It is quite surprising on how different animals have lost their ability to produce it over the evolution course. Vitamin C determination has become increasing vital in many fields such as Nutrition and Biochemistry. It occurs naturally in many vegetables and fruits such as citrus fruits, pineapple, potatoes, mangoes, melons, and tomatoes. This vitamin can be easily destroyed when cooking or during food canning, as well as exposure to light. It is a colorless crystalline element which is sour and it is active optically. It is insoluble in light petroleum, chloroform, and ether. It has a boiling point of 5530c, a melting point of 1900c, density of approximately 1.64g/cm3, and molar of 176.12 g/mole (Padayatty et al., 2003). The primary objective of this experiment is to compare Vitamin C content in different fruits in various temperatures
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HypothesisThe hypothesis of this particular experiment is that high temperatures beyond the boiling point of Vitamin C when subjected to various fruits juices; it destroys the content of the vitamin in them.
Variables Dependent VariablesIndependent VariablesChange in the concentration of the Vitamic C content in the fruitsNumber of days required for the storageControlled variablesApparatusTemperatureFruitsMaterial and apparatusFresh fruits (Pineapple, Orange, Watermelon, and Tomato)Distilled WaterJuice squeezerPlastic ContainersAscorbic acidDichloroindophenol (DCIP)4
Metaphosphoric acid Acetic acidMethodology

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