Chem110 Vitmain C Lab Report

Chem110 Vitmain C Lab Report - Whats the Effect of Cooking...

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What’s the Effect of Cooking on the Vitamin C Content of Bell Peppers? George Fountain III Chemistry 110; Section 010 November 10, 2010 Lab Instructor: Yumi Matsumura Lab Partner: Kelly Starosta
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Abstract: Vitamins are organic molecules essential only in limited quantities for normal body functions such as cell growth, vision, and general maintenance of the body. Vitamin C or ascorbic acid is a water-soluble vitamin, containing antioxidant properties. Titration is the process by which one unknown solution’s concentration reacts within a known solution’s concentration (standardized solution). During this experiment, titration was used to calculate the amount of NBS (N-bromosuccinimide) to the acidified pepper extract and indicator solution until it hit the endpoint. After calculation of the vitamin C in each of the extracts, the 120 second interval showed the most Vitamin C in the extract with 0.998 mg per 20 g of pepper sample and the least Vitamin C was calculated in the 30 second interval of 0.624 mg per 20 g of pepper sample. Introduction:
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This note was uploaded on 01/22/2011 for the course CHEM 110 taught by Professor Armstrong during the Fall '08 term at American.

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Chem110 Vitmain C Lab Report - Whats the Effect of Cooking...

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