Determination of Vitamin C in Citrus Fruits

Determination of Vitamin C in Citrus Fruits - Determination...

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Group Participants: Jason Christian , Connor Dennis, Josh Istas Section Number: 416 Meeting Time: 7:30-10:20 October 19, 2006 TA: Amanda Reeves Introduction Vitamins, or micronutrients, are needed to stay alive. For example, Vitamin C is responsible for the synthesis of collagens. If people do not eat or obtain enough Vitamin C, they will develop scurvy, a disease that causes the loss of connective tissue causing hair loss, lesions, tooth loss, etc. Vitamin C, ascorbic acid, is found abundantly in fruits and vegetables. Therefore, an apple a day may not keep the doctor away, but it can help to fight against scurvy. In the lab, a titration between iodine and ascorbic acid occurs. The following is the balance equation for the reaction: C 6 H 8 O 6 + I 2 => C 6 H 6 O 6 + 2HI Starch was added to the ascorbic acid solution as an indicator. When the solution reached its equilibrium point, the solution turned to a dark blue color. Experimental Part 1 First, the burette was setup. Then, about 50 mL of iodine was added to the burette. Next, 25.0 mg of ascorbic acid and 25.0 mL of distilled water were added into a volumetric flask. Then, 20 drops of 0.2 M ascetic acid were added into the flask. Next, 30 drops of 2% starch solution to the flask. The solution was mixed. The starting volume in the burette was measured. Then, the iodine solution was added slowly to the ascorbic acid solution until it changed to a dark blue color. The ending volume in the burette was measured to find out how much iodine was needed to reach equilibrium. Part 2
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This note was uploaded on 04/07/2008 for the course CHEM 185 taught by Professor Berrie during the Spring '08 term at Kansas.

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Determination of Vitamin C in Citrus Fruits - Determination...

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