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DISTINCTION - BTEC Applied Science Unit 6 LA C&D: Project Implementation and Review. Vitamin C concentration levels in orange, lemon and grapefruit juice. CA$23.71   Add to cart
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DISTINCTION - BTEC Applied Science Unit 6 LA C&D: Project Implementation and Review. Vitamin C concentration levels in orange, lemon and grapefruit juice.

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DISTINCTION level BTEC Applied Science Unit 6 LA C&D: Project Implementation and Review assignment. Vitamin C concentration levels in orange, lemon and grapefruit juice and comparison. C - Safely undertake the project, collecting, analysing and presenting the results. D - Review the investigative...

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  • November 24, 2022
  • 20
  • 2021/2022
  • Other
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  • vitamin c
  • vitamin c in fruit juice
  • btecbtec applied science2016

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  • BTEC
  • PEARSON (PEARSON)
  • Applied Science 2016 NQF
  • Unit 6 - Investigative Project
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2020-22 Unit 6 LA C&D Project Implementation and Review name


Question: Which fruit (lemon/grapefruit) has more vitamin C compared to orange?

Abstract and introduction:
It can be helpful to know what fruits contain vitamin C and can be useful as vitamin C helps
to protect and keep cells healthy, maintaining healthy skin, healthy blood vessels, bones and
cartilage (NHS, 2019).

Vitamin C Is found in a variety of foods, particularly fruits and vegetables (NHS, 2019).
Supplements containing vitamin C are also available (National Institutes of Health, 2021) . Vitamin C is
also known by the names L-ascorbic acid, ascorbic acid, and L-ascorbate (Medicalnewstoday.com,
2021). It Is Important to consume vitamin C as it is a water-soluble vitamin that the body does
not store (Atli Arnarson, 2017). People must take vitamin C-containing foods on a daily basis in
order to maintain optimal levels (Medicalnewstoday.com, 2021).

Vitamin C is required by the body for a variety of tasks (NHS, 2019). Here are a few examples:
● It aids in the production of collagen, L-carnitine, and certain neurotransmitters in the
body (Medicalnewstoday.com, 2021).
● As an antioxidant, it aids in the removal of undesirable molecules from the body
known as reactive oxidative species (ROS) (Medicalnewstoday.com, 2021).
● It aids iron absorption in the body (Medicalnewstoday.com, 2021).
● It helps the immune system (Medicalnewstoday.com, 2021).
● It improves healing of wounds (Medicalnewstoday.com, 2021).

Vitamin C deficiency (Scurvy) causes bruising, gum and tooth issues, dry hair and skin, and
anaemia (Medicalnewstoday.com, 2021). Symptoms and, in some cases, blood tests are used to
make the diagnosis (Huizen, 2017). Increased intake of fresh fruits and vegetables, or taking
vitamin C tablets directly, typically corrects the deficit (MSD Manual Consumer Version, n.d.).

The recommended daily dose of vitamin C for grownups was 65 to 90 mg, with a daily
maximum of 2,000 mg (Zeratsky, K., 2018). Although excessive dietary vitamin C is unlikely to be
dangerous, megadoses of vitamin C supplements may result in: diarrhoea, nausea,
vomiting, heartburn, abdominal cramps, headache, and insomnia (Zeratsky, K., 2018). So it is
important to know the amount of vitamin C that people consume daily and know what juices
contain the most vitamin C (Zeratsky, K., 2018).

Titration was a frequently used analytical method in the foodservice industry (New Food, 2007). It
enables food makers to calculate the amount of a reactant present in a sample (New Food, 2007).
It may be used to determine the quantity of salt or sugar in a food, as well as the
concentration of vitamin C or E, which affects the colour of the product (New Food, 2007).

What was Blue DCPIP?
Blue DCPIP is a redox indicator dye that turns colourless when reduced and takes electrons
(www.chemeurope.com, n.d.). As vitamin C is an antioxidant (Chakraborthy et al., 2014), it causes DCPIP to
decolorize when it comes into contact with it (EBI Web Team, 2015). This may be used to
determine the amount of Vitamin C in fruit juice (Saps.org.uk, 2019). DCPIP can be used to figure
out how much vitamin C is in a chosen food (Saps.org.uk, 2019). DCPIP turns blue when
dissolved in water, red when exposed to acid, and colourless when exposed to ascorbic acid
(vitamin C) (Sserc.org.uk, 2020).


1

,2020-22 Unit 6 LA C&D Project Implementation and Review name


Aim: Investigate the vitamin C content in different fresh fruit juices (Orange, lemon and
grapefruit) and see what fruit contains the most Vitamin C compared to orange juice.

Objectives:
● Make fruit juices.
● Perform basic titration.
● Find out how much vitamin C was available in orange, lemon and grapefruit juice.
● Find out which fruit juice contains the most vitamin C compared to orange juice.

Hypothesis and its rationale: The more fruit juice was required to decolorize DCPIP
solution, the lower the vitamin C concentration of the fruit juice (Saps.org.uk, 2019). Fresh orange
juice will have a greater vitamin C level than any other juice and grapefruit juice will have the
lowest concentration of vitamin C (Livestrong.com, 2021).
Part D.P6


This was because around 70 milligrams of vitamin C are included in a medium whole orange
(Livestrong.com, 2021). Because the rind and most of the pulp, which are lower in vitamin C, are
removed, orange juice offers a concentrated supply of the vitamin (Livestrong.com, 2021). Up to
125 milligrammes of vitamin C can be found in an 8-ounce glass of 100% orange juice
(Livestrong.com, 2021).


A half-ounce of fresh lemon juice contributes around 6 milligrammes of vitamin C to the food,
thus 8 ounces of lemon juice adds roughly 96 milligrammes of vitamin C to the diet
(Livestrong.com, 2021). The vitamin C content of one peeled lemon wedge was 4 milligrammes
(Livestrong.com, 2021).


Half of a grapefruit has about 40 milligrammes of vitamin C in one serving (Livestrong.com, 2021).
Grapefruit juice contains up to 95 milligrammes of vitamin C in an 8-ounce glass (Livestrong.com,
2021).


This was why orange juice was compared to other types of citrus fruits (lemon and
grapefruit)

Equipment list for making the juices (at home):
● Citrus fruits (Oranges, lemons and grapefruits)
● Knife to cut the fruit
● Fruit squeezer
● Chopping board
● Filter paper
● Funnel

Equipment list (titration - at school):
Student providing fruits and juices squeezed
● Conical flask x9
● Beakers x3
● Funnel x3
● Pipettes (in ml/cm3) x4

2

, 2020-22 Unit 6 LA C&D Project Implementation and Review name


● Clamp stand x1
● Distilled water 300ml
● Burette x3
● 1% Blue DCPIP 150 ml




Figure 01: Apparatus used
Part C.P4
Making of juices:
1. On a chopping board, place the fruits and cut them into 2 with a knife. Use a
chopping board to prevent scrapes on the desk from the knife.
2. Wash and dry the fruit squeezer so that no other remnants are present in the juice.
3. Pour the juice into a beaker.
4. Repeat steps 1 -3 with other fruits. Wash the fruit squeezer after finishing squeezing
each type of fruit.




Figure 2: Filtered juiced in a beaker. From left to right: grapefruit, orange and lemon juice.
Titration:
1. Put the juices in different beakers.
2. Fill a conical flask with 10 cm3 of 1% blue DCPIP using a pipette.
3. Fill a burette with the first type of fruit juice to be used and record the starting value.
4. Drop by drop, add the fruit juice to the DCPIP using the burette. With one hand, swirl
the contents of the conical flask while manipulating the tap with the other.
5. Close the tap as soon as the DCPIP loses its blue colour and record the result.
6. Calculate the volume of fruit juice required to decolorize the DCPIP and record it in
an appropriate table.
7. Repeat this technique with the remaining fruit juices.
3

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