This is BTEC unit 6 assignment one and was awarded a distinction. This assignment was done to a high level and the teachers were very impressed with this whole unit along with this assignment. This assignment is for a very reasonable price in comparison to what others are listing it for
Literature review of the vitamin C concentration in juices
According to recent studies, the type of juice and the processing techniques used can significantly affect
the amount of vitamin C present in juices. Citrus juices like orange juice and grapefruit juice typically
provide 30-70 mg of vitamin C per 100 ml. Other fruit juices, such apple and pear, typically provide 2 to
20 milligrams of vitamin C per 100 ml. Juice processing methods might also have an impact on vitamin C
content. Heat processing, such as pasteurization, can cause a considerable reduction in vitamin C
content. Recent studies have nevertheless shown that some processing techniques, like low-
temperature processing, can help juices retain more vitamin C. Many studies have investigated the
vitamin C content of different juices. Overall, a number of variables, such as the type of fruit, the
methods of processing, and the storage conditions, can affect the amount of vitamin C in juices. Citrus
juices, such as orange juice, on the other hand, typically have higher vitamin C contents than other
juices.
Methods we are going to use to determine this:
Making of the iodine solution
Firstly, we would need to make the iodine solution. The iodine solution is what we are going to be
titrating the vitamin C solution with.
The method to make the iodine solution is as follows:
1. First, dissolve 5 grams of potassium iodide along with 0.268 grams of potassium iodate into a
200ml beaker of distilled water.
2. Then, add 30ml of 3ml sulphuric acid
3. Pour this solution into a 500ml graduated cylinder and dilute it to a final volume of 500ml via
distilled water.
4. Next, mix the solution
5. Finally, transfer the solution to a 600ml beaker and label the beaker as the iodine solution.
Making of the starch solution
❑ We then make the starch solution. The starch solution is what we are going to be titrating the
juice we are going to use.
Method for making of starch solution
1. To 50 distilled water that is almost at a boil, add 0.50 g of soluble starch.
, 2. Stir thoroughly and let cool before using.
Titration of the Vitamin C
Now that we have the starch solution that we have made we can now begin the titration process of
Vitamin C.
Method for titration of vitamin C
1. A 250 ml conical flask should now contain 25.00 ml of vitamin C standard solution.
2. 10 drops of 1% starch solution should be added.
3. Fill your burette after rinsing it with a tiny amount of iodine solution. Take note of the opening
volume.
4. Up until the endpoint is reached, titrate the solution. After spinning the solution for 20 seconds,
you will notice the first indication of a persistent blue color at this point.
5. Note the iodine solution's final volume. The initial volume less the finished volume is the volume
that was needed.
6. At least two more times, repeat the titration. Within 0.1 ml, the findings should agree.
❑ Ensure that you Record the initial and final volume of iodine solution required to
produce the color change at the endpoint.
Titration of the selected juice we are going to use
1. A 250 ml conical flask should now contain a 25 ml sample of juice.
2. To attain the endpoint, add 10 drops of starch indicator titrate. (Add iodine solution as
needed to achieve a color that lasts for at least 20 seconds.)
3. You should continue the titration until at least three measurements agree to within 0.1
ml.
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