Ascorbic acid content of fruit juice Essay

OBJECTIVETo determine ascorbic acid mental ability in a sample of production juice by using titration order with 0.001M 2,6-dichlorophenolindophenol, C12H7O2NCl2.INTRODUCTIONimage00.pngStructure of Ascorbic acidAscorbic acid, the chemical term for vitamin C, are effect naturally in harvest-times and green vegetables. It is a dietary requirement for public metabolism, formation of collagen, wound healing, and tissue repair. Ascorbic acid is often employ as an antioxidant to help prevent free radical damage in the skin, builds opponent to infection, aids in the prevention treatment of the common cold, and aids in the absorption of iron.Yet, vitamin C give the gatenot be synthesized by the body, and needs to be ingested. A lack of vitamin C mass cause abnormalities of the spine, scurvy, and a reduction in the ability of the body to heal wounds.The determining factors as to whether organic substances can be determined in an aqueous medium depend in the first place on the funct ional groups that characterise the redox properties. The determination of ascorbic acid content is ungenerousd on the oxidation of ascorbic acid to dehydroascorbic acid C6H8O6 C6H6O6 + 2e- + 2H+image01.pngThe redox potentiality depends on the pH and with step to the fore adequate buffering the pH at the electrode surface can be displaced by the oxidation reaction of the ascorbic acid leading to flowering broadening.Vitamin C is found in fruit drinks such as orangeness juice and also other sources like vegetables, liver and kidney meat. Vitamin C in food can be destroyed by cooking, leaching out from fruits and vegetable during washing, and being oxidized when expose to the air. Thus, food that rich in vitamin C needs to be stored and prepared well.PROCEDURE1. Standardization of 0.001M 2, 6-dichlorophenolindophenol origin. 25.00mL aliquot part of ascorbic acid resultant role was pipette into a 100mL conical flask. 0.001M 2, 6-dichlorophenolindophenol solution is titrated until a faint colour persisted for at least 15 seconds.The molarity of the blot solution is calculated by the result obtained.2. Ascorbic acid concentration of fruit juice is determined.5mL of fruit juice was pipette into a 100mL conical flask. 10mL of 5M acetic acid, 5mL of acetone (prevent interference of SO2) and 30mL of water was added, then the mixture was allowed to stand for 5 minutes and titrated with 2, 6-dichlorophenolindophenol solution.3. CuSO4 and bubbling to air.2 flasks is set up and filled with 25mL of fruit juice in each flask. 1mg of copper sulfate is added to one of the flasks and twain are put to bubbled air for 20 minutes. The titration is repeated at the expiration of the 20 minutes of air bubbling.DCPIP is a chemical compound used as a redox dye. This dye is blue in base (DCPIP-) and pink in acid (DCPIPH) and the pink form can be reduced by ascorbic acid to a colorless form (DCPIPH2).image03.pngTitration with 0.001M 2,6- dichlorophenolindophenol solutionReaction 1 DCPIP- (blue) +H+ DCPIPH (pink)Reaction 2 DCPIPH (pink) + Ascorbic acid DCPIPH2 (clear) +DehydroascorbateIf a drop of blue DCPIP dye is added to a low pH solution (pH