Effect of Temperature on Content of Vitamin C Essay

IntroductionA effortless intake of Vitamin C is inherent for humans. Without it, the disease scurvy develops as sailors, explorers and people during the long winters in the Northern hemisphere found in the lead the time of Captain Cook. The British Navy started giving sailors lime succus to prevent scurvy on long voyages in 1795. Vitamin C is found in high levels in foods such as orange trees, limes, lemons, blackcurrants, parsley and capsicums. Vitamin C is water soluble and is therefore not stored or synthesized in the body, thus a daily supply is need. It breaks down, and is no longer effective due to factors such as extreme temperatures or shop for more than a few days.AimTo investigate the effect of temperature of juice on the inwardness of Vitamin C.Variables self-sufficient Temperature of orange juice 25C, 50C, ampere-secondC Dependent Content of Vitamin C save by the itemise of Iodine drops Controlled Amount of orange juice 2mL measure using a 25mL pipette Cont rolled Amount of amylum answer 2mL measure using a 25mL pipette Controlled Amount of hydrochloric acid 1M 2 drops from a dropper bottle Controlled Amount of distilled water 4mL measure using a 25mL pipette Controlled bomber concentration of hydrochloric acid (HCl) 1M controlled using the same dropper bottle of HCl each time HypothesisAs the temperature of the juice increases the content of Vitamin C will decrease.MaterialsNudie orange juiceIodineStarch solutiondropper bottle hydrochloric acid 1MDistilled water3 conical flasksTest tube rackBunsen burner25mL pipette250mL beakerHeat proof matSafety GlassesThermometerGlovesSafety coatMethod1. Place 10mL of Nudie orange juice in a 250mL beaker.2. Using a Bunsen burner, alter the juice to 25C.3. stripe temperature by placing a thermometer in the juice.4. Once juice is 25C, using a 25mL pipette, add 2mL of the juice into a clean conical flask.5. Using a 25mL pipette, add 4 mL of distilled water and 2mL of starch solution.6. Add 2 drops of hydrochloric acid 1M (HCL).7. Using a dropper bottle of iodine, add iodine drops reckoning the number of drops added and mixing the solution after each drop.8. Once the solution starts to turn purple, record the number of iodine drops added for purple to appear.9. Clean conical flasks using water.10. Repeat steps 1-9 with 50C juice and carbonC juice. Complete 3 trials for each.Risk AssessmentRiskPreventionHydrochloric fuel lambaste the skin if in contact move on the lid closed when not in use.Wear gloves, a safety coat and glassesRisk of Bunsen burner burning the skinTurn the Bunsen burner g petty(a)ering when not in useUse a heat proof mat underneath it carry a safe distance when burningTest tubes are breakable and my cut the skinKeep test tubes in the test tube rackHandle with careResultsEffect of temperature of juice on the content of Vitamin CTemperature of orange juiceNumber of Iodine dropsAverage25C16 drops14 drops13 drops14 drops50C7 drops10 drops8 drops8 drops10 0C5 drops3 drops5 drops4 dropsDiscussionVitamin C to a fault known as ascorbic acid is an essential water-soluble nutrient for humans and some animal species. Vitamin C acts as an antioxidant table service to prevent cellular damage which is the common pathway for cancer, aging, and a variety of diseases. Vitamin C is also required to make collagen, a protein that aids the healing of wounds. The body also needs vitamin C as it improves the concentration of iron and supports the immune system. Vitamin C can be found predominantly in citrus fruits and car park vegetables. The Recommended Daily Intake (RDA) is 60 mg per day. Vitamin C deficiency may cause Scurvy. Taking similarly much vitamin C can cause diarrhea, nausea and stomach cramps. Vitamin C is the most fallacious vitamin which can be easily denatured. At high temperature, in the presence of sun light and oxygen drive home in origin, vitamin C reacts and it is oxidized. Excessive amounts of heat can destroy vitamin C co mpletely. At 70C vitamin C is denatured so it should be preserved below 70C to avoid heat damage. (Admin, 2013) This experiment should show a moderate of decreased vitamin C content as thetemperature is increased. It can be seen from the results table and graph of this experiment that the lower the temperature the more vitamin C is present in the orange juice. from each one trial was fairly precise and the average showed a near consistent decrease in vitamin C content as the temperature increased. The average drops at 25C were 14 and the average at 100C was 4 showing a decrease in 10 drops.The results back up the hypothesis as it was clearly seen that as the temperature of the juice increases the content of Vitamin C will decrease. The procedural method was solid and straightforward. in that location were, however a couple possible sources of error. Using droppers to measure the hydrochloric acid and add the iodine is not very accurate and may produce different quantities which could affect the results. This random error maybe decrease by getting a more accurate measuring device. The major problem however was the exposition of the colour purple once adding the iodine drops. This is a random error as it affects each result differently depending on the interpretation. To reduce this error, a colour chart should be used to compare with the solution to give a more accurate result on the interpretation of purple. Oxygen and sunlight also denatures vitamin C. The longer the juice was left in the open the more oxygen and sunlight that could decrease the content of vitamin C. The method needs to be changed so that it states to put the lid back on the orange juice or a specific time added so each trial the juice is exposed to air for the same amount of time to get more precise results.ConclusionVitamin C is the most unstable vitamin which can easily be denatured. The investigation was successful with some random errors however the results still supported the hypo thesis. Only minor changes are necessary to the experiment but overall the results coincided with the research of the effect of temperature on vitamin C content. To keep high presence of vitamin C while cooking it is recommended that the vegetables are cooked in low heat and small amounts of water for short periods to minimize the loss of vitamin C.BibliographyAdmin. (2013, February 14). At What Temperature Does Vitamin C Denature? Retrieved April 15, 2014, from Vitaminable http//www.vitaminable.com/at-what-temperature-does-vitamin-c-denature.htmlEhrlich, S. D. (2011, July 7). Vitamin C (Ascorbic acid). Retrieved April 15, 2014, from University of Maryland Medical Center http//umm.edu/health/medical/altmed/supplement/vitamin-c-ascorbic-acid Office of dietetical Supplements. (2011, June 24). Vitamin C. Retrieved April 15, 2014, from Office of Dietary Supplements National Institutes of Health http//ods.od.nih.gov/factsheets/VitaminC-QuickFacts/