Effect of Temperature on Content of Vitamin C Essay

originA daily intake of Vitamin C is essential for humans. Without it, the disease low-spirited develops as sailors, explorers and people during the long winters in the Northern hemisphere be before the time of Captain Cook. The British Navy started giving sailors lime hydrate juice to prevent scurvy on long voyages in 1795. Vitamin C is found in high levels in foods such as oranges, limes, lemons, blackcurrants, parsley and capsicums. Vitamin C is water soluble and is therefore non stored or synthesized in the body, thus a daily supply is postulate. It breaks down, and is no longer impressive due to factors such as extreme temperatures or storage for more than than a few days.AimTo investigate the effect of temperature of juice on the essence of Vitamin C.VariablesIndependent Temperature of orange juice 25C, 50C, one hundredC Dependent Content of Vitamin C recorded by the count of Iodine drops Controlled Amount of orange juice 2mL measure using a 25mL pipette Control led Amount of amylum solution 2mL measure using a 25mL pipette Controlled Amount of hydrochloric acid 1M 2 drops from a dropper feeding nursing bottle Controlled Amount of distilled water 4mL measure using a 25mL pipette Controlled poor boy concentration of hydrochloric acid (HCl) 1M controlled using the same dropper bottle of HCl from each one time HypothesisAs the temperature of the juice increases the sate of Vitamin C bequeath diminish.MaterialsNudie orange juiceIodineStarch solutionDropper bottle hydrochloric acid 1MDistilled water3 conelike flasksTest tobacco pipe pedestalBunsen burner25mL pipette250mL beakerHeat proof matSafety glassesThermometerGlovesSafety coatMethod1. Place 10mL of Nudie orange juice in a 250mL beaker.2. Using a Bunsen burner, instigate the juice to 25C.3. Measure 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 o f 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 counting the number of drops added and mixing the solution afterward 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 100C juice. Complete 3 struggles for each. run a risk AssessmentRiskPreventionHydrochloric stool irritate the skin if in contact restrain the lid closed when not in manipulation. lay around gloves, a safety coat and glassesRisk of Bunsen burner eager the skinTurn the Bunsen burner off when not in useUse a heat proof mat underneath itKeep a safe distance when burningTest tubes are crumbly 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 dropsAverage2 5C16 drops14 drops13 drops14 drops50C7 drops10 drops8 drops8 drops100C5 drops3 drops5 drops4 dropsDiscussionVitamin C also know as ascorbic acid is an essential water-soluble nutrient for humans and approximately animal species. Vitamin C acts as an antioxidant serving to prevent cellular damage which is the common pathway for batchcer, 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 ineluctably vitamin C as it improves the absorption of iron and supports the immune system. Vitamin C can be found predominantly in citrus fruits and green vegetables. The Recommended effortless Intake (RDA) is 60 mg per day. Vitamin C deficiency may fare Scurvy. Taking too much vitamin C can cause diarrhea, nausea and stomach cramps. Vitamin C is the most unstable vitamin which can be easily denatured. At high temperature, in the presence of sun light and atomic number 8 present in air, vitamin C reacts and it is oxidized. Excessive amounts of heat can write down vitamin C completely. At 70C vitamin C is denatured so it should be preserved below 70C to avoid heat damage. (Admin, 2013) This taste should show a result of decreased vitamin C content as thetemperature is increased. It can be seen from the results table and graph of this experiment that the demean the temperature the more vitamin C is present in the orange juice. Each discharge 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 supported the guessing as it was clearly seen that as the temperature of the juice increases the content of Vitamin C impart decrease. The procedural method was solid and straightforward. There were, up to now a partner off 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 ergodic error maybe reduced by getting a more accurate measuring device. The major problem however was the interpretation of the burnish 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 work chart should be used to compare with the solution to give a more accurate result on the interpretation of purple. Oxygen and cheerfulness 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 successfu l with some random errors however the results still supported the hypothesis. 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 delay 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 overtaking 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 bear on http//umm.edu/health/medical/altmed/supplement/vitamin-c-ascorbic-acid Office of dietetic 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/