Core Practical 2: Investigate the vitamin C content of food and
drink
Objectives ● To be able to calculate the vitamin C concentration of fruit juices using the titration method ● To solve problems set in practical contexts ● To process and analyse data using appropriate mathematical skills
Safety ● Wear eye protection. ● Avoid skin contact with the DCPIP and test tube solutions. ● Do not taste the fruit juice.
Procedure Notes on procedure
It is possible to determine the concentration of vitamin • The end point for the reaction C in a solution by using dichlorophenolindophenol between DCPIP and the fruit juice (DCPIP). Vitamin C is an antioxidant, so it reduces the can be difficult to determine when the juice is strongly acidic. There DCPIP causing a colour change. By using a solution of may not be complete vitamin C with a known concentration, it is possible to decolourisation, DCPIP will turn pink, calculate the concentration of vitamin C in other so some trial runs with the juices solutions, for example, in fruit juices (see figure A). being used is helpful so that the 1. Use the 5 cm3 syringe to draw up 5 cm3 of 1% actual colour change that will take DCPIP. Shake the syringe to expel any air place can be communicated. This bubbles. will ensure students do not waste time adding solutions after the end 2. Add 1 cm3 of DCPIP to a test tube. point has been reached. 3. Use a clean 5 cm3 syringe to draw up 5 cm3 of the • If students shake the samples to 1% vitamin C solution. vigorously they will introduce oxygen 4. Add the vitamin C solution to the test tube which can cause premature containing the DCPIP, one drop at a time. After decolourisation. Offer some guidance each drop, shake the test tube slightly to ensure on the correct way to agitate a the solutions have mixed. sample. • A way to obtain repeat readings is to 5. Continue to add vitamin C solution until the blue allow each group to complete a colour of the DCPIP disappears. different juice. This will allow for some 6. Record the volume of vitamin C solution added. manipulation of data. You can find this volume by subtracting the value • It may be useful to frame the on the syringe from the original 5 cm3 in the investigation in some way by offering syringe. a type of independent variable, for example fresh juice compared to long- 7. Repeat steps 2–6 twice more and calculate a life juice. For very able students a mean value for the volume of 1% vitamin C comparison between manufacturers solution needed to decolorise 1 cm3 of DCPIP. claimed vitamin C concentration and 8. Add 1 cm3 of DCPIP to a clean test tube. the observed concentration could be attempted. 9. Use a clean syringe to draw up 5 cm3 of a fruit juice. Add the fruit juice to the DCPIP one drop at a time. Record the volume of juice needed to cause the blue colour to disappear. 10. Repeat steps 8 and 9 twice more, then calculate the volume of fruit juice needed to decolorise 1 cm3 of DCPIP. 11. Repeat steps 8–10 with the other fruit juices.
5. (a) DCPIP gains electrons (1) from the ascorbic acid (1) (b) Vitamin C/ascorbic acid readily loses electrons/becomes oxidised (1) and this prevents other cellular components/chemicals from becoming oxidised (1) (c) DCPIP becomes colourless when reduced and that is the end point (1). Shaking too vigorously would introduce oxygen to the DCPIP/reoxidise it (1) and the blue colour would return/would make it difficult to find true end point (1) 2 Volume 1% Volume 1% ascorbic acid (ml) DCPIP (ml) Trial 1 Trial 2 Trial 3 Mean 1 1.1 1.2 1.0 1.15/1.2
Volume 1% Volume decolorised blackcurrant juice
DCPIP (ml) Trial 1 Trial 2 Trial 3 Mean 1 23.5 22.5 23.5 23.17 Note: mean values can be to 1 dp more than the raw data values In 1 ml 1% DCPIP there are 10 mg DCPIP per ml In 1 ml 1% ascorbic acid solution there are 10 mg ascorbic acid per ml
1 ml (10 mg) DCPIP is decolorised by (1.15 x 10) mg ascorbic acid = 11.5 mg ascorbic acid (1) Therefore there are 11.5 mg ascorbic acid in 23.17 ml blackcurrant juice (1) So in 1 ml blackcurrant juice there are 1/23.17 x 11.5 = 0.50 mg ascorbic acid (1) So in 100 ml blackcurrant juice there are 0.50 x 100 = 50.0 mg ascorbic acid/Vitamin C (1)
Allow in range 50 – 51.8 if students used 1.2 as mean vol DCPIP
Correct answer with no working gets 4 marks
3 E.g: eight from: large sample of volunteers (1)
Matched age/gender/mass/lifestyle/diet (1) Questionnaire re diet (1) Collect a days urine – test for vitamin C to ascertain base levels – are they already taking plenty of vit C or not enough? (1) Divide into groups – 1 given no vit C supplement, 1 given small supplement, 1 given larger Supplement; (1) could make it blind/double blind and give 1st group a placebo (1) Make sure they stick to normal diet /stay in lab so scientists can control their diet (1)
