Jawahar Navodaya Vidhyalaya Angul: Analytical Project Chemistr Y

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JAWAHAR NAVODAYA

VIDHYALAYA
ANGUL
ANALYTICAL PROJECT
CHEMISTRY
2022-23
TOPIC - TO STUDY AND CALCULATE THE CONTENT OF ASCORBIC ACID IN DIFFERENT
CITRUS FRUITS.
CERTIFICATE
This is to certify that Resma Ekka, of class 12th has
successfully completed the project entitled “To study and calculate the
content of ascorbic acid in different citrus fruits. “ under direct
guidance and
supervision during academic session 2022-23 has successfully
prepared this project report in the chemistry laboratory of JNV Angul.
This
project may be considered as practical fulfillment of ALSSCE 2022-23
conducted by the central board of secondary education,
bhunaneswar region .
Dt-
Roll no -
ACKNOWLEDGEMENT
It is my humble pleasure to acknowledge my deep sense of
gratitude to Mrs. Arati pattanayak , principal JNV Angul, providing
me laboratory facilities to carry out this project.

I express my sincere thanks to Ms. H.S Behera, PGT chemistry


his valuable support, constant help and guidance at each and every
stage, without which it wouldn’t have been possible to complete this
project.

Name – RESMA EKKA


Class- 12th
INDEX
• INTRODUCTION
THEORY
STRUCTURE
CHEMISTRY
USES

• REQUIREMENTS

• PROCEDURE

• RESULT

• CONCLUSION

• BIBLIOGRAPHY
THEORY
Vitamin C or ascorbic acid in citrus fruits is a water soluble carbohydrate like substance involved
in certain metabolic processes of animals. Although most of the animals can synthesise vitamin
C,
it is necessary in the diet of some including men and other primates. In order to prevent
scurvy, disease characterized by haemorrhage especially in skin and mucous membranes
Vitamin C was
identified as a curative agent for survey in 1928. The name ascorbic acid is derived from the
expression anaisearbatic vitamin, referring to vitamin’s ability to prevent and to curve scurvy.
First isolated in 1928 by Hungarian biochemist and Nobel Prize winner Albert Seent Ceyorghi.
Vitamin C has been the object of continued active laboratory research to determine the specific
mechanism of action of cells.
STRUCTURE
Ascorbic acid (AA) is a simple sugar. It is the most active
reducing agent known to occur naturally in living tissues, and is easily
reversibly
oxidized to Dehydroascorbic acid (DHA). Ascorbic acid is a white
crystalline stable substance, when in dry light and air. It is easily
soluble in water and easily oxidized especially in alkaline medium and
exposure to heat and light, it reacts with metals, particularly copper.
It
is fairly soluble in cold acid solution. Though the first stage in its
oxidation to DHA is reversible, oxidation to diketo-gulnic acid cannot
be reversed.
CHEMISTRY
1.ACIDITY

Ascorbic acid, the formula of which C6H8O6, behaves as a


vinologous carboxylic acid, wherein double bond transmits , electron
pairs
between the hydroxyl and carbonyl. There are two resonance
structures for the deprotonated form, differing in the position of
double bond. Another way to look at ascorbic acid is to consider it
an enol. The deprotonated form is an enolate, which is usually
strong
basic . However adjacent double bond stabilized the
deprotonated form.
2. TAUTOMERISM
Ascorbic acid is rapidly in converts into two unstable diketone
tautomers by proton transfer, although it is the most stable in the enol
form. The proton of the enol is lost, reacquired by electrons in the
form of double bond, to produce a diketone. It is an enol reaction
there are two possible forms: 1,2-diketone and 1,3-diketone.
3.DETERMINATION
USES
Ascorbic acid is easily oxidized and so is used a reductant in
photographic developer solutions amongst ethers and as a preservative.
Exposure to
oxygen, metals, light, and heat destroys ascorbic acid, so it must be stored
in dark, cold and not metal container. The L-enantiomer of ascorbic acid is
known as vitamin C. The name “ascorbic” comes from its property of
preventing and curing scurvy. Primates including humans and few other
species of the same animal kingdom, notably the guinea pig, have lost the
ability to synthesize ascorbic acid, and must obtain it in their food. Ascorbic
and its sodium, potassium, calcium salts are commonly used as antioxidant
food additives. These compounds are water-soluble and thus cannot
protect fact from oxidation. For this purpose, the fat soluble esters of
ascorbic acid with long chain fatty acid can be used as food antioxidants.
80% of World’s supply of ascorbic acid is produced in China
REQUIREMENTS
• Water
• Spirit
• Starch
• Iodine(solid)
• Lemon Juice
• OrangeJuice
• Citrus Maxima Juice
• Burette
• Pipette
• Conical flask
• Standardflask
• Bunsen’s burner
• Muslin cloth
PROCEDURE
1.Weight 0.254g of solid iodine and pour in a dry beaker . Add 4g of solid potassium iodide
. Then add distilled water then dissolve iodine and potassium in it . Transfer this solution to
a clean 100 ml volumetric flask and prepare required quantity of distilled water that was
added to make 1 0 0 ml of iodine solution. In this way another 1 0 0 ml of iodine solution is
prepared. This solution has a molarity of 0.01M .
2.Now a starch solution prepared by adding a spatula of starch to 100ml of water
and subsequently boiling it .
3.The fruit juice are extracted and filtered using muslin cloth .
4.The iodine solution of 0.01M is taken in a burette ans 5ml of filtered juice is pipette out
in a conical flask. To the juice 1ml of starch solution is added.
5.The solution of juice is titrated against iodine solution. The process is stopped at
the point the colour of solution in conical flask changes from fruit juice to violet
colour.
6.Three concordant readings are taken.
RESULT
CONCLUSION
The percentage of ascorbic acid was found to be less in lemon juice
and
more in Citrus Maxima juice. Here starch solution was added to
the fruit juices, before doing titration due to which some of the
fruit
content reacted starch and a permanent complex was formed which
could not be oxidized

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