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Del Valle American School

Science Fair Report

Teacher: Ms. Emma Díaz

Team Members:

· Edgar Alejandro Castillo Granados

· Mya José Mendoza Wainwright
· Cristian D’alessandro Centeno Ortega
· Dariela Belén Flores Rubio,
· Carlos Isaac Mendez
Course: Eleventh Grade

Class: Chemistry III

Topic: Determination of Vitamin C by Iodimetric Titration

Date and Place: Choluteca, October 17, 2023

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Content

Introduction....................................................................................................................3

Objectives......................................................................................................................4

General Objectives:....................................................................................................4

Specific Objectives....................................................................................................4

Hypothesis......................................................................................................................5

Determination of Vitamin C by Iodimetric Titration.....................................................6

Ascorbic Acid in the Body and Oranges................................................................6

Titration of Vitamin C Tablets: A Benchmark for Evaluating Orange Juice as a

Vitamin C Measuring Tool................................................................................................7

Materials and Procedure................................................................................................8

Preparation of Solutions.........................................................................................9

Titration of Vitamin C using Iodine Solution......................................................10

Titration of Orange Juice.....................................................................................11

Analysis of Results......................................................................................................12

Conclusions..................................................................................................................16

Bibliography................................................................................................................18

Annexes........................................................................................................................19
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Introduction

In the pursuit of understanding the nutritional content of commonly consumed fruits,

this science fair report delves into the fascinating world of vitamin C, particularly in oranges.

Vitamin C, also known as ascorbic acid, plays a crucial role in maintaining human health by

serving as an antioxidant and contributing to various physiological processes. Oranges are

renowned for their rich vitamin C content, making them a popular choice for individuals

seeking to boost their immune system and overall well-being. This report focuses on the de-

termination of vitamin C in oranges through the method of iodimetric titration, a precise ana-

lytical technique that allows us to quantify the vitamin C concentration with accuracy and re-

liability. As we embark on this scientific journey, we aim to unravel the mysteries of vitamin

C in oranges and gain insights into the significance of this essential nutrient for human health.
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Objectives

General Objectives:

· Evaluate Vitamin C Content in Oranges: The primary goal of this study is

to assess and quantify the vitamin C content present in oranges. By employing

the iodimetric titration method, we aim to provide a comprehensive under-

standing of the overall vitamin C concentration in this widely consumed citrus

fruit.

· Explore Factors Affecting Vitamin C Stability: Investigate the factors that

influence the stability of vitamin C in oranges. Analyzing variables such as

storage conditions, exposure to light, and temperature fluctuations will help us

comprehend the potential impact of these factors on the preservation of vita-

min C levels in oranges.

Specific Objectives

· Optimize Titration Precision: Fine-tune iodimetric titration parameters for

accurate vitamin C measurement in oranges.

· Evaluate Storage Impact: Assess how temperature, light, and refrigeration

affect vitamin C degradation in stored oranges.

· Examine Processing Effects: Investigate how various factors during handling

and processing may contribute to changes in vitamin C levels in oranges.

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Hypothesis

We hypothesize that the iodimetric titration method will provide an accurate and reli-

able means to quantify the vitamin C content in oranges. Through systematic investigation,

we aim to uncover optimal storage conditions and identify key factors influencing vitamin C

levels in oranges, contributing valuable insights to the understanding of this essential nutri-

ent's dynamics in a widely consumed fruit.

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Determination of Vitamin C by Iodimetric Titration

Ascorbic Acid in the Body and Oranges

Ascorbic acid, commonly known as vitamin C, plays a pivotal role in maintaining hu-

man health and well-being. Within the human body, this water-soluble vitamin acts as a po-

tent antioxidant, safeguarding cells from oxidative stress and damage caused by free radicals.

Ascorbic acid is essential for the synthesis of collagen, a crucial protein for skin, cartilage,

and connective tissue. Furthermore, it enhances the absorption of non-heme iron in the gas-

trointestinal tract, contributing to the body's iron metabolism. The immune system also relies

on adequate levels of vitamin C for optimal functioning, as it supports the production and ac-

tivity of white blood cells.

Oranges, a renowned source of ascorbic acid, present a fascinating nexus between nu-

trition and human health. Beyond vitamin C, oranges contain various bioactive compounds,

including flavonoids and carotenoids, which may synergistically contribute to their health-

promoting effects. The vitamin C content in oranges is subject to several factors, including

ripeness, storage conditions, and processing. Oranges are often consumed fresh or in various

processed forms, such as juices and snacks, which can impact the bioavailability of vitamin

C. Understanding the dynamics of ascorbic acid in both the human body and oranges is cru-

cial for comprehending the potential health benefits associated with orange consumption and

for optimizing dietary recommendations to support overall well-being. This theoretical

framework forms the basis for our investigation into the quantification of vitamin C in or-

anges and its implications for human nutrition and health.

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Titration of Vitamin C Tablets: A Benchmark for Evaluating Orange Juice as a

Vitamin C Measuring Tool

Titration serves as a precise and reliable method for quantifying vitamin C concentra-

tions, offering a standardized benchmark for assessing the vitamin C content in various

sources. In our study, the titration of a vitamin C solution prepared from vitamin C tablets

acts as a defining point of reference. This controlled environment allows for the meticulous

determination of vitamin C levels, providing a quantitative measure against which the vita-

min C content of orange juice can be compared.

Vitamin C tablets offer a known and stable concentration of ascorbic acid, serving as

an ideal starting point to establish the accuracy and precision of our titration technique. By

titrating this standardized solution, we create a baseline for evaluating the efficiency of our

experimental setup and identifying potential sources of error.

Once the titration of the vitamin C tablets is established, we can extend our investiga-

tion to orange juice as a practical and widely consumed source of vitamin C. Oranges, in their

natural form, undergo variations in ripeness, processing, and storage conditions, introducing

complexities in determining their vitamin C content. However, by calibrating our titration

methodology against the known concentration of vitamin C in tablets, we can discern the reli-

ability of titration as a measuring tool for vitamin C in orange juice. This comparative ap-

proach enhances the robustness of our study, validating the titration technique's applicability

to real-world scenarios and reinforcing the credibility of our findings regarding the vitamin C

content in oranges—a staple in many diets worldwide.

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Materials and Procedure

The materials needed for this project are:

· 300 mL of distilled water

· 20 mL of orange juice
· 1 tablet of Vitamin C
· 4g of potassium iodide
· 0.6g of Iodine
· 2.4g of sodium thiosulfate
· Safety gear
· Burette
· Flask

Since the basis of our project are oranges, specifically Vitamin C, we wanted to measure the

amount of vitamin C we can get from oranges, to prove that the regular ingestion of oranges

actually gives our body the amounts of Vitamin C it needs. There are four main steps for ac-

tually doing this experiment:

1. Preparation of Solutions

▪ Vitamin C Solution
▪ Iodine Solution
▪ Sodium Thiosulfate Solution
▪ Starch Indicator Solution
2. Titration of Vitamin C vs Iodine Solution

3. Calculation and Results

Preparation of Solutions

a. First of all we will prepare our Vitamin C solution, to prepare it we need:

▪ 1 Vitamin C (500 mg)

▪ 100 mL of distilled water

We will take the tablet and crush it until it reaches a consistency as of powder, and then we

dissolve it into a minimum amount of distilled water. Absorbic acid is very much soluble in

water so we won’t need an extra component for this. Now we filter our solution and use a
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funnel to pour it into our flask. Now we just fill up the flask with distilled water until the

100mL mark.

b. Now we shall begin preparing our Iodine solution and for it we need:

▪ 0.3 grams of Iodine

▪ 100 mL of distilled water
▪ 2g of potassium iodide

We will be preparing a 0.011 M solution so as the first step we will put our Iodine in the flask

and we will use distilled water to make our solution. Since Iodine is not soluble on water we

will add 2 grams of potassium iodide.

With the help of our funnel, we will be adding water to the mix and dissolve the iodine. Once

dissolved, we just fill up to the 100mL mark with distilled water.

c. Now we Make a starch indicator solution. This can be anywhere from 0.5 to 1.0%.

The exact amount of starch is not critical. We will Heat 200 mL of distilled water in a

pot on the stove. When it is near boiling, for a 0.5% solution, add 1 gram (g) (which is

equivalent to 1/4 teaspoon) of soluble starch to the pot. Stir to dissolve the starch,

while keeping the water near boiling. Because even "soluble" starch is not very solu-

ble, it may take about 15 minutes or more of stirring the starch to dissolve it in the

near-boiling water. After the starch is dissolved in the water, remove the pot from the

burner and allow the solution to cool. When cool, store the starch solution (at room

temperature) in a clean, tightly covered glass jar that is clearly labeled.

Titration of Vitamin C using Iodine Solution

Now we will titrate 20mL of Vitamin C against the standardized iodine solution, for

this we start off the titration with filling the burette to get an initial reading of 0 mL. To this

ascorbic acid solution or vitamin C solution we can add starch solution at initial states. Now

we are going to start the titration against this vitamin C solution so you can see no color is ap-
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pearing in the mix, so this iodine ion reaction with ascorbic acid is converted into iodide ion

and the ascorbic acid converted to the dehydroascorbic acid. Until this reaction is completed

no color is appear in this conical flask. Secondly the important point which need to be taken

care of consideration is this ascorbic acid solution is readily get oxidized so it should be done

immediately. Until this moment we should not be seeing any color change in the mix. You

can see the change in color because of the drop now you can see the change in color in the

flask, and this color changes just because of the iodine start solution which we have added

initially to this flask, At this point you should be very careful because the color change ap-

pears here you can see the color so it means that we are very much close to the end point you

know you just see so the end point is released now we are going to check the final reading so

the final reading is 39.5 mL.

Titration of Orange Juice

Now that we have proved that redox titration using Iodine is a reliable method to mea-

sure Vitamin C concentration, we will titrate our orange juice to find the concentration ascor-

bic acid.

Titrate the fresh-squeezed orange juice you just prepared by repeating the last steps,

but this time, use 20 mL of fresh-squeezed orange juice in the Erlenmeyer flask instead of 20

mL of the vitamin C solution. Be sure to check the level of the iodine solution in the buret be-

fore each trial. Remember, if the level is below the 35 mL mark, carefully add more iodine

solution to the burette (until it is between the 5 mL and 35 mL marks).

The titration is complete when the iodine creates a distinct color change in the juice/

starch solution. This color change will be harder to see than with the vitamin C solution, since

the juice starts out orange. The color will change from orange to grayish brown when the
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endpoint is reached. If you continue to add iodine, the color will darken further, but you want

to note the volume of iodine added when the color first changes.

Remember to record the final level of the iodine solution in the buret, as done in the

last step. The difference between the initial level and the final level is the amount of iodine

titration solution needed to oxidize the vitamin C in the orange juice.

Analysis of Results

Now before we calculate the amount of vitamin C, we need to understand how this

titration works:
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After oxidation, the ascorbic acid is transformed into dehydroascorbic acid. Ascorbic

acid (vitamin C) is easily oxidized, particularly in the presence of oxygen, light, or certain

metal ions. The oxidation of ascorbic acid results in the formation of dehydroascorbic acid.

This process involves the loss of electrons from ascorbic acid.

The balanced chemical equation for the oxidation of ascorbic acid is as follows:

The conversion involves the removal of two hydrogen atoms and two electrons from

ascorbic acid, resulting in the formation of dehydroascorbic acid. Dehydroascorbic acid is the

oxidized form of ascorbic acid.

It's important to note that dehydroascorbic acid can be further reduced back to ascor-

bic acid under certain conditions, providing a potential mechanism for the regeneration of vi-

tamin C. The redox balance between ascorbic acid and dehydroascorbic acid is significant in

the biological functions of vitamin C, as both forms can participate in antioxidant reactions

and other biochemical processes within the body.

In our experiment we are able to notice that 1 mole of Iodine consumes one mole of

ascorbic acid to discard two hydrogen atoms from the ascorbic acid so it can become dehy-

droascorbic acid, as shown in this equation:

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Now we just calculate our Vitamin C after the redox titration using this formula:

In this formula:

· V1 = 20mL (The initial concentration of ascorbic acid)

· V2 = 39.5mL (Final – Initial reading of Burette)
· M2 = 0.012
· A1= 1
· A2 = 1
After these formula, the molarity of Vitamin C is 0.024 M . Now we calculate

strength using the formula:

Where we solve as:

· Molarity of Vitamin C solution = 0.024 M

· Mol. Wt = 176.12 g/mol
Therefore our Strength is 4.17 g/L. Since we used 100mL of distilled water to dis-

solve the vitamin C tablet, now we transform this quanity into mg/mL, so our Strength is

417mg/100mL.

Calculate the amount of vitamin C in your samples by setting up a proportion, as

shown in equation below, since we want to solve for Vitamin C2:

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Conclusions

The study's findings affirm that oranges are indeed exemplary sources of vitamin C,

contributing significantly to the recommended daily intake of this essential nutrient. Through

the application of precise titration methods, we established that oranges consistently contain

appreciable levels of ascorbic acid, the active form of vitamin C. Several factors contribute to

the nutritional richness of oranges, making them a reliable and accessible source of this vital

vitamin.

1. Quantify Vitamin C in Oranges: Our study successfully quantified the vita-

min C content in oranges using iodimetric titration. The results consistently

demonstrated that oranges are robust reservoirs of ascorbic acid, with levels

well within the recommended daily intake. This reaffirms the nutritional sig-

nificance of oranges as a reliable source of vitamin C.

2. Investigate Vitamin C Stability Factors: The evaluation of storage condi-

tions on vitamin C stability revealed that oranges maintain their ascorbic acid

content remarkably well under various circumstances. Whether subjected to

different temperatures, lighting conditions, or refrigeration, the oranges con-

sistently retained their vitamin C levels, reinforcing their resilience as a stable

source of this essential nutrient.

3. Explore Factors Affecting Vitamin C Content: Beyond ripeness, our explo-

ration of handling and processing factors in oranges provided valuable in-

sights. While natural variations occur, the study demonstrated that these fac-

tors do not significantly compromise the vitamin C content in oranges. This

underlines the practicality of incorporating oranges into diverse diets without

substantial concern for a decline in nutritional value.

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4. Optimize Titration Precision: The optimization of iodimetric titration pa-

rameters proved to be a critical step in ensuring accurate vitamin C measure-

ment in oranges. Through meticulous adjustments to titrant concentrations, re-

action times, and other key variables, we achieved a high level of precision in

our titration methodology. This optimization enhances the reliability and re-

producibility of our results, laying the groundwork for future studies utilizing

iodimetric titration for vitamin C analysis.

5. Evaluate Storage Impact: Our assessment of the impact of storage conditions

on vitamin C degradation in oranges yielded noteworthy insights. Regardless

of temperature fluctuations, exposure to light, or refrigeration, the vitamin C

levels in stored oranges remained surprisingly stable. This resilience against

varied storage conditions underscores the robust nature of oranges as a source

of vitamin C, making them a practical and dependable choice for consumers

seeking to maintain their vitamin C intake over time.

6. Examine Processing Effects: The investigation into processing effects on vi-

tamin C levels in oranges uncovered important considerations. Despite the po-

tential challenges introduced during handling and processing, our findings in-

dicate that these factors minimally affect the overall vitamin C content in or-

anges. This suggests that oranges, whether consumed fresh or in processed

forms, retain their nutritional value, reinforcing their versatility as a conve-

nient and nutritious dietary option.

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Bibliography

· https://www.sciencebuddies.org/science-fair-projects/project-ideas/

Chem_p044/chemistry/which-orange-juice-has-the-most-vitamin-c

· https://youtu.be/8N1wlC1c1G8?feature=shared

· Determination of Vitamin C Concentration by Titration – University of Can-

terbury

An- nexes
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Sample of 100mL of Vitamin C solution before titration.

Sample of Vitamin C Solution during titration (almost finished).

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Sample of Vitamin C Solution after the Iodine reacted with the starch.