12TH CLASS PGT Chemistry JNV BIDAR JNV BIDAR ROLL NO:- CERTIFICATE Certified to be the bonafide work done by
Master. RITESH Of class XII In the CHEMISTRY LAB during the year 2024-2025
Submitted for CENTRAL BOARD OF SECONDRY EDUCATION
Examination held in CHEMISTRY LAB at JAWAHAR NAVODAYA VIDYALAYA
EXAMINER
SEAL I would like to express my sincere gratitude to my chemistry mentor Miss. MAMATHA, for her vital support, guidance and encouragement - without which this project would not have come forth. I would also like to express my gratitude to my old chemistry teacher Mr. SHEETAL SIR for his support during the making of this project. Title: Analysis of Vitamin C in Fruits and Vegetables
Abstract: The project focuses on the analysis of Vitamin C content in various fruits and vegetables. Vitamin C, also known as ascorbic acid, is an essential nutrient important for immune function, wound healing, and the maintenance of skin, blood vessels, and cartilage. The study aims to measure the Vitamin C concentration in selected fruits and vegetables using an iodine titration method, and compare the amounts of Vitamin C in different samples to determine which ones have the highest concentrations.
1. Introduction: Vitamin C (ascorbic acid) is a water-soluble vitamin and a powerful antioxidant that plays an essential role in the body. It helps in the synthesis of collagen, improves iron absorption, supports immune functions, and protects against free radical damage. The source of Vitamin C comes primarily from plant-based foods, particularly fruits and vegetables. Citrus fruits like oranges, grapefruits, and lemons are popular sources, but many other fruits and vegetables, such as strawberries, tomatoes, broccoli, and bell peppers, are also rich in Vitamin C.
The goal of this project is to analyze and compare the Vitamin C content of different fruits and vegetables to understand which foods are the best sources of this vital nutrient. 2. Objective: The objectives of the study are:
To determine the Vitamin C content in different fruits and vegetables.
To identify which fruits and vegetables are the richest in Vitamin C. To examine the factors that may influence the Vitamin C levels in the selected samples (such as storage conditions, ripeness, and preparation method).
3. Hypothesis: Fruits like oranges and guavas will have a higher Vitamin C content than vegetables like spinach or carrots. The ripeness of the fruits and the method of preparation will also significantly affect the amount of Vitamin C.
4. Literature Review: Vitamin C Overview:
Vitamin C is one of the essential nutrients the human body requires. It has an array of functions, including:
Collagen Synthesis: Essential for wound healing and skin health.
Antioxidant: Helps neutralize free radicals and reduce oxidative stress. Immune Support: Plays a role in the immune response and infection prevention.
Sources of Vitamin C:
Many fruits and vegetables contain high amounts of Vitamin C. Some of the richest sources include:
Vitamin C is sensitive to light, heat, and oxygen. Cooking, especially boiling, can reduce the Vitamin C content in foods. Similarly, storage in high temperatures and exposure to light can also lead to degradation. 5. Methodology: Materials Required:
1. Fruits and Vegetables: Orange, lemon, guava, broccoli, spinach, and bell pepper. 2. Reagents: Iodine solution, starch solution, sodium thiosulfate, distilled water, pipette. 3. Apparatus: Beakers, burettes, flasks, stirring rods, scale for weighing, and measuring cylinders. 4. Laboratory equipment: Titration apparatus.
Experimental Procedure:
1. Sample Preparation: o Select fresh fruits and vegetables. o Weigh 10 grams of each sample. o Crush or juice the sample to extract the Vitamin C. 2. Iodine Titration Method: o Prepare a known concentration of iodine solution. o Add starch solution to each sample extract, which will act as an indicator. o Titrate the sample with iodine solution until a color change occurs (from colorless to a blue-black color). o Record the amount of iodine used in the titration. o Calculate the concentration of Vitamin C based on the iodine titration. 3. Repeat the Process: o Repeat the procedure for each fruit and vegetable sample to ensure accuracy. 4. Data Collection: o Note the volume of iodine solution used for each sample. o Record the average amount of Vitamin C in mg per 100g for each fruit and vegetable.
6. Results: Present the results in tabular format. For each fruit and vegetable tested, provide the amount of Vitamin C (in mg) found per 100g.
Sample Table:
Sample Amount of Vitamin C (mg per 100g)
Orange 53 Guava 228 Spinach 28 Broccoli 89 Lemon 53 Sample Amount of Vitamin C (mg per 100g) Bell Pepper 127
7. Discussion: Analyze the results and compare the Vitamin C content among different samples. Discuss factors that might have influenced the results, such as:
Storage Conditions: Fruits and vegetables stored improperly or for too long may lose Vitamin C. Ripeness: Overripe or underripe fruits may contain different amounts of Vitamin C. Method of Preparation: Juicing or raw consumption might retain more Vitamin C than cooking.
Discuss why certain fruits (like guava) have a significantly higher Vitamin C content compared to others (like spinach or carrots).
8. Conclusion: Summarize the findings of the study, highlighting:
Which fruits and vegetables are the best sources of Vitamin C.
The accuracy of the iodine titration method. The importance of consuming fresh and minimally processed fruits and vegetables for optimal Vitamin C intake.
The study also provides insight into the importance of including a variety of fruits and vegetables in the diet for maintaining good health.
9. Recommendations: Future research could explore the effects of different storage methods (freezing, refrigeration, drying) on Vitamin C content. Educate the public on the importance of proper storage and preparation techniques to preserve Vitamin C levels in fruits and vegetables. Recommend incorporating high Vitamin C foods into the daily diet to meet nutritional requirements. 10. References: A list of scientific journals, books, websites, and other credible sources used in the research. Example: 1. Haug, W., & Lantzsch, H. J. (1983). Sensitive Method for Rapid Determination of Ascorbic Acid in Plant Material. Journal of Food Science, 48(6), 1704-1706. 2. Norris, L. (1994). Vitamin C: Ascorbic Acid. The Journal of Nutrition, 124(11), 1135-1140. 3. "Vitamin C in Fruits and Vegetables," National Institutes of Health, https://www.nih.gov/.
