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[ANALYSIS OF VITAMIN C] A. TITLE OF EXPERIMENT Analysis of Vitamin C B. DATE OF EXPERIMENT November 13rd 2013 C.

AIMS OF EXPERIMENT Determining Precentage of Vitamin C in Sample D. BASIC THEORY Vitamin C, one of the water-soluble vitamin, can form L - ascorbic acid san dehydroascorbic acid . both have active vitamin C. Vitamin C is synthesized naturally in plants or animals . Vitamin C is easily oxidized , which can be accelerated by heat , light , alkali , oxidizing enzymes as well as copper and iron catalysts . Vitamin C can be absorbed very quickly from the digestive tract, into the bloodstream and distributed throughout the body. Orange as a source of vitamin C, with different content in raw fruit and fruit that are old. the older the fruit diminishing its vitamin C content . Vitamin C content was determined by iodometric, where vitamin C reduces I2 become I-. The end point of the titration is determined blue starch . Daat dihtung levels of vitamin C as follows : Precentage of Vit C Precentage of Vit C
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Peer

Pyrus communis pears or fruit that is still included in the Apple family. Several species of pear tree produces good to eat fruit because it contains a lot of water and sweet. Not only tastes delicious, Pears also brings many health benefits for our bodies know.

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941 umol TE/100 g. antioxidants. Eating Pears regularly efficacious for preventing colon cancer. Thanks to its relatively low. In addition. iodometry can be used both to determine amount of reducing agents (by direct titration with iodine) and of oxidizing agents (by titration of iodine with thiosulfate). help the body avoid harmful free radicals. Only some parts of the day in the diet can bring significant reductions in body weight and blood levels of LDL cholesterol. and reversibility of the iodine/iodide reaction. Reversible iodine/iodide reaction mentioned above is Page | 2 . Pears are also a source of minerals such as iron. the pear is one of a very low calorie fruit provides 58 calories per 100 grams. Most of the fibers in the Pears are non-soluble polysaccharides (NSP). These compounds. gritty fiber content binds toxins and cancer-causing chemicals in the colon.[ANALYSIS OF VITAMIN C] Pears are a good source of fiber for the body. fast and quantitively with many organic and inorganic substances. potassium. which serves as a good bulk laxative in the gut. High levels of antioxidants which is what makes it able to prevent you from cancer. Pears contain vitamin C amount of about 7% per 100 grams. Iodine reacts directly. lutein and zea-xanthin. In addition. This is because the Pears are rich in fiber. Each 100 gram Pears contains 3. pH independent redox potential. Pears to be source of plant-based flavonoid antioxidant nutrients like beta-carotene. Additionally. magnesium and B-complex vitamins such as folate. Level of antioxidant power (ORAC value) in Pears is 2. riboflavin and pyridoxine (vitamin B-6). minerals and vitamins. In all cases the same simple and reliable method of end point detection. which are necessary for optimal health.1 grams of fiber or 8% of the amount of fiber that your body needs. protecting mucus membranes. Iodometry Titration Iodometry is one of the most important redox titration methods. along with vitamin C and A. can be used. based on blue starch complex.

is not easy nor recommended. This lowers free iodine concentration and such solutions are stable enough to be used in lab practice. However.+ I2 → S4O62. Elemental iodine can be prepared very pure through sublimation. Both processes can be source of titration errors. so solution prepared this way can have exactly known concentration. Iodine is very weakly soluble in the water. Still. although possible.+ 6H+ → 3I2 + 3H2O Potassium iodate is a primary substance. in the presence of excess iodides iodine creates I3.+ 2IIn the case of both reactions it is better to avoid low pH.[ANALYSIS OF VITAMIN C] 2I. Thus use of iodine as a standard substance. and iodides in low pH can be oxidized by air oxygen to iodine. It is also possible to prepare iodine solutions mixing potassium iodide with potassium iodate in the presence of strong acid: 5I. and standardized every few weeks). but because of its high volatility it is difficult to weight. this approach is not cost effective and in lab practice it is much better to use iodate as a primary substance to standardize thiosulfate. However. Second important reaction used excesivelly in iodometry is reduction of iodine with thiosulfate: 2S2O32. Page | 3 .ions. Iodine solutions can be easily normalized against arsenic (III) oxide (As2O3) or sodium thiosulfate solution. and can be easily lost from the solution due to its volatility. Thiosulfate is unstable in the presence of acids. Iodine solutions are prepared dissolving elemental iodine directly in the iodides solution.+ IO3. and then standardize iodine solution against thiosulfate.↔ I2 + 2eand obviously whether it should be treated as oxidation with iodine or reduction with iodides depends on the other redox system involved. we should remember that their shelf life is relatively short (they should be kept tightly closed in dark brown bottles.

Broke with mortar until got sturry -Entered into volumetric flask 50 ml -Added aquadest -Allowed for 15 minutes and shaked Sample solution -Take 10 ml -Entered into erlenmeyer flask -Added amylum 1% (3drops) -Added 20 ml aquadest -Titated iodium standart solution 0.001N Colorless solution Page | 4 .001 N Amylum 1% solution Peer F. PROCEDURE 4 grams fruit sample .[ANALYSIS OF VITAMIN C] E. TOOLS & MATERIALS TOOLS MATERIALS Mortar Graduated cylinder Erlenmeyer Buret I2 solution 0.

037 % .001N Colorless solution Page | 5 .4 ml The average of vitamin C in pear is 37.20 mg/100 g of sample or 7% Sample solution -Take 10 ml -Entered into erlenmeyer flask -Added amylum 1% (3drops) -Added 20 ml aquadest -Titated iodium standart solution 0. OBSERVATION PROCEDURE HYPOTHESIS RESULT CONCLUSION C6H8O6 → C6H6O6 + 2H+ + 2e 4 grams fruit sample I2 + 2e → I- Before Amylum = colorless I2 = yellowish Pear solution = colorless After Amylum + pear solution= colorless After titrated with Iodyum 0.Broke with mortar until got sturry -Entered into volumetric flask 50 ml -Added aquadest -Allowed for 15 minutes and shaked The precentage vitamin C in peer: 4.[ANALYSIS OF VITAMIN C] G.001N the color become blue fade.464 mg/100 g of sample %vit C in sample = 0.4 ml V3(I2) = 3. Result of titration V1(I2) = 3.6 ml V2(I2) = 3.

037 g/100g .009 mg with .02 g/100 g and the percentage of 7%. In theory the levels of vitamin C in the sample was 4. And slurry or extract obtained put in 50-mL volumetric flask and then added distilled water to mark boundaries and wait up to 15 minutes while shaken. I2 volumes and the results obtained are as follows: V1 = 3. and the function rather than the addition of starch is an indicator of where the endpoint will be in get blue. Page | 6 . it can be calculated levels of vitamin C in the sample (calculations in Appendix) and the levels of vitamin C results obtained on each . and the aim of settling the flask is shaken to dissolve the vitamin C contained in pear fruit in distilled water. 36. V2 = 3. After feeling smooth pear weighed as much as 4 grams. and then pear fruit peeled and smoothed by using a mortar to reduce the particle.100mg. ANALYSIS AND DISCUSSION Determination of vitamin C in the samples was done by several stages as follows: At this time experiment aimed to determine the levels of vitamin C in the sample.283 mg. and for 15 minutes so that vitamin C can be dissolved perfectly. the sample used is pear fruit.464 mg / 100 g or 0. V3 = 3.3 mL. And the reaction that occurs is: C6H8O6 → C6H6O6 + 2H+ + 2e I2 + 2e → I- Many levels of vitamin C in the sample can be seen from the number of I2 required in the process to reach the titration endpoint where I2 is needed more and more the more the level / amount of vitamin C in the sample.[ANALYSIS OF VITAMIN C] H.037%. and obtained 0. Having in mind the volume of I2 is obtained. Then 10 mL of the filtrate was taken and put into erlenmeyer and added 3 drops of 1% starch and 20 mL of distilled water which is then titrated with a standard solution of I2 0. After determining the levels of vitamin C and then calculate the percentage of vitamin C (calculations in Appendix).average = 37. Iodine has the properties can oxidize vitamin C. This indicates that the length of oxidized vitamin C with increased content of vitamin C in the sample.each titration is 39. 37.001 N.6 mL. and vitamin C reduce I2 to Iso by titrating the sample with I2 will be able to determine the levels of vitamin C contained in the sample.4 mL.

3 mL Page | 7 . Cimahi : Sekolah Tinggi Ilmu Kesehatan.01 N Ascorbat acid in 0. And the presentage of 0.464 mg/100 g.6 mL V 2 = 3. Maggy Thenawijaya.001 N Volume of I2 : V 1 = 3. 1982. 2010.http://Wikipedia. Tim. Lehninger AL.01 N x 5 mL = N2 x 50 mL N2 = 0. Petunjuk Praktikum Biokimia I. Jakarta: Erlangga.4 mL V 3 = 3. 2013. Penentuan Adanya Vitamin C Secara Kualitatif. REFFERENCES Anonim A.[ANALYSIS OF VITAMIN C] Our results are still far less than the levels of vitamin C in theory because at the time it maybe rudimentary titration to reach the titration end point so that the volume of I2 obtained less valid I. Dasar – Dasar BiokimiaJilid I. Determine the precentage of vitamin C in sample! Known : N I2 = 0.037%. CONCLUSION The average of vitamin C in pear is 37. Pukul11:00 WIB) Chaerani. 13 November 2013. Pear. Surabaya: Unesa Press.01N=0. Terjemahan dari: Principles of Biochemistry. penerjemah. ANSWER & QUESTION ATTACHMENT 1. Annisa Nurul.org (diakses pada hari Rabu.2011.88 mg Diluting formula : N1 x V1 = N2 x V2 0.

3 mL ⁄ The average of Vitamin C % Vitamin C in sample ⁄ Page | 8 .6 mL ⁄ 2nd experiment = 3.[ANALYSIS OF VITAMIN C] The calculation of precentage vit C : Known : weigh of sample = 4.4 mL ⁄ 3rd experiment = 3.03 g = 4030 mg Volume sampel = 10 ml  ( ) ⁄ 1st experiment = 3.

Lowering Blood Pressure 5. Mention disease that caused deficiency of vitamin C 1.3 mg of vitamin C.2 mg of vitamin C. tooth loss. wounds difficult to heal and easily broken bones 4. Cantaloupe: contains 49. Ubi: contains 35. Mention fruit foods containing Vitamin C! 1. Best antioxidants 2. irritability 2. Improve Immune System 6. Pain in lower leg 3. mild bleeding 5. Potent Against Allergies 8. Lowering the Risk of Heart Disease 3. Lowering Cholesterol Levels 4. Papaya: contains 157 mg of vitamin C 6. and so on 5. sores on the gums. upper limbs while jarangterserang 4. 3. Pseudoporolisis lower limbs.2 mg of vitamin C 4. Kiwi: contains 137. 2. Strawberry: contains 147 mg of vitamin C 5. Caring for Your Skin Page | 9 .[ANALYSIS OF VITAMIN C] 2. healing Wounds 7. Mention the important role of vitamin C in the body! 1. Draw the structure of Vitamin C! 3.

[ANALYSIS OF VITAMIN C] PICTURES Filtering process of ekstrac pear Pear solution before titrated with I2 Titration process Pear solution after titrated with I2 the color become more black than before Page | 10 .

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