BIOLOGY

INVESTIGATORY 2018-19

PROJECT
NAME: RUSHIL ANTO THARAYIL

CLASS: XI

SECTION: A

ROLL NUMBER: 46
OBJECTIVE
TO DETECT THE PRESENCE
OF VITAMIN-C IN VARIOUS
FRUIT JUICES AND ARRANGE
THEM IN INCREASING ORDER
OF THEIRS
CONCENTRATIONS OF
VITAMIN-C
VITAMIN-C
 ATOMIC ENERGY CENTRAL SCHOOL-4
ANUSHAKTINAGAR,MUMBAI-400094

CERTIFICATE
THIS IS TO CERTIFY THAT RUSHIL ANTO THARAYIL
STUDENT OF CLASS XI-A OF 2018-19 BATCH OF THIS
SCHOOL HAS SUCCESSFULLY COMPLETED THIS
INVESTIGATORY PROJECT IN BIOLOGY SUBJECT UNDER
THE GUIDANCE OF SMT.SANGAMITRA PRATAP
{SUBJECT TEACHER} IN PARTIAL FULFILLMENT OF
BIOLOGY PRACTICAL EXAMINATION CONDUCTED BY
AECS-4 ANUSHAKTINAGAR, MUMBAI-400094

----------------------------------------------------- ----------------------------------------------------------------
{SIGN OF SUBJECT TEACHER} {SIGN OF EXTERNAL/INTERNAL EXAMINER}

A heartfelt gratitude to those who have

played inspirational roles in successful
completion of this investigatory project.
 First, I am grateful to our principal sir SHRI
KALATHINATHAN S, our biology teacher
SMT.SANGAMITRA PRATAP who have
guided me to complete this project
successfully. I am deeply indebted to both
of their valuable suggestions and
unconditional support.
I am also thankful to MY PARENTS and MY
PEERS who have helped me at various
stages of this project.

INDEX
CONTENTS PAGE NUMBER
OBJECTIVE
CERTIFICATE
ACKNOWLEDGEMENT
INTRODUCTION
APPARATUS
REQUIRED
PRINCIPLE
TEST PROCEDURE
OBSERVATION
CONCLUSION
PRECAUTION
REFRENCE

INTRODUCTIONINTRODUCTIONVitamin
s are organic compounds whose traces are
vitally essential for proper use of
macronutrients [carbohydrates, lipids and
proteins] in cell metabolism and hence for
proper growth and function. The term ‘Vitamin’
[L. vita=life+ min=amine or vitally essential
amine] was first used by FUNK. Vitamins are
relatively simpler organic compounds
synthesized by mostly by plants and certain
intestinal bacteria. Hence animals obtain most
of these in traces[=micronutrients] from their
food. Except for some, the vitamins are not
generally stored in the body. The excess is
readily excreted out with urine. That is why,
their regular supply, rather daily to the body
from the food is essential.
About 20 different types of vitamins have
been properly discovered. These fall into two
main categories-those soluble in water and
those soluble in fats. The water soluble
vitamins include Vitamin-B complex and
vitamin C. The fat soluble vitamins include
vitamin A D E and K.
Vitamin-C also called ascorbic acid is a water
soluble vitamin present naturally in many fruits
and vegetables, especially in sour fruits like,
lemon, orange, unripe mango, amla, tomato
etc. playing an important role in iron
metabolism, it is also required for the
formation of RBCs. Its deficiency causes scurvy
which is characterized by spongy and bleeding
gums, loose and falling teeth, fragility of blood
vessels, extensive hemorrhages in skin, fragility
of bones, swollen joints, exhaustion, high fever,
and nervous breakdown.

APPARATUS REQUIRED
Dropper[1ML],
pair of test tubes,
 iodine solution,
starch powder,
lemon juice,
orange juice,
sweet lime juice,
strawberry juice,
60 ML containers

Note: The juices are crushed and extracted

from the respective fresh fruits i.e., the juices
do not contain artificial sugars, sweeteners,
flavoring agents, artificial ascorbic acid,
preservatives etc.
Principle
On adding drops of fruit juices to a fixed
quantity of indicator the color of the indicator
disappears indicating the presence of vitamin C.
The number of drops of juice is inversely
proportional to the concentration of vitamin C
that is higher the number of drops lower is the
concentration of vitamin C. The following
reaction occurs:
ascorbic acid + I2 → 2 I− + dehydroascorbic acid
(color vanishes)

Due to this reaction, the iodine formed is

immediately reduced to iodide as long as there
is any ascorbic acid present. Once all the
ascorbic acid has been oxidized, the indicator
decolorizes indicating the presence of ascorbic
acid.
TEST PROCEDURE
I Preparation of indicator
Making the starch solution.
75 ml water taken in attest tubes is boiled using
a gas burner. Starch powder mixed with water
is kept ready by the side. Once the water is
done boiling, take starch solution in a dropper.
and add 10 drops of the starch solution to the
75 milliliters of boiling water and leave it for
cooling.
Preparation of Indicator
Clean out your eye dropper and then fill it with
iodine. Gradually add drops of iodine until your
solution turns a dark purple-blue color. Vitamin
C indicator is now ready to use.
II Analysis of juices
Lemon juice
Now using the dropper take 1ml of freshly
prepared indicator and pour it in the test tube.
Wash the dropper.
By using the dropper collect the lemon juice
and pour it on the test tube dropwise. Add
slowly drop by drop to the test tube, test tube
shall be shaken vigorously after each drop.Stop
adding the juice once the color of the indicator
vanishes. Count the number of drops.
Tabulate the readings. Repeat these steps two
more times to get at least 3 concordant
readings.
Orange juice
Wash the dropper and test tubes thoroughly.
Now using the dropper take 1ml of freshly
prepared indicator and pour it in the test tube.
Wash the dropper.
By using the dropper collect the orange juice
and pour it on the test tube dropwise. Add
slowly drop by drop to the test tube, test tube
shall be shaken vigorously after each drop. Stop
adding the juice once the color of the indicator
vanishes. Count the number of drops.
Tabulate the readings. Repeat these steps two
more times to get at least 3 concordant
readings.
Wash the dropper and test tubes thoroughly.
Now using the dropper take 1ml of freshly
prepared indicator and pour it in the test tube.
Wash the dropper.
Sweet Lime juice
Wash the dropper and test tubes thoroughly.
Now using the dropper take 1ml of freshly
prepared indicator and pour it in the test tube.
Wash the dropper.
By using the dropper collect the Sweet lime
juice and pour it on the test tube dropwise. Add
slowly drop by drop to the test tube, test tube
shall be shaken vigorously after each drop. Stop
adding the juice once the color of the indicator
vanishes. Count the number of drops.
Tabulate the readings. Repeat these steps two
more times to get at least 3 concordant
readings.
Strawberry Juice.
Now using the dropper take 1ml of freshly
prepared indicator and pour it in the test tube.
Wash the dropper.
By using the dropper collect the Strawberry
juice and pour it on the test tube dropwise. Add
slowly drop by drop to the test tube, test tube
shall be shaken vigorously after each drop. Stop
adding the juice once the color of the indicator
vanishes. Count the number of drops.Tabulate
the readings. Repeat these steps two more
times to get at least 3 concordant readings.
Wash the dropper and test tubes thoroughly.
Now arrange the fruit juices in increasing order
of their Vitamin C concentrations
Observations
A) Lemon juice
No. of Amount of No. of drops of lemon
experiments. indicator juice required to
taken decolorize the
indicator

1 1 ML 8 drops

2 1ML 8 drops

3 1ML 8 drops
B) Orange juice
No. of Amount No. of drops of
experiments. of orange juice required
indicator to decolorize the
taken indicator

1 1 ML 2 drops

2 1ML 2 drops

3 1ML 2 drops
C) Sweet lime juice
No. of Amount of No. of drops of
experiments. indicator sweet lime juice
taken required to
decolorize the
indicator

1 1 ML 2 drops

2 1ML 2 drops

3 1ML 2 drops
D)Strawberry juice
No. of Amount of No. of drops of
experiments. indicator strawberry juice
taken required to
decolorize the
indicator

1 1 ML 1 drop

2 1ML 1 drop

3 1ML 1 drop
Conclusion
Vitamin C was detected in every fruit juice and
their concentration order is as follows:
Lemon contain less than orange
Orange and sweet lime contain similar quantity.
Strawberry contains MAXIMUM Vitamin C
among the tested samples.

Lemon<orange=sweet lime
<strawberry
PRECAUTION
Iodine must be handled with care. While using
iodine one should wear gloves and should
cover their skin. Also a mask should be worn to
prevent hydrogen inhalation.
The drops to the fruit samples must be added
very slowly so as to get precise readings.
The juicer used to extract the fruit juices must
be clean so as to minimize the error
Wash the test tubes thoroughly after each test.
To note the discharge in colour in the test tube
the test tube must be placed against a clean
white sheet of paper to notice the color
change.
If any pulp is obtained strain the juice on a
clean muslin cheese cloth
BIBLIOGRAPHY

1. https://www.canterbury.ac.nz/media/docu
ments/science-
outreach/vitaminc_iodine.pdf

2. http://www.jbc.org/J.Biol.chem.-1942-
highet-655-62.pdf

3. titration of ascorbic acid with DCPIP by SI

Analytics.pdf