ROYALE CONCORDE

INTERNATIONAL SCHOOL
CHEMISTRY PROJECT

By:
Parinita Jamuar
Class XII
 BONAFIDE CERTIFICATE

THIS IS TO CERTIFY THAT PARINITA

JAMUAR HAS SATISFACTORILY COMPLETED
THE PROJECT IN CHEMISTRY PRACTICAL
PRESCRIBED BY THE C.B.S.E A.I.S.S.C.E
COURSE IN THE LABORATORY OF ROYALE
CONCORDE INTERNATIONAL SCHOOL IN
THE YEAR 2016-17

SIGNATURE OF EXTERNAL SIGNATURE OF INTERNAL

EXAMINER EXAMINER

DATE:

NAME OF CANDIDATE:
ROLL NO: School Seal

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 ACKNOWLEDGEMENT

I WISH TO EXPRESS MY SINCERE GRATITUDE TO THE

PEOPLE WHO HAVE HELPED AND SUPPORTED ME
THROUGHOUT THE PROJECT.
I EXPRESS MY SINCERE GRATITUDE TO THE
PRINCIPAL, MRS. REKHA VINOD FOR PROVIDING US
WITH AN ENVIROMENT TO COMPLETE OUR PROJECT
SUCCESSFULLY.
MY DEEPEST THANKS TO MY CHEMISTRY TEACHER,
MRS. LEENA KRISHNAKUMAR FOR HER CONTINOUS
AND UNWAVERING SUPPORT DURING THE ENTIRE
COURSE OF THIS PROJECT AND MAKING THE
NECESSARY CORRECTIONS WHEREVER REQUIRED.
I ALSO EXTEND MY HEART FELT THANKS TO OUR
LAB ASSISTANT MRS. NIRMALA B. WITHOUT WHOM
THIS PROJECT WOULD BE DISTINCT REALITY.
I WOULD LIKE TO THANK PARTNER SUKANYA
HARSHVARDHAN, FAMILY AND FRIENDS FOR ALL
THEIR SUPPORT DURING CRUCIAL TIMES OF THE
COMPLETION OF MY PROJECT.

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 CONTENTS

 INTRODUCTION

 AIM

 THEORY

 PROCEDURE

 CALCULATIONS

 RESULT

 ADDITIONAL INFORMATION

 PRECAUTIONS

 CONCLUSION

 BIBLOGRAPHY

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INTRODUCTION

This project aims to determine the vitamin C concentration in a

solution by a redox titration with potassium iodate in the presence
of potassium iodide. Vitamin C, more properly called ascorbic acid,
is an essential antioxidant needed by the human body.

When iodate ions (IO3-) are added to an acidic solutions containing

iodide ions (I-), an oxidation-reduction reactions occurs.
The iodate ions are reduced to form iodine

IO3- + 6H+ + 5e- → 1/2 I2 + 3H2O

While the iodide ions are oxidized to form iodine

2I- → I2 + 2e-

Combining these half-equations demonstrates the

reaction between iodate and iodide
IO3- + 5I- + 6H → 3 I2 + 3H2O

It is the iodine formed by this reaction that oxidizes the

ascorbic acid to dehydroascorbic acid as the iodine is
reduced to iodide ions.

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Ascorbic acid + I2 → 2I- + dehydroascorbic acid
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 excess iodine is free to react
with the starch indicator, forming the blue-black starch-iodine
complex. This is the endpoint of the titration. This method is
suitable for Vitamin C tablets, fresh or package fruits juices and
solids fruits and vegetables.

Structure of Ascorbic acid

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AIM: To determine the content of Vitamin C in sample Vitamin C
tablet by Iodine titration.

APPARATUS: burette and stand, 100mL or 200mL volumetric

flasks, 20mL pipette, 10mL and 100mL measuring cylinders, 250mL
conical flasks

SOLUTIONS NEEDED:
IODINE SOLUTION: (0.005 mol L-1). Weigh 2g of potassium iodide
into a 100mL beaker. Weigh 1.3g of iodine and add it into the same
beaker. Add a few mL of distilled water and swirl for a few minutes
until iodine is dissolved. Transfer iodine solution into the volumetric
flask using distilled water. Make the solutions up to the 1L mark
with distilled water.

Iodine Solution
STARCH INDICATOR SOLUTIONS: (0.5%) Weigh 0.25g of soluble
starch and add it to 50mL of near boiling water in a 100mL if conical
flask. Stir to dissolve and cool before using it.

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THEORY:
Vitamin C (ascorbic acid) is an antioxidant that is essential for
human nutrition. Vitamin C deficiency can lead to a disease called
scurvy, which is characterized by abnormalities in the bones and
teeth. Many fruits and vegetables contain vitamin C, but cooking
destroys the vitamin, so raw citrus fruits and their juices are the
main source of ascorbic acid for most people.
One way to determine the amount of vitamin C in food is to use a
redox titration. The redox reaction is better than an acid-base
titration since there are additional acids in a juice, but few of them
interfere with the oxidation of ascorbic acid by iodine.
Iodine is relatively insoluble, but this can be improved by
complexing the iodine with iodide to form tri-iodide:
I2 + I-  I3
Tri-iodide oxidizes vitamin C to form dehydroascorbic acid:
C6H8O6 + I3- + H2O  C6H6O6 + 3I + 2H+
As long as vitamin C is present in the solution, the tri-iodide is
converted to the iodide ion very quickly. However, when the all the
vitamin C is oxidized, iodine and tri-iodide will be present, which
react with starch to form a blue-black complex. The blue-black color
is the endpoint of the titration.
This titration procedure is appropriate for testing the amount of
vitamin C in vitamin C tablets, tomato juice, apple juice and lemon
juice. The titration can be performed using just iodine solution and
not iodate, but the iodate solution is more stable and gives a more
accurate result.

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PROCEDURE:
 Preparation Iodine solution:
(0.005 mol L−1). Weigh 2 g of potassium iodide into a 100 mL
beaker. Weigh 1.3 g of iodine and add it into the same beaker. Add a
few mL of distilled water and swirl for a few minutes until iodine is
dissolved. Transfer iodine solution to a 1 L volumetric flask, making
sure to rinse all traces of solution into the volumetric flask using
distilled water. Make the solution up to the 1 L mark with distilled
water.
 Preparation Starch indicator solution:
(0.5%). Weigh 0.25 g of soluble starch and add it to 50 mL of near
boiling water in a 100 mL conical flask. Stir to dissolve and cool
before using.

 Preparation of Sample Solution:

For vitamin C Tablet: Dissolve 1 tablet of 500mg in distilled water
in a 250mL volumetric flask.
For lemon juice: Dissolve 10mL in distilled water in a 250mL
volumetric flask.
For apple juice: Dissolve 20mL in distilled water in a 250mL
volumetric flask.
For tomato juice: Dissolve 10mL in distilled water in a 250mL
volumetric flask.
 Titration
1) Pipette 20mL of sample solution in a 250mL conical flask
and add 1mL of starch solution.
2) Titrate the sample with 0.002 mol L-1 of potassium iodide
solution. The endpoint of the titration is the first permanent

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 trace of a dark blue-black colour due to the startch-iodine
complex.
3) Repeat the titration with further aliquots of sample solution
until concordant volumes are obtained.

Vitamin C tablet (1 tablet of 500mg in 250mL)

Burette Reading Difference
S.No Initial Final (Final-Initial)
1. 0mL 19.2mL 19.2mL
2. 0mL 19.2mL 19.2mL
3. 0mL 19.2mL 19.2mL
Concordant Reading: 19.2mL
Lemon Juice (10mL in 250mL)
Burette Reading Difference
S.No Initial Final (Final-Initial)
1. 0mL 3mL 3mL
2. 0mL 3mL 3mL
3. 0mL 3mL 3mL
Concordant Reading: 3mL
Apple Juice (20mL in 250mL)
Burette Reading Difference
S.No Initial Final (Final-Initial)
1. 0mL 3.4mL 3.4mL
2. 0mL 3.4mL 3.4mL
3. 0mL 3.4mL 3.4mL
Concordant Reading: 3.4mL

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 Tomato Juice, Apple Juice Lemon Juice

 Effect of heat of vitamin C present in tomatoes

Titrate the tomato juices at different temperatures (30OC, 40OC,
60OC, 80OC)
Tomato Juice (10mL in 250mL at 30OC)
Burette Reading Difference
S.No Initial Final (Final-Initial)
1. 0mL 3.9mL 3.9mL
2. 0mL 3.9mL 3.9mL
3. 0mL 3.9mL 3.9mL
Concordant Reading: 3.9mL

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 Tomato Juice (10mL in 250mL at 40OC)
Burette Reading Difference
S.No Initial Final (Final-Initial)
1. 0mL 3.5mL 3.5mL
2. 0mL 3.5mL 3.5mL
3. 0mL 3.5mL 3.5mL
Concordant Reading: 3.5mL
Tomato Juice (10mL in 250mL at 60OC)
Burette Reading Difference
S.No Initial Final (Final-Initial)
1. 0mL 3.1mL 3.1mL
2. 0mL 3.1mL 3.1mL
3. 0mL 3.1mL 3.1mL
Concordant Reading: 3.1mL
Tomato Juice (10mL in 250mL at 80OC)
Burette Reading Difference
S.No Initial Final (Final-Initial)
1. 0mL 2.7mL 2.7mL
2. 0mL 2.7mL 2.7mL
3. 0mL 2.7mL 2.7mL
Concordant Reading: 2.7mL

CALCULATIONS:
1. Calculate the average volume of iodine solution used from
the observed concordant readings from titration.
2. Calculate the moles of iodine taking part in the reaction.

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3. Using the equation of the titration (given below)1,
determine the number of moles of ascorbic acid reacting.
Ascorbic acid + I2 → 2I- + Dehydroascorbic acid
C6H8O6 + I3- + H2O → C6H6O6 + 3I- + 2H+
Since 19.2 ml of the burette solution was required to titrate
500 mg of Vitamin C,
x mg/concordant burette reading = 500 mg/ 19.2 ml
1)Lemon Juice:
x mg/3ml = 500/ 19.2
x = 78.125 mg
2)**Apple Juice:
x mg/3.4ml = 500/ 19.2
x = 88.5416 mg
3)Tomato extract:
(i) At 30 oC :
x mg/3.9 ml = 500/ 19.2
x = 101.562 mg
(ii) At 40 oC :
x mg/3.5 ml = 500/19.2
x = 91.1458 mg

** 20 ml of apple pulp sample and 10 ml of other samples.

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 (iii) At 60 oC :
x mg/3.1 ml = 500/19.2
x = 80.72 mg

(iv) At 80 oC
x mg/2.7 ml = 500/19.2
x = 70.312 mg

RESULT:

S.No Sample Concordant Amount of

reading (mL) Vitamin C
present (mg)
1) Vitamin C tablet 19.2 500
2) Lemon juice 3 78.125
3) Apple juice 3.4 88.5416
4) Tomato juice (30 oC) 3.9 101.562
5) Tomato juice (40 oC) 3.5 91.1458
6) Tomato juice (60 oC) 3.1 80.72
7) Tomato juice (80 oC) 2.7 70.312

As temperature increases, the amount of Vitamin C present

in the sample decreases.

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ADDITIONAL NOTES:

1. Iodine stains both skin and clothing so proper care is

advised. If staining does occur, alcohol may remove skin
stains and cleaners are available for fabric stains.
2. Vitamin C, or ascorbic acid, is a water soluble antioxidant
that plays a vital role in protecting the body from infection
and disease. It is not synthesized by the human body and
therefore must be acquired from dietary sources – primarily
fruits and vegetables. The chemical structure and
antioxidant (reducing) action of ascorbic acid are illustrated
in the redox half equation below:
Ascorbic acid + I2 → 2I- + Dehydroascorbic acid
3. The concentration of the prepared iodine solution can be
more accurately determined by titration with a standard
solution of ascorbic acid or a standard solution of potassium
thiosulfate using a starch indicator. This should be done if
possible as iodine solutions can be unstable.
4. The average titration volume should ideally be in the
range of 10 – 30 mL. If the titration required for a 20 mL
aliquot of sample solution is well outside this range then a
larger or smaller aliquot volume should be chosen. If the
concordant burette reading is too low, dilute the standard. If
the titration volume is too high, dilute the sample.

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5. Ascorbic acid is susceptible to oxidation by atmospheric
oxygen over time. For this reason, the samples should be
prepared immediately before the titrations. However, if the
samples have to be prepared several hours earlier, oxidation
can be minimized by the addition of a small amount of oxalic
acid (e.g. 1 g oxalic acid per 100 mL of sample solution).
6. Identification of the endpoint in this titration is
significantly affected by the colouration of the sample
solution used. If the solutions are colourless or are pale in
colour, there is no problem identifying the endpoint. For
strongly coloured juices there can be a problem with the
endpoint and it is advised to carry out a “rough” titration in
order to become familiar with any distinct colour change
which occurs at the endpoint, (it may just be a darkening of
the colour) This will also help by establishing an
approximate volume of iodine solution required.
7. The above method may be used to carry out a number of
interesting investigations regarding the concentration of
vitamin C in various foods and drinks:
• Vitamin C content of different types of fruits
vegetables/juices. • Vitamin C content of different
types/brands of vitamin tablets. • Vitamin C content of
tablets or food/drink in the presence and absence of added
oxalic acid or metal ions over various periods of time.

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• Vitamin C content of food/drink before and after
subjection to cooking conditions.
• Vitamin C content of fruits/vegetables at different stages of
ripeness.

Applications of Vitamin C determination by Iodine Titration:

The basics of food titration involve determining the

concentrations of different compounds in foods such as
vitamins, minerals and trace elements. It plays major role in
both the food and pharmaceutical industry. All those labels
on food packets and in dietary supplements contain the
precise quantity of the different compounds contained
within. These precise quantity amounts are determined in
the laboratory using the process of titration.
This method can be used to determine vitamin C
concentrations in vitamin C supplements, fresh or packaged
fruit juices and other foods such as vegetables and fruits.
Since this method used the oxidation-reduction reaction of
iodine and iodate ions to produce iodine, which then reacts
immediately with the ascorbic acid and starch, the stability
of iodine is not a factor. This is also why this method is
accepted as being the more accurate one.

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PRECAUTIONS:

Handle the glassware with caution to prevent breakage.

Even though the substances being analyzed are foodstuffs,
do not taste or eat any of the materials as they may become
contaminated with undesired chemicals.

CONCLUSION:

The Vitamin C content of lemon and tomato are considerable

higher than that of an apple’s, considering the fact that a
more concentrated sample of apple juice was taken. Also, the
experiment has verified the effect of heat on Vitamin C as a
degrading one. As the temperatures are increased, ascorbic
acid is broken down by the heat and oxidized in the presence
of air and sunlight. Thus, the vitamin C concentration
decreases with increased duration of exposure to high
temperatures.

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BIBLIOGRAPHY:

 http://www.ijstr.org/final-
print/nov2013/Effect-Of- Heating-On-
Vitamin-C-Content-Of-Some-Selected-
Vegetables.pdf
 http://www.outreach.canterbury.ac.nz/ch
emistry/docu ments/vitaminc_iodine.pdf
 http://chemistry.about.com/od/demonstr
ationsexperim ents/ss/vitctitration.htm

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