Lab #23

Date:

Problem Statement: Two students were discussing the vitamin C content of two fruit juices. One student
was adamant that a warm juice would have lower vitamin C content than one at room temperature.

Hypothesis: The orange juice at room temperature will have a higher vitamin C content than that of one
that is warm.

Aim: To determine if the orange juice at room temperature will have higher vitamin C content.

Apparatus: 3 beakers, retort stand, Bunsen burner, wire gauze, 2L bottle of orange juice, conical flask,
pipette, funnel, burette.

Reagents: 0.5M indophenol

Procedures:

1. Wash all apparatus.

2. Pipette 20cm3 of orange juice and heat with a Bunsen burner for 5 mins.
3. Pipette 20cm3 of indophenol into a conical flask
4. Clamp the burette vertically on the retort stand. Using the heated orange juice fill
the burette to 0cm3.
5. Place conical flask with indophenol under burette and release slowly while swirling
the conical flask.
6. If a color change is seen turn off the tap.
7. Repeat the titration (2) two more times. Record the results in a suitable table.
8. Repeat the titration with a room temperature orange juice (3) three times and
record in another table

Data to be collected: TABLE SHOWING VALUES ACQUIRED USING WARM ORANGE JUICE

1 2 3
Initial vol. (cm3)
Final vol. (cm3)
Vol. of orange juice
used (cm3)
Average volume of orange juice used:.
 TABLE SHOWING VALUES ACQUIRED USING ROOM TEMPERATURE ORANGE
JUICE.

1 2 3
Initial vol.
Final vol.
Vol. of orange juice
used
Average vol. of orange juice used:

Expected results: the mixture that becomes colorless with a less vol. of orange juice used has higher
vitamin C content.

Controlled variables: volume of orange juice pipetted and vol. of indophenol pipetted.

Manipulated variables: warm orange juice and room temperature orange juice.

Responding variable: volume of orange juice used from the burette.

Assumption: the orange juice mixture is soluble with the reagent.

Sources of error: going over the amount of orange juice needed to change mixture’s color and not
reading instrument properly.

Limitations: losing of heat from orange juice to the atmosphere.