CHEMISTRY INVESTAGATORY

PROJECT

TOPIC:
Effect Of Heating On
Vitamin C Content In
Tomatoes
School: Hillwoods Academy
Name: Ronit Chawla
Class: XII-A
Board Roll number:
 CERTIFICAT
E
This is to certify that "Ronit Chawla" student of class
XII-A has successfully completed his Chemistry
Project on "Effect of heating on vitamin C content in
Tomatoes" under the guidance of Ms Surabhi.

___________________
Teacher’s Signature

___________________
Internal examiner

___________________
External examiner

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ACKNOWLEDGE
MENT
I would like to express my special thanks of gratitude to my
teacher Ms.Surabhi , who gave me the golden opportunity to do
this wonderful project of Chemistry on " Effect of heat on
vitamin C in Tomatoes ", Who also helped me in completing
my project. I came to know about so many new things I am
really thankful to them. Secondly I would also like to thank my
parents and friends who helped me a lot in finalizing this project
within the limited time frame.

_____________
Ronit Chawla
XII-A

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 INDEX
1. Certificate--------------------------1
2. Acknowledgement--------------2
3. Introduction-----------------------4
4. Materials required--------------5
5. Theory-------------------------------6
6. Procedure--------------------------8
7. Observations---------------------10
8. Result-------------------------------11
9. Precautions-----------------------12
10. Bibliography----------------------13

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 INTRODUC
TION
Vitamin C(L-ascorbic acid) is a significant nutrient, and
tomatoes are a decent wellspring of Vitamin C. Most tomato
items we consume have been handled by intensity, and I needed
to find if cooking adjusted the degree of Vitamin C. My
objective was to decide whether warming the tomatoes to three
distinct temperatures influences the degree of Vitamin C. My
speculation is that the Vitamin C substance of tomatoes will
diminish when warmed in light of the fact that Vitamin C is
water dissolvable and is impacted by heat. The project will be
done using the titration reaction between tomatoes juice (the
titrant), distilled water and corn-starch solution plus iodine
tincture as the titration solution Vitamin C is water soluble and is
affected by heat.
Information on Vitamin C :Vitamin C is found in fresh fruits,
berries and vegetables. It is one of the water-soluble vitamins. It
is important in wound healing. Without enough vitamin C, a
person can get a sickness called scurvy. Lack of vitamin C was a
serious health problem on long ocean trips where supplies of
fresh fruit were quickly used up. Many people died from scurvy

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on such trips. Vitamin C was first discovered in 1928. In 1932, it
was proved to stop the sickness called scurvy.

MATERIAL
REQUIRED
CHEMICALS REQUIRED:-
 Tomato solution
 Corn-starch solution
 Iodine solution
 Ethanol
 Potassium iodide
 Iodine

INSTRUMENTS REQUIRED:-
 Test tubes
 Measuring flask
 Pipette
 Burette
 Thermometer
 50ml beakers
 Conical flask
 Burner
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  Measuring cylinder(100ml)

THEORY
Vitamin C or L-ascorbic acid, or basically ascorbate (the anion
of ascorbic corrosive), is a fundamental supplement for people
and certain other creature species. L-ascorbic acid alludes to
various nutrients that have L-ascorbic acid action in creatures,
including ascorbic corrosive and its salts, and a few oxidized
types of the particle like dehydroascorbic corrosive. Ascorbate
and ascorbic corrosive are both normally present in the body
when both of these is brought into cells, since the structures
interconvert as per pH.
Vitamin C chemically decomposes under certain conditions,
many of which may occur during the cooking of food. To verify
that cooking and heating reduces the vitamin c content the
process given below is followed.
The redox titration method was used in this research for the
determination of vitamin C (C6H8O6) in the vegetable samples,
potassium iodate (KIO3) was added to a vegetable solution that
contains strong acid and potassium iodide (KI). Potassium iodate
reacts with potassium iodide, liberating molecular iodine (I2):
KIO3 + 5KI + 6H+ 3I2 + 6K++ 3H20 ------ [1]
The iodine (I2) produced in equation [1] oxidizes the vitamin C
to form dehydroascorbic acid (C6H6O6) and iodide ion (I-)
equation [2].

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C6H6O6 + I2 C6H6O6+ 2I + 2H+ ----- [2]
Thus, when the blue dark shade of Iodine arrangement is framed
in the example the titration cycle is paused and measure of
iodine arrangement required is noted. The more how much
iodine arrangement required the more L-ascorbic acid substance
in the given example.

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PROCEDUR
E
The Vitamin C in the tomatoes is the titrant, and iodine is the
titrating arrangement.
❖ A tomato solution is made by mixing locally acquired red
tomatoes with 200mL of refined water.
❖The solution is filtered to eliminate the seeds. A 10mL
example is eliminated and saved as the example whose perusing
is to be taken at room temperature.
❖The excess tomato solution is warmed on a gas oven, and three
10mL examples are taken at three unique temperatures, 50°C,
75°C, and 98°C (free factor).
❖ The examples are cooled to a standard temperature of 35°C.
❖ Starch solution is ready by blending 0.50gm of dissolvable
starch to high temp water. ❖ Ten drops of the starch solution are
added to every one of the four examples. ❖ The burette is
currently flushed with limited quantity of iodine solution and
afterward it is filled. The underlying volume is recorded.

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❖We then titrate the solution with the tomato solution until the
end point (first indication of blue dark variety that perseveres
after around 20 seconds of twirling the solution) is reached.
❖The last volume is recorded and the complete number of drops
of iodine required is likewise noted as it will give a superior
perspective on how much iodine solution required.

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OBSERVATI
ONS
Observation table:-
Temperature Initial reading(ml) Final Total
(°C) reading(ml) volume used
25°C

50°C
75°C
100°C

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 RESULT
the table shows us how much iodine solution
required to get a blue dark shade of the tomato
solution continues to diminish as we heat the
sample more.
Subsequently the observations show that
Vitamin C content diminishes on heating.

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PRECAUTIO
NS
 The instruments utilized should be dealt with cautiously.
 The tomato solution should be all around filtered prior to
involving in titration.
 Care ought to be taken while warming the examples.
 The examples should be warmed precisely up till the
important temperature.
 Care ought to be taken while warming the examples.
 The examples should be warmed precisely up till the
important temperature.
 Same measure of starch solution should be
added to every one of the examples.
 The examples should be permitted to cool before iodine
solution is added and titration is started.
 The readings should be painstakingly brought and noted
down.

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BIBLIOGRAP
HY
 https://en.wikipedia.org/wiki/Vitamin_C
 https://www.vedantu.com/biology/vitamin-c
 NCERT textbook
 International Journal of Advance Research in Science and
Engineering - Effects of Heat on Vitamin C in Tomatoes