Leighton Williams 1902815

Date: 17/10/22
Title of Experiment: Quantitative Analysis of Vitamin C contained in foods
Aim: To determine the amount of vitamin C that is present in certain commercial food products
by the titration method.
Method:
 60 ml of a fruit drink was poured into a dry 100 ml beaker. The fruit drink was made sure
to be light colored, apple, orange, or grapefruit, but not dark colored such as grape. The
type of drink was recorded on the report sheet.
 If the drink was cloudy or contained suspended particles, it could be clarified by the
following procedure: Celite was added, used as a filter aid to the fruit drink (about 0.5g).
After swirling it thoroughly, the solution was filtered through a glass funnel, bedded with
a large piece of cotton. The filtrate was collected in a 50 ml Erlenmeyer flask.
 Using 10 ml of fruit drink and 2 ml of 2% starch solution, 10 ml of the drink solution as
transferred to a 125 ml Erlenmeyer flask.
 A clean, dried 50 ml buret was clamped on a stand. The buret was rinsed twice with 5 ml
portions of iodine solution. The rinses were run through the tip of the buret and
discarded. The buret was filled slightly above the zero mark with a standardized iodine
solution. Air bubbles were removed by turning the stop clock several times to force the
air bubbles out of the tip. The molarity of the standard solution was recorded. The initial
reading of the standardized iodine solution was recorded to the nearest 0.02 ml.
 The flask that contained the vitamin C sample was placed under the buret and the iodine
solution was added dropwise while swirling until the indicator changed to dark blue. This
color persisted for at least 20 seconds. The final buret reading was recorded. The total
volume of the iodine solution required for the titration was calculated. The weight of
vitamin C in the sample and percent of vitamin C in the drink was calculated. The
titration was repeated twice more, using the same 10 ml portions of the same drink. The
volumes of iodine solution that was required for each titration was recorded.
Leighton Williams 1902815

Results:
Sample 1 (10 ml) Sample 2 (10 ml) Sample 3 (10 ml)
Initial Buret Reading 0.00 ml 6.00 ml 9.70 ml
Final Buret Reading 6.00 ml 9.70 ml 13.50 ml
Volume of Iodine 6.00 ml 3.70 ml 3.80 ml
Solution
Mg of Vitamin C 10.56 mg 6.50 mg 6.60 mg
Table showing the findings from Apple Juice
Sample 1 (10 ml) Sample 2 (10 ml) Sample 3 (10 ml)
Initial Buret Reading 13.50 ml 16.20 ml 19.15 ml
Final Buret Reading 16.20 ml 19.15 ml 22.10 ml
Volume of Iodine 2.70 ml 2.95 ml 2.95 ml
Solution
Mg of Vitamin C 4.75 mg 5.19 mg 5.19 mg
Table showing the findings from Grapefruit Juice
Sample 1 (10 Sample 2 (10 Sample 3 (10 ml)
ml) ml)
Initial Buret Reading 22.10 ml 32.10 ml 37.50 ml
Final Buret Reading 32.10 ml 37.50 ml 42.90 ml
Volume of Iodine 10.0 ml 5.40 ml 5.40 ml
Solution
Mg of Vitamin C 17.6 mg 9.50 mg 9.50 mg
Table showing the findings from Orange Juice

Questions:
1. The kind of Drinks. (Apple, Orange, Grapefruit)
2. Molarity of Iodine Solution. (0.01M)
3. Titration Results (shown above)
4. Calculation of vitamin C (g) in each sample. Do average in g per 100 ml
 Apple Juice: Average Volume of Iodine Solution = 3.75*1.76 = 6.60 mg
 Grapefruit Juice: Average Volume of Iodine Solution = 2.95*1.76 = 5.19 mg
 Orange Juice: Average Volume of Iodine Solution = 5.40*1.76 = 9.50 mg
Leighton Williams 1902815

Discussion:
The average vitamin C concentration in the apple juice product determined experimentally was
6.60mg/10mL of juice. The amount indicated on the packaging was (108mg/240mL). The
average vitamin C concentration in the grapefruit juice product determined experimentally was
5.19mg/10mL of juice. The amount on the packaging was not indicated. Finally, the average
vitamin C concentration in the orange juice product determined experimentally was
9.50mg/10mL of juice. The amount indicated on the packaging was (90mg/240mL).
Manufacturers are known to add ascorbic acid to their products to improve their nutritional value
and to account for the ascorbic acid lost during the manufacturing and storage process.
Conclusion:
The amount of vitamin C that is present in certain commercial food products by the titration
method was determined.