BIOLOGY INVESTIGATORY

PROJECT
CLASS XI

T K CHANDANA

XI A
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CERTIFICATE

This is to certify that this “Biology Investigatory project” on the topic “ Does
Vitamin C Affects How Fast A Fruit Will Rot ?” has been successfully
completed by Chandana of class XI A under the guidance of Mrs. Leena in
particular fulfillment of the curriculum of Central Board Of Secondary
Education [CBSE] leading to the award of annual exam of the year 2022-23

TEACHER IN-CHARGE
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ACKNOWLEDGEMENTS

I have made efforts in this project. However, it would not have been possible
without many individuals' support and help.

I would like to thank my principal Mr. Vijayan T and the school for providing
me with the facilities required to do my project.

I am highly indebted to my Biology teacher Mrs. Leena for her invaluable

guidance which has sustained my efforts in all the stages of this project work.

I would also like to thank my parents for their continuous support and
encouragement.

My thanks and appreciation also go to my fellow members in developing the

project and to people who have willingly helped me out with their abilities

GROUP MEMBERS

CHANDANA

ANANYA

ANURANJ

AKHILJITH

CLASS - XI A
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INDEX
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OBJECTIVE

In this project, we tried to find if the vitamin c content in fruit affects how fast
a fruit will rot

HYPOTHESIS

We think the fruit with the most vitamin C will rot first

INTRODUCTION

Food rots because microorganisms such as bacteria, yeasts, and

fungi feed on the fruit and break it down.
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APPARATUS

1 Strawberry

2 Lemon

3 Grapes

4 Oranges

5 Ziploc plastic bags to put the fruits in

6 Tray

7 Knife
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STRAWBERRY
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ORANGES
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LEMON
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GRAPES (GREEN)
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GRAPES (BLACK)
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VITAMIN C
Vitamin C, or ascorbic acid, is a water-soluble vitamin. This means that it
dissolves in water and is delivered to the body’s tissues but is not well
stored, so it must be taken daily through food or supplements. Even before
its discovery in 1932, nutrition experts recognized that something in citrus
fruits could prevent scurvy, a disease that killed as many as two million
sailors between 1500 and 1800.

Vitamin C plays a role in controlling infections and healing wounds and is a

powerful antioxidant that can neutralize harmful free radicals. It is needed
to make collagen, a fibrous protein in connective tissue that is weaved
throughout various systems in the body: nervous, immune, bone, cartilage,
blood, and others. The vitamin helps make several hormones and chemical
messengers used in the brain and nerves.

METHOD
1 Get all materials that are needed for the experiment

2 Put some strawberries, grapes, lemon, and oranges in a Ziploc plastic.

3 Put the fruit bag on a tray and leave them in a warm dark and dry area.

4 Each day for a week observe fruits for any change in their appearance take a
picture and record the observations
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OBSERVATION

DAY 1
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DAY 2
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DAY 3
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DAY 4
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DAY 5
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DAY 6
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DAY 7
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RESULT
From the information given previously,

The amount of vitamin C present in strawberries is 97%, lemons, and oranges contained an
equal amount of vitamin C, Le., 88%, and grapes 6%. Strawberries contain the most amount
of vitamins followed by lemons and oranges and grapes last.

From the observations,

Strawberries with the most amount of vitamin C developed mold on the second day only.
Lemons and oranges developed mold on the third day. Grapes didn't show any significant
features of rotting

Also, in these 7 days, I have seen the strawberries rot the most, followed by lemon and

then oranges. Lemon and Oranges more or less went together.

Here, Lemon peel developed brownish color on the first day only (maybe due to that the
lemon peel only contains 215% Vitamin C).
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CONCLUSION
From the results, we can conclude that

My hypothesis is correct as vitamin C affects how fast a fruit will rot.

Strawberries, with the most amount of vitamin C rotted first and the most. Lemons and
oranges containing the same amount of vitamin C rotted almost at the same time, but lemons
rotted the most than oranges. Grapes containing the least amount of vitamin C showed no
significant features of rotting

The last reason why the strawberries rotted the most is that they weren't kept in the right
temperature and place. They should have been kept in the refrigerator's cold storage bin at
2ºC to help increase humidity and reduce air circulation. Since the strawberries weren't at the
right temperature, they weren't fresh and they rotted faster.

In conclusion, I found out that "vitamin C partially affects" how fast a fruit will rot

"One thing that can confirm my hypothesis is that the lemon peels which contain 215%
Vitamin C started developing brownish color on the first day only."
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BIBLIOGRAPHY

● www.google.com
● www.wikipedia.org
● www.youtube.com
● www.docs.google.com
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