Materials and Equipment:

1. Fruits: Choose the fruits you want to test for vitamin C content.
2. Iodine Solution: Prepare a standardized iodine solution. This can be done by
dissolving potassium iodide (KI) and iodine (I2) in water.
3. Starch Solution: A starch solution is used as an indicator. It forms a blue
complex with iodine.
4. Sodium Thiosulfate Solution (Na2S2O3): This is used as a titrant to react
with excess iodine.
5. Acetic Acid Solution: A weak acid is often used to create an acidic
environment for the reaction.

Procedure:

1. Preparation of Iodine Solution:

 Dissolve a known amount of potassium iodide (KI) in water.
 Add iodine (I2) to the solution until it is completely dissolved. This
forms a standardized iodine solution.
2. Preparation of the Sample:
 Crush the fruit samples and extract the juice.
 Filter the juice to remove solid particles.
3. Titration:
 Pipette a known volume of the fruit juice into a flask.
 Add a few drops of acetic acid to create an acidic environment.
 Add a few drops of starch solution as an indicator.
 Titrate the solution with the standardized iodine solution until a
permanent blue color appears. This indicates the endpoint of the
titration.
4. Blank Titration:
 Perform a blank titration using the same procedure but without the
fruit juice. This helps account for any vitamin C content in the reagents.
5. Calculations:
 The amount of vitamin C in the fruit juice can be calculated using the
volume and concentration of the iodine solution.
Vitamin C content (mg/mL)=Volume of iodine solution (mL)×Molarit
y of iodine solution (mol/L)×Molar mass of vitamin C (g/mol)Volume
of juice (mL)Vitamin C content (mg/mL)=Volume of juice (mL)Volume of iodine s
olution (mL)×Molarity of iodine solution (mol/L)×Molar mass of vitamin C (g/mol)
6. Quality Control:
 Perform the experiment in triplicate to ensure accuracy.
 Compare the results with known standards or published values for the
vitamin C content in fruits.
Notes:

 The reaction involved is

C6H8O6 + I2 → C6H6O6 + 2HIC6H8O6 + I2 → C6H6O6 + 2HI.
 The titration should be performed in subdued light to prevent the
degradation of vitamin C.
 The results might be affected by other reducing substances present in the
sample.