Unit 6 assignment A
Name: Analies Pires
ID – 40180702
1|Page
,INDEX
Page 3 – project proposal and literature review (introduction- why vitamin C is important)
Page 4 – Aim, objectives and Hypothesis (why is iodometric titration better?)
Page 5 – 6 Analyse literature search
Page 6 – Hypothesis, limitations of using iodometric titration and what if my experiment
goes wrong
Page 7– 8 Evaluation, what is DCPIP and limitations, what is uv spectroscopy
Page 8 – limitations and evaluation to justify method and hypothesis
Page 9– Bibliography
2|Page
, Project proposal
In this project there will be an investigation of vitamin c present in lime, lemon and carrot.
The investigation is carried out by find information of vitamin c such the benefits and why it
is important in our daily life. To find the content of vitamin c I am going to use iodometric
titration method. In this project I will investigate 3 sources first which will give the
information of vitamin c after finishing this I am going write more information about the
references why I chose them for this I am also going to find more three articles that are
reliable according to the method I chose but only two article will have the same methods
and one article will have a different method.
Literature review
Introduction
Why Vitamin C is important?
Vitamin C are a small group of organic foods that are essential nutrients in many multi-
cellular organisms and humans. (H. M. Naseem Akhtar's, 2009). It helps form and maintain
bones, skin, and blood vessels. It is also an antioxidant. (carter, 2021) More than 90% of the
vitamin C in human diet is supplied by fruits and vegetables. Vitamin C is defined as the
generic term for all compounds exhibiting the biological activity of L-ascorbic acid. (Vasanth
Kumar Govindappa, 2013) There are also many diseases that can occur if we do not
consume Vitamin C in our body, the diseases such as scurvy which include symptoms such
as haemorrhaging (especially in gums), joint pain and exhaustion. This can also result in
death. (H. M. Naseem Akhtar's, 2009). To avoid any deficiency, we need to intake at least
small amount of vitamin C a day. Consuming vitamin C a day can function in collagen
formation, absorption of inorganic iron, reduction of plasma cholesterol levels and
enhancement of the immune system as an antioxidant it also reduces the risk of
atherosclerosis and some cancers (Vasanth Kumar Govindappa, 2013) . There are many
benefits of vitamin C such as it aids in the production of collagen and certain
neurotransmitter in the body, as an antioxidant it aids in the removal of undesirable
molecules from the body known as reactive oxidative species (ROS), it aids iron absorption
in the body, and it helps the immune system and improves healing of wounds. (carter,
2021)We get to know the amount of ascorbic acid in plants by depending on factor such as
variety, weather, and maturity but the most significant determination of vitamin C content
in food depends on how the food is stored and prepared. (H. M. Naseem Akhtar's, 2009)
There are many different methods to find out the content of vitamin C in vegetables such as
titration, spectroscopy, using dcpip solution and HPLC
3|Page
Name: Analies Pires
ID – 40180702
1|Page
,INDEX
Page 3 – project proposal and literature review (introduction- why vitamin C is important)
Page 4 – Aim, objectives and Hypothesis (why is iodometric titration better?)
Page 5 – 6 Analyse literature search
Page 6 – Hypothesis, limitations of using iodometric titration and what if my experiment
goes wrong
Page 7– 8 Evaluation, what is DCPIP and limitations, what is uv spectroscopy
Page 8 – limitations and evaluation to justify method and hypothesis
Page 9– Bibliography
2|Page
, Project proposal
In this project there will be an investigation of vitamin c present in lime, lemon and carrot.
The investigation is carried out by find information of vitamin c such the benefits and why it
is important in our daily life. To find the content of vitamin c I am going to use iodometric
titration method. In this project I will investigate 3 sources first which will give the
information of vitamin c after finishing this I am going write more information about the
references why I chose them for this I am also going to find more three articles that are
reliable according to the method I chose but only two article will have the same methods
and one article will have a different method.
Literature review
Introduction
Why Vitamin C is important?
Vitamin C are a small group of organic foods that are essential nutrients in many multi-
cellular organisms and humans. (H. M. Naseem Akhtar's, 2009). It helps form and maintain
bones, skin, and blood vessels. It is also an antioxidant. (carter, 2021) More than 90% of the
vitamin C in human diet is supplied by fruits and vegetables. Vitamin C is defined as the
generic term for all compounds exhibiting the biological activity of L-ascorbic acid. (Vasanth
Kumar Govindappa, 2013) There are also many diseases that can occur if we do not
consume Vitamin C in our body, the diseases such as scurvy which include symptoms such
as haemorrhaging (especially in gums), joint pain and exhaustion. This can also result in
death. (H. M. Naseem Akhtar's, 2009). To avoid any deficiency, we need to intake at least
small amount of vitamin C a day. Consuming vitamin C a day can function in collagen
formation, absorption of inorganic iron, reduction of plasma cholesterol levels and
enhancement of the immune system as an antioxidant it also reduces the risk of
atherosclerosis and some cancers (Vasanth Kumar Govindappa, 2013) . There are many
benefits of vitamin C such as it aids in the production of collagen and certain
neurotransmitter in the body, as an antioxidant it aids in the removal of undesirable
molecules from the body known as reactive oxidative species (ROS), it aids iron absorption
in the body, and it helps the immune system and improves healing of wounds. (carter,
2021)We get to know the amount of ascorbic acid in plants by depending on factor such as
variety, weather, and maturity but the most significant determination of vitamin C content
in food depends on how the food is stored and prepared. (H. M. Naseem Akhtar's, 2009)
There are many different methods to find out the content of vitamin C in vegetables such as
titration, spectroscopy, using dcpip solution and HPLC
3|Page
