BTEC LEVEL 3 EXTENDED DIPLOMA: UNIT 6 – ASSIGNMENT 2: DETAILED PLANNING
AIMS: To investigate the vitamin C content in different fruits
OBJECTIVES: I will be using titrations to standardize ascorbic acid to titrate to measure the vitamin c
content in different fruits. I will be using DCPIP to see a colour change in the fruit juices to
measure the amount of vitamin c in each and how much titre volume is used. From this. I
will be using 3 different fruits oranges, mandarins and tangerines and using 5, 10, 15ml juice
of each fruit to see which fruit has the most vitamin c. I have done a range of fruit juice for
each fruit as this will give me a range of results where I can find the mean and work out
which fruit has the most vitamin c. I will be repeating this with tangerines and mandarins.
HYPOTHESIS: The larger the fruit the more vitamin c it contains so I think oranges will have the most
vitamin c as it is the largest and will have more juice, then tangerines then mandarins as
mandarins are the smallest so they will have the least amount of juice. Jessica Bruso (2018)
said that oranges have the most vitamin c as they are larger and contain more vitamins than
tangerines. Victoria Mazmanyan (2020) said oranges contain more vitamin c whereas
mandarins contain more iron, magnesium and more. This is different to what Karen Collins
(2013) said, she said mandarin oranges are an excellent source of vitamin C. This is different
to my hypothesis as this disagrees with my statement as I think oranges have the highest
vitamin c.
APPARATUS · DCPIP (3 drops)
LIST:
· 1g of Ascorbic acid
· 250ml Conical flask
· 250cm3 Volumetric flask
· Burette Stand
· Clamp
· Burette clamp
· 100ml Distilled water
· Burette
· Pipette filler
· Fruits - (3 of each tangerine, orange and mandarin)
· Pipettes
· Test tube rack
· Test tubes (3)
· Glass stirring rod
· Scale
· Weighing boat
· Goggles
· 250ml Beaker
, · 100ml Beaker
· Siv
· Juicer or Motor and pestle
· Stopwatch
· Lab coat
· Spatula
. White tile
. Funnel
METHOD: Preparing a standard solution:
Step 1: Add 100ml distilled water into a 250ml beaker
Step 2: Measure using a weighing boat 1g of ascorbic acid
Step 3: Add the ascorbic acid to the beaker and stir till fully dissolved with a stirring
rod
Step 4: Pour the solution into a 250cm3 volumetric flask and wash out the beaker
and stirring rod into the flask
Step 5: Stand the volumetric flask and get to eye level and add distilled water to the
250cm3 mark (meniscus line)
Step 5: Add the stopper and invert 3 times to mix
Step 6: Store in a cool place until needed
Preparing the fruit juice:
Step 1: Cut the orange in half and using a juicer or mortar and pestle squeeze the
fruit
Step 2: Pour the juice into a 100ml beaker and pour this into a siv
Step 3: Add it to a test tube and label it
Step 4: Repeat steps 1 and 2 for mandarin and tangerine
Determining vitamin c content in fruits:
Step 1: Set up burette by getting a burette stand, burette clamp, clamp and a
burette
Step 2: Add the orange juice at the top of the burette till it reaches 0
Step 3: Using a pipette add 1ml of DCPIP into a 250ml conical flask
Step 4: Using one hand for the tap and the other hand to swirl, slowly open the tap
AIMS: To investigate the vitamin C content in different fruits
OBJECTIVES: I will be using titrations to standardize ascorbic acid to titrate to measure the vitamin c
content in different fruits. I will be using DCPIP to see a colour change in the fruit juices to
measure the amount of vitamin c in each and how much titre volume is used. From this. I
will be using 3 different fruits oranges, mandarins and tangerines and using 5, 10, 15ml juice
of each fruit to see which fruit has the most vitamin c. I have done a range of fruit juice for
each fruit as this will give me a range of results where I can find the mean and work out
which fruit has the most vitamin c. I will be repeating this with tangerines and mandarins.
HYPOTHESIS: The larger the fruit the more vitamin c it contains so I think oranges will have the most
vitamin c as it is the largest and will have more juice, then tangerines then mandarins as
mandarins are the smallest so they will have the least amount of juice. Jessica Bruso (2018)
said that oranges have the most vitamin c as they are larger and contain more vitamins than
tangerines. Victoria Mazmanyan (2020) said oranges contain more vitamin c whereas
mandarins contain more iron, magnesium and more. This is different to what Karen Collins
(2013) said, she said mandarin oranges are an excellent source of vitamin C. This is different
to my hypothesis as this disagrees with my statement as I think oranges have the highest
vitamin c.
APPARATUS · DCPIP (3 drops)
LIST:
· 1g of Ascorbic acid
· 250ml Conical flask
· 250cm3 Volumetric flask
· Burette Stand
· Clamp
· Burette clamp
· 100ml Distilled water
· Burette
· Pipette filler
· Fruits - (3 of each tangerine, orange and mandarin)
· Pipettes
· Test tube rack
· Test tubes (3)
· Glass stirring rod
· Scale
· Weighing boat
· Goggles
· 250ml Beaker
, · 100ml Beaker
· Siv
· Juicer or Motor and pestle
· Stopwatch
· Lab coat
· Spatula
. White tile
. Funnel
METHOD: Preparing a standard solution:
Step 1: Add 100ml distilled water into a 250ml beaker
Step 2: Measure using a weighing boat 1g of ascorbic acid
Step 3: Add the ascorbic acid to the beaker and stir till fully dissolved with a stirring
rod
Step 4: Pour the solution into a 250cm3 volumetric flask and wash out the beaker
and stirring rod into the flask
Step 5: Stand the volumetric flask and get to eye level and add distilled water to the
250cm3 mark (meniscus line)
Step 5: Add the stopper and invert 3 times to mix
Step 6: Store in a cool place until needed
Preparing the fruit juice:
Step 1: Cut the orange in half and using a juicer or mortar and pestle squeeze the
fruit
Step 2: Pour the juice into a 100ml beaker and pour this into a siv
Step 3: Add it to a test tube and label it
Step 4: Repeat steps 1 and 2 for mandarin and tangerine
Determining vitamin c content in fruits:
Step 1: Set up burette by getting a burette stand, burette clamp, clamp and a
burette
Step 2: Add the orange juice at the top of the burette till it reaches 0
Step 3: Using a pipette add 1ml of DCPIP into a 250ml conical flask
Step 4: Using one hand for the tap and the other hand to swirl, slowly open the tap
