Assignment 3 and 4
C: Safely undertake the project, collecting, analysing and presenting
the results
D: Review the investigative project using correct scientific principles
Assignment title Project Implementation and Review
Unit 6
Analies Pires
40180702
1
,Context
Page 3- abstract , hypothesis, aim, independent and fixed variable
Page 4 – equipment needed to standardise iodine
Page 5 – method to standardise, equipment to find vitamin C, method
Page 6 – pilot study results, summary, actual experiment results of lime
Page 7 -8 – results of lemon and carrot , summary of the results
comparing results with secondary data
Page 9 – graph and statistical test pictures
Page 10- explanation, skills developed and conclusion
Page 11- limitations, improvements and further studies needed
Page 12- evluation
2
, To find the content of vitamin C present in lime, lemon and carrot
Abstract:
The objective of this study was to determine the ascorbic acid (vitamin C) content of lime, lemon and
carrot. The vegetables samples were first washed with water, the juice from the lime and lemon
were squeezed out and the carrot juice was blended in a grinder and were filtered out with a
strainer to get a clear solution before using in the experiment. The iodometric titration method was
used to determine the vitamin C content in the samples by titrating the vegetable sample solution
with iodine solution until the end point was reached. But before finding the content of vitamin C in
samples, the iodine was standardised with a vitamin C tablet. The results showed that lemon had
the highest vitamin C content, followed by lime and carrot. The average vitamin C content was found
to be 2.87mg/ml, for lemon 3.53 mg/ml and for carrot 1.87mg/ml . These results suggest that lime
and lemon are a good source of vitamin C while carrot contains little amount of vitamin C.
Hypothesis
Lemon and lime juice will have greater vitamin C level than any other vegetable juice and
carrot will have the lowest concentration of vitamin C. But lemons contain twice the amount
of vitamin C compared to limes.
Aim
To compare the amount of vitamin C present in lime, lemon, and carrot
Independent variable:
Types of different vegetables juice
Dependent variable:
Volume of the vegetable needed
Percentage of vitamin C in vegetable
Concentration of vitamin C in vegetable
Fixed variable:
Concentration of an iodine solution
Concentration of an ascorbic acid solution
3
C: Safely undertake the project, collecting, analysing and presenting
the results
D: Review the investigative project using correct scientific principles
Assignment title Project Implementation and Review
Unit 6
Analies Pires
40180702
1
,Context
Page 3- abstract , hypothesis, aim, independent and fixed variable
Page 4 – equipment needed to standardise iodine
Page 5 – method to standardise, equipment to find vitamin C, method
Page 6 – pilot study results, summary, actual experiment results of lime
Page 7 -8 – results of lemon and carrot , summary of the results
comparing results with secondary data
Page 9 – graph and statistical test pictures
Page 10- explanation, skills developed and conclusion
Page 11- limitations, improvements and further studies needed
Page 12- evluation
2
, To find the content of vitamin C present in lime, lemon and carrot
Abstract:
The objective of this study was to determine the ascorbic acid (vitamin C) content of lime, lemon and
carrot. The vegetables samples were first washed with water, the juice from the lime and lemon
were squeezed out and the carrot juice was blended in a grinder and were filtered out with a
strainer to get a clear solution before using in the experiment. The iodometric titration method was
used to determine the vitamin C content in the samples by titrating the vegetable sample solution
with iodine solution until the end point was reached. But before finding the content of vitamin C in
samples, the iodine was standardised with a vitamin C tablet. The results showed that lemon had
the highest vitamin C content, followed by lime and carrot. The average vitamin C content was found
to be 2.87mg/ml, for lemon 3.53 mg/ml and for carrot 1.87mg/ml . These results suggest that lime
and lemon are a good source of vitamin C while carrot contains little amount of vitamin C.
Hypothesis
Lemon and lime juice will have greater vitamin C level than any other vegetable juice and
carrot will have the lowest concentration of vitamin C. But lemons contain twice the amount
of vitamin C compared to limes.
Aim
To compare the amount of vitamin C present in lime, lemon, and carrot
Independent variable:
Types of different vegetables juice
Dependent variable:
Volume of the vegetable needed
Percentage of vitamin C in vegetable
Concentration of vitamin C in vegetable
Fixed variable:
Concentration of an iodine solution
Concentration of an ascorbic acid solution
3
