Vitamin C Amount Estimation By DCPIP
Vitamin C (ascorbic acid) is a very important vitamin to the body. Vitamin C
promotes healthy teeth and gums, helps absorption of iron, aids in maintenance
of normal connective tissue, promotes wound healing, and helps boost the immune
system. With vitamin C being such a useful substance to our bodies, finding good
sources of vitamin C is important. Many people today rely on vitamin supplement
tablets. But fruit juices, vitamin-supplemented drinks, or vitamin supplemented
foods may contain just as much vitamin C as a supplement tablet. Which one is
better though, commercially sold drinks or fresh fruit juices? This was the
research question: Are commercially sold and popularly consumed juices (in

Japan) a good substitute fro fresh fruits in terms of dietary vitamin C? What
this experiment sought to find out was exactly what kind of drink was better in
terms of dietary vitamin C. The juices were titrated into a set amount of DCPIP
and measuring how many millilitres it took for the DCPIP to turn from blue to
clear. The hypothesis was that fresh fruit juices should contain more vitamin C
since they had not been heat treated and probably had spent less time on a shelf
or being transported than commercially sod drinks. This is important since
vitamin C is heat labile. This means that vitamin C is susceptible to change and
unstable or that the vitamin C can break down easily if exposed to high
temperatures or is kept for a long time on a shelf. The experiment and results
showed that vitamin C is more abundant in fresh fruit juices. This was true for
all the juices tested except for lemon. Therefore, it is safe to say that fresh
fruit juices tend to contain more vitamin C than commercially bought juices.

Introduction The body needs a good balance of foods, which must contain
carbohydrates, proteins, and fats along with mineral salts, water, fibre, and
vitamins. All of these are required in different amounts according to different
people. However, there are recommended daily allowances. For example, the
recommended daily allowance for vitamin C is 60mg. Vitamins are easily absorbed
into the bloodstream from the gut. A diet lacking in any particular vitamin will
lead to a deficiency disease. Such diseases are rickets that is caused by lack
of vitamin D, and night blindness that is caused by lack of vitamin A. However,
these can be remedied by using vitamin supplements if the dietary intake is
inadequate. The aim of the experiment was to see the difference of vitamin C
content between fresh fruit juices and commercially sold and popularly consumed
juices (in Japan) a good substitute for fresh fruits in terms of dietary vitamin

C? This research question was established because in the modern day and age
people are too busy, especially in winter, to stock up on fresh fruit and many
people rely on commercially sold drinks as a source of vitamins. However,
vitamin C, in particular, is known to be labile and therefore likely to be
absent from a cooked food diet. In temperate climates, such as Japan or Europe,
people ear fresh fruits in summer, but eat tinned, preserved, or cooked foods in
the winter. The latter being more susceptible to heat, possibly breaking down
the amount of vitamin C in them. This experiment tested for the vitamin C
content in fresh fruit juices and commercially sold drinks. This experiment was
conducted mostly on citrus fruits because vitamin C is said to be abundant in
citrus fruits. The experiment was also performed on non-citrus fruits. The
experiment was performed on these two types of fruit drinks because vitamin C
contributes to maintaining a healthy body, especially during the winter, when
citrus fruits are not in season. AS a result, the amount of vitamin C found in
each type of juice would be essential in knowing what drinks to choose during
the winter to provide the most or the optimum amount of vitamin C. Using this
information, the following hypothesis was formed. Since vitamin C is labile
(meaning susceptible to change and unstable), the commercially sold juices,
which have most likely been heat treated and stored in various conditions for
various periods of time, should have lower vitamin C content than fresh fruit
juices. The commercially sold juices would have most likely been exposed to the
conditions leading to the deterioration in the content of vitamin C. In this
experiment the independent variables were the juices that were being tested for
their vitamin C content. The volume of each required to make a standard volume
of DCPIP (dichlorophenolindophenol) change from