Determination Of Vitamin C Lab Report

Muhammad Hasan Ansari Applied Chemistry, UoK Feb 2016 EXPERIMENT # 01 OBJECT: DETERMINATION OF VITAMIN C Chemicals: 1) 0.1 N Iodine solution 2) starch indicator Observation: Ob. No. 1 2 3 4

Initial Reading (ml) 0 3.5 6.7 10

Final Reading (ml) 3.5 6.7 10 13.2

Difference (ml) 3.5 3.2 3.3 3.2

Concordant Reading=3.2ml Calculations: 34ml of 0.1N iodine solution required 300mg Vitamin C 3.2ml of 0.1N iodine solution required (300mg/34ml)x3.2ml Vitamin C 3.2ml of 0.1N iodine solution required =28.235mg Vitamin C 25ml vitamin C solution contains 28.235mg vitamin C 250ml vitamin C solution contains (28.235mg/25ml)x250ml vitamin C 250ml vitamin C solution contains =282.3mg vitamin C % yield: % yield=(282.3/500)x100 % yield = 56% Result: Vitamin C is found to be 56%.

Vitamin C Vitamin C, also known as ascorbic acid, is a water-soluble vitamin. It is a naturally occurring organic compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. Unlike most mammals and other animals, humans do not have the ability to make ascorbic acid and must obtain vitamin C from the diet. You need vitamin C for the growth and repair of tissues in all parts of your body. It is a potent antioxidant. It helps the body make collagen, an important protein used to make skin, cartilage, tendons, ligaments, and blood vessels. Inside our bodies, it functions as an essential cofactor in numerous enzymatic reactions. Vitamin C is needed for healing wounds, and for repairing and maintaining bones and teeth. It also helps the body absorb iron from non-heme sources. Vitamin C plays a role in protecting against the following:      

Heart Disease High Blood Pressure Common Cold Cancer Osteoarthritis Age-related Macular Degeneration

Formula: IUPAC name: Chemical name: Common name:

C6H8O6 2-oxo-L-threo-hexono-1,4-lactone-2,3-enediol Ascorbic acid (also L-ascorbic acid) Vitamin C

STRUCTURE:

Industrial Applications: 1. Because of its antioxidant properties, the food industry uses it as an antioxidant food additive, its primary commercial function. The fat-soluble esters of ascorbic acid with long-chain fatty acids (ascorbyl palmitate or ascorbyl stearate) can be used as food antioxidants. 2. About one-third of total production is used for vitamin preparations in the pharmaceutical industry. 3. It is easily oxidized and so is used as a reductant in photographic developer solutions (among others) and as a preservative. 4. In fluorescence microscopy and related fluorescence-based techniques, ascorbic acid can be used as an antioxidant to increase fluorescent signal and chemically retard dye photobleaching. 5. In plastic manufacturing, ascorbic acid can be used to assemble molecular chains more quickly and with less waste than traditional synthesis methods. 6. In meatprocessing ascorbic acid makes it possible to reduce both the amount of added nitrite and the residual nitrite content in the product and to preserve the color of the meat product.

7. As a nutrient for fortification of food and beverages. 8. It is used to negate the effects of iodine tablets in water purification. It reacts with the sterilized water, removing the taste, color, and smell of the iodine. References: https://en.wikipedia.org/wiki/Vitamin_C https://en.wikipedia.org/wiki/Ascorbic_acid http://umm.edu/health/medical/altmed/supplement/vitamin-c-ascorbic-acid http://lpi.oregonstate.edu/mic/vitamins/vitamin-C#references https://www.thechemco.com/chemical/ascorbic-acid/

(Not For Teachers) Plant foods are definitely different from animal foods when it comes to their iron content. In animal foods, iron is often attached to proteins called heme proteins, and referred to as heme iron. In plant foods, iron is not attached to heme proteins and is classified as non-heme iron. Heme iron is typically absorbed at a rate of 7-35%. Non-heme iron is typically absorbed at a rate of 2-20%.