Biology Vitamin C Lab Report
BIOLOGY LAB REPORT
TITLE: DETERMINING THE VITAMIN C CONTENT IN VARIOUS FRUIT JUICE
PREPARED BY: NOR HUSNA BINTI MOHD ROSLI
CLASS: SC3 (ALUK 11)
IC NUMBER:
STUDENT ID:
LECTURER’S NAME: MADAM ZAKIAH BINTI ZAKARIA
SUBMISSION DATE: 22 AUGUST 2013
OBJECTIVES:
To investigate the vitamin C content in various fruit juices which is based on the graph’s curve obtained.
INTRODUCTION
[pic]
Vitamin C, or also known as ascorbic acid (L-ascorbic and L-dehydroascorbic acids), is recommended as the best nutrient for our body which found commonly in fresh fruits and vegetables. It is crucial for essential diet. It breaks down easily when the food is heated or let around too long on our shelf. Vitamin C is one of the most popular supplements, great thanks to the dedication of the Nobel prize winner – scientist named Linus Pauling. He took up to about 25 grams of the vitamin every day for year. Pauling ended up almost dying in the age of 96, but was still actively working and mentally sharp at the time of his death. People always wonder: He must have been doing ‘something’ right.
There is ascorbic acid in oranges, citrus fruits, bell peppers, rose hips, tomatoes, strawberries and many more. The minimum requirement to avoid vitamin c deficiency, named scurvy, is 60 mg. It is commonly taken in 500 until 1000 mg doses, larger amounts, like 10 and 20 grams daily can cause mild toxicity ; example: diarrhea. Vitamin C doesn’t have toxic because we eliminate excessive amounts of it through urination process. Sometimes, pregnant women are even prohibited from exceeding 1 or 2 grams per day.
Vitamin C as a water-soluble compound involved in many processes of our body including the production of collagen, which are the dopamine’s synthesis, noradrenaline and adrenaline in our internal body system and also the synthesis of carnitine, which is crucial for the transfer of energy in mitochondria. A vitamin C deficiency causes scurvy, which
TITLE: DETERMINING THE VITAMIN C CONTENT IN VARIOUS FRUIT JUICE
PREPARED BY: NOR HUSNA BINTI MOHD ROSLI
CLASS: SC3 (ALUK 11)
IC NUMBER:
STUDENT ID:
LECTURER’S NAME: MADAM ZAKIAH BINTI ZAKARIA
SUBMISSION DATE: 22 AUGUST 2013
OBJECTIVES:
To investigate the vitamin C content in various fruit juices which is based on the graph’s curve obtained.
INTRODUCTION
[pic]
Vitamin C, or also known as ascorbic acid (L-ascorbic and L-dehydroascorbic acids), is recommended as the best nutrient for our body which found commonly in fresh fruits and vegetables. It is crucial for essential diet. It breaks down easily when the food is heated or let around too long on our shelf. Vitamin C is one of the most popular supplements, great thanks to the dedication of the Nobel prize winner – scientist named Linus Pauling. He took up to about 25 grams of the vitamin every day for year. Pauling ended up almost dying in the age of 96, but was still actively working and mentally sharp at the time of his death. People always wonder: He must have been doing ‘something’ right.
There is ascorbic acid in oranges, citrus fruits, bell peppers, rose hips, tomatoes, strawberries and many more. The minimum requirement to avoid vitamin c deficiency, named scurvy, is 60 mg. It is commonly taken in 500 until 1000 mg doses, larger amounts, like 10 and 20 grams daily can cause mild toxicity ; example: diarrhea. Vitamin C doesn’t have toxic because we eliminate excessive amounts of it through urination process. Sometimes, pregnant women are even prohibited from exceeding 1 or 2 grams per day.
Vitamin C as a water-soluble compound involved in many processes of our body including the production of collagen, which are the dopamine’s synthesis, noradrenaline and adrenaline in our internal body system and also the synthesis of carnitine, which is crucial for the transfer of energy in mitochondria. A vitamin C deficiency causes scurvy, which
References: Dr Amir Farid Isahak (1 January 2012). Supplement Matters; Art of Healing. Newspaper Star Online. Dacci (2011). Vitamin C – Top 10 Foods Highest in Vitamin C. Page 4. http://www.naturalhub.com/natural_food_guide_fruit_vitamin_c.htm Cherie Calbom, Maureen Keane (1992)