Dcpip Testr
Section A. Aims and Objectives This experiment is conducted in order to investigate which fruit, kiwi fruit, lemon fruit or orange fruit contain more vitamin C.
Section B. Identifying variables
1. Independent variable
Numbers of dropper of juice
Time for the juice the decolorized
2. Dependent variable
The concentration of DCPIP solution
3. Controlled variable
The concentration of DCPIP solution
The amount of fruit juice
The temperature
The time that the juice expose to the air
Section C. Introduction
1. Background information
DCPIP is an enzyme-catalyzed oxidation electron acceptor that is pink in its oxidized form. In normal condition, DCPIP is blue dyed. When DCPIP is added into vitamin C solution, the vitamin C reduces the dye, then, decolorizes the dye. Therefore, the decolorization of DCPIP indicates the presence of vitamin C.
Vitamin C is an water soluble nutrient for humans, it is easily destroyed by oxygen in air or high as it will be oxidized under high temperature. It is needed for the growth and repair of connective tissue for human. It therefore helps heal wound and is important to healthy gums and skin. It is also widely used as a food additive as it is a naturally occurring organic compound with antioxidant properties , to prevent oxidation.
DCPIP is used in this experiment this due to the aforementioned property (it will change from blue to colorless when there is present of vitamin C), it will be clear and easy for us to examine if there is present of vitamin C. DCPIP is an indicator for Vitamin C. In this experiment, vitamin C will act as a good reducing agent.
We can also examine by the speech of color change in different fruit to analyze its amount of vitamin C
It is known that orange contains vitamin C. However, it is uncertain whether it contains the larger amount of vitamin C among the other fruits, kiwi fruit and lemon fruit. Therefore, this experiment is carried out to compare the
Section B. Identifying variables
1. Independent variable
Numbers of dropper of juice
Time for the juice the decolorized
2. Dependent variable
The concentration of DCPIP solution
3. Controlled variable
The concentration of DCPIP solution
The amount of fruit juice
The temperature
The time that the juice expose to the air
Section C. Introduction
1. Background information
DCPIP is an enzyme-catalyzed oxidation electron acceptor that is pink in its oxidized form. In normal condition, DCPIP is blue dyed. When DCPIP is added into vitamin C solution, the vitamin C reduces the dye, then, decolorizes the dye. Therefore, the decolorization of DCPIP indicates the presence of vitamin C.
Vitamin C is an water soluble nutrient for humans, it is easily destroyed by oxygen in air or high as it will be oxidized under high temperature. It is needed for the growth and repair of connective tissue for human. It therefore helps heal wound and is important to healthy gums and skin. It is also widely used as a food additive as it is a naturally occurring organic compound with antioxidant properties , to prevent oxidation.
DCPIP is used in this experiment this due to the aforementioned property (it will change from blue to colorless when there is present of vitamin C), it will be clear and easy for us to examine if there is present of vitamin C. DCPIP is an indicator for Vitamin C. In this experiment, vitamin C will act as a good reducing agent.
We can also examine by the speech of color change in different fruit to analyze its amount of vitamin C
It is known that orange contains vitamin C. However, it is uncertain whether it contains the larger amount of vitamin C among the other fruits, kiwi fruit and lemon fruit. Therefore, this experiment is carried out to compare the