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Estimation of Ascorbic Acid in Fruit Juices - Research Proposal Example

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In the paper “Estimation of Ascorbic Acid in Fruit Juices,” the author determines the amount of ascorbic acid in orange juices. Ascorbic acid or vitamin C can be determined by oxidation-reduction titration. The dye 2,6-dichlorophenolindophenol (DCP) is used as an oxidizing agent…
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Estimation of Ascorbic Acid in Fruit Juices
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Download file to see previous pages Reagents and samples: 2,6-dichlorophenolindophenol (DCP), 2- metaphosphoric acid, glacial acetic acid, standard ascorbic acid, freshly squeezed orange juice, Tropicana pure premium, and Growers direct organic
Accurately weighed 800 mg of DCP is dissolved in 500ml of previously boiled and cooled distilled water in a 1000 ml volumetric flask. Then the volume is made up to 1000 ml with distilled water. (The solution can last 7 days in the fridge, in a dark bottle).
Accurately weighed 15 g of Metaphosphoric acid (HPO) was dissolved in 40 ml of glacial acetic acid and 200 ml water. Then the volume was made to 500ml. The resultant solution was filtered. (MPA lasts 7 days in the fridge).
Accurately weighed 200 mg of L-ascorbic acid was dissolved in 10 ml MPA solution, and then the volume was made to 100 ml with distilled water (made up in MPA/glacial acetic solution). 10 ml of resultant solution was diluted to 100 ml with distilled water. (20 mg of ascorbic acid per 100 ml i.e. 0.2mg/ml).
3. Then the solution in the flask was titrated with DCP solution from burette slowly with constant stirring until a faint pink color appeared and persisted. Then burette reading was noted. ...Download file to see next pagesRead More
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