Naked Science Forum
General Science => General Science => Topic started by: VickiLacey on 17/06/2008 14:32:57
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I am doing a research project in college looking into vitamin C deterioration in fresh orange juice. I have been diluting the orange juice with distilled water and acetic acid then titrating this dilution with DCPIP. The only thing is I am unsure of why I am using acetic acid. What does this do to the vitamin C? Why is it necessary for this titration? Can anyone help?? [:)]
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It is usual with vitamin C determinations in plant (and animal) tissue to use a dilute solution (ca. 9%) of acetic acid to act as a tissue extractant. It is not actually reacting with the vitamin C itself.
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It is usual with vitamin C determinations in plant (and animal) tissue to use a dilute solution (ca. 9%) of acetic acid to act as a tissue extractant. It is not actually reacting with the vitamin C itself.
I knew that 10% trichloracetic acid (TCA) 1:1 denaturates proteins and stabilizes ascorbic acid by its strong acidity. This is a standard procedure for serum/plasma.
Then samples can be stocked at 4-8°C for weeks, protected from light until tested.
HPLC technology or old (Roe et al.1941) clinical chemistry methods can be used.
By HPLChromatography ascorbate and dehydroascorbate can be measured easily enough.
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Fab and groovy pics for the cover of your Vit C report...
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http://www.sciencephoto.com/images/imagePopUpDetails.html?pop=1&id=656120287&pviewid=&country=67&search=vitamin+AND+c&matchtype=FUZZY
http://www.sciencephoto.com/images/imagePopUpDetails.html?pop=1&id=656120260&pviewid=&country=67&search=vitamin+AND+c&matchtype=FUZZY
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All I can think of is the acetic acid is acting as a buffer for the vitamin C, they have similar pKa values.
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Did you see the date of the original question?
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Measure the vitamin C content of a sample of fruit juice by measuring the volume of the sample required to decolourise a solution of DCPIP. Calibrate the results by comparison with a known concentration of vitamin C.
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Did you really think that helped?