EMERALD VALLEY PUBLIC
SCHOOL
BIOLOGY INVESTIGATORY PROJECT
TOPIC:
Determination of vitamin C content
in fruit juices by iodine titration
By:
K.S.Prajan
EMERALD VALLEY PUBLIC SCHOOL
SALEM – 636008
This is to certify that ____________________________________ of class XII has done the
InvestigatoryProject on the topic ______________________________________________
______________________________________________________________________
in the Biology Laboratory during the year 2024-25
Signature of the Teacher:
Signature of the Internal Examiner Signature of the External Examiner
Signature of the Principal
ACKNOWLEDGEMENT
I would like to thank CBSE for including the
projects in our curriculum. This provides us an
opportunity to learn science in a practical way
beyond our textbooks.
I also place my sincere thanks to my biology
teacher Mrs.Saikanyakumari and our principal
Mr. Manimaran who extended their valuable
help and guidance to complete this project
successfully. I also like to acknowledge my
school management for providing us with
well facilitated laboratory
Index
➢ INTRODUCTION
➢ AIM
➢ REQUIREMENTS
➢ THEORY
➢ PROCEDURE
➢ OBSERVATION
➢ CONCLUTION
INTRODUCTION
Vitamin C also known as ascorbic acid, is a water-
soluble vitamin. It is needed for normal growth and
development. Water-soluble vitamins dissolve in
water. Leftover amounts of the vitamin leave the
body through the urine. Hence, they have to be taken
regularly to prevent a shortage in the body.
SOURCES
Citrus fruits such as orange, kiwi, lemon, guava,
grapefruit, and vegetables such as broccoli,
cauliflower, Brussel sprouts and capsicums are rich,
natural sources of vitamin C. Other vitamin C-rich
fruits include papaya, cantaloupe and strawberries.
SIGNIFICANCE
Vitamin C is needed for the growth and repair of tissues in
all parts of your body. It is used to:
• Form an important protein used to make skin,
tendons, ligaments, and blood vessels
• Heal wounds and form scar tissue
• Repair and maintain cartilage, bones, and teeth
• Aid in the absorption of iron
• Acts as antioxidant by donating electrons to various
enzymatic and non-enzymatic reactions
• Acts as co-factor in many enzymatic reactions
Samples taken
This Photo by Unknown Author is licensed
Lemon Gooseberry
Kaffir Lime
Orange Grape
Experiment
AIM:
The objective of the experiment is to determine the
vitamin C content in various samples of fruit juices.
REQUIREMENTS:
• Iodine solution
• Starch
• Vitamin C
• Fruits and vegetables juices
• Ascorbic acid
• 500 ml beaker ,20 ml beaker
• Dilute sulphuric acid
• Weighing machine
• Burette and stand 100 ml
• 200 ml volumetric flask
• 20 ml pipette
• 100 ml measuring cylinders
• 250 ml conical flask
THEORY
This experiment is done to determine the vitamin C
concentration in a solution by a redox titration using
iodine. Vitamin C, more properly called as ascorbic acid,
is an essential antioxidant needed for human body. As
the iodine is added during the titration, the ascorbic
acid is oxidized to dehydroascorbic acid, while the iodine
is reduced to iodide ions. Due to this reaction, the
iodine formed is immediately reduced to iodide as long
as there is any ascorbic acid present. Once all the
ascorbic acid has been oxidized, the excess iodine is free
to react with the starch indicator, forming the blue-black
starch-iodine complex. This is the endpoint of the
titration.
It’s well known that iodine reacts with many substances
as it is very powerful oxidant. In the mixture of many
different substances, it first reacts with molecules that
are easier to break down. Vitamin C is anti-oxidant and
will react with iodine promptly.
PROCEDURE
PREPARING SOLUTIONS
1% Starch Indicator solution
1. 0.50 ml of soluble starch solution was added
to 50 near - boiling distilled water.
2. Mixed well and allowed to cool before use.
Iodine solution
1. 5.00 g of potassium iodide (KI) and 0.268g
potassium iodate (KIO3) was dissolved in
200 ml of distilled water
2. Add 30 ml of 3 M sulfuric acid.
3. This solution was poured into a 500 ml of
graduated cylinder and diluted to a final
volume of 500 ml with distilled water.
4. The solution was mixed.
5. The solution was transferred to a 600 ml was
my iodine
Vitamin C Standard Solution
1. 0.250 g of vitamin C (ascorbic acid)
was dissolved in 100 ml of distilled
water.
2. That was diluted to 250 ml with
distilled water in a volumetric flask.
That was vitamin C standard solution.
Standardizing Solutions
1. 25 ml of vitamin C standard solution
was added to a 125 ml of Erlenmeyer
flask.
2. 10 drops of 1% starch solution was
added.
3. Burette was rinsed with a small
volume of the iodine solution and
filled with iodine.
4. The solution was titrated until the
endpoint is reached. That is when the
first sign of blue colour persists after
20 seconds of swirling the solution.
was recorded. The volume required
then was the starting volume minus
the final volume.
6. the titration was repeated until I got
a concordant value of 0.1 ml.
Titrating Juice samples
1. 25 ml of juice sample was added to
a 125 ml Erlenmeyer flask.
2. titrated until the endpoint reached.
3. Iodine solution was added a colour
a colour is obtained that persists
longer than 20 seconds.
4. The titration was repeated until at
least three measurements that agree
to within 0.1 ml.
OBSERVATION
Once all the ascorbic acid is oxidised has been oxidised, a
slight excess of added iodine reacts with the starch
indicator to form a dark blue-black complex.
TABULATION
Fruit Volume Indicator Volume Ascorbic
juices of (Starch of acid
pipette solution) burette content
solution solution (X)
(V1) (V2)
Lemon 5 ml 1 ml 2.5 ml 0.005
Orange 5 ml 1 ml 4.3 ml 0.0086
Kaffir 5 ml 1 ml 5.3 ml 0.0106
lime
Goose 5 ml 1 ml 45.5 ml O.0906
berry
Grapes 5 ml 1 ml 1.5 ml 0.003
Molarity of Iodine Solution (M2) = 0.01 M
CALCULATION
1.Lemon 2. Orange
M1*V1 = M2*V2 M1*V1 = M2*V2
X*5 = 0.01*2.5 X*5 = 0.01*4.3
X = 0.025/5 X = 0.043/5
X = 0.005 M X = 0.0086 M
3.Kaffir Lime 4. Gooseberry
M1*V1 = M2*V2 M1*V1 = M2*V2
X*5 = 0.01*5.3 x*5 = 0.01*45.3
X = 0.053/5 X = 0.453/5
X =0.0106 M X = 0.0906 M
5.Grapes
M1*V1 = M2*V2
X*5 = 0.01*1.5
X = 0.015/5
X = 0.003 M
CONCLUSION
The various functions of vitamin C, including the
antioxidant activity, formation of protein, tendons,
ligaments and blood vessels, for healing wounds and form
scar tissue, for repairing and maintaining cartilage, bone,
and teeth, and aiding in the absorption of iron, were
discussed.
It is very evident that vitamin c must be included in our
daily life
BIBLIOGRAPHY:
• Class XII Comprehensive Laboratory Manual in
Biology
• Wikipedia
