EJEBAU Effect of cooking on amylose content of rice ______________________________________________________________________________ ABSTRACT In diabetes type 2‚ there is a deficiency of insulin which results in improper/ slow breakdown of food. This results in sugar level spikes immediately after a meal‚ which can be harmful. Hence‚ diabetics must have food stuffs which have a slow release rate so as to not cause any spikes. In order to find out the most suitable method of cooking rice for diabetic
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Acid Determination of Vitamin C Tablets and Salt Solutions Chem 1290-016 03-05-2010 ------------------------------------------------- Purpose: The purpose of this lab was to use acid-base titrations to find the mass percent of ascorbic acid in a Vitamin C tablet. A known concentration of sodium hydroxide was used and the value found was compared to the stated amount of ascorbic acid listed on the vitamin container. Also in this lab the acidity of different salt solutions were tested using
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How is Vitamin C manufactured? Ascorbic Acid Also known as: l-ascorbic acid‚ vitamin C‚ ascorbate A six carbon compound related to glucose. It is found naturally in citrus fruits and many vegetables. Ascorbic acid is an essential nutrient in human diets‚ and necessary to maintain connective tissue and bone. Its biologically active form‚ vitamin C‚ functions as a reducing agent and coenzyme in several metabolic pathways. Vitamin C is considered an antioxidant. http://pubchem.ncbi.nlm.nih.gov/summary/summary
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Determination of the concentration of vitamin C in fruits/vegetables by using the DCPIP test (2008) Principle : Vitamin C is a strong reducing agent. It can decolorize the blue dye DCPIP. The amount of vitamin C in a food sample can be estimated by the amount of it that is used to decolorize a fixed amount of DCPIP. Apparatus : Test tube‚ clean and dry Test tube rack 5 ml syringe or a good quality squeezing pipette 1 ml pipette
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Abstract Vitamin C‚ also known as ascorbic acid‚ is a water soluble vitamin that is regarded as one of the safest and most effective nutrients. Vitamin C can be found in most fruits and vegetables. The goal of the experiment is to find out the concentration of vitamin C in three citrus fruits‚ orange‚ lemon and lime‚ and to compare them and find out which fruit contains the highest concentration of Vitamin C. By using the juice from each fruit to make a solution to combine with 10cm³ of DCPIP until
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Vitamin C also known as ascorbic acid is vital to our body. It can strengthen our body to resist against infection. It is known that deficiency of vitamin C can cause scurvy. Vitamin C is present in various fruits. Since vitamin C is a reducing agent‚ it can be deactivated by a wide range of oxidizing agents including atmospheric oxygen. Therefore‚ precautions are needed to prevent or minimize the degradation of vitamin C during sample preparation. The ascorbic acid exists in two forms which
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Some cases Vitamin C has been proven harmful. The only reason we believe that Vitamin C is good for us in large doses is because of a man named Linus Pauling. Linus Pauling was an American chemist‚ biochemist‚ peace activist‚ author‚ and educator. He was the only person to receive two noble prizes by
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Effect of Heat on Vitamin C Objective: - To determine whether the concentration of Vitamin C in a fruit juice changes upon heating at a constant temperature for different periods of time. - To investigate how the trend goes (whether the concentration of Vitamin C increases or decreases) if the amount of Vitamin C does change. Theory: - Hypothesis: The concentration of Vitamin C in the fruit juice changes and decreases upon heatingat a constant temperature for increasing periods of time
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Analysis of Commercial Vitamin C Tablets Aim: To employ iodometric titration to determine the content of vitamin C in commercial tablets using volumetric analysis and compares it with the manufacturersÂ’ specifications. Introduction Vitamin C is an essential substance for maintaining good health and it is proved to be the agent which prevents scurvy. Most animals can synthesize their own vitamin C‚ but some‚ such as human cannot. Owing to the increasing concern for oneÂ’s health
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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
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