Measuring the Vitamin C content of foods and fruit juices | 農藥合法資訊網

dUsingagraduatedpipetteoraburette,add1%DCPIPdropbydroptothevitaminCsolution.Shakethetubegentlyafteraddingeachdrop.AddDCPIPsolution ...

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.

Demonstrate the effect of vitamin C on DCPIP. Get students to test 2 or 3 of the juices you provide to practise the technique. Ask students to develop a hypothesis to test, and to investigate it systematically. Your classroom organisation may depend on the equipment you have available. A burette of DCPIP may be the focal point for each working group.

The chemicals used in this investigation are LOW HAZARD (Notes 1 and 2).

1 Vitamin C solution: See CLEAPSS Hazcard. CLEAPSS Recipe card recommends a concentration of 0.1%; this protocol suggests 1%. This solution is LOW HAZARD.

2 DCPIP (2,6-dichlorophenol-indophenol) is LOW HAZARD; see CLEAPSS Hazcard. CLEAPSS Recipe card recommends ...