Heating Foods and Its Effect on Amoutn of Vitamin C
Aim
The aim of the experiment is to investigate how much Vitamin C /
Ascorbic Acid is destroyed when Orange juice is heated at 80°C for
different lengths of time.
Introduction
============
Certain foods contain high concentrations of Vitamin C. When these
foods are heated their ascorbic acid content decreases, this is a
non-reversible reaction.
==================================================================
During the sterilisation process foods are heated and Vitamin C is
destroyed. In order to maintain the initial concentration, Ascorbic
Acid is added.
[IMAGE]
DCPIP (dichlorophenol-indophenol solution) is a dark blue indicator
that turns colourless when a certain amount of Ascorbic Acid is
detected.
The experiment is to determine the concentration of ascorbic acid
present in five different solutions of orange juice, each of which has
been pre-treated in a different manor as specified in table 1:
Table 1
Solution number
Pre treatment conditions
1
Heated at 80°C for 1 minute
2
Heated at 80°C for 2 minutes
3
Heated at 80°C for 3 minutes
4
Heated at 80°C for 4 minutes
5
Heated at 80°C for 5 minutes
Fair Testing
------------
* The temperature of a substance affects the rate at which it reacts
with another. This is because the molecules have more kinetic
energy making them react faster. Therefore each test-tube of
orange juice must be cooled to the same temperature (probably room
temperature) before they are tested for their ascorbic acid
content, otherwise the results will be inaccurate.
* Using the same carton of orange juice should ensure that the Molar
strength of each test solution is the same.
* If a stopwatch is used instead of a standard watch to time the 1 -
...rting the stopwatch itself. Alternatively, we could also exclude milliseconds when calculating out results. This would therefore eradicate any reaction times and as a result, make the data more reliable and accurate.
Animal metabolism consists of the utilization of nutrients absorbed from the digestive tract and their catabolism as fuel for energy or their conversion into substances of the body. Metabolism is a continuous process because the molecules and even most cells of the body have brief lifetimes and are constantly replaced, while tissue as a whole maintains its characteristic structure. This constant rebuilding process without a net change in the amount of a cell constituent is known as dynamic equilibrium (Grolier1996). In the combustion of food, oxygen is used and carbon dioxide is given off. The rate of oxygen consumption indicates the energy expenditure of an organism, or its metabolic rate (Grolier1996).
every step by another 1 cm2. At the same time I will be counting the
exact, the time was only able to be told by the hourly chiming of the
Results: The experiments required the starting, ending, and total times of each run number. To keep the units for time similar, seconds were used. An example of how to convert minutes to seconds is: 2 "minutes" x "60 seconds" /"1 minute" ="120" "seconds" (+ number of seconds past the minute mark)
middle of paper ... ... different from what it should be. To solve this problem a thermostatic water bath could be used as stated above. * If the stop watch was stopped to early or late, again the overall reading would not be as accurate as it could have been.
Influence of Temperature on the Activity of Potato Catalase Hypothesis That the higher the temperature the higher the reaction rate of potato catalyse to a point were denaturing occurs in the enzyme and the reaction rate of the potato catalase drops off. Prediction The rate of Catalase activity will be faster at higher temperatures until a point, because at higher temperatures there are more chances of collisions between the enzyme's (Catalase) active site and the substrate (hydrogen peroxide). However the rate depends on the active site being able to join with the substrate, and at higher temperatures the enzyme can be denatured, which changes the shape of the active site which thus prevents the reaction from happening. At first, as the temperature increases the activity of the Potato catalase also increases this is because the collision rate of the enzyme with the hydrogen peroxide is increased.
Vitamin, any of the organic compounds required by the body in small amounts for metabolism, to protect health, and for proper growth in children. Vitamins also assist in the formation of hormones, blood cells, nervous-system chemicals, and genetic material. The various vitamins are not chemically related, and most differ in their physiological actions. They generally act as catalysts, combining with proteins to create metabolically active enzymes that in turn produce hundreds of important chemical reactions throughout the body. Without vitamins, many of these reactions would slow down or cease. The intricate ways in which vitamins act on the body, however, are still far from clear.
Aim: To investigate the vitamin C content of fruit juice. Introduction In this experiment I will be finding out which fruit juice contains the most vitamin C. I will be using a method similar to titration, but I will be using a syringe instead of a burette. Vitamin C Vitamin C, also known as ascorbic acid, is needed for growth and maintenance of healthy tissues, especially skin, blood vessels, bones, gums, and teeth.
When one hears the three words: vitamins, nutrients, and minerals, they think of one thing-being healthy and noticing what your intake is daily. Nutrition is all about vitamins and nutrients. Firstly, vitamins are an organic compound required by the body in small amounts of metabolism, to protect health, and for proper growth of children. Vitamins also assist in the formation of hormones, blood cells, nervous systems chemicals, and genetic material. There are 13 well-identified vitamins. Some examples of the 13 well-identified vitamins are: A, D, E, and K-fat contained foods, B, C-consumed immediately. A well known and commonly used in commercials for orange juice vitamin is vitamin C. Vitamin C or ascorbic acid is important in the synthesis and maintenance of connective tissues. The lack of vitamin C will result in a sickness called scurvy. Scurvy harms the gums, mucous membranes, and the skin. Another well-known vitamin and is also used to commercial to give more information about this beverage is the vitamin in milk. The vitamin in milk is vitamin D. If you do not drink milk and obtain this vitamin, your bones and teeth will become soft and weak. Lacking one or more of the 13 well-identified vitamins will cause sickness and weakness to your body. Secondly, nutrients are how the body assimilates certain compounds. Nutrients are classified in 5 major groups: proteins, carbohydrates, fats, vitamins, and minerals. One of the five nutrients is carbohydrate. The carbohydrate group principally consists of sugar, starch, dextrin, cellulose, and glycogen. In more basic terms, carbohydrates are sugars needed by human and other living organisms. Some types of foods that contain carbohydrates would be candies, ice cream, fruit juice, soda, chocolate bars etc. Lastly, vitamins are connected to minerals. Minerals are also a very important part of a healthy person. There are 11 major groups of minerals. They are: calcium, chromium, copper, iodine, iron, magnesium, manganese, phosphorous, potassium, selenium, and zinc. All these terms look very familiar if one has taken chemistry. These are the elements of our world. One of the more common minerals that most people have heard of is calcium. Calcium also helps with the structure and strength of teeth and bones. Vitamins and minerals work together to help humans maintain a healthy body. For example, vitamin D works with calcium to help for and maintain the strength of teeth and bones.
Vitamins, a group of organic substances required in our diets in small amounts for growth and nutrition, are usually found in foodstuffs or taken as supplements. Yet vitamins probably present a wider gap between myth and reality in the layman's understanding than almost any other area of our diet. Surveys have found that while a majority of Americans do take vitamin supplements on a regular or occasional basis for reason of health concerns, there exists enormous confusion about the actual purpose and benefits of this practice ("Use of Vitamin and Mineral Supplements in the United States," 1990:161). Most people have a recognition that Vitamin C prevents scurvy, that Vitamin A is found in fish-liver oils, or that Vitamin D is found in dairy products; many people believe that Vitamin E preserves youth and prevents sterility, or that Vitamin C can present colds and cancer. Beyond this, however, there is still considerable ignorance and widespread myth.
Nutrition is an important key to learn and understand in your life while you get older. Many people do not know the proper diet and exercise to keep their body healthy and strong. Throughout this course, I have learned information on different kinds of vitamins, carbohydrates, amino acids and other helpful diets. After reading and logging my dietary log for a week it has helped me re-organize my diet and health. I have learned about how to personally manage my exercise and diet and I am seeing some good results because of what I learned from this class. I started to see what I was missing in my diet and started to know what quantity and quality was for your diet. I also took a leap into my family health history to see what I need to change
I chose to have the same meal for breakfast, lunch and dinner for three days, not in a row, of course. So day one, two and three will look the same; it is roughly what I consume on a regular basis, I really didn’t have to alter my meals much at all, only to make sure I had the same meals each day.
Proper nutrition is one of the most essential elements to being healthy and living a long life. People deal with food every day, and food has been a part of life since the beginning of civilization. What we eat becomes our diet, and our diet plays a major role in deciding how healthy we are and how well our body functions. Without proper diet, our body cannot carry out the functions it needs to perform. Most people have some common knowledge on what is good and what is bad for the human body to consume. Fruits, vegetables, nuts, and grains are some common items people think of when they think of healthy foods. However, it is not enough just to know what foods are good for your body, it is also important to understand why certain foods are good for you and what they do to help the body function.