An oxidation-reduction (redox) reaction is a chemical reaction, and it involves a transfer in electrons between two species. In chemistry, the species are referred to as a set of atoms, molecules, or ions with the same chemical formula. (Khan Academy, 2017) There are many types of reactions that include combustion, synthesis, corrosion, and respiration. The process of an oxidation-reduction reaction occurs when an element is being oxidized and reduction reaction will also occur at the same time. When the element is oxidized, it will lose electrons while the oxidation number increases. When the other element is reduced, it will gain electrons and the oxidation number will decrease. The specie that accepts the electrons is the oxidizing agent …show more content…
This method consists of an analyte being dissolved with another solution, and then indicator is added into an erlenmeyer flask along with the solution. The reagent is placed into a burette and is slowly added into the erlenmeyer flask and the amount of reagent is recorded when the indicator causes it to change colour. (LibreTexts, 2016) Vitamin C is an acid so it could use the method of an acid-base titration but the method to use to accurately determine the amount of Vitamin C in a product is a redox titration because there are additional acids in juice that may interfere with the reaction while it will not interfere with iodine (Helmenstine, 2018). This method is done with a Vitamin C solution being dissolved in an erlenmeyer flask with starch as the starch acts as the indicator. Iodine gets added to the solution, as it is acting as the titrant, and it oxidizes the ascorbic acid to form a dehydroascorbic acid. Once the ascorbic acid has been oxidized, the excess iodine will react with the starch which will form a blue-black complex which indicates the endpoint of the titration. (“Determination of,” …show more content…
The reason why fruits and vegetables become raw is because of oxidation. Oxidation occurs because of the exposure to air, or the effects of light and heat. Oxidation can lead to health risks like cancer, heart attacks and strokes (FAIA Editor, 2012). Antioxidants can help prevent these problems from happening as they are able to keep the food good for a long period of time. They are also important because many vitamins and amino acids can get destroyed when they are exposed to air, and antioxidants are able to protect them. For example, by adding lemon juice, which contains a large amount of ascorbic acid (Vitamin C), to apples, it will stop apples from going brown. (“Food should,” 2004) Antioxidants are also important as they have many health benefits. For example, they are able to protect skin because when skin is exposed to high levels of ultraviolet light, photo-oxidative damage occurs by the form of different types of reactive species of oxygen, it can lead to skin cancer. A combination of Astaxanthin, beta-carotene, and Vitamin E has proven to be a powerful antioxidant combination in protecting skin. (“Benefits of,”
2-ethyl-1,3-hexanediol. The molecular weight of this compound is 146.2g/mol. It is converted into 2-ethyl-1-hydroxyhexan-3-one. This compounds molecular weight is 144.2g/mol. This gives a theoretical yield of .63 grams. My actual yield was .42 grams. Therefore, my percent yield was 67%. This was one of my highest yields yet. I felt that this was a good yield because part of this experiment is an equilibrium reaction. Hypochlorite must be used in excess to push the reaction to the right. Also, there were better ways to do this experiment where higher yields could have been produced. For example PCC could have been used. However, because of its toxic properties, its use is restricted. The purpose of this experiment was to determine which of the 3 compounds was formed from the starting material. The third compound was the oxidation of both alcohols. This could not have been my product because of the results of my IR. I had a broad large absorption is the range of 3200 to 3500 wavenumbers. This indicates the presence of an alcohol. If my compound had been fully oxidized then there would be no such alcohol present. Also, because of my IR, I know that my compound was one of the other 2 compounds because of the strong sharp absorption at 1705 wavenumbers. This indicates the presence of a carbonyl. Also, my 2,4-DNP test was positive. Therefore I had to prove which of the two compounds my final product was. The first was the oxidation of the primary alcohol, forming an aldehyde and a secondary alcohol. This could not have been my product because the Tollen’s test. My test was negative indicating no such aldehyde. Also, the textbook states that aldehydes show 2 characteristic absorption’s in the range of 2720-2820 wavenumbers. No such absorption’s were present in my sample. Therefore my final product was the oxidation of the secondary alcohol. My final product had a primary alcohol and a secondary ketone
Dehydroascorbic acid and iodide ions are produced when ascorbic acid and iodine solution are mixed. Iodine has a brown color in solution whereas iodide
Some may wonder, however, what exactly a raw food diet is. Raw foods consist of unprocessed natural foods such as whole fruits, vegetables, beans, and legumes. For instance, a cup of orange juice would not be considered to meet the criterion of a raw food diet. However, a whole orange, would.
Greta Christina eloquently puts into words something I know in theory, but can be hard to understand in practice in heterosexual relationships. In Are we having sex now or what? Christina details her record keeping of how many people she had sex with, and what she counted as sex. She talks about the limiting misconception of sex only being coitus, and other acts not “counting.” Christina writes of how when she started having sex with women her outdated system of what was sex and what was not sex was completely destroyed. By limiting sex to “penis in vagina,” Christina was discounting some of her favorite sexual experiances, and including ones she did not particularly enjoy.
Home grown fruits and vegetables is the freshest produce that you can possibly eat. Along with that it is also the healthiest (Harding). Produce begins to lose nutrients as soon as they are picked. When you consider the time that elapses from when they are harvest until they get to the distribution center, and then travel to the grocery store they have already lost a great deal of their nutritional value. That value continues to deteriorate as they sit on the grocery store shelf. However, produce grown at home is literally fresh from the garden. Therefore, your own fruits and vegetables will be full of vital nutrients and better tasting.
However, in order to measure the rates of reaction, sodium thiosulphate and starch are added. Sodium thiosulphate is added to react with a certain amount of iodine as it is made. Without the thiosulphate, the solution would turn blue/black immediately, due to the iodine and starch. The thiosulphate ions allow the rate of reaction to be determined by delaying the reaction so that it is practical to measure the time it takes for the iodine to react with the thiosulphate. After the all the thiosulphate has reacted with the iodine, the free iodine displays a dark blue/black colour with the starch. If t is the time for the blue/black colour to appear, then 1/t is a measure of the initial rate.
A diet that includes these substances can help prevent cancer and other common diseases. Unfortunately, the fruits and vegetables that we eat most, like apples and tomatoes, don’t have very high levels of antioxidants.
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.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
Eating fresh fruits and greens is important because consuming the green veggies and fruits provides tons of health benefits for our body. People who eat more veggies and fruits as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases; likewise, vegetables and fruits provide nutrients vital for health and maintenance of your body (Choose My Plate). Besides, fruits and veggies in your garden will be the purest, cleanest, and safest products that you can feed your family without worrying, and it will be better-tasting and full of nutrients for family meals. As long as you grow your own food, you will know exactly the fertilizer you put into the soils, and the pesticides you use for your plants carefully. Thus, eating your plants in your garden, your body will consume food naturally with extremely fresh, nutritious fruits and vegetables, which helps your body better day by
This is because the vegetables or fruit are now exposed to a larger surface area with more oxygen and this causes them to start oxidising.
Nowadays, healthy is the number one individual and also governmental concern. As the saying goes, ‘an apple a day keeps the doctor away’ is clearly show that eat nutritious food such as fruits and vegetables can provide a good health and can prevent us from harmful diseases. As we know, vegetables provided various types of vitamins needed by the body for instance pumpkin contains a lot of vitamin A, tomatoes contain vitamin C and spinach contains folate. Pumpkin is one of nature’s riches sources of alpha-carotene, a carotenoid that converts to retinol which is a form of vitamin A. The amount of vitamin A that contain in the pumpkin per serving (116g) is 171%, vitamin C 17%, calcium 2% and iron 5% (Pumpkin raw, 2014). There are a lot of benefits when consuming vitamin A, for example this vitamin promotes healthy vision, bone growth, reproduction and help boosts our immune system. Apart from that, a diet high in vitamin A may lower the risk of many types of cancer. Besides, some vegetables also contain a lot of vitamin C such as tomatoes, bell peppers and broccoli. The function of vitamin C is it helps heal the wounds and keep away the body from bacterial infection. According to researchers at Albert Einstein College of Medicine of Yeshiva University, they discovered that vitamin C can kill drug-resistant tuberculosis (TB) bacteria (Libov, 2013, para. 3). Besides that, vitamin C
The point was signaled by a change in color of an indicator that had been added to the acid solution. Indicator is a substance that has distinctly different colors in acidic and basic media. Phenolphthalein was a common indicator which was colorless in acidic and neutral solutions, but reddish pink was result in basic solutions. Strong acid (containing H+ ion) and strong base ( containing OH ) were 100% ionized in water and they were all strong electrolytes.
For this experiment we used titration to standardize the exact concentration of NaOH. Titration is the process of carefully adding one solution from a buret to another substance in a flask until all of the substance in the flask has reacted. Standardizing is the process of determining a solutions concentration. When a solution has been standardized it is referred to as a standard solution. To know when a solution is at its end point an indicator is added to acidic solution. An indicator is an organic dye that is added to an acidic solution. The indicator is one color is in the acidic solution and another color in the basic solutions. An end point occurs when the organic dye changes colors to indicate that the reaction is over (Lab Guide pg. 141).
AIM - To analyse some fruit and vegetable juices for the contents present in them. APPARATUS - Test tubes, burner, litmus paper, beaker, tripod stand, conical flasks, burette, pipette. CHEMICALS REQUIRED - 1. Fehling's solution A 2. Fehling's solution B 3.