Chemistry B lab report- The determination of the mass of Ascorbic Acid (Vitamin C) in Commercial Vitamin C tablets Date of experiment: 26/2/2014 Title: The determination of the mass of Ascorbic Acid in commercial Vitamin C tablets. Aims: To determine the molarity of cerium(IV) sulphate solution and the mass of ascorbic acid (Vitamin C) in tablets. Introduction Ascorbic acid is an important organic compound in nature. The chemical formula of ascorbic acid is C6H8O6 and its structure is shown in figure 1 (XIANG
added, the concentration of ascorbic acid would have been 4.27g/L which is closer to the actual value (.360g/L). If an average of 15.00mL pf NaOH were added, the concentration
Content of Apple Juice Introduction Complete lack of ascorbic acid (a.k.a Vitamin C) in the diets of humans and other primates leads to a classic nutritional disease, scurvy. This disease was widespread in Europe during the fifteenth and sixteenth centuries, but it is rare today. Ascorbic acid is widely distributed in nature, but it occurs in extremely high concentrations in citrus and green plants such as green peppers and spinach. Ascorbic acid can be synthesized by all plants and animals, with
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
Vitamin C Chemistry L-ascorbic acid with empirical formula of (C6H8O6) is the trivial name of Vitamin C. It is described chemically as 2-oxo-L-threo-hexono-1,4-lactone-2,3-enediol (Naidu , 2003). L-ascorbic is a water soluble 6-carbon α-ketolactone with two enolic hydrogen atoms (Packer, 2002), while Ascorbyl palmitate which is the synthetic form is lipid soluble. Ascorbic acid is sensitive to air, light, heat and easily destroyed by prolonged storage and over processing of food (Naidu, 2003)
amla. Wong C. (2014) stated that amla oil helps in strengthen the hair follicles and treating dry and itchy scalp due to its high content of essential fatty acids, vitamin C, flavonoids, polyphenols and other types of minerals. Besides that, the presence of vitamin C in amla gives huge benefits in medical aspects. Vitamin C is known as Ascorbic Acid, ascorbate, Absorbicap, Ascoltin, Cebione Cevalin and Hybrin was discovered in 1928 and most widely used of all vitamins. It is ... ... middle of paper
content of a food substance: Solubility: Vitamin C (ascorbic acid) occurs naturally as organic compounds. They may appear as white solids or impurely as yellowish samples. They dissolve well in water to form mildly acid solutions. Making them water-soluble. Effect of temperature:- High temperatures: Excess temperature completely destroys and denatures vitamin C by increasing the oxidation rate. Extreme temperatures kill the enzyme ascorbic acid oxidase which is found mainly in fruit and vegetables
depressive illness, which, as I pointed out in Infantile Autism, do appear to be genetically related to autism. If vitamin C is used in large amounts, most experts suggest that buffered vitamin C (sodium ascorbate) should be used rather than ascorbic acid, since the acid form may be too acidic in multi-gram doses. Works Cited www.vitacost.com www.mall-net.com www.Autismstudy.com www.webhealth.com
Contents No Items Pages 1 Contents 1 2 Introduction 2 3 Toxicants formed during food processing 3~9 3.1 Acrylamide 3 3.2 Polycyclic Aromatic Hydrocarbons 4~5 3.3 Nitrosamine 5~6 3.4 Benzene 7 3.5 Chorinated compounds 8 3.6 Amino acid Pyrolysates 9 4 Conclusion 10 5 References 11 Introduction For most foods, the faster it spoils, the healthier it is. However, in the globalisation and rapid invention of technologies plus the shifting eating habit of mankind, we need our food to last for
of mixing various levels of acids and bases to see which combination would have the most explosive reaction, and measure the resulting pH levels. I did this by testing an assortment of different pH levels of acids and bases, mixing them together and measuring the results. Most of the experiments resulted in a pH neutral solution, except for the Sulfuric Acid and the Sodium Hydroxide. By far, the Sulfuric Acid was the most explosive, followed by the Citric and Acetic acid. Introduction The project
An acid is a substance that produces H+ to form a solution that has a pH <7. It turns litmus paper red. It reacts with bases to form a salt and water. A weak acid is an acid that dissociates incompletely, releasing only some of its protons(H+). A strong acid is an acid that fully dissociates incompletely, releasing only some of its protons(H+). A base is a substance that can accept (H+) and releases(OH-) to form a solution that has a pH>7. It turns litmus paper blue. It reacts with acids to form
their life cycle, being rich particularly in protein (Wakhle, 1981). Once bee pollen was defined in legislation as food, the nutritional value of this product became important. It contents high concentration of reducing sugars, essential amino acids, fatty acids, minerals and abundant in proteins and vitamins (Campos, 2010). Enzyme activity of pollen in honeybee (Apis cerena Fab.) reported to find the source of enzyme in Indian honey (Wakhle, Phadke and Nair, 1983). Honeybees collect pollen to fulfil
persica (L.) Batsch, var. nectarina] belong to the Rosaceae family and are thought to have originated in China (Salunkhe and Desai, 1984). A peach fruit is approximately 87% water with 180 kJ (43 kcal) and contains carbohydrates, organic acids, pigments, phenolics,vitamins, volatiles, antioxidants and trace amounts of proteins and lipids, which make it very attractive to consumers (Kader and Mitchell, 1989b; USDA, 2003). Peaches and nectarines ripen and deteriorate quickly at ambient temperature
Thiosulphate and Nitric Acid Planning Aim The aim of this investigation is to find out and observe how the temperature affects the rate of reaction. I am going to investigate the rate at which the solutions of nitric acid (HNO³) and sodium thiosulphate (Na²S²O³) turn cloudy (when mixed together), when the temperature is changed. Variables In this investigation I will only have one variable: § The temperature of both solutions (sodium thiosulphate and Nitric acid), so that I will
Liquid Liquid Extraction We were asked to extract benzoic acid from a kerosene-benzoic acid mixture. This was to be done using the stirred liquid-liquid extraction column in the senior laboratory. Fresh water was used as the continuous phase in the extraction. We were asked to measure the benzoic acid concentrations of the feed, raffinate, and extract streams. These measurements were to be made at several different steady-states. The number of theoretical stages and the height of the theoretical
control of E. coli and S. aureus by acetic acid, lactic and citric acid. AIM AND OBJECTIVE The objective of the study can be summarized as follows. 1. Isolation and identification of E. coli and S. aureus from poultry meat in different slaughtering house of Namakkal district 2. Evaluation of chemical food preservatives for their antibacterial activity against E. coli and S. aureus 3. Study on the minimum inhibitory concentration of acetic acid on E. coli and S. aureus 4. Evaluate and
The acidity or alkalinity level is dictated by the pH, potential of hydrogen, scale. Soil pH or soil reaction is an implication of the acidity or alkalinity of soil and is measured in pH units. Soil pH is characterized as the negative logarithm of the hydrogen particle fixation. As the measure of hydrogen particles in the soil builds the soil pH diminishes along these lines getting to be more acidic. From pH 7 to 0 the soil is progressively more acidic and from pH 7 to 14 the soil is progressively
stainless steel col-umn 25 cm x 4.6 mm packed with spherical end-capped octadecylsilane bonded to porous silica (5µm), with a pore size of 10 µm and carbon loading of 19 per cent • Mobile phase: A. a 0.112 per cent w/v solu-tion of orthophosphoric acid adjusted to pH 7.0 using a 4.2 per cent solution of sodium hydroxide, B. 1 volume of water and 9 volumes of acetonitrile • Flow rate: 1 ml per minute • UV detection: 275 nm • Injection volume:10 µL 23 2. Assay of aceclofenac (IP 2010) • Weigh
It may sound a little strange, but beer dryer has unseen medical and aesthetic effect. Thanks to the malt and hops that are rich in proteins, this drink is recovering cracked hair and revives volume. Also, maltose and saccharin provide superior shine and give new strength to your scalp. This technique should be used by all those who regularly ironed their hair. Also, it is the best way to restore natural shine and volume. In addition, there are numerous benefits for the skin you probably did not
Table 2.6 shows the effect of pulping conditions on black liquor viscosity. The viscosity may vary significantly from mill to mill. Viscosity increases with increased dry solids content. An increase in temperature lowers the viscosity. The practical limit for handling the liquor is the pumping limit of 300-500 cp. The viscosity must always be below this level, and is usually much lower in the evaporation plant. If the liquor at final concentration is stored at atmospheric pressure, the limit of