Title: Different Type of Fruit Juices Contain Different Amount of Vitamin C Field of Studies: Biostatistics Group Members: Shia Shing Hui Ho Kah Kah Vivian Tan Annji Grace Wong Shin Yee Supervisor's Name: Cik. Nabilah Binti Abdul Aleem Sidek

INTRODUCTION Ascorbic acid Vitamin C C6H8O6C6H8O6 Vinylogous carboxylic acid Electron pairs are transmitted between the CARBONYL & HYDROXYL in the DOUBLE bond “Vital amine” --> “Vitamin” class of organic compounds Antioxidant: Barrier to block the damage Damage: Caused by harmful free radicals Free radicals: By-products that formed when bodies convert FOOD ENERGY

IMPORTANCE OF VITAMIN C BODY DEVELOPMENT RESTORE & RENEW TISSUES Dissolve in water, cannot be stored in our body Replenished daily from our diet Cannot be synthesized in body Best source of VITAMIN C : FRUITS VITAMIN C

DONATES OXYGEN DONATES ELECTRON GAINS HYDROGEN VITAMIN C } REDUCING AGENT C 6 H 8 O 6 + C 12 H 7 NCL 2 O 2  C 6 H 6 O 6 + C 12 H 9 NCL 2 O 2 Ascorbic acid + 2,6-dichlorophenol-indophenol Dehydroascorbic acid leucobase DCPIP (blue) + H + DCPIPH (pink) DCPIPH (pink) + Vitamin C  DCPIPH 2

OBJECTIVE: To determine DIFFERENT TYPES OF FRUIT JUICES contain DIFFERENT AMOUNT OF VITAMIN C HYPOTHESIS: The GREATER the volume of fruit juice required to turn the blue DCPIP solution colourless, the LOWER the Vitamin C content in the fruit Citrus fruits ~ acidic in properties ~ eg. Orange & Lemon GREATER volume of fruit juice required to decolourise blue DCPIP solution = DCPIP reduced at slower rate Ascorbic acid in the fruit contains a LOW concentration of H + ion

MATERIALS AND METHODS Apparatus: Specimen tubes Sieve Beakers Syringe Syringes with Needles KnifeBlender

Materials: Orange1.0% DCPIP solutionLemon GuavaKiwiApple

PearPapayaWatermelon GrapePineappleLime

1ml of 1.0% DCPIP Specimen tube Syringe Syringes with needles Orange Juice Procedures:

PUSH Place the needle of the syringe to the DCPIP solution Add the orange juice drop by drop continuously Blue DCPIP solution

Colourless DCPIP solution Record the amount of orange juice used. Repeat with: Lemon Juice Guava Juice Kiwi Juice Apple Juice Pear Juice Papaya Juice Watermelon Juice Grape Juice Pineapple Juice Lime Juice

Expected Result Independent Variable: Variety of fruit juices used Dependent Variable: The amount of the fruit juices used to fade the blue colour of DCPIP solution Constant Variable: The amount and percentage concentration of Dichlorophenol-indophenol (DCPIP) solution

Fruit Juices Volume of fruit juice(cm3) required to change the blue colour of 1ml of 1% Dichlorophenol-indophenol (DCPIP) solution into colourless Avg Orange Lemon Guava Kiwi Apple Pear Papaya Watermelon Grape Pineapple Lime Table 1: The volume of different types of fruit juices needed to decolourise 1ml of 1% DCPIP solution.

Guava and Kiwi contain the highest amount of Vitamin C followed by Orange, Lemon, Papaya and Pineapple. Apple, Watermelon, Pear, Lime and Grape on the other hand contain the lowest amount of Vitamin C compared to other fruits.

THANKS FOR WATCHING!!