Ascorbic acid Essays

ABSTRACT Due to the potential harmful effects of the glacial acetic acid, a commonly used diluting fluid for manual WBC count, the researchers proposed to use commercially-prepared ascorbic acid to lyse the red blood cells while maintaining the morphology of the white blood cells. This study aimed to compare the capability of commercially-prepared ascorbic acid as a lysing agent in a diluting fluid to glacial acetic acid. Specifically, this study aimed to compare their capabilities in lysing red

Standard Preparation: 100 mg of standard ascorbic acid was weighed precisely and transferred to a 100 ml volumetric flask, added 70 ml of 0.5% sodium metabisulphite and dissolved by shaking. The volume was made up to the mark with 0.5% sodium metabisulphite for getting a concentration of 1 mg/ml. 2 ml of this solution was taken into another 100 ml volumetric flask and made the volume up to the mark with 0.5% sodium metabisulphite which resulted in concentration of 0.02 mg/ml. The solution was filtered

Another assumption was that only ascorbic acid in the bell pepper solution reacted with the triiodide ion. It was assumed that the bell pepper was completely juiced without any loss. The temperature of the refrigerator was assumed to have completely remained constant at 4oC at all times. Discussion From Graph 1, it can be deduced that the bell pepper initially was not fully ripe yet as the graph rises from day 0 to day 4. Another study has shown that ascorbic acid content increases as a fruit ripens

Tasha Magloire Instrumental Chemistry Real World Project: HPLC and Raman Analysis of Ascorbic Acid in Fruit Juices Introduction: Ascorbic acid (also known as Vitamin C) is a water soluble vitamin that is needed for the growth and repair of tissues in the body. Vitamin C protects against scurvy, heart disease, cancer, the common cold, and high blood pressure. Vitamin C can also be used as an antioxidant and dietary supplement. It’s naturally present in some fruits and vegetables and In some

Partner: Bethany Esterlen Instructor: Dr. McJimpsey T.A.: Sangeetha Mylapurapu 22 October 2015   Objective The purpose of this lab was to perform an iodometric titration of ascorbic acid. This was done by creating a known excess of I3-, reacting it with ascorbic acid then back titrating it with thiosulfate. Background/Theory Ascorbic acid, also known as Vitamin C, has the molecular formula C6H8O6. It occurs naturally in citrus and a lot of vegetables. It is considered to be essential to a healthy diet

juice in a beaker. Next, the juice was diluted with distilled water to get a measured volume of 50ml solution. After dilution, the solution was transferred into a 100ml Erlenmeyer flask. As it was done in the Experiment A, 20 drops of 0.2 M acetic acid and 10 drops of 2% starch solution was mixed well with the juice solution. Before adding the iodine solution, the initial reading of the burette was taken. Then, the titration was started using the iodine solution into the burette with continuous swirling

During the experiment, .002 Molar (M) iron chloride (4 mL), FIT (~10 mg), and ascorbic acid (~.66 mg) were used. Samples were prepared using the iron chloride (.002 M) and diluting it with distilled water in a clean, dry test tube. To prepare a solution, one milliliter of iron chloride was measured in a graduated cylinder and placed into a test tube. Distilled water was added to the test tube using a measuring pipette. Amounts of distilled water added varied based on the desired molarity of the

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Introduction This experiment is being performed to determine the concentration of Vitamin C in different solutions by performing a redox reaction with potassium iodate. Vitamin C, which is also called ascorbic acid, can be naturally found in citrus fruits and common vegetables. Vitamin C is considered as an antioxidant because it acts as a coenzyme and reducing agent in several different ways. Also, vitamin C is a necessary nutrient to humans; it is crucial

hydoxyproline, Serum ascorbic acid, Serum calcium, Urinary calcium, Serum sialic acid, Serum hexosamine, Serum inorganic phosphate were estimated by spectrophotometic method. Result: The study

in SM (164.90 mg/100 g) but not significantly different to AP (161.40 mg/100 g) at P≥0.05. The vitamin C content was lowest in the control sample. Ascorbic acid is sensitive to oxygen, light and heat. The reduction observed in the vitamin C content of samples with storage might be due to the degradation ability of ascorbic acid to dehydroascorbic acid in orange juice when exposed to heat, light or oxygen. However, the vitamin C contents of the samples were within the recommended dietary allowance

Discussion: End point in this acid-base titration experiment refers to the point where the chemical reaction has reached its conclusion and no additional titrant should be added. The end point of this experiment can be obtained when the indicator used changes colour. For example colourless to light pink when phenolphthalein is used and red to orange and subsequently yellow when methyl orange is used. Equivalence point, also known as stoichiometric point in an acid-base titration refers to the point

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detrimental to human teeth. Human teeth are covered in a hard substance called tooth enamel, which is made of hydroxyapatite. Enamel is the hardest tissue in the body and is vital in protecting teeth from decay (Callison, 2018). Enamel erosion occurs when acids wear away at the teeth and can result in painful temperature sensitivity, discolouration, cracks and chips, and indentations appearing on the teeth, and will result in cavities (Smith, 2013). While it is known that soft

Results and Discussion The effects of ultrasound, electric field strength, the time of applying the field and sonication time on a number of E. coli, and energy consumption of the process in mint distillate were investigated. As shown in Table (), the full quadratic model for the data had a significant effect on the reduction of E. coli in the samples of mint distillate. The adjusted determination coefficient, standard error and coefficient of variation (C.V) of the model were equal to 0.9984, 0

DETERMINATION OF PHOSPHORIC ACID IN THE SOFT DRINKS Black coloured soft drinks such as Coke from Coca Cola and Pepsi contains Phosphoric Acid in them. An experiment will be conducted here to determine the quantity of Phosphoric Acid content in the black coloured soft drinks. In the beginning of the experiment the preparation and standardization of a base solution will be made. Materials Required: 1. Pellets of Sodium Hydroxide (NaOH) 2. Phenolphthalein solution (1%) 3. Potassium acid phthalate (KHC8H4O4)

Ascorbic acid with the chemical formula C6H8O6 is comprised of L-dehydroascorbic acid and L-ascorbic acids. Ascorbic acid is most commonly known as Vitamin C, which many know are most commonly found in citrus fruits and some vegetables, eg; oranges, limes, lemons, bell peppers, etc.Vitamin C can be easily oxidized, when the ascorbic acid reacts to form dehydroascorbic acid. This is when two hydrogen atoms are lost, forming two ketone groups. Vitamin C is also a biological compound that is actively

Using the equation of the titration in the experiment (Equation 1), calculate the number of moles of the ascorbic acid reacting. 4. Then proceed to calculating the concentration in mol. dm3 of the ascorbic acid in the solutions that was obtained. Data Collection and Processing Raw Data Table 1: Amount of Iodine Reacting (± 0.05cm3) in the titration FT 1 FT 2 FT 3 FT 4 FT 5 Trial 1 1.9 1.8 1.8 1.5 1.6 Trial

concentration of (0 .05 mg/mL) and 1 mL of the lichen extract (1 mg/mL) were placed in cuvettes. The mixture is storewas stored stand at room temperature for 30 min. Then, the absorbance was measured at 517 nm in a spectrophotometer (Jenway, UK). Ascorbic acid was used as a positive control. DPPH radical activity (D) was calculated using the following equation: Dt (%) = [(A0 - A1)/A0]x}100 where Ao

titration with sodium hydroxide solution. Introduction: Carbon dioxide plays an important role in soft drinks. Soda water is manufactured by pumping carbon dioxide into water under high pressure. Carbon dioxide dissolves in water to form carbonic acid, which is the fizz we find in soft drinks. CO2 + H2O ⇌ H2CO3 The popping sound we hear when we open the can of fizzy drink, the bubbles and sparkle we see in the soft drink, and the feeling of bubble popping on your tongue, all of these are due