Kendriya Vidyalaya Kankarbagh
Patna No. 1
CHEMISTRY INVESTIGATORY
PROJECT
AISSCE: 2022-23
TOPIC: Study of content of ascorbic acid
in citric fruits.
SUBMITED BY- KUNAL SINGH
CLASS- XII ‘C’
ROLL NO - 22635299
CERTIFICATE
This is hereby certify that Kunal Singh of class XII
(Science), bearing roll no. 22635299
Of Kendriya Vidyalaya Kankarbagh has successfully
completed the research project entitled “Study of
content of ascorbic acid in citric fruit” under the
guidance of Mr. Syed Abbas Hussain (Subject
Teacher).
This project is genuine and does not indulge in
plagiarism of any kind. The references taken in
making this project have been declared at the end of
this project.
SIGNATURE (Subject Teacher)
SIGNATURE (Examiner)
SIGNATURE (Principal)
ACKNOWLEDGEMENT
At the very outset, I am highly pleased to express my
sincere and heartfelt gratitude to Mr. Sayed Abbas
Hussain(Chemistry), for his excellent guidance,
constant inspection, supervision and full cooperation
throughout the project.
I would also like to express my heartful thanks and
gratitude to Mr. Vikash Kumar , Principal of Kendriya
Vidyalaya Kankarbagh forwarding me his kind help and
providing me his kind help and providing the necessary
facilities in carrying out this project.
I would like to take the opportunity to thank the
biology lab attendant sir for his valuable help and
support in my project.
Finally, I would like to convey my sincere thanks
to my friends and well-wishers for their
encouragement ,support, inspiration ,suggestions and
criticism ,which have guided me through the project
for its successful completion.
INDEX
CONTENTS. PAGE NO.
AIM 1
THEORY 2
REQUIREMENTS 4
PROCEDURE 5
RESULT 6
CONCLUSION 7
BIBLIOGRAPHY 8
AIM
To study the content of ascorbic acid in
different citric fruits.
THEORY
Vitamin C or ascorbic acid in citric fruits is a water-
soluble carbohydrate like substance involved in certain
metabolic processes of animals. The name ascorbic acid
is derived from the expression “anaisearbatic vitamin”.
STRUCTURE: Ascorbic acid is a simple sugar. It is
the most active reducing agent known to occur
naturally in living tissues, and is easily reversibly
oxidized to dehydroascorbic acid (DHA). Ascorbic acid is
a white crystalline stable substance, when in dry light
and air. It is easily soluble in water and easily oxidized
especially in alkaline medium and exposure to heat and
light, it reacts with metals particularly copper. It is
soluble in cold acid solution.
Acidity- Ascorbic acid ,The formula of which
C6H8O6, behaves as a vinylogous carboxylic acid,
wherein double bond pairs between the hydroxyl and
carbonyl.
1) Tautomerism- Ascorbic acid is rapidly
converts into two unstable diketone tautomers
by proton transfer, although it is the most
stable in the enol form.
2) Determination- The concentration of the
solution of ascorbic acid can be determined in
many ways, the most common way involves
titration with an oxidizing agent. Some test’s
are as follows-
DCPIP
Iodine
Iodate and iodine
N-BROMOSUCCINIMIDE
USES:
Ascorbic acid is easily oxidized and so is used a
reductant in photographic developer solutions
amongst ethers and as a preservative. Exposure to
oxygen, metals, light, and heat destroys ascorbic
acid, so it must be stored in dark, cold and non-metal
container. The L-enantiomer of ascorbic acid is
known as vitamin C. Primates have ability to
synthesize ascorbic acid. Ascorbic and its sodium,
potassium, calcium salts are commonly used as
antioxidant food additives.
REQUIREMENTS
1) Water
2) Spirit
3) Starch
4) Iodine(solid)
5) Lemon juice
6) Orange juice
7) Citrus maxima juice
8) Burette
9) Pipette
10) Conical flask
11) Standard flask
12) Bunsen’s burner
13) Muslin cloth
PROCEDURE
Weight 0.254g of solid iodine and pour in a dry
beaker. Add 4g of solid potassium iodide. Then add
distilled water then dissolve iodine and potassium
in it. Transfer this solution to a clean 100ml
volumetric flask and prepare required quantity of
distilled water that was added to make 100ml of
iodine solution is prepared. This solution has a
molarity of 0.01M.
Now a starch solution is prepared by adding a
spatula of starch to 100ml of water and
subsequently boiling it.
The fruit juices are extracted and filtered using
muslin cloth.
The iodine solution of 0.01M is taken in a
burette and 5ml of filtered juice is pippeted out in a
conical flask. To the juice 1ml of starch solution is
added.
The solution of juice is titrated against iodine
solution. The process is stopped at the point the
colour of solution in conical flask changes from
fruit juice to violet colour.
Three readings are taken-
RESULT
The following are the percentage of ascorbic acid
to various citrus fruits-
Lemon juice = 31.68%
Orange juice = 49.28%
Citrus maxima = 70.4%
CONCLUSIONS
The percentage of ascorbic acid was found to
be less in lemon juice and more in citrus
maxima juice. Here starch solution was added
to the fruit juices, before doing titration due to
which some of the fruit content reacted starch
and a permanent complex was formed which
could no be oxidized.
BIBLIOGRAPHY
1. www.google.com
2. Sarasvati lab manual chemistry- XII
3. www.icbse .com
