TREE HOUSE HIGH SCHOOL VADODARA

Chemistry Investigatory Project

Session: 2024-2025
To determine the ascorbic acid content in fruits and vegetables

GUIDED BY:- Ms. SMITA SINGH ma’am

SUBMITTED BY:- PRATYUSH MAURYA
CLASS:- XII (SCIENCE)
ROLL NO:- 37
 INDEX
Sr. no Topic Page no.
1 Certificate 3
2 Acknowledgement 4
3 Aim of the project 5
4 Objective of the project report 5
5 Introduction 6
6 Apparatus required 8
7 Procedure 9
8 Observation 11
9 Calculation 14
10 Conclusion 19
11 Precaution 19
12 Bibliography 20
 CERTIFICATE
This is to certify that ________________________ student of class XII (Science) has successfully prepared
the report on the project entitled ____________________________________________________________

____________________ subject chemistry (043) laid down in the regulations of CBSE for the purpose of
practical examination in class XII to be laid in Tree House High School Vadodara 2024-25.

________________
Signature
External Examiner

________________ _________________
Internal Examiner Signature
Principal
 ACKNOWLEDGEMENT
Opportunities in the educational spectrum are a boon for students. While theoretical
knowledge is important, it alone is not enough for the overall development of subject
knowledge. This require practical hands-on experiences, exploring and research. Along
with the educational aspect, it helps in the development of personality, as students
interact with professionals and one another, sharing their valuable experiences. All these
aspects have been covered by this project work.
I would like to thank CBSE for the thoughtful creation of the project work of this
magnitude. I would like to extend my heartfelt gratitude to the principal, Tree House
High School, Dr. Bharat Bhushan Vyas sir for providing us with this opportunity. Next,
my chemistry teacher, Ms. Smita Singh ma’am for her constant guidance and expert
mentorship, to our lab assistant, Mr. Mahadev Das sir who have been constant help
throughout the course of the project. Lastly, I would like to thank my family and friends
for their unflinching support and encouragement.
It is the combination of these efforts, that has led to the successful completion of the
project.
Aim of the project:- To determine the ascorbic acid content
in fruits and vegetables.
Objective of the project report:- In this project I am going
to determine the ascorbic acid content in fruits and
vegetables by doing a experiment using different samples of
fruits and vegetables juices along with solutions of iodine
and starch.
 INTRODUCTION
What is ascorbic acid?
• Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and
other fruits, berries and vegetables. It is also a generic prescription medication and in some
countries is sold as a non-prescription dietary supplement. As a therapy, it is used to prevent and
treat scurvy, a disease caused by vitamin C deficiency.
• Vitamin C is an essential nutrient involved in the repair of tissue, the formation of collagen, and the
enzymatic production of certain neurotransmitters. It is required for the functioning of several
enzymes and is important for immune system function. It also functions as an antioxidant.

ascorbic acid dehydroascorbic acid

(reduced form) (oxidized form)
 The chemical formula for ascorbic acid is C6H8O6.
 Other properties of ascorbic acid include:
• Molar mass: 176.12 g/mol
• Appearance: White to pale yellow crystals or powder
• Melting point: 190–192 °C
• Density: 1.65 g/cm
 Examples of ascorbic acid(vitamin C) are:-
 Orange
 Strawberry
 Broccoli
 Papaya
 Tomato
 Mango
 Cauliflower

And many more……

Apparatus required:-water, spirit, starch powder, iodine(solid), potassium
iodide(solid), lemon juice, orange juice, spinach juice, apple juice, bitter gourd juice,
watermelon juice, burette, pipette, conical flask, Bunsen burner, beaker, muslin cloth

Orange juice Lemon juice Spinach juice Pineapple juice

Bitter gourd juice Pomegranate juice Muslin cloth

Procedure:-
 Take 0.254g of solid iodine and pour in a clean dry beaker. Add 4g of solid
potassium iodide. Then add distilled water and dissolve iodine and potassium
iodide in it. Transfer this solution to clean dry 100mL volumetric flask and
add distilled water so that total volume is 100mL. This solution has a molarity
of 0.01M.

Iodine solution Starch solution

 Now a starch solution is prepared by adding a spatula of starch to the 100mL

of water and subsequently boiling it.
 The fruit juices are extracted and filtered using a muslin cloth.
 The iodine solution of 0.01 M is taken in a burette and 5ml of
filtered juice is pipetted out in conical flask. To the juice 1ml of
starch is added.
 The solution of juice is titrated against iodine solution. The
process is stopped at the point the color of the solution in the
conical flask changes from fruit juice to violet colour.
 Three concordant readings are taken.
 OBSERVATIONS:-
LEMON JUICE
Volume of lemon used 5ml each time
Sr. no. Initial reading in burette Final reading in burette Volume of solution used
1. 10ml 8.2ml 1.8ml
2. 10ml 8.3ml 1.7ml
3. 10ml 8.3ml 1.7ml

ORANGE JUICE
Volume of orange used 5ml each time
Sr.no. Initial reading in burette Final reading in burette Volume of solution used
1. 10ml 8.2ml 1.8ml
2. 10ml 8.3ml 1.7ml
3. 10ml 8.3ml 1.7ml
 SPINACH JUICE
Volume of spinach used 5ml each time
Sr. no. Initial reading in burette Final reading in burette Volume of solution used
1. 10ml 8.2ml 1.8ml
2. 10ml 8.3ml 1.7ml
3. 10ml 8.3ml 1.7ml

PINEAPPLE JUICE
Volume of apple used 5ml each time
Sr. no. Initial reading in burette Final reading in burette Volume of solution used
1. 10ml 8.2ml 1.8ml
2. 10ml 8.3ml 1.7ml
3. 10ml 8.3ml 1.7ml
 BITTER GOURD JUICE
Volume of bitter gourd used 5ml each time
Sr. no. Initial reading in burette Final reading in burette Volume of solution used
1. 10ml 8.2ml 1.8ml
2. 10ml 8.3ml 1.7ml
3. 10ml 8.3ml 1.7ml

POMEGRANATE JUICE
Volume of watermelon used 5ml each time
Sr. no. Initial reading in burette Final reading in burette Volume of solution used
1. 10ml 8.2ml 1.8ml
2. 10ml 8.3ml 1.7ml
3. 10ml 8.3ml 1.7ml
Calculations:-
Preparation of 100 ml of iodine solution
Quantity of solid iodine taken = 0.254g
Gram molecular weight of iodine = 254g
The volume of solution taken = 100ml
Hence 100ml of solution contained 0.001 moles of iodine and 4g of solid potassium iodide
Molarity = moles of solute/litre of solution
=0.254*1000/254*1000
=0.01M
Calculation of percentage of ascorbic acid in:-
 Lemon:
Volume of iodine solution used(V1) = 1.7ml
Molarity of iodine solution used(M1) = 0.01M
Volume of lemon juice used(V2) = 5ml
 Molarity of lemon juice, M2 = 0.312M
V1M1=V2M2
Weight of ascorbic acid present in 5ml of lemon juice(W)
= (5*molecular mass of ascorbic acid*molarity of lemon juice)/1000
= (5*176.12*0.312)/1000
= 0.274mg
Percentage of ascorbic acid in lemon juice
= w/volume*100
= 0.274/5*100
= 5.48%
 Orange:
Volume of iodine solution used(V1) = 1.7ml
Molarity of iodine solution used(M1) = 0.01M
Volume of orange juice used(V2) = 5ml
 Molarity of orange juice, M2 = 0.078M
M1V1=M2V2
Weight of ascorbic acid in 5ml of orange juice(W)
= (5*molecular mass of ascorbic acid*molarity of orange juice)/1000
= (5*176.12*0.078)/1000
= 0.068 mg
Percentage of ascorbic acid in orange juice
= w/volume*100
= 0.068/5*100
= 1.36%
 Spinach:
Volume of iodine solution used(V1) = 1.7ml
Molarity of iodine solution used(M1) = 0.01M
Volume of spinach juice used(V2) = 5ml
Molarity of spinach juice, M2 = 0.00284M
M1V1=M2V2
Weight of ascorbic acid in 5ml of spinach juice(W)
= (5*molecular mass of ascorbic acid*molarity of spinach juice)/1000
= (5*176.12*0.00284)/1000
= 0.0025 mg
Percentage of ascorbic acid in spinach juice
= w/volume*100
= 0.0025/5*100
= 0.050%
 Pineapple:
Volume of iodine solution used(V1) = 1.7ml
Molarity of iodine solution used(M1) = 0.01M
Volume of pineapple juice used(V2) = 5ml
Molarity of pineapple juice, M2 = 0.556M
M1V1=M2V2
Weight of ascorbic acid in 5ml of pineapple juice(W)
= (5*molecular mass of ascorbic acid*molarity of pineapple juice)/1000
= (5*176.12*0.556)/1000
= 0.489 mg
Percentage of ascorbic acid in pineapple juice
= w/volume*100
= 0.489/5*100
= 9.79%
 Bitter gourd:
Volume of iodine solution used(V1) = 1.7ml
Molarity of iodine solution used(M1) = 0.01M
Volume of bitter gourd juice used(V2) = 5ml
Molarity of bitter gourd juice, M2 = 0. 0034M
M1V1=M2V2
Weight of ascorbic acid in 5ml of bitter gourd juice(W)
= (5*molecular mass of ascorbic acid*molarity of bitter gourd juice)/1000
= (5*176.12*0. 0034)/1000
= 0.299 mg
Percentage of ascorbic acid in bitter gourd juice
= w/volume*100
= 0.299/5*100
= 5.98%
 Pomegranate:
Volume of iodine solution used(V1) = 1.7ml
Molarity of iodine solution used(M1) = 0.01M
Volume of pomegranate juice used(V2) = 5ml
Molarity of pomegranate juice, M2 = 0.556 M
M1V1=M2V2
Weight of ascorbic acid in 5ml of pomegranate juice(W)
= (5*molecular mass of ascorbic acid*molarity of pomegranate juice)/1000
= (5*176.12*0.556)/1000
= 0.489 mg
Percentage of ascorbic acid in pomegranate juice
= w/volume*100
= 0.489/5*100
= 9.79%
 CONCLUSION
The percentage of ascorbic acid in different fruits and vegetables in 5ml samples:-
Sr.no. Samples Percentage
1 Lemon juice 5.48%
2 Orange juice 1.36%
3 Spinach juice 0.050%
4 Pineapple juice 9.79%
5 Bitter gourd juice 5.98%
6 Pomegranate juice 9.79%

PRECAUTIONS
1) The apparatus should be thoroughly cleaned before starting the experiment.
2) The solutions should be well shaken before using them.
 BIBLIOGRAPHY
• Wikipedia
• https://www.scribd.com