Measurement Of The Content Of Vitamin C In Cabage And Apple (Lab Report Sample)
Brief Description of Assessment Task
This assignment require you correctly measure vitamin C contents in cabbage before and after the boiling, also, measure the vitamin C content in apple. Ascorbic acid is found in a wide variety of plant tissues, however, it can be damage by the boiling or cooking process. Ascorbic acid is an excellent reducing agent and most likely acts in such a capacity in the plant cell. It is commonly associated with chloroplasts and is present in quantity in green leafy tissues, as found in a head of cabbage.
This experiment is to determine the amount of ascorbic acid present in (1) fresh cabbage tissue and apple (2) and in the boiled cabbage after the cabbage is boiled in water for 5 minutes, which will destroy the ascorbic acid present in the fresh tissue. The determination of the ascorbic acid content of cabbage and apple will serve to illustrate the general problems involved in quantifying components of the food.source..
Measuring vitamin C
Vitamin C Measurement
Of all the vitamins studied in class, Vitamin C is the most common one. Not very many people, in class or otherwise do not have an idea of the vitamin, its functions in the body and some of the sources, where the body extracts it. It would be hard for most people to name the sources for riboflavin compared to naming citrus fruits as one of the main sources for vitamin c. it also happens to be one of the most used nutrient supplement, hence the level of popularity. There are a number of functions that the vitamin plays in the body. Among are the fact that, the vitamin is one of the best antioxidant. This means that it has molecules that help in maintaining control of the chemical reactions in the body. The vitamin as such, is involved in reducing the rate of activities of the free radicals in the body. One of the best example of this function is the ability the vitamin has of converting iron into a state that is better absorbed in the intestines (Condé Nast, 2017). This reduces the buildup of the element in the digestive track. The vitamin is also crucial in the production of collagen, which is a protein that plays a vital role in the structure of the body. It is for this reason that people suffering from scurvy lose teeth, their bones, muscles and easily bleed. Vitamin c is also involved in maintaining the brain’s health, as it is involved in the making certain neurotransmitters. Particularly, the vitamin is crucial in the production of serotonin (Office of Dietary Supplements, 2017).
The average male of nineteen years and above requires a daily intake of 90 milligrams of vitamin c, while a female above the age of nineteen require a daily intake of about 75 milligrams. If the female above the age of nineteen years is pregnant, they require an estimated 85 milligrams. Where the female is lactating and above the age of nineteen years, they should have at least 120 milligrams of vitamin c. between the ages of 14 and 18 years’ males are required to take 75 milligrams while the females in the same age group require 65 milligrams. While the females in this same age group who are pregnant require 85 milligrams while those who are lactating require 115 milligrams.
There are quite a number of sources that the body extracts vitamin c from. Among the most common sources for vitamin c includes red pepper, green pepper, oranges, grapefruits, broccoli, tomatoes, cabbages, apples, spinach, cauliflower and green peas among others. However, there are significant chances that food processing practices will reduce the amount vitamins found in this sources. Where the food sources are exposed to high levels of heat, light and or light, this leads to losses in the nutritional levels. the cooking process also destroys some of the vitamin c content in the sources. This experiment report presents the losses in vitamin c within a cabbage before after boiling for five minutes. It also evaluates the vitamin c quotient in an apple. The experiment is poised at indicating that there is a complication associated with quantifying nutrients in foods.
Material and methods
Pasteur pipets and latex bulbs
Mortals (400 ml) and pestles
Burets 50 ml
Weighing papers and balances
Heat resistance gloves
Graduated cylinders 250 ml and 500 ml
Dichlorophenol-indophenol (DCIP) 0.8 g/liter
5% of metaphosphoric acid
Ascorbic acid 4.0 mg/ml which should be kept in a dark and cold place
Waste contain for DCIP
The first step involves breaking down the specimen into a medium to allow for the extraction of the ascorbic acid. The cabbage can be ground into a me...
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