Determination Of Vitamin C Using DCPIP ( dichlorophenolindophenol ) Essay, Research Paper
A Biological Assay To Determine The Vitamin C Content OF Fresh Fruit Juices Compared To Commercially Sold Juices utilizing DCPIP ( dichlorophenolindophenol ) as an Index
Sinead O & # 8217 ; Keeffewords
Table of Contentss
Page
Introductionp. 1~3
Materialsp. 3
Proceduresp. 4
Chart Showing the Amount of Fruit Juice Needed in Millilitresp. 5~ 6
To Turn 2ml & # 8217 ; s of DCPIP from Blue to Unclutter with account
And analysis
Chart Showing the Different Amount of Each Juice in Millilitresp. 7
Needed to Turn 2ml & # 8217 ; s of DCPIP from Blue to Unclutter with
Explanation
The Amount of Commercially Drinks in Millilitres Needed to p. 8
Fulfill the Required Daily Allowance ( RDA ) of Vitamin C with
Explanation and analysis
The Amount of Fresh Fruit Juices in Millilitres Needed to Fulfillp. 9
The Required Daily Allowance ( RDA ) of Vitamin C with analysis
Evaluationp. 9~10
Bibliographyp. 11
Endnotesp. 12
Abstraction
Vitamin C ( ascorbic acid ) is a really of import vitamin to the organic structure. Vitamin C promotes healthy dentitions and gums, helps soaking up of Fe, AIDSs in care of normal connective tissue, promotes wound healing, and helps hike the immune system.
With vitamin C being such a utile substance to our organic structures, happening good beginnings of vitamin C is of import. Many people today rely on vitamin addendum tablets. But fruit juices, vitamin-supplemented drinks, or vitamin supplemented nutrients may incorporate merely every bit much vitamin C as a supplement tablet. Which one is better though, commercially sold drinks or fresh fruit juices? This was the research inquiry: Are commercially sold and popularly consumed juices ( in Japan ) a good replacement fro fresh fruits in footings of dietetic vitamin C?
What this experiment sought to happen out was precisely what sort of drink was better in footings of dietetic vitamin C. The juices were titrated into a set sum of DCPIP and mensurating how many milliliters it took for the DCPIP to turn from bluish to clear. The hypothesis was that fresh fruit juices should incorporate more vitamin C since they had non been heat treated and likely had spent less clip on a shelf or being transported than commercially sod drinks. This is of import since vitamin C is heat labile. This means that vitamin C is susceptible to alter and unstable or that the vitamin C can interrupt down easy if exposed to high temperatures or is kept for a long clip on a shelf.
The experiment and consequences showed that vitamin C is more abundant in fresh fruit juices. This was true for all the juices tested except for lemon. Therefore, it is safe to state that fresh fruit juices tend to incorporate more vitamin C than commercially bought juices.
Introduction
The organic structure needs a good balance of nutrients, which must incorporate saccharides, proteins, and fats along with mineral salts, H2O, fiber, and vitamins. All of these are required in different sums harmonizing to different people. However, there are recommended day-to-day allowances. For illustration, the recommended day-to-day allowance for vitamin C is 60mg. Vitamins are easy absorbed into the blood stream from the intestine. A diet lacking in any peculiar vitamin will take to a lack disease. Such diseases are rachitiss that is caused by deficiency of vitamin D, and dark sightlessness that is caused by deficiency of vitamin A. However, these can be remedied by utilizing vitamin addendums if the dietetic consumption is unequal.
The purpose of the experiment was to see the difference of vitamin C content between fresh fruit juices and commercially sold and popularly consumed juices ( in Japan ) a good replacement for fresh fruits in footings of dietetic vitamin C? This research inquiry was established because in the modern twenty-four hours and age people are excessively busy, particularly in winter, to stock up on fresh fruit and many people rely on commercially sold drinks as a beginning of vitamins. However, vitamin C, in peculiar, is known to be labile and hence likely to be absent from a cooked nutrient diet. In temperate climes, such as Japan or Europe, people ear fresh fruits in summer, but eat tinned, preserved, or cooked nutrients in the winter. The latter being more susceptible to heat, perchance interrupting down the sum of vitamin C in them. This experiment tested for the vitamin C content in fresh fruit juices and commercially sold drinks. This experiment was conducted largely on citrous fruit fruits because vitamin C is said to be abundant in citrous fruit fruits. The experiment was besides performed on non-citrus fruits. The experiment was performed on these two types of fruit drinks because vitamin C contributes to keeping a healthy organic structure, particularly during the winter, when citrous fruit fruits are non in season. AS a consequence, the sum of vitamin C found in each type of juice would be indispensable in cognizing what drinks to take during the winter to supply the most or the optimal sum of vitamin C.
Using this information, the undermentioned hypothesis was formed. Since vitamin C is labile ( intending susceptible to alter and unstable ) , the commercially sold juices, which have most likely been heat treated and stored in assorted conditions for assorted periods of clip, should hold lower vitamin C content than fresh fruit juices. The commercially sold juices would hold most likely been exposed to the conditions taking to the impairment in the content of vitamin C.
In this experiment the independent variables were the juices that were being tested for their vitamin C content. The volume of each required to do a standard volume of DCPIP ( dichlorophenolindophenol ) alteration from bluish to unclutter was measured.1 This was the dependent variable. These juices were foremost filtered and so titrated utilizing a burette. The fixed variable of the experiment was the sum of DCPIP in each beaker and the room temperature. Both of these remained invariable throughout the experiment. The importance of the room temperature being changeless and non excessively high is because otherwise the vitamin C content of any and all the juices may hold been altered, since vitamin C is heat labile. Furthermore, if the temperature varied, the measured consequences might hold varied besides. The DCPIP was carefully made to the concentration of 0.1 % . In each instance 2 milliliters of DCPIP was taken. The sum, 2 milliliters of DCPIP, was chosen because it was non excessively much or excessively small an sum for the reactions to be seen clearly, without taking excessively much clip.
Vitamin C was foremost discovered because of its absence, during the age of geographic expedition. Sailors on long sea ocean trips suffered really frequently from shed blooding gums, loosened dentitions, and hurting articulations. These were the symptoms of the disease now called scorbutus. It is called scorbutus because of & # 8220 ; the presence of scurf & # 8217 ; s ( or graduated tables ) on the tegument & # 8221 ; . It was James Lind that showed that scorbutus could be cured and prevented by eating & # 8220 ; leafy vegetables, fresh veggies, and ripe fruits & # 8221 ; . However, it was the Polish biochemist, Casimir Funk, which named the losing group vitamines. He named this because he believed that they contained an aminoalkane group. Vitamines means & # 8220 ; life aminoalkanes & # 8221 ; . It is from the word that we get the word, vitamin. When vitamin C was eventually isolated in 1925, it was given the name ascorbic acid because ascorbic agencies & # 8220 ; no scorbutus & # 8221 ; .2
Vitamin C has many maps in the organic structure. One of the most of import maps is as an antioxidant. This means that it helps prevent oxidization of water-soluble molecules that could otherwise create groups, which may bring forth cellular hurt, disease, and harm tegument cells. It can besides be said that it helps neuralise or counteract harm to cells caused by free groups, which can do the ripening of tegument and harm to different cells around the organic structure. Indeed, ascorbic acid ( vitamin C ) is normally added to processed nutrient as an antioxidant. 3
In some functions, vitamin C may move as a coenzyme, assisting a peculiar enzyme to make its work, particularly where metallic ions play a function. Where there are two oxidation provinces of metals such as Fe2+ ( Iron II ) and Fe3+ ( Iron III ) , in the presence of vitamin C the decreased signifier ( Fe2+ ) prevails. For iron-deficiency anaemia, vitamin C helps the soaking up of Fe ( particularly the nonheme or vegetable-source Fe ) from the GI tract.4 Specifically, ascorbic acid works as a coenzyme to change over proline and lysine to hydoxyproline and hydroxylysine, both of import to the collagen construction. 5
Vitamin C besides helps in the stimulation of production of collagen. Collagen is the footing of connective tissue. It is found in ligaments, tegument, gristle, vertebral phonograph record, capillary walls, castanetss, and teeth. As a consequence, vitamin C helps mend lesion in the ligaments, blood vass, tegument, and gristle. It besides helps forestall hernias as it protects the inside portion of the phonograph record in the vertebral phonograph record where hernias may happen. Vitamin C is besides used in skin interventions because it softens the tegument and prevents or delays the ripening of skin.6
It besides helps organize 5-hydroxytryptamine which is an of import encephalon chemical, it stimulates adrenal map, it aids in cholesterin metamorphosis, helps lesions heal, and helps keep healthy blood vessels.7 In diabetes, vitamin C is normally used to better the use of blood sugar and thereby cut down it, but there is no clear grounds that regular vitamin C use entirely can forestall diabetes.8 There are some preliminary studies that ascorbic acid may assist forestall cataract formation ( likely through its antioxidant consequence ) and may be helpful in the bar and intervention of glaucoma, every bit good as certain instances of male sterility caused from the cloping together of sperm, which decreases sperm map. Ascorbic acid is besides said to move as a detoxifier and may cut down the side effects of drugs such as Cortone Acetate, acetylsalicylic acid, and insulin ; it may besides cut down the toxicity of the heavy metals lead, quicksilver, and arsenic, either by commanding Oxidation State or by easing elimination. There are other proposed maps for vitamin C, but they remain controversial. For illustration, it is said that it aids in the production of interferon, which stimulates the immune system, that it is an antihistamine and therefore prevents or lessens the affects of allergic reactions, and it may assist forestall certain signifiers of malignant neoplastic disease.
In short, vitamin C helps forestall scorbutus, promotes healthy dentitions and gums, helps soaking up of Fe, AIDSs in care of normal connective tissue, promotes wound healing, and helps hike the immune system. However, vitamin C is besides a natural laxative and may assist with irregularity jobs. In fact, the chief side consequence of excessively much vitamin C consumption is diarrhea. However, this will non go on if you go over the recommended day-to-day allowance ( RDA ) . For this side consequence to happen at that place would hold to be a really high ingestion of vitamin C, really fast because it is a H2O soluble molecule.9
Vitamin C is an of import substance in the organic structure. This is why it is critical that we take in the right sum of vitamin C by eating or imbibing the substances that supply us with it.
Materials
? Fresh Citrus paradisi
? Fresh lemon
? Fresh orange
? Fresh Punica granatum
? Fresh apple
? Fresh mikan ( tangerine )
? Bottle of C100 Vitamin Lemon drink
? Can of Nichirei Acerola drink
? Bottle of Sawayaka apple juice
? Carton of Zakuro ( Punica granatum ) Water drink
? Carton of Citrus paradisi juice
? Carton of Dole orange juice
? Tin of Sanyo mikan
? Carton of Ringo No Oishii Mizu ( Delicious Apple Water )
? Knife
? Cutting board
? Blender
? Lemon squeezer Filter
? Distilled H2O
? Burette
? DCPIP ( 0.1 % ) solution
? Funnels
? White marble tile
? Paper serviettes
? 14 beakers
? 6M hydrochloric acid
? Electronic graduated tables
? Spatula
? Pipet
Procedures
An sum of 0.5g of DCPIP ( dichlorophenolindophenol ) pulverization was measured on an electronic graduated table. Next, 500ml of distilled H2O were so assorted together to organize 500ml of 0.1 % DCPIP solution, which was stored in a dark bottle. The solution was a dark bluish coloring material. DCPIP is used for the testing of vitamin C. When tested for vitamin C, a coloring material alteration will take topographic point either from bluish to clear, or from bluish to tap to clear. Once the full coloring material alteration is observed, the sum of solution taken to alter it can be recorded.
The burette was cleaned exhaustively utilizing hydrochloric acid. The acid was poured in gently so as non to slop while the burette was easy rotated over a sink. Once this was finished, H2O was run down the sink so the acid would be diluted and be less harmful to the pipe system. Distilled H2O was so poured down the burette to do certain the acid was to the full rinsed out.
The Citrus paradisi had the juice extracted from it utilizing a regular lemon squeezer. The squeezer was so cleaned utilizing distilled H2O. The juice was hen filtered utilizing a tea strainer and so a filter paper. The juice was collected in a beaker. This process was repeated with an orange, lemon, and a mikan ( tangerine ) . The Punica granatum was cut in half and the juice was extracted by squashing each half utilizing the manus. This juice was besides filtered in the same manner as all the juices. The apple was diced and put into a liquidizer where it was blended until it looked like a puree. This was so filtered and placed into a beaker like the old juices. All the juices, including the commercially sold ju8ices, were filtered to forestall obstruction of the burette.
Following, 16 beakers were each filled with 2ml of 0.1 % DCPIP solution. The burette was filled with the fresh Citrus paradisi juice merely past the nothing line utilizing a funnel to pour it into the burette so the juice would travel straight into the burette. The Citrus paradisi juice was so drained until it came precisely to the nothing line. Looking at oculus degree to see if the bottom portion of the curvature was precisely at nothing checked this.
The Citrus paradisi juice was easy dripped into the beaker of DCPIP until a clear observation in the coloring material alteration was observed. The beaker was swirled gently to guarantee commixture. It was decently observed, as a white tile had been placed under the beaker of DCPIP. This made the color alteration more clearly seeable. The sum of juice taken for a full coloring material alteration to take topographic point in the beaker incorporating DCPIP was recorded.
The burette was so cleaned by pouring distilled H2O through it twice. The lemon juice was so poured into the burette and the saddle horse of lemon juice taken to detect a clear coloring material alteration in the beaker incorporating DCPIP was recorded. The burette was cleaned one time once more and the procedure was repeated with each fresh fruit juice and commercially sold drink.
Datas
Chart demoing The Amount of Fruit Juice Needed in ml & # 8217 ; s to Turn DCPIP From Blue To Unclutter
Types of JuicesAmount of commerciall
y sold juices in milliliter needed to turn 2ml’s of DCPIP clearAmount of fresh juices in ml’s needed to turn 2 ml’s of DCPIP clear
Grapefruit50+ ml2.2 milliliter
Lemon0.13 ml2.0 milliliter
Orange2.9 ml2.3 milliliter
Pomegranate50+ ml11.3 milliliter
Apple1.4 ml23.1 milliliter
Mikan ( tangerine ) 6.5 ml2.9 milliliter
The above chart shows how many ml & # 8217 ; s of each juice, both commercially sold and fresh, it took to turn 2ml & # 8217 ; s of DCPIP clear. All fruits used to do the fresh fruit juices in the experiment were purchased fresh so heat and length of clip wouldn & # 8217 ; Ts have affected the vitamin C content excessively much. All the commercially sold juices were bought on the footing of popularity among adolescent & # 8217 ; s in Japan. They were bought to stand for the likely sum of vitamin C intake that Japanese teenager & # 8217 ; s would hold during the winter when cooked veggies would lose a batch of their vitamin C content. The fewer sums of milliliters of juice it took to turn DCPIP from bluish to clear, the larger the sum of vitamin C there was in the drink. In securing commercial fruit juices, it shortly became evident that all was non what it seemed. Some were to a great extent supplemented with vitamin C ( e.g. the commercially sold lemon drink & # 8220 ; C1000 Lemon & # 8221 ; and other, while labeled as fruit juices, contained merely 10 % juice! )
When the commercially sold lemon drink was foremost measured, the coloring materials changed with a mere 0.1ml of lemon drink, or merely four beads. So the experiment was repeated with a 1 in 10 dilution of the lemon drink, this clip giving a reading of 1.3ml.
Tinned mikan ( tangerine ) juice was used and juice prepared for other fruits, i.e. the Sn juice was discarded and the mikan subdivisions squeezed and filtered.
The carton of Citrus paradisi juice was labeled as incorporating 20 % existent fruit juice. This may be why the sum of milliliter of juice it took to turn the DCPIP from bluish to unclutter was non established. Over 50ml & # 8217 ; s of this Citrus paradisi juice was titrated into the beaker incorporating DCPIP with small color alteration observed. This was shown as more than 50ml on the saloon chart, but in each instance 75ml was run in without color alteration observed. After the DCPIP was excessively dilute to read the coloring material. The more than 50ml readings should be interpreted as efficaciously zero vitamin C content. The juice prepared with a fresh Citrus paradisi showed that there was about every bit much vitamin C content as in the fresh lemon juice. Therefore, existent Citrus paradisi is high in vitamin C content.
The lemon drink tested was supposed to supply the day-to-day consumption of vitamin C. It merely contained 10 % existent fruit juice. This means that vitamin C that was non of course produced was inserted into the drink. This is obvious because when compared to the commercially sol lemon juice, the sum of fresh lemon juice needed to turn DCPIP from bluish to unclutter was about five times the saddle horse of the commercially sold lemon juice.
The commercially sold orange juice contained 100 % existent fruit juice. It is easy to state that this juice was either heat treated or old, as it is 100 % every bit existent as the fresh orange juice made, but it took 0.6 more milliliter to turn the DCPIP from bluish to clear. The vitamin C content in the commercially sold orange juice was likely broken down a spot by being heat treated and being in storage and on a shelf for excessively long. It is because vitamin C is heat labile that the vitamin C broke down under these conditions.
The carton of Punica granatum & # 8216 ; H2O & # 8217 ; contained 10 % existent juice. More than 50ml of the Punica granatum & # 8216 ; H2O & # 8217 ; were used to mensurate the alteration of DCPIP from bluish to clear. On the saloon chart it is shown as greater than 50ml though. However, this alteration was non observed even with that sum of the drink being used, hence the effectual vitamin C content was zero. In the instance of fresh Punica granatum juice the alteration in coloring material was difficult to observe/measure as the coloring material of the Punica granatum juice and the pink phase of DCPIP was similar in coloring material. The difference in coloring material between the Punica granatum juice with the DCPIP pink phase and the Punica granatum juice by itself was observed better utilizing a white tile beneath the beaker incorporating the DCPIP and a beaker of fresh Punica granatum juice was topographic point on an other white tile right beside it to do a clearer comparing.
The apple drink ( barbados cherry ) contained 10 % existent fruit juice. The barbados cherry apple is different from the common feeding apple used in the fresh fruit juice comparing. It is more closely related to the crab apple. It was found, after some more research, that acerola apples have a really high vitamin C content, more so than the common feeding apple. Although excess vitamin C may hold been introduced into the drink [ the bundle label was non helpful ] , the vitamin C content was still really high. It contained 20 times the saddle horse of the fresh apple juice tested. Another popular Nipponese apple drink called Ringo No Oishii Mizu ( delightful apple H2O ) was tested for vitamin C content. It contained 20 % existent fruit juice made of apples similar to those used for the fresh fruit juice tested. With this apple imbibe it took 26.9ml before DCPIP turned clear.
The mikan juice extracted from tinned mikan contained 100 % existent fruit juice. Tinned goods are heat treated, and are usually cooked as portion of the canning procedure. Thins tend to hold longer shelf and storage lives excessively, that would likely account for the decomposition of vitamin C that gave the comparatively low reading in comparing to the fresh mikan juice. However, given the celebrated lability of vitamin C, the readings for transcribed mikan were surprisingly high and confound the recognized wisdom that & # 8220 ; canned fruit contains no vitamin C & # 8221 ; .
The graph shows the different sum of each juice in milliliters needed to turn DCPIP from bluish to clear. i.e. a lower reading means more vitamin C. Showing it in graph from makes it easier to see the differences between the commercially sold drink in comparing the fresh fruit juice.
The Amount of Each Drink in Millilitres Needed to Carry through the Required Daily Allowance ( RDA ) of Vitamin C
Commercially Sold Drinks
DrinkAmount of Juice in ml & # 8217 ; s Needed to Turn 2ml & # 8217 ; s of DCPIP from bluish to clearAmount of Juice in ml & # 8217 ; s Needed to Carry through the RDA of Vitamin C
Lemon ( C1000 ) 0.13ml8.4ml
Orange2.9ml187.34ml
Apple ( barbados cherry ) 1.4ml90.44ml
Mikan6.5ml419.9ml
Apple ( Oishii Mizu ) 26.9ml1737.74ml
The above chart shows the sum of each commercially sold drink needed, in milliliters, to carry through the needed day-to-day allowance ( RDA ) of vitamin C, which is 60mg of vitamin C. This was figured out because the lemon drink contained 1000mg of vitamin C and was a bottle of 140ml. The undermentioned equation was so used to calculate out how many milliliters of the lemon drink would supply a individual with the RDA for vitamin C.
The sum of mg & # 8217 ; s of vitamin C in drink = The needed day-to-day allowance
The sum of ml & # 8217 ; s of drinkx
1000 = 60
140 ten
In this equation ten was 8.4. Then 8.4 was divided by 0.13 ( the sum of lemon C1000 in ml & # 8217 ; s needed to turn DCPIP from bluish to clear ) . The figure gotten by making this was 64.6. This figure was so multiplied by the sum of juice, in ml & # 8217 ; s, needed to turn DCPIP from bluish to unclutter to acquire the sum of juice in ml & # 8217 ; s needed to carry through the RDA of vitamin C. This besides applies to the following chart.
For the lemon, orange, and apple ( barbados cherry ) drink, the sums needed to carry through the RDA are comparatively little. These are sum that could be easy consumed without much attempt and disgust. For the mikan and apple drinks, the sums needed to carry through the RDA are ample in comparing to the lemon, orange, and acerola drinks. Pomegranate and Citrus paradisi juice were non included in this chart since the sum of juice needed to turn DCPIP clear was more than the 75ml & # 8217 ; s measured. The sum of apple juice needed to carry through the RDA is impractical for person. Drinking about two liters of the apple juice in one twenty-four hours would be extremely improbable.
Fresh Fruit Juices
DrinkAmount of Juice in ml & # 8217 ; s Needed to Turn 2ml & # 8217 ; s of DCPIP from bluish to clearAmount of Juice in ml & # 8217 ; s Needed to Carry through the RDA of Vitamin C
Lemon2.0ml129.2ml
Orange2.3ml148.58ml
Apple23.1ml1492.26ml
Grapefruit2.2ml142.12ml
Pomegranate11.3ml729.98ml
For the lemon, orange, mikan, and Citrus paradisi, the sums needed to carry through the RDA are comparatively little. For the apple and Punica granatum and apple juices, the sums needed to carry through the RDA are rather big. It would be impractical to imbibe that much apple juice merely to acquire the RDA of vitamin C. The juice besides tasted bad. It would be reasonably difficult or expensive to acquire adequate Punica granatum juice to carry through the RDA of vitamin C. However, it is besides impractical to hold approximately 130 milliliters of fresh lemon juice as it is really rancid and non that tasty.
Evaluation
From the two types of drinks ( commercially sold drinks and fresh fruit juices ) , fresh fruit juices tended to incorporate more vitamin C than the commercially sold juices of the same fruit. The commercially sold juices that had a larger vitamin degree Celsius content than its tantamount fresh fruit juice were the lemon juice and the first apple juice tested. The lemon juice contained a batch more vitamin C because it was a vitamin C addendum drink for those in the winter with colds that don & # 8217 ; t want to imbibe the hot cough drinks. However, no other commercially sold lemon drink, that wasn & # 8217 ; t a vitamin C addendum drink, was found. The first apple drink tested for vitamin C had excess vitamin C added and the type of apple used in the drink had a higher sum of vitamin C than the normal apple, which was used for the fresh fruit juice.
Not all commercially sold drinks had a lower vitamin degree Celsius content than their tantamount fresh fruit juice. This was particularly non expected for the first apple juice tested. Therefore, the hypothesis: since vitamin C is labile ( susceptible to alter and unstable ) , the commercially sold juices, which have most likely been heat treated and stored in assorted conditions for assorted periods of clip, should hold lower vitamin degree Celsius content than fresh fruit juices, was non to the full supported. This was due to the fact that premises were made on the vitamin C content of apples. It was thought that all apples would hold toughly the same vitamin C content, as a consequence the expected measurings were non as expected. However, this was slightly remedied by proving a different popular apple drink. The consequences from this trial proved to be like those expected that were stated in the hypothesis.
If the experiment were to be repeated, the most likely alteration would be to acquire a wider fluctuation of commercially sold drinks of the same fruit and, if possible, fresher fruit. Testing for the vitamin C content in, for illustration, three different commercially sold apple drinks may hold given a more accurate image of the vitamin C content in commercially sold apple drinks. The sum of vitamin C broken down in the canning or packaging procedure, along with the shelf life, may hold besides become more evident.
To acquire more accurate consequences, the experiment should hold been done several times. With all T he consequences collected an norm should hold been calculated to give a more concise sum of vitamin C in the drinks tested, but clip was limited.
Another thing that would be good to make if the experiment were repeated would be to prove how much pure vitamin C ( ascorbic acid ) it takes to turn DCPIP from bluish to clear. This was non achieved because there was no ascorbic acid pulverization available. Had it been available, it would hold been used as a control. As a consequence, the sum of each juice in milliliters to run into the recommended day-to-day allowance of vitamin C was figured out which served a intent about every bit good as the control method. In some instances it is imaginable that the volume of fruit or commercially sold drinks needed to run into the RDA would non be operable. In short, it took from 50 & # 8211 ; 500 milliliters less of fresh fruit juice than commercially sold drink to carry through the RDA of vitamin C. This is for all fruits except the lemon and acerola commercially sold drinks as they had vitamin C added.
The consequences that were accumulated through this experiment were about all backed up by the hypothesis, with the exclusion of the lemon drink comparing for grounds stated earlier on in the paper. The decision was made, in reply to the research inquiry: are commercially sold and popularly consumed juices ( in Japan ) a good replacement for fresh fruits in footings of dietetic vitamin C? That commercially sold and popularly consumed juices ( in Japan ) are non a good replacement for fresh fruits ( in the signifier of juices for the intent of this experiment ) . This is because the vitamin C content for all, except the lemon juice and the first apple ( barbados cherry ) juice tested, was higher in the fresh fruits than it was in the commercially sold drinks. So, it would profit the bulk of adolescents who buy the commercially sold drinks ( believing they contain more vitamin C among other vitamins and minerals ) to imbibe fresh fruit juices if they want the proper sum of vitamin C.
Endnotes
1 ) & # 8221 ; Vitamin C Content of a Lemon & # 8221 ;
The Chemicals of Life
p.47
2 ) Bates, Chris
& # 8220 ; Vitamin C, The Chameleon of the Vitamins & # 8221 ;
Biological Science Review
November, 1991, p.11
3 ) Pitt, George
& # 8220 ; The Dark Side of Vitamins & # 8221 ;
Biological Science Review
May, 1994, p.38
4 ) Bates, Chris
& # 8220 ; Vitamin C, The Chameleon of the Vitamins & # 8221 ;
Biological Science Review
November, 1991, p.12
5 ) hypertext transfer protocol: //www.cforyourself.com
6 ) hypertext transfer protocol: //www.cforyourself.com & A ;
Bates, Chris
& # 8220 ; Vitamin C, The Chameleon of the Vitamins & # 8221 ;
Biological Science Review
November, 1991, p.12
7 ) hypertext transfer protocol: //www.cforyourself.com
8 ) & # 8220 ; Vitamin C Content of a Lemon & # 8221 ;
The Chemicals of Life
p.47
9 ) hypertext transfer protocol: //www.cforyourself.com
Endnotes
1 ) & # 8221 ; Vitamin C Content of a Lemon & # 8221 ;
The Chemicals of Life
p.47
2 ) Bates, Chris
& # 8220 ; Vitamin C, The Chameleon of the Vitamins & # 8221 ;
Biological Science Review
November, 1991, p.11
3 ) Pitt, George
& # 8220 ; The Dark Side of Vitamins & # 8221 ;
Biological Science Review
May, 1994, p.38
4 ) Bates, Chris
& # 8220 ; Vitamin C, The Chameleon of the Vitamins & # 8221 ;
Biological Science Review
November, 1991, p.12
5 ) hypertext transfer protocol: //www.cforyourself.com
6 ) hypertext transfer protocol: //www.cforyourself.com & A ;
Bates, Chris
& # 8220 ; Vitamin C, The Chameleon of the Vitamins & # 8221 ;
Biological Science Review
November, 1991, p.12
7 ) hypertext transfer protocol: //www.cforyourself.com
8 ) & # 8220 ; Vitamin C Content of a Lemon & # 8221 ;
The Chemicals of Life
p.47
9 ) hypertext transfer protocol: //www.cforyourself.com
