ipl-logo

Bell Pepper Ascorbic Acid

1244 Words5 Pages

4.1 Evaluation Assumptions It was assumed that the reactants used reacted with each other completely according to their mole ratios. It was also assumed that no impurity was present in the reactants used. 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 which can be used to explain the increase …show more content…

The percentage error with comparison to this value is 40.8%. This high percentage of error could be attributed to the various limitations and errors that were present in the experiment. Even though the bell peppers used were bought from the supermarket as a batch, this does not guarantee that the bell peppers were harvested at the same time. Thus, the inability to obtain fresh bell peppers could have resulted in this high percentage of error. Conclusion The results show that as the storage time increases, the ascorbic acid content of red bell pepper increases until day 4 and then decreases till day 10. The alternative hypothesis is confirmed by the results from day 4 as ascorbic acid is oxidised to dehydroascorbic acid, it is lost from the bell pepper. Thus, the results can be used to show that fruits and vegetables should not be generally stored for more than 4 days and should be consumed early to benefit from its nutritional content. …show more content…

The mass of the red bell pepper used was kept constant at 150.000g as a different amount of Vitamin C is present in different masses. Thus, the use of an electronic weighing balance ensured that the mass of the red bell pepper used was accurately maintained throughout the experiment. A constant volume of the bell pepper solution, 30.0 cm3 was used for the 6 storage times. This was maintained as a varied volume of bell pepper solution was obtained for the different storage times. Thus, it was important to conduct the experiment on the same volume of bell pepper solution so only 30.0 cm3 from it was used, each time the experiment was carried

Show More
Related
425 Words | 2 Pages

Molar Relationships: What Are the Identities of the Unknown Compounds? The purpose of the experiment was to identify unknown compounds using knowledge on the concept of mole. The guiding question for this experiment is what are the identities of the unknown compounds? The numbers of moles and the identities of the compounds are the only given. To be able to identify the compounds the mass, molar mass and the number of moles will be needed.

Read More
775 Words | 4 Pages

In the first part of the experiment, Part A, the standard solutions were prepared. As a whole, the experiment was conducted by four people, however, for Part A, the group was split in two to prepare the two different solutions. Calibrations curves were created for the standard solutions of both Red 40 and Blue 1. Each solution was treated with a serial 2-fold dilution to gain different concentrations of each solution.

Read More
840 Words | 4 Pages

The purpose of this experiment is to perform a two step reductive amination using o-vanillin with p-toluidine to synthesize an imine derivative. In this experiment, 0.386 g of o-vanillin and 0.276 g of p-toluidine were mixed into an Erlenmeyer flask. The o-vanillin turned from a green powder to orange layer as it mixed with p-toludine, which was originally a white solid. Ethanol was added as a solvent for this reaction. Sodium borohydride was added in slow portion as the reducing agent, dissolving the precipitate into a yellowish lime solution.

Read More
1127 Words | 5 Pages

Additionally, it was difficult obtaining a piece of rhubarb that was thin and particularly red, therefore the effect could not be best observed in the cells. Part B: Design your own experiment Parts of this practical were taken and slightly altered from the following link http://www.markedbyteachers.com/gcse/science/investigate-the-effect-of-surface-area-on-osmosis-in-potato-tissue.html Aim: To observe the effect different surface area: volume ratios have on osmosis in potato tissue. Hypothesis: If the potato has a larger surface area: volume ratio, the quicker osmosis will take place and the larger the mass will be at the end of the experiment, therefore the difference in mass of the potatoes from the start of the experiment to the end of the experiment will be larger. Additionally, the potato pieces left in a saltwater solution will decrease in mass, whereas the pieces left in water will increase in mass.

Read More
1183 Words | 5 Pages

The purpose of this experiment was to observe the relationship between different solutions and their effect on the mass and length of a gummy bear. Gummy bears with the same relative size and colour were placed in 50 mL beakers with the same amount of their designated liquid. The different solutions studied were water, oil, vinegar, a simple sugar solution, and rubbing alcohol. In the end, based on the observations made, the majority of the hypotheses created were not proven to be correct.

Read More
563 Words | 3 Pages

3. In this experiment, the percent yield was 90%. This number implies that there was little error in this experiment. However, this result could have been caused by certain external factors.

Read More
370 Words | 2 Pages

The beans that were selected must have been completely whole with no dents or abrasions. Five beans were placed in each section of the plastic container which means there were 20 beans in the two plastic containers. Then 12 female Callosobruchus maculatuss were sucked out of the main plastic container using an aspirator which was designed to suck in each Callosobruchus maculatus. The females were then separated into two groups of six and a group of six female Callosobruchus maculatuss was inserted into each plastic container. The same process was then repeated but for six male Callosobruchus maculatuss.

Read More
1274 Words | 6 Pages

We zeroed out the scale and weighed all four potato cores at once and recorded the mass. We then put those potato cores into the beaker of 75 mL of solution. With the potato cores in the beaker we then put a watch glass over the top of the beaker to minimize the amount of solution that evaporates. We let the potato cores sit in the solution overnight. The next day we then emptied the beaker of the solution by carefully draining the solution, while not letting the potato cores fall out.

Read More
900 Words | 4 Pages

If we increase the temperature of the water, then the Sugar Candy requires less time to fully dissolve. This was the hypothesis that arised before the experiment began. By conducting the experiment and then analysing all the data and pieces of information from the experiment, it is fairly safe to say that the hypothesis is true. On the other hand, it is very important to state that this statement must be taken with a grain of salt. As mentioned in the background information of the introduction, solution of the solute in the solvent is mainly due to polarity.

Read More
536 Words | 3 Pages

In the round-bottom flask (100 mL), we placed p-aminobenzoic acid (1.2 g) and ethanol (12 mL). We swirled the mixture until the solid dissolved completely. We used Pasteur pipet to add concentrated sulfuric acid (1.0 mL) to the flask. We added boiling stone and assembled the reflux. Then, we did reflux for 75 minutes.

Read More
1186 Words | 5 Pages

 Two of the same types of plants were used, in order for the results to be reliable.  One of the plants was labelled DISTILLED whereas the other was ACIDIC, so the results don’t get mixed.  The DISTILLED plant was used as a controlled variable, where normal spring water was used (pH 7.3)  The ACIDIC plant was the one the experiment had taken place on, this was where lemon water was used (pH 2.0)  Throughout the experiment pictures were taken, so one will be able to notice the colour change on the acidic plants, as it had started to slowly die. With both plants you are able to notice that they had both started to grow flowers, but more the spring watered plant than that on the lemon juice watered one.  The results of the plant growth was recorded to we would be able to notice the amount it had grown, this would be the water compared to lemon juice.

Read More
1078 Words | 5 Pages

The percentage weight change is dependent on surface area of potato Controlled The amount of salt solution used Percentage of salt in solution Length of time the potato is sat in water Materials needed 3 Potatoes 600 ml 15% salt solution Utensils 4x 300 ml beaker Knife Cutting board Scale Ruler Procedure 1. 8 rectangular prisms will be cut from the potatoes;

Read More
723 Words | 3 Pages

In Northern hemisphere, fruits can be harvested from late July to mid-September, if they come from the spring bloom which takes place from late May to early June. Additionally, fruits can also be harvested from late September until early November, if they come from a new bloom which occurs in July as a result of the complete removal of the spring flush of flowers and cladodes done during the first bloom, in Italy his technique is called ‘scozzolatura’. Eventually, a third flush can be induced by the removal of the second flush, resulting in a further return bloom with a winter crop ripening in January – February (Liguori et al. 2007). Plants begin to yield 2 to 3 years after planting, reaching their maximum potential 6 to 8 years after planting, which they bear for 25 to 30 years and even longer, depending on pruning and overall orchard management (Inglese et al.

Read More
1539 Words | 7 Pages

Introduction The goal of the experiment is to examine how the rate of reaction between Hydrochloric acid and Sodium thiosulphate is affected by altering the concentrations. The concentration of Sodium thiosulfate will be altered by adding deionised water and decreasing the amount of Sodium thiosulphate. Once the Sodium thiosulphate has been tested several times. The effect of concentration on the rate of reaction can be examined in this experiment.

Read More
1915 Words | 8 Pages

Another weakness would be that not all taste sensations were tested and stimulated in this experiment, with only the sour taste sensations of lemon and oranges in addition to the sweet taste sensations of watermelon and strawberry, the experiment was limited due to there being a lacking of other taste

Read More

More about Bell Pepper Ascorbic Acid

Related Topics

Open Document