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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

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