Tag: Laboratory experiment

Vitamin C, also known as ascorbic acid, is a powerful antioxidant essential for human health, but its content can vary significantly between different juices. Accurately measuring how to determine the amount of vitamin C in fruit juice is possible through several laboratory techniques, with titration being a common and accessible method.

Over 50% of the carbohydrates humans consume come from starch, a complex carbohydrate produced by plants. A simple and classic method to determine what can the presence of starch be tested with is by using an iodine-potassium iodide solution, which produces a distinctive blue-black color change in a positive test.

An average medium-sized orange contains approximately 70-80 mg of vitamin C, but factors like storage and processing can affect the final amount in orange juice. Testing for vitamin C concentration is a common laboratory exercise and a practical way to assess a juice's quality and nutritional value. This guide will walk you through the process, focusing on the accessible and reliable iodine titration method.

Developed by chemist Theodor Seliwanoff, Seliwanoff's test is a specific qualitative biochemical procedure used to differentiate between ketose and aldose sugars. It operates on the principle that ketoses, such as fructose, dehydrate much faster than aldoses, like glucose, when heated with a strong acid.

Over 99% of all monosaccharides are reducing sugars, making them identifiable through specific chemical reactions. The primary chemical test used to test for simple carbohydrates that fall into this category is Benedict's Test, a process that relies on a color-changing reagent to indicate the presence of these reducing sugars.