Effects of Temperature and Light on the Destruction of Various Amounts of Vitamin C
This experiment was designed to test how much of an effect common environmental conditions (temperature and the presence of light) had on the destruction of vitamin C (ascorbic acid) in orange juice. Various orange juice brands were used, each containing a different percent of vitamin C. An iodine solution was created and titrated with the orange juice under a combination of conditions. The number of drops needed to obtain a color change in the iodine solution was then converted to amount of vitamin C in milligrams per 100 milliliters of juice. This data was then analyzed using a three-factor Design of Experiment. As hypothesized, our research concluded that exposing vitamin C to excessive amounts of light and heat destroys it.
Research Done By:
Angela Capton
South Lake High School
Colleen Yancy
Center Line High School
Warren Consolidated Schools