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Temperature
, C
17
17
19
pH value
4.7
3.7
3.9
Vitamin C can be easily destroyed under the exposure to oxygen, metals, light and heat.
Experiment is carried out to find out the best way and condition to preserve and
conserve the vitamin C.
In this experiment, the pH value is taken as the measured unit as the vitamin C is acidic
and can be measured by using the pH meter.
This experiment indicates that the lower the pH value the higher the content of vitamin
C and the higher the pH value, the lower the content of vitamin C.
2.1 Hypothesis
1 ) The vitamin C content in freshly squeeze juice can be preserved and conserved
in the condition of cold and dry places.
2 ) The vitamin C content is deteriorate in the condition of high temperature in a faster rate.
4.0
PROCEDURE
Initial pH value.
Sunlight,
refrigerator and
heat with
microwave.
Initial
Reading / R.T
Oven
Cold
pH
pH
pH
pH
pH
Orange
4.4
28
6.9
38
6.8
32
6.5
30
4.7
19
Lemon
4.0
28
5.5
38
4.8
32
4.7
30
3.7
19
Lime
4.7
28
5.0
38
5.7
32
5.1
30
3.9
17
5.1 OBSERVATION
The best condition to preserve the acidity of fresh fruit juice is at cold
condition.
pH value for orange juice and lime juice are 4.7 and 3.7 at 17 C.
For lemon juice, the pH value is 3.9 at 19 C.
Enzymes are less active at low temperature
.
5.2 DISCUSSION
Thermometer is used to determine the best condition to preserve the maintenance of pH
value.
pH value is related to the content of vitamin C.
Thus, enzyme is sensitive to pH change.
pH is measured by the concentration of hydrogen ions using the formula pH =
-log[H+].
For orange juice and lemon juice, the increase in temperature will directly increase the
pH value. But, it has almost maintained its pH value at low temperature.
For lime juice, it has a little difference in its pH value as we use the fresh lime and ripe
lime which have different concentration. Thus, the pH value of lime juice is unstable if
the temperature increases or decreases.
low temperature (cold) is the best condition to preserve the content of vitamin C.
5.3 RECOMMENDATION
The best way to preserve the content of vitamin C (pH value) is in cold
compare to oven, UV light and room temperature.