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Science Project for ICCE General Level

Investigation into the distribution in foodstuffs and health benefits of vitamin C

For the LORD your God is bringing you into a good land a land with brooks, streams, and
deep springs gushing out into the valleys and hills; a land with wheat and barley, vines and fig-
trees, pomegranates, olive oil and honey; a land where bread will not be scarce and you will
lack nothing; Deut. 8:7-9a.

Notes The experimental section requires:

1) A minimum of six fruits and or cartons of fruit juices.

2) The vitamin C required may be purchased from many health food shops and pharmacies including Boots.
Vitamin C is normally sold in 100 mg, 300 mg and 1000 mg sizes. If you can purchase the 100 mg size.

3) Tincture of iodine (2.5% iodine in KI in ethanol) is available from many chemists. Cost 1.25 (Oct 2013)

4) Starch (any type). Only 0.1 g (about a of an aspirin worth) is required.

5) Distilled or deionised water which is obtainable from most car parts outlets. (However if distilled/deionised
water is hard to obtain then use tap water.)

6) Dropping pipettes. E.g. Plastic pipettes (1 ml) 10 pack @ 0.50. www.Timstar.co.uk (Oct 2013)

7) Test-tubes. E.g. 16 x 120 mm, 13 x 100 mm, 16 x 150 mm etc. Clear plastic are cheaper than glass and small
quantities may be bought using the internet.

Vitamin C is an important vitamin long associated with good health. In this project you will be
working through material based on the Royal Society of Chemistrys resource, Contemporary
Chemistry for Schools and Colleges.

Taking vitamin C is claimed to have a role in preventing or limiting the effects of the Common
Cold. This possible association was examined by the biochemist, Linus Pauling in his book,
Vitamin C and the Common Cold, written in 1970.

Another belief associated with vitamin C is, when taken in large quantities, helps prevent the
development of certain cancers. Vitamin C is the chemical ascorbic acid with the molecular
formula C6H8O6.

Ascorbic acid has a number of known key roles including:

1. helps the body absorb iron

2. involved in the production of the connective tissue protein collagen
3. helps wounds heal
4. promotes a healthy immune system
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For good health, the body requires around 60 mg of vitamin C per day which is available from
various foods particularly in fruit juices and some vegetables such as broccoli and potatoes.
Vitamin C can be stored by the body but after about a month the store becomes depleted and
needs to be replaced. There is also a known link between stress and the rate of depletion of
vitamin C reserves: the greater the stress, the greater the rate of depletion of the vitamin.

One interesting side effect of tobacco smoking is that smokers require more vitamin C in their
diet because smoking places a stress on the smokers body thus increasing the vitamins
depletion rate. Ascorbic acid can be easily decomposed so boiled and treated vegetables
contain much reduced levels than in the corresponding fresh product.

Some good internet sources of background information on this vital vitamin can be found at
www.vitamincfoundation.org, www.nlm.nih.gov/MEDLINEPLUS/ency/article/002404.htm and
www.ohioline.osu.edu/hyg-fact/5000/5552.html. There are many others. Include some of this
information when writing the background information to your project but remember to mention
where you obtained the information from. If you quote any ones research work then you must
include their names and article reference.

Structural formula (skeletal formula) of Ball and stick model of a molecule of vitamin C
ascorbic acid (vitamin C)

www.3dchem.com/imagesofmolecules/vitaminc.jpg Grey = Carbon, Red = Oxygen, White = Hydrogen

Skeletal structural formulae do not show the carbon atoms. A carbon atom occurs wherever a
straight line (representing a covalent bond) changes direction. Hydrogen atoms attached to
carbon atoms are also usually not shown but one has been. Carbon atoms have 4 bonds, O
atoms two bonds and H atoms one bond.

The concentrations of vitamin C in some fruits can be found at the following site:

http://www.naturalhub.com/natural_food_guide_fruit_vitamin_c.htm

A complete list of citrus fruit is available at: http://en.wikipedia.org/wiki/List_of_citrus_fruits

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To determine the concentrations of vitamin C / mg per 100 cm3 in fruit juices

Determine the concentrations of vitamin C with the aim of find out:

1) which fruit juices contain the recommended daily allowance (RDA) in one 100cm3 glass;

2) the juices with the most and least vitamin C;

3) if citrus fruits or non-citrus fruits on average have the higher concentration of vitamin C.

In the experiment the amount (number of drops) of vitamin C of known concentration that just reacts
with a fixed amount of iodine solution is first found. Second the amount of each fruit juice that will react
with the same volume of iodine is found. This allows the concentration of vitamin C in the fruit juices to
be obtained by proportion. Plot a bar chart of the average concentrations of vitamin C found in the fruit
juices. Make conclusions, from the bar chart, related to the aims of the experiment and answer the
questions connected with the experiment. Full credit can be obtained for six fruit juices.

Ascorbic acid is freely soluble in water so is easily taken into the body. In this project a comparison will
be made of the levels of vitamin C available in various fruit juices / fresh fruit by chemical reaction with
iodine.

The equation for the chemical reaction between vitamin C and iodine is:

Iodine + ascorbic acid dehydroascorbic acid + iodide ions + hydrogen ions

I2 + C6H8O6 C6H6O6 + 2I- + 2H+

Brown solution (Blue-black colour with starch) Colourless solution (Colourless with starch)

Iodine has a brown colour in solution where the iodide ions are colourless. The colour change is made
more prominent by adding starch. Iodine forms a blue-black complex with starch. When vitamin C is
added to iodine the above reaction occurs. Even with a small amount of iodine remaining the blue-black
complex will be visible. When all the iodine has reacted with the ascorbic acid then all the blue-black
colouring will fade completely. This becomes the end-point of the reaction. No more ascorbic acid need
be added.

Preparation of reagents

Chemicals and apparatus for preparing solutions

Balance e.g. 100 x 0.10 g or 0.1 g. Not essential if a tincture of iodine is bought.
250 cm3 beaker. Not required if a tincture of iodine is bought.
100 x 1 cm3 measuring cylinder, or e.g. kitchen measuring jug.
{100 cm3 measuring cylinder,. E.g. Polypropylene type @ 4.15. www.Timstar.co.uk (Oct 2013)}
Iodine and potassium iodide. Not required if a tincture of iodine is bought.
Starch. (Cooking starches e.g. potato or clothing starch should be suitable.)
Distilled or deionised water. Either is most suitable. However tap water can be used.
Vitamin C tablet.
Eye protection and Lab coat / old clothes.

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1. 0.05 molar iodine / potassium iodide solution

If this solution is being prepared in a school/college then it should be done by a science

teacher or mature student under supervision of the teacher.

To prepare the solution dissolve 1.5 g of KI in about 20 cm3 distilled water in a 250 cm3 beaker.
Add 1.27 g of iodine crystals to this solution. Carefully stir. (Iodine rapidly dissolves in the KI
solution but is almost insoluble in water.) Make up the final volume of the solution to 100 cm3
with distilled water. Label.

Note 1. 2.5% iodine in potassium iodide in ethanol is available from a chemist.

2. Starch solution (prepared fresh by the student)

Mix 0.1g of starch in a little cold distilled water to form a paste. Then dilute to 100 cm3 with
boiling distilled water. Take care. Stir well and allow to cool. Label.

Note 2. The accuracy of the starch solution is not critical for it to work as an indicator. 0.1 g is about 1/4
of an aspirin worth. The paste can be made in a mug and about 100 ml of boiling water added
from a kitchen jug. Keep the starch solution, labelled, in a closed container in a fridge if used over
several days; shake well before use.

3. Standard ascorbic acid (vitamin C) solution (prepared fresh by the student)

Produce a solution with a concentration of 100 mg/100 cm3 solution of ascorbic acid by
dissolving a 100 mg vitamin C tablet in 100 cm3 of cold distilled water. If 100mg tablets are not
available then please adjust these measurements to produce a 100 mg/100cm3 solution. Label.

Note 3. If the 100 cm3 (100 ml) is measured using a kitchen jug the vitamin C solution produced is
unlikely to be exactly 100 mg/100 cm3. However this error does not prevent the analysis of the
fruit juices.

Notes: The units millilitres (ml) and cubic centimetres (cm3) are the same volume and either
may be used when writing up the project.

The fruit juices for testing could include (in cartons or fresh): apple, apricot, avocado, blackberry,
blackcurrant, blueberry, breadfruit, cherry, red grape, green grape, grapefruit, guava, kiwi, lemon, lime,
lychee, mandarin, mango, melon (water), melon (honeydew), melon (cantaloupe), orange, papaya,
pawpaw, passion fruit, pomegranate, peach, pear, pineapple, plum, raspberry, redcurrant, strawberry,
tangerine, and tomato. This is a great opportunity to try new-to-you exotic ones. Shopping for fresh fruit
may never be the same again!

Fruit are best bought fresh on the day of the experiment. Small amounts of juice can be
extracted using a simple orange squeezer. Try not to get any fruit flesh in the extract, only
juice! It is also possible to squeeze the juice from tangerines etc. through kitchen towel. A filter
funnel can be cut from the top of a plastic bottle and kitchen towel used as filter paper.
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Apparatus and chemicals for the experiment

Test tubes (e.g.150mm x 16mm). A minimum of four is needed. These will need to be washed well
before being used for the next fruit juice.
Test tube rack. Not essential as test-tubes may be held in a jam jar etc.
Dropping pipettes or Pasteur pipettes.
(10cm3) measuring cylinder or (10cm3) graduated pipette/pipette filler or 5 ml measuring spoon.
Distilled or deionised water.
0.05M iodine or 2.5% iodine in ethanol (flammable).
0.1% starch solution. This may be measured with a 1 ml measuring spoon. 1 cm3 is about 1/3 of a
dropping pipette.
Standard vitamin C solution, (100 mg/100 cm3).
Name of a minimum of six fruits and/or cartons of fruit juices. If cartons of fruit juice are used include
the brand. Include both citrus and non-citrus juices: at least two of each.
Note If fruit is used how the juice was extracted should be briefly state within the method.

Method (Remember to wear eye protectors when carrying out this experiment)

1) Put 1cm3 of starch solution into a clean test tube.

2) Add 5cm3 of distilled water and mix by gently shaking the tube.

3) Add one drop of iodine solution (a blue-black colour will form) and mix by shaking the tube gently
from side to side. Make sure the black colour is uniform throughout the solution.

4) Place a white card behind the tube to help see the colour change.

5) Add the standard ascorbic acid solution drop by drop, keeping a note of how many drops are
being added, shaking the tube after each drop. Keep adding until the blue-black colour disappears
leaving a grey/white colour in the tube. Report the number of drops of ascorbic acid added to the
tube. To ensure all the iodine has been reacted, add a further drop or so to see if there is a further
colour change. If there is one then add this number of drops of ascorbic acid solution to the
previous number. When the entire blue-black colour has gone the end-point of the reaction has
been reached. Write down the total number of drops added in the results table. This becomes the
reference test tube. (Alternatively use a burette and measure the volume of ascorbic acid added.)

6) Repeat steps 1) to 5) with the standard ascorbic acid solution at least once and at most twice.

7) Repeat the experiment, at least twice and at most three times, with each of the juices in turn until
the blue-black colour disappears using a reference test tube as a guide. Dont forget to gently
shake the tube after adding each drop.

8) Create and complete the results table showing the number of drops of each fruit juice required to
reach the end-point along with the result from the ascorbic acid standard test

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An example of a partially completed table is shown below. The results may differ from the ones
you achieve due to, for example, the condition of the fruit selected or quality of the fruit juice.
The results for a minimum of six fruit must be recorded.

Results table

Number of drops to reach end point

Fruit Run1 Run 2 Run 3 Average
Standard vitamin C (100mg/100ml) 15 14 15 15
Passion fruit (Name of supplier) 30 38 28 29
Melon (cantaloupe) 20 22 21

Calculation the vitamin C concentrations in the fruit juices and record the values in mg/100cm3
in a table as shown below.

Calculation of vitamin C concentration in the juice in mg/100cm3

This is easily calculated because the concentration of vitamin C is inversely proportional to the
average number of drops added. Inversely proportional because the fewer the number of
drops added the greater the concentration.

Since the concentration of the standard vitamin C is known to be 100 mg/100cm 3 then,

concentration of vitamin C in the fruit juice (mg/100cm3) =

average number of drops of standard vitamin C x 100 mg/100cm3

average number of drops of fruit juice

For example: concentration of vitamin C in lemon juice = 15 x 100 = 52 mg/100cm3

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Table of vitamin C concentrations

Standard vitamin C (ascorbic acid) Vitamin C concentration

and fruit juices / mg per 100cm3
Standard vitamin C solution 100
Passion fruit (Name of supplier) 50
Melon (cantaloupe) 67

Produce a bar chart for the vitamin C concentrations. Make conclusions related to the aims of
the experiment giving reasons. Type out and answer the questions related to the experimental
work.
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Conclusions
Make conclusions related to the aims of the experiment giving reasons.

Questions
1) Why does the ascorbic acid or fruit juice solution have to be added drop-wise?

2) Will the concentrations of vitamin C in fresh fruit and in a carton of the juice be the same?
Give a reason for your answer.

3) Structural formula (skeletal formula) of ascorbic acid (vitamin C) is given on page 2.

Redraw the structural formula but include all carbon, hydrogen and oxygen atoms. Your
structural formula should agree with the molecular formula C6H8O6.

Critique

Write a critique of the experimental results. See Report Guidance.

Dr James Lind
Aims To answer questions on the experimental work of Dr Lind on HMS Salisbury.

To write a letter to the admiralty supporting Dr Linds study emphasise the need to
enhance the sailors diet with fresh fruit.

The link between good health and vitamin C was found out in a pretty terrible way in the 18th
century. This is an account of what happened on the British warship HMS Salisbury.

The sailors teeth wobbled in his jaw when he pushed them with his tongue. A week later his
teeth fell out, and his bloody gums erupted with boils. Exhausted, he was unable to drag
himself from his hammock until the boatswain forced him to his feet by whipping him with a
rope end. Once on deck, in the sunlight, the sailor saw that his old wounds, scars and sores
from years of work at sea had reopened and were bleeding. Worn out from climbing the ladder,
he fell to his knees and then collapsed on the wooden deck. He was dead.

Crewmates who had the strength arranged his funeral: one man wrapped the sailor in an old
scrap of sail and tied a few small cannonballs to his feet. A short prayer from the captain, a
plank tipped over the rail, a splash. Without a grave, the body rested on the ocean floor. One
more sailor dead from scurvy...

Life on board ships was hard - the diet was poor and a lot of physical effort was needed to do
the jobs. Sailors were expected to do their duty and were beaten by the chief sailor, the
boatswain if they did not. Although there were lots of diseases from which sailors could die,
scurvy was a big problem. At the time, no-one really knew what caused scurvy. Much later, it
was discovered that humans, like apes, guinea pigs and fruit bats, cannot make vitamin C.
Instead, we have to eat food containing vitamin C, or we will die like the sailor.
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A scurvy problem and an experiment

James Lind Drawing of H.M.S. Salisbury

Reproduced with kind permission from Frank Katch. RSocChem Based on a model created from architectural plans.
Reproduced with kind permission from Frank Katch. RSocChem

In 1747 James Lind was a surgeon on the Royal Navy ship H.M.S. Salisbury sailing along the
English Channel. At the time, over half a ships crew died from scurvy. James Lind did the first
ever experiment using people to compare treatments. We call this kind of experiment a clinical
trial today.

On the next page is his description of his experiment and a language guide to help with
understanding some of the old English terms used is given on page 9.

Of the Prevention of the Scurvy by James Lind, Surgeon on board H.M.S. Salisbury

On the 20th May, 1747, I took twelve patients in the scurvy on board the Salisbury at sea.
Their cases were as similar as I could have them. They all in general had putrid gums, the
spots and lassitude, with weakness of their knees. They lay together in one place, and had one
diet in common to all, water gruel sweetened with sugar in the morning; fresh mutton broth for
dinner; at other times puddings, boiled biscuit with sugar etc, and for supper barley, raisins,
rice and currants, sago and wine.

Two of these were ordered each a quart of cyder a day.

Two others took twenty five drops of elixir vitriol three times a day upon an empty stomach.

Two others took two spoonfuls of vinegar three times a day upon an empty stomach.

Two of the worst patients were put under a course of sea water. Of this they drank half a
pint every day and sometimes more or less.

Two others had each two oranges and one lemon given them every day. These they eat
with greediness at different times upon an empty stomach. They continued but six days
under this course, having consumed the quantity that could be spared.

The two remaining patients took an electary recommended by a hospital surgeon made of
garlic, mustard seed, rad. raphan, balsam of Peru and gum myrrh.
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The consequence was that the most sudden and visible good effects were perceived from the
use of the oranges and lemons; one of those who had taken them being at the end of six days
fit for duty. The spots were not indeed at that time quite off his body, nor his gums sound; but
he became quite healthy before we came into Plymouth, which was on the 16th June. The
other was the best recovered of any in his condition, and being now deemed pretty well was
appointed nurse to the rest of the sick.

I shall here observe that the result of all my experiments was that oranges and lemons were
the most effectual remedies. I am apt to think oranges preferable to lemons. Next to oranges I
think cyder had the best effects.

After you have read Dr Linds report, Of the Prevention of the Scurvy on board H.M.S.
Salisbury on pages 8 and 9, attempt the questions below. You will need to retype the
questions along with your answers. Answers are either available from Dr Linds report or by
thinking carefully about the question and making reasonably suggestions.

1) What are the signs of scurvy given in Dr. Linds report?

2) Why were sailors more likely to get scurvy than people living on land?
3) Was the sailors diet given in Dr. Linds report?
4) Was the sailors diet given in Dr. Linds report healthy according to 18th century standards
or according to todays standards? Explain your answers.
5) What were the treatments Dr. Lind tested?
6) Suggest one reason why Dr. Lind tried different treatments?
7) Suggest two reasons why Dr. Lind give each treatment to two sailors, rather than one?
8) Suggest two ways how Dr. Lind could have improved his experiment?
9) What were Dr. Linds conclusions given in his report regarding what was the best cure for
scurvy and was he correct?

Word List

in the scurvy: with scurvy

putrid: rotting; in scurvy gums start bleeding and boils (large spots) appear
the spots: bleeding happens around hairs on arms and legs making red spots.
lassitude: feeling tired all the time
gruel: a porridge made with oatmeal and water
mutton broth: a soup made from mutton, which is meat from an adult sheep
quart: two pints, about 1 dm3
cyder: old spelling for cider which is fermented apple juice
elixir vitriol: sulfuric acid, perhaps with herbs added
acidulated: made acidic; the vinegar was probably mixed with water
electuray/electuary/electary (more than one spelling): a paste
rad raphan: not known, most likely the strong-tasting herb horseradish
balsam of Peru: an oily liquid from the balsam tree thought to help treat skin diseases
gum myrrh: an oily liquid from the myrrh plant, thought to help appetite
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Finally, write a letter to the admiralty

Dr. Lind concluded that eating fresh fruit prevents scurvy, but it took nearly fifty years before
lemons and limes were added to sailors diets. In a way, Dr. Lind did not help his 400 page
report says that damp weather and feeling miserable also helped cause scurvy and that the
sailors diet was actually very good. So the Navy did not change. In 1795, Dr. Lind did another,
longer experiment in which two ships were sent on a voyage, one with lemon and lime juice in
the sailors diet and the other without. More deaths happened on the ship with no fruit. The
results caused the Navy to make all ships give lemon and lime juice to their crews. As a result,
British sailors got the nickname limeys (lemons were also called limes at that time).

It is 1793. The Royal Navy is busy making sure that Britain is not invaded. Every ship is
needed with a full healthy crew. Sailors are dying every day from scurvy. The admirals think
that to prevent the disease they just need to keep the ships clean and tidy, keep good morale
and feed the sailors what they believe to be a healthy diet of mutton broth and gruel.

Write a letter to the admiralty (between 300 and 500 words) supporting Dr Linds study as
given on pages 8 and 9, emphasise the need to enhance the sailors diet with fresh fruit. You
need to be persuasive in your arguments and your evidence needs to be sound. Write the
letter to the admiralty as if you were writing it in the 18th Century. Vitamin C has yet to be
discovered. State the number of words used in your letter.

Final comments on the project. What have you gained by carrying out the Vitamin C project?

Remember to type out all questions using the same numbers and give the answers
immediately after the questions.

Remember to hand in your draft results. Remember your bibliography and references.

Remember to include background information after the introduction to the project.

Labelled photographs e.g. of the experimental work and appropriate pictures may be used.

This concludes the requirements for the ICCE General Level Science Project.

The requirements for the ICCE Intermediate Level follows on the next page.

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Science Project for ICCE

Intermediate Level

Investigation into the distribution in foodstuffs and health benets of Vitamin C

1. Firstly complete project work required for the ICCE General Level.

2. Using the method for determining concentrations of vitamin C in fruit juices, devise and
perform an experiment to see if the concentration of vitamin C in one fruit juice varies with
temperature.

Note

Choose one fruit juice and subject samples of it to different temperatures. If you do not have
access to a 0 to 100oC thermometer than the three temperatures would be frozen (thaw before
sampling!), room temperature and after boiling for 1 minute and cooling before sampling.

3. What happens to the concentration of vitamin C in your selected fruit juice when the juice is
stored for 7 days in a refrigerator and 7 days at room temperature?

Note

Take two same size samples of your juice and place them in two similar containers. Then
sample both at the end of the 7 day period.

4. How does light affect the vitamin C concentration in your selected fruit juice?

Note

Take two same size samples of your selected fruit juice. Place one in a clear jar and the other
in a darkened jar and place both on a shelf at room temperature in a lit room. A jar can be
darkened by enclosing it in aluminium foil. Sample from both jars for vitamin C concentration,
each day for 7 days. Present your results in a table and graph.

Note

Each of the experiments 2 to 4 will require methods stating how each of the experiments was
done but an expression such as, In experiments 2, 3 and 4 the number of drops of fruit juice to
just decolourise the iodine was determined as in the general work.

That concludes the requirements for the ICCE Intermediate Level Science Project.

The ICCE Advanced Level Science Project requirements follow on the next page.

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Science Project for ICCE

Advanced Level

Investigation into the distribution in foodstuffs and health benets of Vitamin C

Firstly, complete the work required for the ICCE General and Intermediate Levels then
complete the exercise below.

One of the most common claims made about vitamin C is that it helps when you have a cold.
In this activity you can consider the evidence for this.

In 1970 Linus Pauling published a book called Vitamin C and the Common Cold. Dr. Pauling
was one of the most famous and respected scientists in the world at the time. When he
published this book, people took notice of it.

In the book Dr. Pauling claimed that taking large doses of vitamin C helped to prevent colds.
This is where this well-known claim about vitamin C began.

Here is part of many tables of data used by Linus Pauling to support his claim. A Swiss doctor
working in a ski resort in 1961 collected these data from 279 skiers during two periods of ve to
seven days. The skiers were about the same age and had eaten similar diets. The study was
double blind (see below, Key words: Clinical trials list). The skiers each took a tablet in the
morning. The tablet contained either vitamin C or a placebo (see below, Key words: Clinical
trials list). The doctor examined the skiers for signs of colds.

His results are contained in the table below.

Data Placebo Group Vitamin C Group % Decrease

Number in group 140 139

Number of colds 31 17

Total days of illness 80 31

Total individual symptoms* 119 42

Severity of colds
- from days of illness 2.58 1.82 29
- from individual symptoms per cold 3.84 2.47 36

* Individual symptoms included sore throat, tonsillitis, cough, fever, earache, runny nose,
aches in the muscles, headaches, pain in the stomach, vomiting, diarrhoea and general body
weakness.

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Type out and answer the questions below.

1. a) How many people took part in the study?

b) How long did the study last?
c) What medicines were given?
d) How many participants were in the placebo and vitamin C groups?
e) Was the study double blind?

2. Look at the table of data. Find out for the two groups:
a) The numbers of colds they had.
b) The numbers of symptoms they had.
c) The numbers of days of illness they had.

3. Calculate the percentage decreases for:

a) The numbers of colds.
b) The numbers of symptoms.
c) The numbers of days of illness.

To do this, use this formula: percentage decrease = (1 number for vitamin C group / number
for placebo group) x 100

4. Explain why Linus Pauling said the data shows that vitamin C helps to protect people from
getting colds.

5. Now look for the weaknesses in the study.

a) From the list of symptoms - nd those which might not be due to a cold.
b) We are told what is similar about the two groups of people - but what could be different?
c) What are we not told about the medicines? What difference might this make?

6. How condent are you that the data shows vitamin C protects people from getting colds?
Very condent / condent / not condent. Explain your choice.

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KEY WORDS - CLINICAL TRIALS

Clinical Trial

An experiment performed on human beings testing out a drug or medical treatment. Drugs and
treatments need to go through a lot of stages of development before doctors think it is safe to
carry out a clinical trial.

Deciency Disease

Not eating enough of any one vitamin can cause a deciency disease. When this happens,
the body does not work properly - the system(s) which are kept healthy by the vitamin start to
go wrong. Every vitamin has its own deciency disease. Lack of vitamin C leads to bleeding
inside the body (scurvy) and general weakness along with other symptoms.

Double Blind

A study in which neither the participants nor those giving the tablets know which contains the
active compound or the non-active placebo compound.

Placebo A tablet or drug treatment which looks on the surface like the real thing, but which
contains no active ingredients.

RDI or RDA

These acronyms stand for Recommended Daily Intake and Recommended Daily
Allowance. Each vitamin has an RDI. This is the amount that must be in the diet daily to stay
healthy. Food labels will often present a percentage of the RDI/RDA so the amount of
vitamin(s) in one serving of the food is clear.

Vitamins

These are biochemical compounds which are needed in small amounts to keep the body
healthy. There are at least 15 different vitamins each with their own well-described functions.
Vitamin molecules contain the element carbon so are called organic (this term is not to be
confused with the agricultural term organic which refers to the growing of crops without the
use of pesticides, herbicides and non-natural fertilisers etc.). The compounds are produced in
chemical reactions which happen in cells of plants and animals.

When you have completed this exercise, perform the cold survey below and answer the
questions following.

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A Cold Survey

Carry out your own survey to nd out if vitamin C might help prevent colds. Start by answering the
questions on the Cold survey sheet for yourself and then collect data from at least 10 other family
members and friends, including a range of ages and an equal balance of males and females. The
greater the number of participants the more meaningful your ndings become.

Survey form as provided by the Royal Soc. Chem.

Cold survey sheet

Participant number of name .

1. Age

2. Sex Male / Female

3. When did you last have a cold?

4. How long did it last?

5. What symptoms did you have?

6. Did you take any medicines? Yes / No

If yes, what medicine(s) did you take?

7. Did you take vitamin C to help with your cold? Yes / No

Explain why / why not?

8. Do you think vitamin C can help you not get colds? Yes / No
Explain why you think this is.

9. Do you think vitamin C can help make colds shorter? Yes / No

Explain why you think this is.

10. Do you think vitamin C can help make cold yes bad? Yes / No
Explain why you think this is.

11. Do you do anything to help you not to get colds? Yes / No

If yes what do you do?
Explain why you think this will help you stop getting
colds.

You will need to copy this page and use one form for each of your participants. The forms can be
completed in pencil. Include these forms in an appendix in your typed project report.
Vitamin C project Jan 2014
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Analyse your results and complete the Cold Survey Summary Sheet as provided by the Royal
Soc. Chem.

Cold survey summary sheet

Number of participants (total) ..

Under 16 16-20 21-30 31-40 41-50 Over 50

Number aged

Number of males: .. Number of females: ..

Number with a cold within the last week: ..

Number with a cold within the last month: ..

Number with a cold within the last year: ..

Number with a cold lasting 1 day: ..

Number with a cold lasting up to 3 days: ..

Number with a cold lasting up to 1 week: ..

Number with symptoms:

runny nose: ..

blocked nose: ..

high temperature: ..

cough: ..

sore throat: ..

Number that took medicine: ..

Number that did not take medicine: ..

Number that took extra vitamin C: ..

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Does vitamin C help prevent colds?

Finally, answer the following questions from information gained in your survey

Use the Cold survey summary sheet to help you get an overall picture of your results. Use both
the Cold survey summary sheet and the individual Cold survey sheets to answer the questions.

1. What is the average length in days of a cold? (Use Q4)

2. What are the most common symptoms of a cold? (Use Q5)

3. What are the most popular medicines taken? (Use Q6)

4. What percentage of participants take vitamin C? (Use Q7)

5. What percentage think vitamin C helps to stop getting a cold? (Use Q8)

6. What percentage do something other than take vitamin C? (Use Q11)

7. Does your survey show that taking vitamin C stops people getting colds? (Use Q3 and Q11)

8. Does age affect the length of a cold and the symptoms? (Use Q1, 4 and 5)

9. What do people in your survey think about vitamin C and colds? (Use Q8, 9 and 10)

10. How do the results of your survey compare to the one by the Swiss doctor in Catching a
cold?

From the results above write a short 200 to 300 word paragraph on Does vitamin C help
prevent the common cold?

That concludes the requirements for the ICCE Advanced Level Science Project.

Vitamin C project Jan 2014