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1) Aim : To determine the vitamin C content in various fruit juices.

2) Problem statement: Do different types of fruit juices contain similar amounts of vitamin C?

3) Hypothesis : Lime juice contains a higher concentration of vitamin C compared to Lemon juice and orange juice.

4) Variables :I. Manipulated : Types of fruit juices

II. Responding : Vitamin C concentration of fruit juiceIII. Constant : Volume of DCPIP solution and standard concentration

of ascorbic acid solution.

5) Apparatus : Specimen tubes, a syringe (1 ml), syringes (5 ml), beakers (50 ml), gauze cloth and knife.

6) Materials : Dichlorophenolindophenol (DCPIP) solution, 0.1 % ascorbic acid solution, freshly prepared lime juice, orange juice and lemon juice.

7) Technique :Record the volume of fruit juice needed to decolourise 1 ml of DCPIP Solution with a graduated syringe.

8) Diagram – half page

9) Procedure : (Refer to the practical book, page 66)- Include the formulae

10) Results :

Solution/ Fruit juice

Volume of solution/fruit juices

needed to decolourise 1 ml of

DCPIP solution

Percentage of vitamin C in

fruit juice (%)

Vitamin C concentration in fruit juice ( mg

cm-3)

Ascorbic acid solution

Lime juice

Lemon juice

Orange juice

11) Interpreting data : ( construct a bar graph, in graph paper)- Title : Graph of percentage of vitamin C- Percentage of vitamin C in fruit juice (%) against type

of fruit juice.

Percentage of vitamin C in fruit juice ( % )

Fruit juice

12) Discussion : ( Answer the questions in the practical book)

13) Conclusion : Rewrite the hypothesis and state whether the hypothesis accepted or not accepted.