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Determination of Vitamin C Concentration by Titration

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Determination of Vitamin C Concentration by Titration College of Science Determination of Vitamin C Concentration by Titration (Redox Titration Using Iodine Solution) Safety Solutions Needed Lab coats, safety glasses and enclosed footwear must Iodine solution: (0.005 mol L−1). Weigh 2 g of potassium be worn at all times in the laboratory. iodide into a 100 mL beaker. Weigh 1.3 g of iodine and add it into the same beaker. Add a few mL of distilled Introduction water and swirl for a few minutes until iodine is dissolved. Transfer iodine solution to a 1 L volumetric This method determines the vitamin C concentration flask, making sure to rinse all traces of solution into the in a solution by a redox titration using iodine. Vitamin volumetric flask using distilled water. Make the solution C, more properly called ascorbic acid, is an essential up to the 1 L mark with distilled water. antioxidant needed byDetermination the human body (see additional of Vitamin C Concentration notes). As the iodine isby added Titration during the titration, the Starch indicator solution: (0.5%). Weigh 0.25 g of ascorbic acid is oxidised to dehydroascorbic acid, while soluble starch and add it to 50 mL of near boiling water the iodine is reduced to(Redox iodide Titration ions. Using Iodine Solution)in a 100 mL conical flask. Stir to dissolve and cool before using. − ascorbic acid + I2 →Introduction 2 I + dehydroascorbic acid Due to this reaction, theThis iodinemethod determinesformed is the immediately vitamin C concentration reduced to iodide as longin a solution as there by a is redox any titration ascorbic using acid iodine. Vitamin C, more properly called ascorbic acid, is an essential Burette containing present. Once all the ascorbicantioxidant acid needed has by thebeen human oxidised, body (see additional iodine solution the excess iodine is freenotes). to reactAs the iodinewith isthe added starch during the titration, the ascorbic acid is oxidised to dehydroascorbic acid, while indicator, forming the theblue-black iodine is reduced starch-iodine to iodide ions. complex. This is the endpoint of the titration. − ascorbic acid + I2 → 2 I + dehydroascorbic acid The method is suitableDue for to usethis reaction,with vitamin the iodine C formed tablets, is immediately fresh or packaged fruitreduced juices to and iodide solid as long fruits as there and is any ascorbic acid vegetables. present. Once all the ascorbic acid has been oxidised, the excess iodine is free to react with the starch NB: This method is moreindicator, straight forming forward the blue-black than starch-iodine the complex. alternative method usingThis is potassium the endpoint of iodate, the titration. but as the potassium iodate Thesolution method is suitablemore forstable use with than vitamin the C tablets, fresh or packaged fruit juices and solid fruits and iodine as a primary standard,vegetables. the alternative method is more reliable. NB: This method is more straight forward than the alternative method using potassium iodate, but as the potassium iodate solution is more stable than the Equipment Needediodine as a primary standard, the alternative method is more reliable. burette and stand Conical flask 100 mL or 200 mL volumetricEquipment flask Needed burette and stand 20 mL pipette Vitamin C sample solution 100 mL or 200 mL volumetric flask 10 mL and 100 mL measuring cylinders 20 mL pipette 250 mL conical flasks 10 mL and 100 mL measuring cylinders 250 mL conical flasks Solutions Needed Iodine solution: (0.005 mol L−1). Weigh 2 g of potassium iodide into a 100 mL beaker. Weigh 1.3 g of iodine and add it into the same beaker. Add a few mL of distilled water and swirl for a few minutes until iodine is dissolved. Transfer iodine solution to a 1 L volumetric flask, making sure to rinse all traces of solution into the volumetric flask using distilled water. Make the solution up to the 1 L mark with distilled water. 1 Method 4. Calculate the concentration in mol L−1 of ascorbic acid in the solution obtained from fruit/vegetable/ SampleStarch Preparation indicator solution: (0.5%). Weigh 0.25 g of 3.juice. Using Also, thecalculate equation the ofconcentration, the titration (below)in mg/100mL Forsoluble vitamin starch C tablets: and add Dissolve it to 50 a mLsingle of near tablet boiling in 200 water mL determineor mg/100g the of number ascorbic of acid, moles in theof ascorbic sample acidof fruit/ of distilledin a 100 mLwater conical (in a flask.volumetric Stir to flaskdissolve if possible).and cool before reacting.vegetable/juice. using. − For fresh fruit juice: Strain the juice through ascorbic acid + I2 → 2 I + dehydroascorbic acid cheesecloth to remove seeds and pulp which may block Additional Notes −1 Method 4. Calculate the concentration in mol L of ascorbic pipettes. 1. acidIodine in thestains solution both skinobtained and clothing from fruit/vegetable/juice. so proper care is ForSample packaged Preparation fruit juice: This may also need to be Also,advised. calculate If staining the concentration, does occur, alcohol in mg/100mL may remove or mg/ strained through cheesecloth if it contains a lot of pulp 100gskin stainsof ascorbic and cleanersacid in the are sample available of fruit/vegetable/ for fabric stains. For vitamin C tablets: Dissolve a single tablet in 200 mL or seeds. juice. of distilled water (in a volumetric flask if possible). 2. Vitamin C, or ascorbic acid, is a water soluble For fruits and vegetables: Cut a 100 g sample into small antioxidant that plays a vital role in protecting the piecesFor freshand grind fruit injuice: a mortar Strain andthe juicepestle. through Add 10 cheese mL Additionalbody from infection Notes and disease. It is not synthesised portionscloth to of remove distilled seeds water and several pulp timeswhich whilemay block grinding by the human body and therefore must be 1. Iodine stains both skin and clothing so proper care thepipettes. sample, each time decanting off the liquid extract acquired from dietary sources – primarily fruits and is advised. If staining does occur, alcohol may remove intoFor a 100packaged mL volumetric fruit juice: flask. This mayFinally, also strain need the to beground vegetables. The chemical structure and antioxidant skin stains and cleaners are available for fabric stains. fruit/vegetablestrained through pulp cheese through cloth cheesecloth, if it contains rinsing a lot theof pulp (reducing) action of ascorbic acid are illustrated in pulpor withseeds. a few 10 mL portions of water and collecting 2.the redoxVitamin half C, equation or ascorbic below: acid, is a water soluble all filtrate and washings in the volumetric flask. Make antioxidant that plays a vital role in protecting the body For fruits and vegetables: Cut a 100 g sample into small 3. The concentration of the prepared iodine solution the extracted solution up to 100 mL with distilled water. from infection and disease. It is not synthesised by pieces and grind in a mortar and pestle. Add 10 mL can be more accurately determined by titration with the human body and therefore must be acquired from Alternativelyportions of the distilled 100 g watersample several of fruit times or vegetable while grinding a standard solution of ascorbic acid or a standard dietary sources – primarily fruits and vegetables. The maythe be sample, blended each in a time food decanting processor off together the liquid with extract solution of potassium thiosulfate using a starch chemical structure and antioxidant (reducing) action of aboutinto 50 a 100mL mLof distilled volumetric water. flask. After Finally, blending, strain strainthe ground indicator. This should be done if possible as iodine ascorbic acid are illustrated in the redox half equation thefruit/vegetable pulp through cheesecloth,pulp through washing cheese cloth, it with rinsing a few the solutions can be unstable. below: 10mLpulp portions with a fewof distilled 10 mL portions water, and of water make and the collecting extracted HO HO solutionall filtrate up to and 100 washings mL in a volumetricin the volumetric flask. flask. Make oxidation O O O O the extracted solution up to 100 mL with distilled water. HO HO + 2H+ + 2e- reduction TitrationAlternatively the 100 g sample of fruit or vegetable may HO OH O O ascorbic acid dehydroascorbic acid 1. Pipettebe blended a 20 in mL a foodaliquot processor of the sample together solution with about into 50 mL of distilled water. After blending, strain the a 250 mL conical flask and add about 150 mL of 3. The concentration of the prepared iodine solution pulp through cheese cloth, washing it with a few 10 distilled water and 1 mL of starch indicator solution. 4. canThe beaverage more accuratelytitre volume determined should ideally by titration be in the with a mL portions of distilled water, and make the extracted 2. Titrate the sample with 0.005 mol L−1 iodine solution. standardrange of 10solution – 30 mL. of ascorbicIf the titre acid required or a standard for a 20 solution mL solution up to 100 mL in a volumetric flask. The endpoint of the titration is identified as the first ofaliquot potassium of sample thiosulfate solution using is well a starch outside indicator. this range This permanent trace of a dark blue-black colour due to shouldthen a belarger done or ifsmaller possible aliquot as iodine volume solutions should can be be theTitration starch-iodine complex. unstable.chosen. If the volume of the titre is too low, dilute the standard. If the titre volume is too high, dilute 3. Repeat1. Pipette the titration a 20 mL with aliquot further of the aliquots sample of solution sample into 4.the sample.The average titre volume should ideally be in solutiona 250 mL until conical you flask obtain and concordant add about 150results mL of (titres distilled the range of 10 – 30 mL.
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