The vitamin C content of fruit juices.

OBJECTIVE :

To investigate the vitamin C content in various types of fruit juices.

To determine which type of fruit juice has the highest content of vitamin C.

To compare vitamin C content between the fresh and artificial fruit juices.

INTRODUCTION :

Our body needs a balanced diet since it plays an important role for a healthy and

growth and development of our body. The foods that we consumed must consist for a

balanced diet must contain all the major nutrients which include carbohydrates, proteins

and lipids together with minerals, water, fibre and vitamins. This experiment is conducted

with a purpose of finding the content of vitamin C in various types of fruit juices.

Vitamin C is one of the vital source for the growth of our body. This fact is undeniable.

Vitamin C is a water-soluble vitamin that is an essential part of our life. The history of

vitamin C is well-known among the researchers and our society. The discovery of vitamin C

was lead by the health problems that emerged during the age of sea exploration. During this

time, most of the sailors who joined the venture on long ocean voyages showed the

symptoms of scurvy. Some even died from scurvy. The common symptoms of this disease

are swollen or bleeding gums , loosening or loss of teeth due to tissue fragility, and also

aching joints. Due to this problems, in the mid-1700s, a British Navy surgeon named Sir

James Lind conducted an experiment by providing some of the crew members with lemon

juice and he found that it workes. He found the cure. From his experiment he found that by

eating citrus fruits, green vegetables or juices could cure scurvy. It is the vitamin C in the

fruits which is responsible to cure the age-old disease,scurvy. This discovery finally lead the

British Navy in 1804 to make it as a mandatory for each sailor to take limes on their voyages

as a prevention towards the disease. The first isolation of Vitamin C was done in 1928 from

various foods. And since then, vitamin C is alternatively known also as “ascorbic acid” which

literally means “no scurvy” .

Figure 1 : Sailors with scurvy

(http://www.google.com.my/imglanding?q=scurvy&imgurl=http://

www.herbalgranny.com/ )

Vitamin C is the most unstable of the vitamins and easily oxidized. It can also be

destroyed easily by heat.Humans do not have the ability to make their own vitamin C like

most of the other mammals. Therefore, we must obtain vitamin C through our diet. The

main source of vitamin C are of course the fruits and fresh,green vegetables. Mainly in our

diet, citrus fruits such as lime, lemon, orange and tangerines or fruit juices are the major

contributors of vitamin C for our body. Besides, for examples of green leafy vegetables

which are considered as good sources of vitamin C are broccoli, brussels sprouts,

cauliflower, cabbage, mangetout, red peppers, chilies, watercress and parsley. Other fruits

such as blackcurrants, strawberries, kiwi fruit and guavas also contain vitamin C. The table

below shows the amount of vitamin C content in some fruits and vegetables.

Food mg vitamin C

/ 100 grams

mg vitamin C

per average 

size fruit/slice

Acerola  1,677 80

Apple  6  8

Apricot  10 4

Avocado   8  16 

Banana  9 11

Babaco 21 to 32 21 to 32

Blackberry 6 0.6(estim)

Blackcurrant 155 to 215 1.5 to 2(estim.)

Blueberry 1.3 to 16.4 no data

Grapefruit 34  44

Guava, tropical 183 165

Kiwifruit, green 98 74

Kiwifruit, yellow 120 to 180 108 to 162

Lemon juice 46 3

Lime juice 29 1

Longan 84 3

Lychee 72 7

Mango 28 57

Melon, cantaloupe 42 29

Melon, honeydew 25 20

Muntingia 80 4(estim)

Natal plum 38 8

Orange 53 70

Opuntia cactus 23 no data

Papaya 62 47

Passionfruit, purple 30 5

Peach 7 6

Pear 4 7

Pineapple 15 13

Raspberry 23 to 32 0.7 to 1

Strawberry 57 7

Tangerine/Mandarin 31 26

Tomato 19 23

Watermelon 10 27

The table above on the amount of vitamin C in fruits is obtained from,

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

Vitamin C plays a huge role in our body and without it, we will face a lot of

consequences which will totally lead to health problems. First and foremost, vitamin C is

well-known of its antioxidant properties. Free radicals are the by-product which results

during the transformation of food into energy in our bodies. This molecules are very

reactive and widely known for its ability for causing tissue damage, advancing aging of the

skin and it can also cause cancer.So here comes the function of vitamin C, the antioxidant.

The antioxidants are the one that will block the damage caused by the free radicals

molecules. When vitamin C is digested, it will becomes an antioxidant which is water-

soluble. In the water-soluble state, vitamin C can neutralize the harmful reactions in the

watery parts of our body.

Besides,vitamin C also may contributes in the protection against heart disease.It is vital

in cardiovascular system. It prevent the free radicals molecules from damaging artery wall

which could lead to plaque formation.The antioxidant properties of vitamin C helps to keep

cholesterol in the bloodstream from oxidizing and it can also help to repress the

accumulation of plaque in arteries. In a simple way,it is said that vitamin C helps in the

cleaning of arteries to enable a healthy blood flow to our heart. It is obvious now that with

the help of vitamin C, the progression and risk towards getting heart disease and stroke can

be lowered.

Next, vitamin C influences the stimulation of production of collagen. Collagen is the

basis of connective tissue. Collagen is just like the "glue" that strengthens many parts of the

body. Connective tissue can be said as the framework of our body as our skin, bones,

ligaments, cartilage, blood vessels, tendons and vertebral discs, all this depends on collagen.

This is the reasons why we need collagen in a rightful amount in our body. However,if the

collagen depletes or if our body is lack of it, this will be the cause of scurvy. Scurvy is actually

the result of deterioration of blood vessels.It will then lead to many other more

consequences such as bleeding gums and the tendency for bones to fracture. Therefore, it

can be concluded here that our body needs an optimal amount of vitamin C since it is vital in

the synthesis of collagenis directly linked in the synthesis of collagen.

Our body needs vitamin C in a rightful amount which

menas it cannot be taken either too much or too little. A diet lacking in any classes of food

including the vitamins will of course lead to deficiency diseases. In this case,when our body

is lacking in vitamin C,it will lead to a disease called scurvy, the early symptoms are too

general which could indicates other diseases too. They include general weakness, slower

wound-healing, tiredness, joint and muscle aches, drowsiness and insomnia. The severe

vitamin C deficiency which can lead to scurvy can be characterised by the bleeding gums

and loosening of teeth due to capillary or tissue fragility. Besides,the person lacking in

vitamin C will also suffers from weakening of collagenous structurewhich in turns results in

widespread capillary bleeding. They also might had mild anaemia ,fragility of blood vessels

and the haemorhages under the skin cause extreme tenderness and pain during movement,

A person diagnosed with scurvy will often look pale, feel depressed, and partially

immobilized. This condition is rare in developed countries and it can be prevented by a daily

intake of vitamin C as much as 10 - 15 mg.

Excessive intake of vitamin C can also causes side-effects. The most commonly heard

complaints are gastrointestinal disturbances due to the osmotic effect of unabsorbed

vitamin C, diarrhea, nausea, abdominal cramps and kidney stones. Vitamin C also is known

to play a vital role in the synthesis of neurotransmitters which are critical to brain function

and is known to affect moods.

In this experiment, a blue dye scientifically known as 2,6-dichlorophenolindophenol

(known as DCPIP) functions as an indicator to investigate the presence of ascorbic acid

(vitamin C). In presence of vitamin C which acts as a reducing agent, the blue DCPIP solution

will be decolourise.

Types of variables Way to control the variables

Manipulated variable : Types of fruit juice

used.

Use different types of fruit juice which consist

of freshly prepared and artificial fruit juice.

(Ex : Fresh juice :orange,lime,starfruit

Artificial juice : orange,lime,starfruit )

Responding variable : Volume of ascorbic

acid solution and fruit juice needed to

decolourise the DCPIP solution.

Measure the volume of ascorbic aci and fruit

juice needed to decolourise the DCPIP solution

using syringe.

Fixed variable : Volume and Concentration

of DCPIP solution.

Fixed the volume and concentration of DCPIP

solution used which is 0.5ml and 1%.

What is the vitamin C concentration of the fruit juices and which type of fruit juice provides

the most vitamin C?

Concentration of vitamin C in each fruit juice is different from one

another. The fresh fruit juice provides more vitamin C than the artificial fruit juice.The lower

the volume of fruit juice needed to decolourise the DCPIP solution, the higher the

concentration of vitamin C in the particular fruit juice.

Test tube, test tube rack, 100 ml measuring

cylinder,40 ml beaker, syringe, knife,labels.

1% DCPIP solution, 1000 mg vitamin C tablet, distilled water, fresh

orange juice, fresh lime juice, starfruit juice, artificial

orange juice, artificial lime juice and artificial starfruit

juice.

Stage 1 – Preparation of Standard Curve

1) Each of five groups of students was required to prepare a standard ascorbic solution of a

particular concentration by dissolving different amount of tablets into a volume of water.

2) One tablet containing 1000 mg of vitamin C was divided and cut accordingly based on the

concentration that each group had to prepare.

3) Volume of water needed to dissolve the tablet was measured using 100ml measuring

cylinder and poured into a beaker.

4) Each of the groups prepared one different concentration by dissolving in 100 ml of water.

The concentration of 2% of standard ascorbic acid solution is obtained by dissolving 2

tablets of vitamin C in 100 ml of water , concentration of 1% of ascorbic acid required 1

tablet of vitamin C being dissolved in 100 ml of water, 0.5% of ascorbic acid needed only

half of the vitamin C dissolved in 100 ml of water, 0.25 % concentration of ascorbic acid

solution was obtained by dissolving a quarter of the vitamin C tablet in 100 ml of water

and the concentration of 0.125% standard ascorbic acid solution is obtained by dissolving

a quarter of the vitamin C tablet in 200 ml of water.

5) Eventually,each group of students had five different concentration of standard ascorbic

acid solution.

6) 0.5 ml of 1% DCPIP solution was added into each of five different test tubes.

7) 0.125% standard ascorbic acid solution was drawn into the 3 ml syringe until the bottom

of the plunger was at the 2 ml mark on the syringe. Precaution was taken to avoid any air

bubble from being trapped to prevent error in the readings obtained later.

8) The standard ascorbic acid solution was then added drop by drop into the test tube while

being swirled gently.

9) Step 8 was repeated until the blue DCPIP solution had been decolourised.

10) When the blue DCPIP had decolourised, the final position of the plunger was noted and

the reading was taken to be subtracted from 2ml,the initial reading of the syringe.

11) Steps 7 to 10 were then repeated three times for each concentration of the standard

solution to obtained a more accurate result by finding the average reading.

12) The volumes used to decolourised the DCPIP solution were recorded in a table.

13) A graph of volume of standard ascorbic acid solution needed to decolourise the DCPIP

solution against the concentrations of the standard ascorbic acid solutions was plotted.

Stage 2 – Investigation of Vitamin Content in Fruit Juices.

1) The orange, lime and starfruit were cut into half or a smaller chunk.

2) The fruits were then squashed to obtain the fresh juices.

3) The juices obtained were collected in three respective beaker and were labelled

accordingly.

4) The artificial orange,lime and starfruit juices from carton were poured into respective

beakers and were labelled too.

5) Using a syringe,0.5ml of 1% DCPIP solution was added into six different test tubes.

6) Fresh orange juice was drawn into 3ml syringe until the bottom of the plunger was at the

3ml mark on the syringe.

7) Precautions was taken so that they were no air bubbles being trapped to avoid any error

in the readings obtained later.

8) The fresh orange juice was then added drop by drop into the test tube which was being

swirled gently. Step 8 was repeated until the blue DCPIP solution decolourised.

9) The final position of the plunger was noted when the blue DCPIP solution had

decolourised and the reading was taken to be subtracted from 3ml,the initial reading of

the syringe.

10) The volume of fruit juice used to decolourised the DCPIP solution were recorded in a

table.

11) The syringe was then rinsed thoroughly using distilled water.

12) Steps 6 to 11 were then repeated three times for each types of fruit juices to obtained a

more accurate result by finding the average reading.

13) The concentration of vitamin C content in each of the fruit juices was determined by

using the graph but if the reading exceeds the scale on the graph, the concentration of

fruit juices was determined using formula.

Concentrations

Of Ascorbic Acid

Solutions/ %

Volume of DCPIP

solution used/ml

Volume of Standard Ascorbic Acid Solution

Needed to decolourise the DCPIP solution/ml

1 2 3 Average

0.125 0.50 1.70 1.60 1.60 1.63

0.250 0.50 1.20 1.50 1.40 1.37

0.500 0.50 0.80 0.80 0.80 0.80

1.000 0.50 0.50 0.50 0.60 0.53

2.000 0.50 0.20 0.10 0.20 0.17

Table 1 : The volume of standard ascorbic acid solutions needed to decolourise the 0.5ml of 1% DCPIP solution.

Types of Fruit Juices Used

Volume of DCPIP solution

used/ml

Volume of Fruit Juice Needed to

decolourise the DCPIP solution/ml Concentration of fruit

juice / %1 2 3 Average

Fresh Juice

-Orange 0.50 3.30 3.00 3.00 3.10 0.20

-Lime 0.50 2.50 2.50 3.00 2.67 0.24

-Starfruit 0.50 Does not decolourise -

-Orange 0.50 4.50 4.00 4.00 4.17 0.15

Artificial Juice

-Lime 0.50 Does not decolourise -

-Starfruit 0.50 Does not decolourise -

Table 2 : The volume of different types of fruit juice which consist of the freshly prepared

fruit juice and artificial fruit juice needed to decolourise 0.5ml of 1% the DCPIP solution.

This experiment is conducted to investigate and compare the content of vitamin C in

various types of fruit juices which consists of fresh fruit juices and the artificial fruit juices.

The presence of vitamin C in the experiment is the cause of the decolourisation of the blue

DCPIP solution. To obtain an accuracy in the results and to make the comparison between

the concentration of vitamin C in the various types of fruit juices easier,the experiment is

controlled. The DCPIP or dichlorophenolindophenol solution is blue-black in colour and it

will eventually turns slightly pink when it is added with a solution which contains vitamin C.

The DCPIP solution will decolourises faster when there is a higher content of vitamin C. This

means that when the volume of fruit juice needed to decolourise the DCPIP solution is

lesser, it indicates that the concentration of vitamin C in the fruit juice is higher. In this

experiment,the concentration and volume of DCPIP solution is fixed that is 1% and 0.5 ml.

Each of the vitamin C tablets used contains an exact amount of 1000 mg of vitamin C. The

standard ascorbic acid solution of a particular concentration is prepared by dissolving

different amount of tablets into 100 ml of water. Therefore,a standard curve can be plotted.

Table 1 shows the results of the the volume of standard ascorbic acid solutions

needed to decolourise the 0.5ml of 1% DCPIP solution and this results leads to construction

of the standard curve. The standard curve – the Graph of volume of standard ascorbic acid

solutions against the concentrations of ascorbic acid solution,are used in order to determine

the concentration of the fruit juices. From the table, it can be seen that when the

concentration of ascorbic acid used is 0.125%,the volume of standard ascorbic acid needed

to decolourise the 0.5 ml of 1% DCPIP solution is 1.63 ml. Concentration of 0.25% of ascorbic

acid needed 1.37 ml to decolourie the same DCPIP solution. As the concentration of ascorbic

acid used is becoming higher that are 0.5%, 1.0% and 2.0%, the volume of ascorbic acid

needed to decolourise the DCPIP solution of the same amount becomes lesser that are 0.80

ml, 0.53 ml and 0.17 ml respectively.

Table 2 shows the volume of fruit juices which consists of freshly prepared fruit juice

and the artificial fruit juice needed to decolourise the 0.5ml of 1% DCPIP solution. Different

type of fruit juices contains different concentration of vitamin C. Based on the results

obtained, fresh lime juice needs needs 2.67 ml to decolourise the DCPIP solution. The

concentration of vitamin C for the fresh lime juice is 0.24% using the formula. Fresh orange

juice needs 3.10 ml to decolourise the DCPIP solution. Based on formula, the concentration

of vitamin C in the fresh orange juice is 0.20%. Artificial orange juice needs 4.17 ml of its

volume to decolourise the blue DCPIP and the concentration obtained is 0.15%.In the table,

it can also be seen that fresh starfruit juice, articial lime juice and artificial orange juice does

not decolourised.

As the results of volume of fruit juices needed to decolourise the DCPIP solution

obtained through the experiment exceeds the standard curve so we had to use the formula

in order to get the concentration of vitamin C in the fruit juices.

The formula is derived by taking the value of volume of ascorbic acid needed to

decolourise the DCPIP that is 0.45 ml and the value of concentration of standard ascorbic

acid solution that is 1.4% from the standard curve to be divided by the volume of fruit juices

needed to decolourise the DCPIP solution. The value taken from the standard curve can be

refered on Graph 1 that is with the red colored line.

From the results,it can be said that fresh lime juice needed the least volume to

decolourise the DCPIP which means it has the highest concentration of vitamin C among all

the other fruit juices that is 0.24%. The second highest vitamin C content is in fresh orange

juice which have the concentration of 0.20% and the third one is the artificial orange juice

with the concentration of vitamin C of 0.15%. The other three fruit juices, does not

decolourise which are the fresh starfruit juice, artificial lime juice and artificial starfruit juice.

They does not decolourise because the concentration of vitamin C inside it were too low.

For the freshly prepared juices that does not decolourised, the vitamin C content inside it

might have been destroyed during the extraction of juices or had been oxidized by the air.

For the artificial starfruit juice that does not decolourise DCPIP solution,it may be caused by

the manufacturing process that involves heating until most of the vitamin C content of the

juices have be to be destroyed. Therefore,the vitamin C content in the artificial starfruit

juice is too low until the blue DCPIP solution cannot be decolourised.

Based on overall results obtained, the ranking of fruit juices that could decolourised

the DCPIP solution can be arranged from the highest vitamin C content to the lowest, which

are :

Fresh lime juice > Fresh Orange Juice > Artificial Orange Juice

The other three fruit juices does not decolourise the DCPIP solution therefore, they can be

ranked as the lowest since the concentration of vitamin C is too little in them.

In the experiment conducted, there are a few source of errors that causes the results

obtained to become less accurate. The highest probability that could be the source of error

in this experiment is the oxidation process. Oxidation can easily occurs when there is the

presence of oxygen surrounding the fruits. The experiment is done in an open surroundings,

the atmospheric oxygen could have possibly oxidised the fruit juices that was prepared

causing a larger volume of fruit juice is needed to to decolourise the DCPIP solution.

Therefore, the results that we get will be inaccurate and thus the actual vitamin C content in

the fruit juices cannot be determined accurately.

On the other hand, a part of the content of vitamin C in artificial fruit juices also

might have been destroyed during the production of the juices as they must have

undergone a lot of process which involves heating. Vitamin C is very sensitive to heat even

to the slightest one. During the extraction of juices from the fruits,the vitamin C content in

the freshly prepared fruit juices may also have been lowered than its actual value as

squeezing too hard to extract the juices causes the heat produced to destroy part of the

vitamin c in fruits.

Besides that, each group had different sizes and the maturity of the fruits also may

differs among every groups. This factors can also be the source of errors in this experiment

as the content of vitamin C in the fruits could decrease during the ripening process. In

simpler words, when the fruits are more mature, it contains lesser amount of vitamin C. It

can be proven by the taste of the fruits itself. The immature citrus fruits will taste sourer

since they contains more ascorbic acid.

Parallax error also can be one of the source of errors in the experiment. Parallax

error occurs when the eye is not perpendicular to the scale in which causes the reading

taken to be less accurate. The final source of error that reduces the accuracy of the results

obtained is that the freshly prepared juice is not being filter properly after it is squashed.

The presence of pulps in the juices had interfered in determinig the end point. Most of the

vitamin C can be found in the peel, pulps and rag of the fruits.

Throughout the experiments, there are precautions that were taken to avoid the

conditions that might lead to the inaccuracy of the results obtained. First and foremost, the

laboratory coat must be worn during conducting the experiment since the blue DCPIP

solution may stain clothes. Besides, when handling glassware such as measuring cylinders

and beakers,there must be an extra care since they can break easily and caused injury. To

avoid parallax error, all of the readings must also be taken at the bottom of the meniscus

perpendicularly to the scale divisions to get a more accurate readings.

The fresh fruit juice were prepared right before the experiment was conducted.

Besides that, the fruit juices should not be exposed for too long to the air before or after the

experiment as the vitamin C might be oxidised by the atmospheric oxygen. During the

extraction of juices from the fruits, it should not be squashed too hard as the heat produced

will destroyed the vitamin C content of the fruits.

Next, the fruit juices should be added drop by drop slowly with patience until the

DCPIP solution started to decolourise. This could prevent the overshooting of the the end

point. During the adding process of fruit juices into the test tubes containing DCPIP of

oncentration 1%, the DCPIP solution should not be shaken vigorously since the oxygen could

oxidised the reduced DCPIP back to blue again.

There are unavoidable existence of limitations that could affect the results of the

experiments. The first one is the interference of the surroundings, in this experiment it is

the the atmospheric oxygen which could cause oxidation to occurs in the freshly prepared

fruit juices.

Secondly, the purity of the vitamin C tablet which is used to form the standard

concentration of ascorbic acid solutions. The tablets is not totally pure. This causes the

concentration of the vitamin C cannot be determined accurately. However for this

experiment, we consider the tablet as fully pure ascorbic acid, which in reality does not true.

Thirdly, the presence of blue precipitates in the DCPIP solution causes the DCPIP

solution in the test tube to turns grey rather than colourless. This situation leads to the

addition of extra volume of juices or ascorbic acid used to decolourise the DCPIP and this

will further lead to an inaccuracy in the results obtained.

The last limitation in this experiment is the usage of syringe. It has a low sensitivity

and during the sucking of fruit juices or DCPIP solution, the syringe also causes air bubbles

to be trapped inside it. This would affect the results obtained since this situation causes

lesser volume of fruit juices or DCPIP solution is transferred.

There are some modifications that could be done in this experiment in order to obtain a

more accurate results. In this experiment, the oxidation process causes more volume of fruit

juices is needed to decolourise the DCPIP solution and this effect of this situation can be

reduced by preparing the juice immediately before the experiment starts.

The interference of the environments such as the surroundings temperature should be

maintained throughout the experiment. The importance of doing so is to prevent the

vitamin C from being destroyed if the surroundings temperature is too high.

Besides that,the problem on the presence of the blue precipitate in the DCPIP solution

can be lowered by filtering the DCPIP solution to remove all the precipitates so that the

change in colour of the DCPIP solution can be seen more clearly.

This experiment can be be further proceed by using iodine as the indicator instead of the

blue DCPIP solution. This method can be used to determine the vitamin C concentration in a

solution by a redox titration using iodine. During the titration,when iodine is added, the

ascorbic acid will be oxidised to dehydroascorbic acid, while the iodine will be reduced to

iodide ions. Because of this reaction, the iodine is immediately reduced to iodide as long as

there is any ascorbic acid present. Once all the ascorbic acid has been oxidised, the excess

iodine is free to react with the starch indicator, forming the blue-black starch-iodine

complex. This is the endpoint of the titration. Besides that,instead of using the fruit juices,

we may also used vegetables and find the vitamin C content inside it.

From the experiment, it can be concluded that the vitamin c content varies from one from

another. The results obtained through the fruit juices that could decolourised the DCPIP

solution showed that fresh fruit juices provides the most vitamin C. This experiment also

shows that the lower the volume of fruit juice used to decolourise the DCPIP solution, the

higher the concentration of vitamin C in the fruit juice.

The hypothesis is accepted.

1) http://www.vitamins-supplements.org/vitamin-C.php

2) http://students.depaul.edu/~svonk/linkone.html

3) http://www.innvista.com/health/nutrition/vitamins/c.htm

4) http://www.answers.com/topic/vitamin-c

5) http://www.outreach.canterbury.ac.nz/chemistry/vitamin_C_iodine.shtml

The Graph of Volume of Standard Ascorbic Acid Solution needed to decolourise the DCPIP

solution against the Concentration of the Standard Ascorbic Acid Solution.

0 0.2 0.4 0.6 0.8 1 1.2 1.4 1.6 1.8 20

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

1

1.1

1.2

1.3

1.4

1.5

1.6

1.7

1.8

Concentration of standard ascorbic acid solution / %

Volu

me

of S

tand

ard

Asc

orbi

c A

cid

Solu

tion

need

ed t

o de

colo

uris

e th

e D

CPIP

sol

ution

/ml

Graph 1 :

Graph 1 : The graph above shows the volume of standard ascorbic acid solution needed to

decolourise the DCPIP solution against the concentration of standard ascorbic acid solution.

Fresh Orange Juice Fresh Lime Juice Artificial Orange Juice0

0.05

0.1

0.15

0.2

0.25

0.3

Concentration of vitamin C in fruit juices against types of fruit juices used.

Types of fruit juices used

Conc

entr

ation

of v

itam

in C

in fr

uit

juic

es u

sed

/ %

Graph 2 : The chart above shows the concentration of vitamin C in fruit juices used against

the types of fruit juices used in the experiment.

Fresh Orange Juice Fresh Lime Juice Artificial Orange Juice0

0.05

0.1

0.15

0.2

0.25

0.3

Concentration of vitamin C in fruit juices against types of fruit juices used.

Types of fruit juices used

Conc

entr

ation

of v

itam

in C

in fr

uit

juic

es u

sed

/ %