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The Determination Of Ascorbic Acid in four (4) different types of fruit – strawberry, orange, and Tangerine.

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The research work quantified the difference in Vitamin C contents obtained in four different types of fruits, strawberry, Sweet Orange, Tangerine, and Lemon. The result obtained give a guide on which fruits to be consumed most on daily basis and to state the advantage of vitamin C in fruits. The adequate consumption of these fruits improves health and reduces disease such as scurvy, it also helps in wound healing and in preventing bleeding from capillaries.

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INTRODUCTION

  • BACKGROUND OF THE STUDY

Ascorbic acid (Vitamin C) is a water soluble vitamin which can be found in food staff (fresh vegetable and fruits). It is an essential nutrient for humans and certain other animal species. Ascorbic acid plays an important role in collagen biosynthesis, iron absorption and immune response activation and is involved in wound healing and osteogenesis. It also acts a powerful anti oxidant which fights against free radical induced disease (Bhagavan N. V 2001, Fox. B.A et al, 1989). Deficiency in this vitamin causes of the disease scurvy in human (Food Standards Agency 2007; University of Maryland Medical Center, 2007; Higdon et al, 2006).

Ascorbic acid is also widely used as food addictive to prevent oxidation. Ascorbic acid can be found in so many fruits and vegetable examples are tomatoes, orange etc, but specifically, we will be working on pineapple, apple and water melon to know  if the vitamin can also be obtain in them.

“Fruits”, normally means the fleshy seed associated structures of a plant that are sweet or sour and edible in the raw state such as apple, orange, grapes, strawberries, bananas, lemon etc.

Many of them that edible fruits in particle are propagated with the movement of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition respectively, in fact humans and many animals have become dependent on fruits as s source of food (Lewis and Robert, 2002).

  • STATEMENT OF THE PROBLEM

Many consumers do not know the exact amount of vitamin C content in fresh fruits and its nutritional value thereby ignoring its consumption

  • SIGNIFICANCE OF THE STUDY

The significance of the study is to know and to provide information on the amount of vitamin C in apple, pineapple and water melon.

  • SIGNIFICANCE OF THE STUDY

The significance of the study is to know and to provide information on the amount of vitamin C in apple, pineapple and water melon.

  • AIM AND OBJECTIVES
  1. To access whether vitamin C can be obtain in apple, pineapple and water melon.
  2. It is also aimed at determining the level of the vitamin C using  ….. download the full copy
  • To compare the amount of ascorbic acid in the 3 fruits.
    • SCOPE OF THE STUDY

The work cover The Determination Of Ascorbic Acid in just 4 different types of fruit which are: strawberry, orange, and tangerine.

  • LIMITATION

This work does not

CHAPTER TWO

Ascorbic acid (Vitamin C) is a naturally occurring organic  compound with antioxidant properties.it is only found in fresh uncooked foods. (Lachapelle  and Drouin, 2010).

Researchers have showed that from the middle of the 18th century lemon and lime jucie could help prevent sailors from getting scurvy. They also proved that, the consumption of fresh fruit and vegetables such as orange, pawpaw, water melon, apple, pineapples, strawberries etc. bring about treatment and prevent of colds and cancer due to the presence of Vitamin C (Ascorbic acid) (Odugbeni, 2005).

Ascorbic acid (Vitamin C) was originally called L. Hexuronic acid, but when it was found to have Vitamin C activity in animal, the suggestion was made to rename it. The new name ascorbic acid is derived from a meaning ‘no’ and scurbutus meaning ‘survey’ (The disease disease caused by a deficiency of vitamin synthesize it, but some animals such as a guinea pigs, humans cannot synthesizes it but they require is as part of their nutrition. (Lachapelle and Drouin, 2010)

2.1     THE COMPOSITION OF ASCORBIC ACID

Ascorbic acid (Vitamin C) is a co-factor in some enzymatic reactions such as collagen synthesis reaction that when dysfunctional cause the most severe symptoms of scurvy (Food Standards Agency (UK), 2007) …..download the full copy

2.2     THE FUNCTIONS OF ASCORBIC ACID

Ascorbic acid performs numerous physiological functions in the human bod. These functions includes the synthesis of collagen, carnitine and neurotransmitters; the synthesis and catabolism of tyrosine and the metabolism of Microsome (Gropper, S.S et al 2005). …..purchase the full copy

2.3     THE SOURCES OF VITAMIN C

          Fruits and vegetables are the best sources of Vitamin C. Citrus fruits, tomatoes and tomato juice, and potatoes are major contributors of vitamin c to the American diet (Institute of Medicine Food Nutrient Board, 2013).

Other good food sources includes red and green papers, strawberries, …..purchase the full copy

2.4     ANTIOXIDANT ACTION OF VITAMIN C

An antioxidant is a molecule that inhibit the oxidation of other molecules by a chemical reaction involving the loss of electrons or an increase in oxidation state. antioxidants are often reducing agent such as acid (vitamin c), Polyphenols or Thiols (Sies H, 1997). ….purchase the full copy

CHAPTER THREE

3.0       MATERIALS AND METHOD

Materials

  • 250ml conical flask
  • Burette and its stand
  • 200ml volumentric flask
  • 100ml measuring cylinder
  • Beakers
  • Pipette
  • Weighing banlance
  • Watch glass
  • ….purchase the full copy

CHAPTER FOUR

4.0     RESULT AND DISCUSSION

4.1     RESULT

4.3       DISCUSSION

 

CHAPTER FIVE

CONCLUSION AND RECOMMENDATION

5.1         CONCLUSION

The research work quantified the difference in Vitamin C contents obtained in four different types of fruits, purchase the full copy

5.2         RECOMMENDATION

5.3 Conclusion

REFERENCE

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