Measurement Of The Content Of Vitamin C In Cabage And Apple

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Measurement Of The Content Of Vitamin C In Cabage And Apple


Brief Description of Assessment Task

This assignment require you correctly measure vitamin C contents in cabbage before and after the boiling, also, measure the vitamin C content in apple. Ascorbic acid is found in a wide variety of plant tissues, however, it can be damage by the boiling or cooking process. Ascorbic acid is an excellent reducing agent and most likely acts in such a capacity in the plant cell. It is commonly associated with chloroplasts and is present in quantity in green leafy tissues, as found in a head of cabbage.

This experiment is to determine the amount of ascorbic acid present in (1) fresh cabbage tissue and apple (2) and in the boiled cabbage after the cabbage is boiled in water for 5 minutes, which will destroy the ascorbic acid present in the fresh tissue. The determination of the ascorbic acid content of cabbage and apple will serve to illustrate the general problems involved in quantifying components of the food.


Measuring vitamin C






Vitamin C Measurement

Of all the vitamins studied in class, Vitamin C is the most common one. Not very many people, in class or otherwise do not have an idea of the vitamin, its functions in the body and some of the sources, where the body extracts it. It would be hard for most people to name the sources for riboflavin compared to naming citrus fruits as one of the main sources for vitamin c. it also happens to be one of the most used nutrient supplement, hence the level of popularity. There are a number of functions that the vitamin plays in the body. Among are the fact that, the vitamin is one of the best antioxidant. This means that it has molecules that help in maintaining control of the chemical reactions in the body. The vitamin as such, is involved in reducing the rate of activities of the free radicals in the body. One of the best example of this function is the ability the vitamin has of converting iron into a state that is better absorbed in the intestines (Condé Nast, 2017). This reduces the buildup of the element in the digestive track. The vitamin is also crucial in the production of collagen, which is a protein that plays a vital role in the structure of the body. It is for this reason that people suffering from scurvy lose teeth, their bones, muscles and easily bleed. Vitamin c is also involved in mai...

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