Introduction
Vitamin C is also termed as ascorbic acid. Ascorbic acid is naive compound that comprises six carbon atoms. It is linked to the monosaach glucose. It is a constant acid but can be simply demolished by oxidation from of ascorbic acid known dehydroascorbic acid. Vitamin C is only discovered in a limited number of vertebrate species, which are: humans, guinea pig, bats, some birds and fishes. Vitamin C supports enzymes to perform its job. On other hand it also acts in a general way for example, antioxidant. Antioxidant is when several substances decreases additional substance. As the further substances reduced this makes stimulate to become oxidized. Oxidation can abolish numerous substance foods in the body that are significant. As vitamin C can be devastated itself and also can defend other substances. Vitamin C is impotent for the human body because it assists to protect cells and body fluids. Also, Vitamin C is desirable for growth and repair in the tissues for the human body. Vitamin C aids the body to make collagen, protein for the skin, cartilage, tendons, ligaments and blood vessels. Most of the roles of vitamin C in the body are associated to reducing agent. This is because the ascorbate is oxidized to dehydro-ascorbate. This means vitamin C can work as making it accessible for further reactions. The redactors are glutathione, NADH and NADPH. Another key role of vitamin C is hydro-lyation reactions. This is also an antioxidant role that protects metal ions. These act as prosthetics groups for these enzymes. Vitamin C occurs in virtually all foods in plants and origins. In animal based foods only liver and kidney vitamin C sources are found. Vitamin C is also in fresh milk, a little amount. Although, there is a little quantity of vitamin C in milk can be destroyed by heating. To have a maximum vitamin C in food the following needs to be done: Store in cool and moist place∙ Limit the exposure of air and sunlight∙ Avoid it soaking the food in water∙ Cook the food in minimal amount of water and cook in large pieces as∙ possible. In vegetable, thin-stemmed contain more vitamin C than thick-stemmed vegetables. The maximum levels of vitamin are established in fruits that have been left in the tree for the longest time. Cabbage has outstanding source of vitamin C, vitamin K and vitamin B9. Cabbage is assistant with reducing risk factors e.g. decreases the risk of obesity, diabetes and heart disease. Cabbage has sulforaphane, which is a cancer-fighting component. igh dose of vitamin C can cause negative feedback to the human body. “Many people who ingest large doses of vitamin C develop nausea and diarrhoea, which is believed to result from the osmotic effect of vitamin C, drawing water into the gastrointestinal tract.” (Guthrie and Picciano., 1995.) Due to vitamin C has iron absorption; having too much vitamin C in the body can cause high iron levels. The aim of this practical was to regulate the quantity of ascorbic acid is presented in fresh cabbage tissue and to define if boiling cabbage in water for 5 minutes destroys the ascorbic acid present in fresh tissue.
Materials and Method Fresh Cabbage 15g of cabbage were chopped into fine pieces to a beaker. The cabbage was then removed into a mortar, with a little bit of sand added and 10ml of metaphosphoric acid. The cabbage as then mashed with a pestle. 10ml 5% metaphosphoric acid was added again and grinded till the mixture was slurry state. The mixture then flittered through nylon net on a funnel. All of the liquid was aloof from the Miracloth to the beaker. The total volume was measured out. After these actions 10ml aliquots was used twice with DCIP to titrate. Boiled Cabbage 10g of cabbage were cut of into fine pieces into a tube. 20ml of boiling water was poured into the tube. The tube was then putted into a 90 degrees water bath for 10 minutes. After 10 minutes the tube was removed from the water bath and the water was removed into additional type to measure vitamin C content. To measure the boiled water of cabbage, the tissue was detached from the water with Miracloth by filtering. The pH of the water and the acidy was dignified below pH4. The entire volume was measured again. Lastly, the aliquots was titrated for tissue and boiled water with DCIP. After measuring pH value of the water the boiled tissue was then prepared again. Steps 2-4 of fresh cabbage were repeated.
Discussion To find out the amount of ascorbic acid presented in cabbage the above tests were done. Table 1 displays standardize the dye the negative control of the experiment by using 0.5ml of the ascorbic acid solution and 4.5ml if the metaphosphoric acid. Ascorbic acid in 1ml dye is 5ml of vitamin C. The first initial reading was 1ml in the burette; the reaction took place after 1.3ml. Each stage was repeated twice to have a reliable result. The dye titrated for both step was 0.8ml, which this contributed an average dye titrated as 0.4ml. Table 2 illustrates the results for fresh tissue of weighing 15g with a total volume of 24ml. The aliquot for fresh tissue was 12ml. Aliquot means the portion of a total quantity in a solution. Aliquot is a valuable process to use to find out how much ascorbic acid is absent in each sample. From the standardize burette final reading was 1.8ml from this reading the final reading for fresh tissue for first trial was 25.6ml, which this had a difference of 23.8ml. However, for the second trail the reading had 13.5ml difference. This shows that there was 37.3ml of difference amongst both trails. This could be because standardize (Table 1) was the negative control and Table 2 is the positive control, causing the reaction to take place slower. Table 3 express the results for boiled tissue, which was weighed 10g and had a total volume of 22ml. The aliquot for boiled tissue was 11ml. The final burette reading for first trial was 43.4 and for second trail was 47. This can be realized in Table 2, 3 and 4 as the aliquot decreases. The average dye titrated for boiled tissue is 3.95ml. This consents seeing that there isn’t a enormous difference between in positive controls. Table 4 shows the boiled water results with 55 and 22 final burette readings. The total weight was 10g and total volume of 17.5ml. The aliquot was 9ml, which this indicates that as the time goes the reaction becomes slower and eventually stops. The final dye titrated was 5.5ml. The next part of the results show the average acid content in each samples and the calculation of the ascorbic acid for each sample. Fresh tissue had 12.432mg/g of average acid and ascorbic acid was 1243.2mg/g. This supports to indicate the aliquot fresh tissue is correct. Also, this shows that the maximum sum ascorbic acid is found in the fresh tissue. However, for boiled tissue and boiled water the calculations and the aliquot for both are different. This has to be because boiling affects the reaction. The utmost loss of vitamin C occurs during boiling because vitamin C is a water-soluble molecule and easily oxidized. Boiled tissue had 394.9mg/g and boiled water had 533.8mg/g of ascorbic acid, which this states that there is more loss in boiled tissue vitamin C than in boiled water. This could be because the in boiled tissue the cabbage is cut into small pieces, which this presents more loss of ascorbic acid. Grinding the cabbage more was not good because more ascorbic acid was lost. Time, temperature and heat have a huge affect on the cabbages ascorbic acid. Leaving the cabbage out for a long time, freezing it or boiling it causes the reaction to become slower. Like any other experiments there was advantages in this practical and drawbacks. The advantages of this experiment were to be able to see how much vitamin C is lost in three types of experiment. Another advantage of this experiment was that the test for each was repeated twice to have a reliable result. They’re various types of drawback of this experiment. The first drawback was that accurate volume needed to be measured to make sure that the ascorbic acid loss was exactly measured. The second disadvantage was that the cabbages were cut and grinded into small pieces, causing more vitamin C to be lost. Another limitation was that when Miracloth were used not all of the ascorbic acid were taken off, which this means that not all ascorbic acid was used for burette. Lastly, another drawback was that when boiling the cabbage the ascorbic acid was leaking. To avoid this happening it is necessary to titrate the water and also the cabbage. Overall, the experiment shows that there is more loss of ascorbic acid in boiling. This is because temperature increases the kinetic energy increases by this there is an increase in the molecular motion. Ascorbic acid was more present in fresh tissue by 1243.2mg/g.
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