Vitamin C (ascorbic acid) is very important nutritionally. Students will perform tests to determine Vitamin C content in their favorite fruit juices. The microscale procedure uses 2,6-dichlorindophenol, which is an indicator that changes color as it is reduced by ascorbic acid. Students first use a known Vitamin C solution as the standard. Then the amount of Vitamin C in various juices can be determined. Includes complete instructions and all necessary chemicals and pipets.
Complete for 24 students working in pairs. Fifteen reusable 24-well reaction plates are required and available separately.
Additional ResourcesNo Additional Resources at the time.
Flinn Catalog/Reference Manual Page 448
Flinn Middle School Catalog/Reference Manual Page 479
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