Test the concentration of vitamin C in different juices and fruits.Objective: - Test the concentration of vitamin C in different types of juices and fresh fruits.Hypothesis: - I hypothesize that all fresh fruit and fresh juices will contain more vitamin C than processed juices or concentrates. Background: Vitamin C, also called ascorbic acid, is one of the most essential nutrients for humans. It is used for almost all metabolic reactions in the body. It is also used as a food additive. Vitamin C is used in collagen synthesis and works as an antioxidant. Vitamin C deficiency causes a disease called scurvy in humans. To determine the amount of vitamin C in substances I will use titration. Titration is a way of measuring the unknown amount of a chemical in a solution (the titrant) by adding a measured amount of a chemical with a known concentration (the titrant solution). The titrant solution reacts with the titrant and the end point of the reaction is somehow monitored. The concentration of the titrant can now be calculated from the amount of titrant solution added and the ratio of the two chemicals in the chemical equation of the reaction. In this experiment, titrate juices and purees with iodine. The values ​​reported in the literature for the amount of vitamin C in each of the samples are: - Amount of source mg/100 g Indian gooseberry 445 Packaged fruit juice Unknown Papaya 60 Orange 50 Lemon 40 Packaged lemon drink Unknown Variables: - Dependent variable : - The amount of iodine used in each titration.Independent variable: - The samples on which the analysis for vitamin C is performed. The amount of sulfuric acid used in the iodine solution. The amount of each sample ta. ..... half of the sheet ......the experiment carried out was successful. Even though the experiment was conducted with the greatest possible precaution, there were possibilities for error. We know this because the readings don't match up perfectly. Some of the errors that may have occurred are:-• Some of the vitamin C contained in fresh juices may have been oxidized during preparation and while it was kept aside before use. Since some of it has been oxidized, the amount of iodine used would also decrease.• A parallax error may have occurred when using a pipette and burette.• Since the starch solution was added with a dropper, the amount of starch solution in each sample could be differed since the dropper is a very imprecise apparatus. Instead of this a pipette could have been used to minimize the error.• I could have taken another set of readings to minimize the error.