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DETERMINATION OF THE QUANTITY OF VITAMIN C (ASCORBIC ACID) IN SOME FRUITS AND VEGETABLES

 Format: Microsoft Word   Chapters: 1-5

 Pages: 37   Attributes: COMPREHENSIVE RESEARCH

 Amount: 3,000

 Sep 16, 2019 |  08:55 am |  2117

CHAPTER ONE

1.1    INTRODUCTION

1.2 AIMS AND OBJECTIVES     

 

CHAPTER TWO

2.0    LITERATURE REVIEW

2.1 HISTORY OF VITAMIN C

2.2    PHYSICAL PROPERTIES OF VITAMIN C

2.3 CHEMICAL PROPERTIES OF VITAMIN C

2.4    FUNCTIONS OF VITAMIN C

2.5    SOURCES OF VITAMIN C

2.6    PHARMACOLOGICAL EFFECTS

2.7    LACK OF VITAMIN C (DEFICIENCY)


CHAPTER THREE

3.0 DETERMINATION VITAMIN CONCENTRATION BY TITRATION

3.1 REDOX TITRATION USING IODATE SOLUTION

3.2 APPARATUS USED

3.3 REAGENTS USED

3.4 SAMPLE PREPARATION

3.5 SAMPLE USED

3.6 TITRATION PROCEDURE

 

CHAPTER FOUR

4.1 RESULT OF THE PRACTICAL CARRIED OUT

4.2 DISCUSSION


CHAPTER FIVE

5.1 CONCLUSION

5.2 RECOMMENDATION

REFERENCES


CHAPTER ONE

1.1    INTRODUCTION

          Vitamin ‘C’ also known as Ascorbic Acid is naturally present in fresh fruit juice or vegetables. It is also used in some pharmaceutical products. The food industry makes use of vitamin c as anti-oxidation additive in cooked pork meat or canned product to avoid oxygen reaction.

          Vitamin C is a water-soluble antioxidant which is found in variable quantities in fruits and in vegetables and has been found to prevent tissue damage. It has been found to prevent sperm agglutination thuds making them more motile with resultant improvement in male fertility. It also enhances sperm quality.

         Vitamin C was discovered in 1932, physicians recognized that there must be a compound in citrus fruits preventing scurvy, a disease that killed as many as two million sailors between 1500 and 1800 later researchers discovered that man, other primates and guinea pigs depend on external source to cover their vitamin C requirements. Most other animals are able to synthesis vitamin C from glucose and galactose in their bodies.

        Vitamin C mainly comes from plant source of food. All citrus fruits and tangerines are good sources, and many other fruits and vegetables, including berries, melons, peppers, many dark green leafy vegetables, potatoes and tomatoes supply significant amount too.

        Vitamin does play an important role in fighting infection for cold. Vitamin C may have a mild antihistamine effect, Vitamin C prevents or cure the common cold. Vitamin C is a water-soluble with many functions in health, amongst them are; vitamin C helps from the connective tissues that holds the remaining part of your body together.


          It keeps capillaries healthy, to avoid bruise easily and keeps gums healthy, and so they do not bleed. Vitamin C works in partnership with iron too, helping the body to absurd irons from plants sources of food.

         Lack of vitamin C may result to a disease called scurvy. Scurvy occurs occasionally amongst people who do not have fresh foods and other sources of vitamin C for two to three months. Deficiency of vitamin C causes breakdown of connective tissues and blood vessels and anemia, heart failure weakness loss of teeth and shrinkage of gums, failure of wounds and fracture to heal up quickly and pains.

      High level of vitamin C in urine can mask the result of tests for diabetes. Very large doses may cause kidney stone or diarrhea, for those with iron overload (hemochromatosis), excessive Vitamin C (which enhances iron absorption) can make the problem worse. Vitamin C has been set; 2000 milligrams daily for adults.1, 800 milligrams daily.

          Deficiency occurs in those who subsist for a long period on deficient in fresh fruits and Vegetable.

 

 1.2 AIMS AND OBJECTIVES     

The aims and objectives of the project is to determine the quantity if vitamin C (ascorbic acid) in fruits and vegetable.

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