INVESTIGATORY PROJECT WORK

Submitted By
AMIRTHA VARSHINI
Class: XII COMPUTER SCIENCE

Under the Guidance of

Mrs. D.Yuvarani
PGT(Chemistry)

Department of Chemistry
Maharishi Vidya Mandir,Arcot
 CENTRAL BOARD OF SECONDARY EDUCATION

MAHARISHI VIDYA MANDIR SENIOR SECONDARY SCHOOL

POONGODU, ARCOT

Name:B.M.Amirtha Varshini Class:XII

Roll no.:1219

A TERM PROJECT FILE IS SUBMITTED TO THE DEPARTMENT OF CHEMISTRY FOR

CLASS XII TERM EXAMINATION SESSION –2023-2024

SUBMITTED TO:
YUVARANI (Teacher In-Charge)
PGT TEACHER (ENGLISH)
 BONAFIDE CERTIFICATE

This is to certify that …………………………………………………., student of

class XII, Maharishi Vidya Mandir Sr Sec School has completed

the TERM – PROJECT FILE during the academic year

[20232024] towards partial fulfilment of credit for the

Chemistry evaluation of CBSE and submitted satisfactory report,

as compiled in the following pages, under my supervision.

………………………………… .............................
External Examiner Internal Examiner
Signature Signature

………………………………… ……………………………..
Head of the department Principal Signature
Signature
 ACKNOWLEDGEMENT

I wish to express my deep sense of gratitude and indebtedness to our

learned teacher Mrs.YUVARANI, PGT CHEMISTRY TEACHER, MAHARISHI

VIDYA MANDIR, ARCOT for his invaluable help, advice, and guidance in the

preparation of this project.

I am also greatly indebted to our Principal Mrs. PREETHI RAMKUMAR and

school authorities for providing me with the facilities and requisite

laboratory conditions for making this practical file.

B.M.AMIRTHA VARSHINI

NAME OF A STUDENT
 TABLE OF CONTENT

S.NO DESCRIPTION PAGE NO

1. CERTIFICATE OF EXECELLENT

2. ACKNOWLEDGEMENT

3. AIM

4. THEORY

5. CHEMISTRY

6. USES

7. APPARATUS AND MATERIAL REQUIRED

8. PROCEDURE

9. TITRATION

10. RESULT

11. PERCAUTION

12. CONCLUSION

13. BIBLIOGRAPHY
AIM
The aim of this project is to investigate the ascorbic acid content in different
citrus fruits.

THEORY
CITRUS FRUITS
Citrus is a common term and genus(Citrus) of flowering plants in the rue
family, Rutaceae. The best Known examples are Oranges, lemon, lime,
amla, etc. They are a rich source of two major acids, citrus acid and
ascorbic acid.
RELATIVE CONTENT IN CITRUS FRUITS
Since citrus fruits have both citric and ascorbic acids, both acids will
collectively neutralize NaOH. But, ascorbic acid content is much higher than
citric acid in many citrus fruits (ascorbic acid content in lemon is about 32%
while citric acid content is 5-6%). Hence, contribution to titration with
NaOH will be more for ascorbic acid.

CITRUS ACID
Citric acid is a weak organic acid with the formula C6H8O7.It is a natural
preservative/conservative which occurs naturally in citrus fruits and is also
used to add an acidic or sour taste to foods and drinks. In biochemistry, the
conjugate base of citric acid, citrate, is important as an intermediate in the
citric acid cycle, which occurs in the metabolism of all aerobic organisms. It
consists of 3 carboxyl (-COOH) groups contributing to its acidic character.

Molar mass: 192.12gmol-1

Basicity: 3

Structure:
ASCORBIC ACID
Ascorbic acid ((R)-3,4-dihydroxy-5-((S)- 1,2- dihydroxyethyl)furan-2(5H)-
one) is a naturally occurring weak, organic acid with formula C6H8O6 .It
is a white solid and water soluble. It is a form of Vitamin C. It is optically
active and L-ascorbic acid is naturally occurring and has a specific rotation
of +23O . It consists of 2 alcoholic groups (- OH) contributing to its acidic
character. It is classified as a reductone.

Molar Mass: 176.12 g mol-¹

Basicity: 2

Structure:

IMPORTANCE OF VITAMIN C
Vitamin C plays a very important role in the maintenance of the
human body. It is required in very small amounts .Many animals
produce vitamin c themselves, nut humans do not.
• It helps in the formation of collagen, the most abundant fibre in
connective tissues.

• It catalyses healing of all wounds. From broken bones to cuts to

surgical wounds, Vitamin C is taken orally.
 • It makes the headlines when it comes to cancer prevention. Its
antioxidant properties protect cells from damage and mutations.

• It also prevents cataract and heart diseases due to its ability to

counteract free radicals.

• RDA for Vitamin C is 60-90mg.

• Asthmatic and diabetic patients need larger doses (about 1-3 g) of it.

CHEMISTRY
1. ACIDITY
Ascorbic acid, the formula of which C6H8O6, behaves as a vinologous
carboxylic acid, wherein double bond (“vinyl”) transmits electron pairs
between the hydroxyl and carbonyl. There are two resonance structures
for the deprotonated form, differing in the position of double bond.
Another way to look at ascorbic acid is to consider it an enol. The
deprotonated form is an enolate, which is usually strong basic. However,
adjacent double bond stabilized the deprotonated form.

2. TAUTOMERISM
Ascorbic acid is rapidly in converts into two unstable diketone tautomers
by proton transfer, although it is the most stable in the enol form. The
proton of the enol is lost, reacquired by electrons in the form of double
bond, to produce a diketone. It is an enol reaction there are two possible
forms: 1,2-diketone and 1,3-diketone.
3. DETERMINATION
The concentration of the solution of ascorbic acid can be determined in
many ways; the most common way involves titration with an oxidizing
agent.

• DCPIP
A commonly- used oxidizing agent is the dye 2,6-dichlorophenol –
indophenols, or DCPIP for short. The blue dye is run into the ascorbic
acid solution until a faint pink colour persists for 15 seconds.
• IODINE
Another method involving using iodine and a starch indicator,
wherein iodine reacts with ascorbic acid, and when all the ascorbic
acid had reacted, the iodine is excess, then forming a blue – black
complex with starch indicator. This indicates the end point of the
titration. As an alternative, ascorbic acid can be reacted with iodine
in excess, followed by back titration with sodium thiosulfate while
using starch as indicator
• IODATE AND IODINE
The above method involving iodine requires making up and
standardizing the iodine solution. One way around this is to generate
the iodine in presence of ascorbic acid by the reaction of iodate and
iodide ion in acid solution.
• N-BROMOSUCCINIMIDE
A much-less-common oxidizing agent is N-
bromosuccinimide,(NBS).In titration the NBS oxidizes the ascorbic
acid 9 in presence of potassium iodide and starch). When the NBS in
excess (i.e.,the reaction is complete).The NBS liberates iodine from
the potassium iodide,which then forms the blue/black complex with
starch,indicating the end–point of the titration.
USES
Ascorbic acid is easily oxidized and so is used a reductant in photographic
developer solutions amongst ethers and as a preservative.
Exposure to oxygen, metals, light, and heat destroys ascorbic acid, so it
must be stored in dark, cold and not metal container.
The L-enantiomer of ascorbic acid is known as vitamin C.The name
“ascorbic” comes from its property of preventing and curing scurvy.
Primates including humans and few other species of the same animal
kingdom, notably the guinea pig, have lost the ability to synthesize
ascorbic acid, and must obtain it in their food. Ascorbic and its sodium,
potassium, calcium salts are commonly used as antioxidant food additives.
These compounds are water-soluble and thus cannot protect fact from
oxidation. For this purpose,the fat soluble esters of ascorbic acid with long
chain fatty acid can be used as food antioxidants.

APPARATUS AND MATERIALS REQUIRED

1. Following Fresh citrus fruit juices:
a. Lemon juice
b. Mosambi juice
c. Amla juice
2. 0.1 M NaOH
3. Burette
4. 10ml graduated cylinder
5. Titration flask
6. 200ml beaker
7. Burette Stand
8. Phenolphthalein
9. Filter Paper and funnel
PROCEDURE
• Weight 0.254g of solid iodine and pour in a dry beaker. Add 4g of solid
potassium iodide. Then add distilled water then dissolve iodine and
potassium in it. Transfer this solution to a clean 100ml volumetric
flask and prepare required quantity of distilled water that was added
to make 100ml of iodine solution. In this way another 100ml of iodine
solution is prepared. This solution has a molarity of 0.01M.
• Now a starch solution is prepared by adding a spatula of starch to
100ml of water and subsequently boiling it.
• The fruit juices are extracted and filtered using muslin cloth.
• The iodine solution of 0.01M is taken in a burette and 5ml of filtered
juice is pippeted out in a conical flask. To the juice 1ml of starch
solution is added.
• The solution of juice is titrated against iodine solution. The process is
stopped at the point the colour of solution in conical flask changes
from fruit juice to violet colour.
• Three concordant readings are taken.

TITRATION
A titration is a technique where a solution of known concentration is used
to determine the concentration of an unknown solution. Typically, the
titrant (the known solution) is added from a burette to a known quantity of
the analyte (the unknown solution) until the reaction is complete.

Knowing the volume of titrant added allows the determination of the

concentration of the unknown. Often, an indicator is used to usually signal
the end of the reaction, the endpoint.

The unknown concentration is found out by law of equivalents i.e.

N1V1 = N2V2
Where N is normality of solution and V is the volume reacted.
The equation can also be written as:
N1M1V1 = n2M2V2

Here n is the 'n factor' of the compound and M is the molarity of the
solution. Only M1 is unknown here

TITRATION OF CITRUS FRUIT JUICE WITH NaOH

Here 5 ml of respective juice will be titrated with 0.1 M NaOH.

NOTE: Juice should be freshly prepared and have minimum pulp, if any.

Reaction:

C6H8O6 + 2NaOH Na2C6H6O6 + H₂O

OBSERVATIONS

1. Amount of fruit juice taken = 5ml

2. Amount of NaOH needed to make 500 ml of 0.1M solution = 0.1 x 0.5 x

40g = 2g

3. Indicator used: Phenolphthalein

4. End point: Colour of fruit juice to pink

LEMON JUICE

OBSERVATION TABLE

Concordant reading=55ml

CALCULATIONS

2×Ma×Va = Mb × Vb

Ma = (0.1×55) / (2×5) = 0.55M

Strength = M×M0= 0.55×176 = 96.2g / L

MOSAMBI JUICE
OBSERVATION TABLE

Concordant reading=9ml

CALCULATIONS

2×Ma×Va = Mb × Vb

Ma = (0.1×8) / (2×5) = 0.08M

Strength = M×M0= 0.08×176 = 14.08g / L

AMLA JUICE

OBSERVATION TABLE

Concordant reading=43ml

CALCULATIONS

2×Ma×Va = Mb × Vb

Ma = (0.1×43) / (2×5) = 0.43M

Strength = M×M0= 0.43×176 = 75.68g / L

RESULT

The strength of ascorbic acid in citrus fruits has hence been found out by
titration.

The descending order of strength is :

1. Lemon juice: 96.2 g/L

2. Amla juice: 75.68 g/L

3. Mosambi juice : 14.08 g / L

PERCAUTION

1. Juice should be freshly prepared so as to conserve its acid content.

2. Juice should have minimum pulp as it can hinder in the titration.

3. Readings should be noted very accurately.

4. End point should be just pink.

CONCLUSION
The percentage of ascorbic acid was found to be less in lemon juice and
more in Citrus Maxima juice. Here starch solution was added to the fruit
juices, before doing titration due to which some of the fruit content
reacted starch and a permanent complex was formed which could not be
oxidized.

BIBLOGRAPHY
• Sarawathi lab manual chemistry – XII
• Comprehensive lab manual chemistry
• www.britanica.com
• www.google.com
• www.wolframalpha.com