DCPIP

PAPER 3 (SEMINAR 2021) 2022
EXPERIMENT 9.2 TO DETERMINE THE VITAMIN C CONTENT IN VARIOUS FRUIT JUICES.
You have to carry out an experiment to determine the concentration/percentage of vitamin C in fruit juice.
Diagram 1, below shows set up apparatus for the experiment.
(a) Plan your experiment using the apparatus and materials provided. Your procedure should include:
Method to handle the variables:
Precautionary steps:
1. 1 ml of 1.0% DCPIP solution is place in a specimen tube using 1ml syringe needle
2. 5 ml syringe needle with 0.1% ascorbic acid solution. Ensure that there are no air bubbles trapped in
it.
3. Insert the tip of the syringe needle into the specimen tube
4. Ascorbic acid is added drop by drop into the 1% DCPIP solution while stirring slowly until the blue
colour of the DCPIP solution is decolorised. Do not shake the tube vigorously
5. Record the volume of the ascorbic acid solution needed to decolorised the blue colour of the DCPIP
solution.
6. Step 1 to 5 are repeated twice to get the average volume of ascorbic acid needed
7. Step 1 to 6 are repeated using the fresh lemon juice and cooked lemon juice
8. Volume of each juice needed to decolourise the blue colour of DCPIP solution is recorded in the
table
9. Calculate the percentage and the concentration of vitamin C in each of the fruit juices using the
formulae below.
Concentration of Vitamin C in fruit juice (mg 𝒎𝒍−𝟏 ) =

𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 0.1% 𝑎𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛
𝑥 1.0𝑚𝑔𝑚𝑙
𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑓𝑟𝑢𝑖𝑡 𝑗𝑢𝑖𝑐𝑒 𝑢𝑠𝑒𝑑
Percentage of Vitamin C in fruit juice (%) =

𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 0.1% 𝑎𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛
𝑥 0.1%
𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑓𝑟𝑢𝑖𝑡 𝑗𝑢𝑖𝑐𝑒 𝑢𝑠𝑒𝑑
TTC BIOLOGY, SPM SEMINAR 2021 Page 1

The volumes of fruit juices used to decolourise 1 ml DCPIP solution are shown in Table 1.1.
Solution/Juice Volume of solution/juice required to decolorised

DCPIP solution (ml)
Reading 1 Reading 2 Average
Ascorbic acid 1.0 1.0 1.0

Fresh lemon juice 1.7 1.8 1.6
Cooked lemon juice 2.9 2.7 2.8
(a) i. Based on experiment, state one observation. [1m]
The volume of fresh lemon juice used to decolourise 1 mi DCPIP solution is 1.6 ml
ii. State the inference based on the observation in (a)(i). [1m]
Fresh lemon juice used to decolourise 1ml of DCPIP is less, concentration of vitamin c is the highest.
(b) State the variables for this experiment.
Manipulated variables : Type of fruit juices used
Responding variables: Volume of fruit juices needed to decolourise 1ml of DCPIP solution
Constant variable: Volume of DCPIP solution and concentration of ascorbic acid solution
(c) State the hypothesis for this experiment. [2m]
Fresh lemon juice has higher percentage /concentration of vitamin C compared to cooked lemon juice.
(d) Based on this experiment, calculate the concentration of vitamin C of each fruit juice using the
formula below:
• Percentage of vitamin C in fruit juice
𝑉𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 0.1% 𝑎𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛
𝑃𝑒𝑟𝑐𝑒𝑛𝑡𝑎𝑔𝑒 𝑜𝑓 𝑉𝑖𝑡 𝐶 𝑖𝑛 𝑓𝑟𝑢𝑖𝑡 𝑗𝑢𝑖𝑐𝑒: 𝑥 0.1%
𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑓𝑟𝑢𝑖𝑡 𝑗𝑢𝑖𝑐𝑒
• Concentration of vitamin C in fruit juice
𝑉𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 0.1% 𝑎𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛
𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝑉𝑖𝑡 𝐶 𝑖𝑛 𝑓𝑟𝑢𝑖𝑡 𝑗𝑢𝑖𝑐𝑒: 𝑥 1.0𝑚𝑔𝑚𝑙 −1
𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑓𝑟𝑢𝑖𝑡 𝑗𝑢𝑖𝑐𝑒

(e) State the operational definition for concentration of vitamin C. [2m]
Vitamin C is the content of ascorbic acid in fresh lemon juice and cooked lemon juice that can be
determined with the volume of fruit juice used to decolourise 1 ml DCPIP solution or percentage/
concentration of vitamin C is affected by different samples of fruit juices.
(f) Explain the relationship between the concentration of vitamin C and the sample of fruit juice. [3m]
Fresh lemon juice has higher concentration of vitamin C compared to cooked lemon juice
because ascorbic acid in the cooked lemon juice has been destroyed by high temperatures
causing DCPIP to decolourise faster in fresh lemon juice /causing DCPIP to decolourise slower in the
cooked lemon juice
(g) Ali prepared a jar of lime juice. After drinking some of the lime juice, he left the juice exposed to the
surrounding. Experiment is repeated by using the exposed lime juice. Predict the volume of exposed
lime juice that needed to decolourise 1 ml DCPIP solution.
Explain your prediction. [2m]
P1 - the volume of exposed lime juice is increase /more than 1.0ml
P2- because (exposed lime juice) contains less / lack ascorbic acid
P3 - ascorbic acid destroy by oxidation.

(h) The following list shows fruits that contain high and low content of vitamin C. [3m]
Pineapple, papaya, starfruit, orange, banana, watermelon
High content of Vitamin C Low content of Vitamin C

Pineapple Papaya
Starfruit Watermelon
Orange Banana

EXPERIMENT 9.1 DIGESTION OF STARCH IN FOOD SAMPLE
Problem statement
What is the effect of amylase on starch?
Hypothesis
Amylase hydrolyses starch into a reducing sugar.
Variables
• Manipulated: Presence of amylase
• Responding: Presence of reducing sugar
• Fixed: Temperature of water bath at 37°C, concentration of starch suspension and volume of mixture
Materials: 0.5% amylase solution, 1% starch suspension, iodine solution, Benedict’s solution and distilled
water
Apparatus: Tripod stand, Bunsen burner, wire gauze, 500 m/ beaker, test-tube holders, thermometer,
stopwatch, test tubes, droppers, glass rod and measuring cylinder
Procedure
1. Two test tubes are labelled as A and B.

2. 3 m/ of 1 % starch suspension is added to each test tube.
3. Test tube A is filled with 3 m/ of 0.5% amylase solution and test tube B is filled with 3 m/ of distilled
water.
4. Both test tubes are placed in a water bath at a temperature of 37°C for 10 minutes (Figure 9.5).
5. After 10 minutes, 2 m/ of solution is removed from test tube A and placed in a different test tube.
Three drops of Benedict’s solution are added to the test tube and the test tube is heated in a boiling
water bath for 1 minute. The colour of the solution is observed and recorded.
6. Two drops of iodine solution are added to the remaining contents of test tube A. The colour of the
contents is observed and recorded.
7. Steps 5 and 6 are repeated for the contents of test tube B.

Results
Discussion
1. In test tube A, starch is hydrolysed by amylase into maltose. Maltose is a reducing sugar which
produces a brick-red precipitate when tested with Benedict’s solution.
2. Test tube B is a control.
Conclusion
Starch (carbohydrate) is hydrolysed into maltose by amylase. The hypothesis is accepted.
YOUTUBE CHANNEL: MRSM CHANNEL
Link for experiment:
https://www.youtube.com/watch?v=d2ZSv5blCtM&list=PL0XgH9Q_F5k5M32PQJsKva4jzjbRb0f_F&inde
x=11&t=32s

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PAPER 3 (SEMINAR 2021) 2022

EXPERIMENT 9.2 TO DETERMINE THE VITAMIN C CONTENT IN VARIOUS FRUIT JUICES.

Method to handle the variables:

Concentration of Vitamin C in fruit juice (mg 𝒎𝒍−𝟏 ) =

Percentage of Vitamin C in fruit juice (%) =

TTC BIOLOGY, SPM SEMINAR 2021 Page 1

Solution/Juice Volume of solution/juice required to decolorised

Reading 1 Reading 2 Average

Ascorbic acid 1.0 1.0 1.0

(a) i. Based on experiment, state one observation. [1m]

ii. State the inference based on the observation in (a)(i). [1m]

(b) State the variables for this experiment.

Manipulated variables : Type of fruit juices used

(c) State the hypothesis for this experiment. [2m]

TTC BIOLOGY, SPM SEMINAR 2021 Page 2

(e) State the operational definition for concentration of vitamin C. [2m]

P1 - the volume of exposed lime juice is increase /more than 1.0ml

P3 - ascorbic acid destroy by oxidation.

TTC BIOLOGY, SPM SEMINAR 2021 Page 3

Pineapple, papaya, starfruit, orange, banana, watermelon

High content of Vitamin C Low content of Vitamin C

TTC BIOLOGY, SPM SEMINAR 2021 Page 4

What is the effect of amylase on starch?

Amylase hydrolyses starch into a reducing sugar.

• Manipulated: Presence of amylase

• Responding: Presence of reducing sugar

1. Two test tubes are labelled as A and B.

TTC BIOLOGY, SPM SEMINAR 2021 Page 5

Starch (carbohydrate) is hydrolysed into maltose by amylase. The hypothesis is accepted.

YOUTUBE CHANNEL: MRSM CHANNEL

Link for experiment:

TTC BIOLOGY, SPM SEMINAR 2021 Page 6

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