Vitamin+C+in+Citrus+Juices+-+Jada


 * VITAMIN C CONTENT IN CITRUS JUICE: Jada.** The purpose of this lab was to determine which citrus fruit juice, orange, lemon, or grapefruit, contains the greatest amount of vitamin C. To achieve this, a method called titration was used which shows when a solution reaches neutrality through color-change indicators. Comparing the results of a standard solution of vitamin C to the results from the three citrus juices allowed for determination of the approximate amount of vitamin C in each juice. These results showed grapefruit juice with the highest vitamin C content, but researched true values rank orange juice as the highest. This means that something in the experiment went wrong, causing the amount of vitamin C in grapefruit juice to measure much higher than the true value, while orange juice and lemon juice measured quite close to their true values. The significance of this experiment lies in the fact that it delivers important nutritional information about citrus juices. ||
 * VITAMIN C CONTENT IN CITRUS JUICE: Jada.** The purpose of this lab was to determine which citrus fruit juice, orange, lemon, or grapefruit, contains the greatest amount of vitamin C. To achieve this, a method called titration was used which shows when a solution reaches neutrality through color-change indicators. Comparing the results of a standard solution of vitamin C to the results from the three citrus juices allowed for determination of the approximate amount of vitamin C in each juice. These results showed grapefruit juice with the highest vitamin C content, but researched true values rank orange juice as the highest. This means that something in the experiment went wrong, causing the amount of vitamin C in grapefruit juice to measure much higher than the true value, while orange juice and lemon juice measured quite close to their true values. The significance of this experiment lies in the fact that it delivers important nutritional information about citrus juices. ||





Summary Table: (25mL) || Average Amount of Iodine Solution Used (mL) || Experimental Value Vitamin C Content (mg/25mL) || True Value Vitamin C Content (mg/25mL) || Percent Accuracy Error ||
 * Type of Juice
 * Orange || 26.05 || 12.1 || 12.4 || 2.42% ||
 * Lemon || 17.83 || 8.29 || 7.69 || 7.80% ||
 * Grapefruit || 54.19 || 25.2 || 9.36 || 169% ||

Infantile Scurvy: An Old Diagnosis Revisited with a Modern Dietary Twist
 * Journal Summary: **

Cynthia J. Burk and Rona Molodow’s article, //Infantile Scurvy: An Old Diagnosis Revisited with a Modern Dietary Twist//, describes a case of scurvy discovered in an otherwise healthy, 2 year old, American girl. Scurvy, or ascorbic acid deficiency, is a disease commonly associated with sailors in the 14th and 16th centuries who had no access to fresh fruit or vegetables on their long journeys. Since that time, dietary recommendations have made it nearly nonexistent in developed countries. Burk and Molodow’s patient, however, had been eating a diet composed almost entirely of boiled organic whole milk, barley, and corn syrup as suggested by the Church of Scientology. While this mixture is high in calories, it provides few of the necessary nutrients. As a result, the child’s teeth had become loose in her gums, her skin appeared pale and bloated, and she had pains in her legs. Laboratory evaluations revealed low serum ascorbic acid levels, which confirmed the diagnosis of scurvy. After just three days of a modified diet and treatment with oral ascorbic acid and iron, the patient’s symptoms decreased drastically. This article shows that scurvy can affect people even in modern developed countries, and that not all religious dietary practices are backed by nutrition experts.

Link to Journal: Burk, Cynthia and Rona Molodow. 2007. Infantile Scurvy: An Old Diagnosis Revisited with a Modern Dietary Twist. American Journal of Clinical Dermatology; 2007, Vol. 8 Issue 2, p103-106, 4p.[]