Reid

Fruits: Orange, Apple, and Lemon || In this lab, a redox reaction occurs between the titrant created using iodine and potassium iodate, and orange and lemon juice, to measure the amount of vitamin C in an organic and non-organic orange and lemon. The solution was dripped from a burette into the two samples of orange juice, both of which were extracted from oranges using a Buchner Funnel. The 1% Lugol’s iodine solution turned the juice blue when the titration was complete, allowing the two samples to be compared on the amount of solution that was needed to complete the titration. It was found that it took more indicator to produce the desired reaction in the non-organic than in the organic orange and lemon, meaning that there was a higher concentration of vitamin C in both the organic orange and the lemon. These results match up with what was hypothesized. Future research could be conducted to see if the location where the fruit was grown also affects the vitamin C content. These results show that buying organic can really be worth the extra money, because it is certainly worth the higher amount of vitamin C. Keywords: Titration, Vitamin C, 1% Lugol, Basic and Acidic, Buchner Funnel, Orange, Organic, Non-Organic, Lemon, Non-Organic Lemon
 * Project Topic || Titration of Vitamin C from Fruits and Vegetables and Differences Between Organic and Inorganic ||
 * Chemistry Concept || Reaction between the iodine starch mixture and the acid of juices ||
 * Hypothesis || I believe that organic products will contain more Vitamin C ||
 * Journal Article || http://biology.clc.uc.edu/fankhauser/labs/anatomy_&_physiology/a&p203/titrations/vitc_protocol/vitc_protocol.html ||
 * Lab Procedure (Source?) || http://www.dartmouth.edu/~chemlab/techniques/titration.html ||
 * Apparatus and Chemicals Needed || Iodine, Starch, Dripping Buret, Bunsen Burner ||
 * Safety Information: Chemicals/Reaction || Careful with Bunsen burner and boiling liquids ||
 * Other Information || Vegetables: Green Bell Pepper
 * Titration of Vitamin C in Oranges **
 * By: Reid Kett **

Is buying organic foods better? Is it worth the extra money? .com, a website specializing in subjects relating to recipes and produce, conducted a study, which concluded that buying organic costs an average of $260 more per month (Palmquist). To the untrained eye, it would seem that buying organic is not worth the high price, but what if the use of non organic chemicals and pesticides in inorganic foods affected the amount of vitamins and minerals in the produce? In this lab two oranges and two lemons, one organic and the other inorganic, had their juices extracted using a Buchner Funnel. These samples where than titrated using Vitamin C indicator, a solution made of corn starch, water, and 2% Iodine solution. Titration is defined as method of quantitative chemical analysis used to determine the concentration of a substance in a solution using an indicator solution. In the titration of vitamin C, the reaction that occurs is a redox reaction. In this reaction as the iodine is added the ascorbic acid is oxidized and becomes dehydroascorbic acid, and the iodine is reduced to iodide ions. In this lab the substance in the solution is the vitamin C in orange juice and lemon juice, and the reagent is the vitamin C indicator.
 * Introduction:**

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