ABP-54 Determination of amount of vitamin C or ascorbic acid in fruit in vegetable juice
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ABP-54 Determination of amount of vitamin C or ascorbic acid in fruit in vegetable juice

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Aim - Determination of amount of vitamin C or ascorbic acid in fruit in vegetable juice.

Apparatus - Conical flask, burette, pipette, measuring flask, beaker, funnel, weight box.

Materials - (i) Lemon or orange juice filtered and diluted 50 ml to 100 ml

(ii) Standard ascorbic acid solution : Dissolve 10 mg of pure ascorbic acid in distilled water and water and make the volume to 100 ml

(iii) Day Solution : Dissolve 0.125 g of sodium salt of 2.6- dichlorophenol indophenol in water and add to it 0.0165 g of potassium hydrogen phosphate K2 HPO4 and 0.0202 g of Potassium dihydrogen phosphate KH2PO4. Shake to dissolve and make the volume exactly 250 ml

(iv) Glacial acetic acid and choloroform


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