- Erimental Procedure 1 Peel And Weigh 20g Of The Fruit Obtained Pineapple Orange Grapes Or Apple 2 Measure 100 Ml O 1 (20.17 KiB) Viewed 23 times
- Erimental Procedure 1 Peel And Weigh 20g Of The Fruit Obtained Pineapple Orange Grapes Or Apple 2 Measure 100 Ml O 2 (20.17 KiB) Viewed 23 times
- Erimental Procedure 1 Peel And Weigh 20g Of The Fruit Obtained Pineapple Orange Grapes Or Apple 2 Measure 100 Ml O 3 (29.47 KiB) Viewed 23 times
- Erimental Procedure 1 Peel And Weigh 20g Of The Fruit Obtained Pineapple Orange Grapes Or Apple 2 Measure 100 Ml O 4 (19.81 KiB) Viewed 23 times
4. Pipette 10 mL of your sample into a 250 mL conical flask. 5. Add 10 mL of 0.01 M standard KIO3. 0.4 g Kl and ImL of 0.3 M H2SO4 consecutively to the juice. 6. Titrate the mixture against 0.05 M Standard Na2S203 solution run from a 50 ml burette. 7. Midway in the titration, when the colour turn pale yellow, add 0.5 mL of starch indicator and continue till there is a permanent disappearance of the blue-black iodine starch complex colour. 8. Repeat the determination two more times and record the titres.
2. What is the concentration of Ascorbic acid in the fruit extract? Leave your answer in mg/L 3. Calculate the mg of ascorbic acid in the 20g of the fruit and the corresponding quantity in Ig of the fruit. 4. If the recommended daily allowance of Ascorbic acid is 80mg, what deductions can you draw from your results?