4. Pipette 10 mL of your sample into a 250 ml conical flask. 5. Add 10 mL of 0.01 M standard KI03. 0.4 g Kl and ImL of 0

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4 Pipette 10 Ml Of Your Sample Into A 250 Ml Conical Flask 5 Add 10 Ml Of 0 01 M Standard Ki03 0 4 G Kl And Iml Of 0 1 (43.34 KiB) Viewed 21 times

4 Pipette 10 Ml Of Your Sample Into A 250 Ml Conical Flask 5 Add 10 Ml Of 0 01 M Standard Ki03 0 4 G Kl And Iml Of 0 2 (37.62 KiB) Viewed 21 times

4 Pipette 10 Ml Of Your Sample Into A 250 Ml Conical Flask 5 Add 10 Ml Of 0 01 M Standard Ki03 0 4 G Kl And Iml Of 0 3 (37.62 KiB) Viewed 21 times

4. Pipette 10 mL of your sample into a 250 ml conical flask. 5. Add 10 mL of 0.01 M standard KI03. 0.4 g Kl and ImL of 0.3 M H₂SO4 consecutively to the juice. 6. Titrate the mixture against 0.05 M Standard Na2S2O3 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. Post-Lab Questions 1. Construct a table for your results. Calculate the mean titre and standard deviation. Jalues of other que 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?

Buretto reading Initial Final Titre Value Average bitne 6.70 6.70 6-10+6.30 2 6.70 12.80 6.10 weight of orange = 20g of fruit loomL of delonised wate 3 12.50 190 6.30 6-20cm³