1.Present a table of social class data, cover the modal(a) titration in ml and amount of Vitamin C. in mg/ml. section averages Of Ascorbic erosive. 2.Compare and contrast the results you obtained for discover A. Which fuddle contained the most/ least ascorbic acerb? What were the % differences? (Can you present these graphically? e.g. histogram, pie chart etc. How do the amounts touch base to figures claimed on both(prenominal) packaging?) Comment on your results. The drinks that contained the least Ascorbic dosage were the orangish squash and the Standard Solution. Pie Chart representing class results of Ascorbic Acid mg/ml. The chromatic juice contained 40mg/100ml of Vitamin C, which was 0.084mg/100ml more than was state on the packaging. The Orange Squash had 1mg/100ml of Vitamin C, there was no Vitamin C declared on the packaging. The ready to drink juice contained 30mg/100ml of Vitamin C, which was 0.24mg/100ml more than was stated on the packaging. Thes e figures show that more Vitamin C is retained by means of bear upon than the manufactures realised. Alternatively the difference in amounts is so humbled it was not worth the manufactures taking it in to account. The other actor to consent in to account is that the different juices were exposed to beam so oxidisation of Vitamin C could have occurred. Heat and kindling both degrade vitamin C. 3. As for Q2.
Discuss the results you obtained for part B of the practical. be the results you obtained in line with what you would have predicted? If not, how can you exempt any(prenominal) differences? Pie chart showing cla ss averages in Percentages. Table showing c! lass averages when Ascorbic acid is heated. After being heated the drink that contained the most Vitamin C was the ready to drink with stabiliser. The stabiliser helped to maintain Vitamin C redness when heated. The amount... If you want to get a sufficient essay, order it on our website:
OrderCustomPaper.comIf you want to get a full essay, visit our page: write my paper
No comments:
Post a Comment