Vicki Posted June 17, 2008 Report Share Posted June 17, 2008 I am doing a research project in college looking into vitamin C deterioration in fresh orange juice. I have been diluting the orange juice with distilled water and acetic acid then titrating this dilution with DCPIP. The only thing is I am unsure of why I am using acetic acid. What does this do to the vitamin C? Why is it necessary for this titration? Can anyone help?? :shade: Quote Link to comment Share on other sites More sharing options...
CerebralEcstasy Posted June 17, 2008 Report Share Posted June 17, 2008 I am doing a research project in college looking into vitamin C deterioration in fresh orange juice. I have been diluting the orange juice with distilled water and acetic acid then titrating this dilution with DCPIP. The only thing is I am unsure of why I am using acetic acid. What does this do to the vitamin C? Why is it necessary for this titration? Can anyone help?? :shade: Given the following reading: http://www.jbc.org/cgi/reprint/108/2/563.pdf It looks as though the acetic acid is used to remove tannins etc. Other sites cite that there are additives (cysteine most notably) to orange juice to stabilize it. So unless you're hand squeezing the orange juice my guess is that is what your acetic acid is doing. I believe also (you're asking me to remember back 10 years) that the acetic acid is playing a role in minimizing the pH effect. Hopefully someone with a little more recent experience will answer :hihi: Quote Link to comment Share on other sites More sharing options...
Vicki Posted June 18, 2008 Author Report Share Posted June 18, 2008 Thank you that does make sense so that helps Quote Link to comment Share on other sites More sharing options...
Munin Posted June 24, 2008 Report Share Posted June 24, 2008 care to share your results? Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.