Order 968374: Determination of Vitamin C Concentration using a redox titration method
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Practical5_Data1.docx
Table 2: Orange juice titration
|
Initial Burette Reading |
Final Burette Reading |
Volume of 0.005 M iodine solution added (mL) |
|
39.5 ml
|
24.5 ml |
|
|
24.5 ml
|
12 ml |
|
|
12 ml |
0 ml |
|
|
Average volume used
|
|
Table 3 Apple juice titration
|
Initial Burette Reading |
Final Burette Reading |
Volume of 0.005 M iodine solution added (mL) |
|
9.7 ml
|
6.5 ml |
|
|
6.5 ml
|
2.6 ml |
|
|
2.6 ml
|
0 ml |
|
|
Average volume used
|
|
Table 4: Kiwi fruit
|
Initial Burette Reading |
Final Burette Reading |
Volume of 0.005 M iodine solution added (mL) |
|
20.4 ml
|
15.2 ml |
|
|
15.2 ml
|
6.8 ml |
|
|
6.8 ml
|
0 ml |
|
|
Average volume used
|
|
Table 5: Strawberry
|
Initial Burette Reading |
Final Burette Reading |
Volume of 0.005 M iodine solution added (mL) |
|
53.5 ml
|
39.9 ml |
|
|
39.9 ml
|
26.5 ml |
|
|
Average volume used
|
|
Table 5: Peas
|
Initial Burette Reading |
Final Burette Reading |
Volume of 0.005 M iodine solution added (mL) |
|
38.8 ml
|
29.6 ml |
|
|
29.6 ml
|
19.8 ml |
|
|
Average volume used
|
|
