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Purpose
The goal of this analysis is to determine the amount of ascorbic (vitamin C) in a sample of
fruit juice.
Preparing Solutions
25 mL orange juice and the At the end point Way past the end point
first addition of the iodine
solution
3. Repeat the titration until you have at least three titres that agree to within 0.1 mL.
Note: if the titres are too big (>25 mL) consider cutting back the aliquot (sample) of
orange juice to 10 mL or less.
Titration Calculations
TWO APPROACHES
Approach Number 1: The first uses a simple ratio approach:
1. Calculate the mL of titrant (iodine) used for each flask of the vitC standard solution.
Take the titres you obtained and average them.
2. Calculate how much vitamin C was in the 25 mL sample of standard vitC solution: 250
mL volumetric flask contains 0.250 g vitC, so 25 mL contains 0.0250 g vitC.
3. Determine how much vitamin C was in the 25 mL sample of juice: For example, if you
needed an average of 10.00 mL of iodine solution to react with the 0.0250 grams of
vitamin C, but only needed 6.00 mL of iodine solution to react with your 25 mL of juice,
the mass of vitC in your juice is:
6/10 x 0.0250 g Vit C = 0.015 g Vit C in that 25 mL sample of juice.
3. Keep in mind the volume of your sample, so you can make other calculations, such as
grams per liter. For a 25 mL juice sample, for example:
0.015 g / 25 ml = 0.015 g / 0.025 L = 0.60 g/L of vitamin C in that sample
Approach Number 2: The traditional stoichiometry and balanced equations. For a top
mark in a Senior Chemistry EEI I would use this set of calculations as it shows the reactions
taking place.
This second method is by iodine titration and uses cheaper and more easily obtained
chemicals. In essence, you make up a potassium iodide (KIO3)and potassium iodate (KI)
solution in acid. The iodate ion IO3- reacts with the iodide ion I- in acidic H+ solution to form
iodine I2 and water H2O. The I2 reacts with the ascorbic acid solution.
2 IO3- +10 I- + 12 H+ 6 I2 + 6 H2O
During the titration the iodine reacts with ascorbic acid C6H8O6 in your sample to form
dehydroascorbic acid C6H6O6, iodide ions I- and hydrogen ions H+
When all of the ascorbic acid is used up by the iodine at the end point, the excess iodine
turns the starch blue.
The overall reaction can be seen by the addition of the above reactions and the coefficients
simplified:
Standardization:
A 25.00 mL aliquot of 0.005905 M vitC solution required a 20.25mL titre of iodate (iodine)
solution.
C iodate x V iodate = C vitC x V vitC/3
C iodate = (C vitC x V vitC/ V iodate)/3 = (0.005905 x 0.0250/0.02025)/3 = 0.002430 M
n iodate = n vitC/3
C iodate x V iodate = (m vitC/M vitC)/3
m VitC = C iodate x V iodate x M vitC x 3
m vitC = 0.002430 x 0.00865 x 176.12 x 3 = 0.011106 g (in 25 mL of orange juice).
m VitC in 100 mL juice = 0.011106/25.00 x 100.0 = 0.04442 g/100 mL = 44.42 mg/100 mL.
This could be expressed to one decimal place as 44.4 mg/100 mL.
Note: orange juice usually ranges from about 50-80 mg/100 mL when fresh .