Question

The experiment is: analyzing food products for vitamin C. "Determine the amount of vitamin C (ascorbic acid) in different food products by oxidation- reduction titrimetry."

A student performed the experiment described in this module. She first standardized her DCP solution by preparing an ascorbic acid solution containing 46mg of reagent-grade ascorbic acid. Three 10.00mL samples of the ascorbic acid solution required an average of 25.7mL of titrant for the complete reaction.

1)calculate the mean molartity of the DCP solution.

The student titrated three 25-mL samples of a commercial orange "drink". These samples required an average of 14.2 mL of the DCP solution for a complete reaction.

2.) calculate the mass of ascorbic acid present in 25 mL of the orange drink

3.) calculate the number of milligrams of ascorbic acid present in 1 L of the orange drink.

Finally, the student used DCP titration to analyze the extract from the 4.00 g of fresh spinach. The titration required 23.2 mL of DCP solution

4) calculate the mass of ascorbic acid in 4.00 g of spinach assuming that all of the ascorbic acid in the spinach was contained in the extract

5.) which would supply more vitamin C a fresh spinach salad containing 100 g of spinach or a 4 oz glass of orange drink described above? one ounce equals approximately 30 mL

6.) would you expect the ascorbic acid content of spinach increase, descrease, or remain the same after the spinach has been steamed, prior to serving? briefly explain

Answer 1