This project examines how storage conditions affect the vitamin C content in fruits. By measuring vitamin C levels in fresh and stored fruits, students learn about nutritional changes over time and the importance of consuming fresh produce.
If fruits are stored for an extended period, then their vitamin C content will decrease compared to fresh fruits.
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Label the test tubes for fresh and stored oranges.
Cut each orange in half and juice them.
Measure equal volumes of juice into each test tube.
Dilute the juice with distilled water as needed.
Add a few drops of iodine solution to the juice.
Observe the color change caused by vitamin C levels.
Record the time taken for the color change in each sample.
Repeat the process for both fresh and stored oranges.
Analyze the time differences to determine vitamin C content.
Create a chart to present your findings.
The fresh oranges should exhibit a faster color change when iodine is added compared to the stored oranges, indicating higher vitamin C content in the fresh fruit. This demonstrates the impact of storage on nutrient degradation.
Fresh vs stored fruit
Vitamin C levels indicated by color change
Amount of juice, Iodine concentration, Temperature
Handle glassware carefully to avoid breakage. Ensure proper hygiene when preparing fruit samples.
Use visuals to demonstrate vitamin C testing.
Explain why vitamin C is important for health.
Discuss factors affecting nutrient retention.
Engage the audience with questions about their fruit consumption.
Practice presenting to ensure clarity and confidence.
Vitamin C is essential for immune function, skin health, and antioxidant protection.
Storage can lead to nutrient loss due to exposure to air, light, and temperature changes.
Yes, you can use various fruits like strawberries or kiwis to compare vitamin C levels.
