How much Vitamin C does fruit contain?
For this lab you are going to test a range of fruits (lemon, orange, mango, tomato) and determine their vitamin C content. Here’s how:
Vitamin C is an antioxidant. It changes DCPIP (a dye) from blue to colourless.
- Use a pipette to add some of the vitamin C solution, drop by drop to 2cm3 of DCPIP in a test tube.
- Shake the tube gently after the addition of each drop.
- Continue until the solution is decolourised.
- Record the exact volume of vitamin C added. Repeat and average results.
- Calculate the mass of vitamin C required to decolourise 2cm3 of DCPIP, knowing that the vitamin C solution was made to contain 1mg of vitamin C in 1.0cm3 of water.
- Using a similar technique, compare the vitamin C contents of several different fruits.
- To determine the volume of the fruit, place it in a beaker and cover with water.
- Mark the level of the meniscus on the outside of the beaker.
- Remove the fruit, make the water up to the mark with water from a measuring cylinder. The volume of water added is equivalent to the volume of the fruit.
This comes from Practical Advanced Biology by King, Reiss and Roberts.
When you write up your lab report, include the data collected and the processing of it, though I will not award this a separate grade (as I have told you how to do it). State your conclusions and write a detailed evaluation. I will grade this according to the IB rubric. Conclusion and evaluation rubric
Here are a some questions for consideration:
- Vitamin C is derived from a 6-carbon sugar. Suggest why it is so abundant in fruits and what functions it may serve.
- A typical adult requires about 10mg of vitamin C per day, though governments recommend between 30 and 60 mg. To what extent can these needs be met by a single piece of fruit?
- Can you find out what effect storing or cooking has on the vitamin C content of foods?
Due date for this is Tuesday 19th January
If you would like me to take a look at your draft then get it to me by 7.30am Monday, the day before.


