Part A .  Standardization                                                           Part B.  Sample
# of drops of I2 solution/1 ml A.A. solution
Titration 1
Titration 2
Titration 3
Average #  drops I2
 Additional  Observations
 

 

 Item tested
1. 2.
Label claim
1.  2.
Mass or volume ( include units)
1.  2.
 of drops of I2 solution
Titration 1                                  Titration 1
1. 2.
Titration 2                                   Titration 2
1. 2. 
                                                                                     Average # of drops of iodine  used for samples
1. 2.

Calculations :
 
 
 
 
 
 
 

Postlab
1. List the types of food tested in the experiment and  corresponding vitamin C content in a serving determined:

_____________________________ contains ________  mg vit. C/serving ;

_____________________________ contains ________  mg vit. C/serving

2. Compare your results with   the  manufacturer claim on the label.
 
 

3. What  factors contribute to  the loss of vitamin C in the food  samples ?
 
 
 

4. Given the factors  from 3, what are your recommendations for  the storage  of  foods rich in vitamin C   to ensure the lowest rate of  loss of this nutrient ?