Grade Level: 7th-10th; Type: Health Science
Learn whether dark green and leafy veggies tend to have a higher Vitamin C content than lighter green varieties.
- What role does Vitamin C play in the human body?
- What happens if a person has a deficiency of Vitamin C?
Vitamin C is an ascorbic acid. Without it, organisms will not be able to function correctly. It allows essential metabolic reactions to be carried out in the body, which iturnsn , allows the organism to live healthily.
When one thinks of vitamin C, pictures of oranges usually come to mind. That's because vitamin C is abundant in citrus fruits such as oranges, lemons, limes, and grapefruits. But what other foods contain vitamin C? This test will help you find out.
- Dark Green, Leafy Veggies- Spinach, Broccoli
- Light Green Veggies- Iceberg Lettuce, Light Green Cabbage or Brussel Sprouts
- Beaker (if you are going to use a burner); Pot (if you are going to use a stove)
- Bunsen Burner (or a stove)
- Several test tubes w/ rack
- A white piece of paper
- Pen for taking notes
Preparing the Vegetables
- Since vegetables are solid, we need to turn them into liquid first before we can use the indicator solution on it.
- Simply pulp each of the vegetables in a blender (remember to rinse the blender after each pulp to prevent contamination of results).
- Strain and keep the juices.
Preparing the Iodine Indicator
- Mix cornstarch (1 tbsp) and water together to make a paste.
- Add 250ml of water and boil for about 5 minutes.
- Using a dropper or a pipette, add 10 drops of the boiled solution to 75ml of water.
- Add iodine to the mixture until it turns a dark-purple color.
Testing the Vegetables
- With a dropper, add 5ml of the iodine indicator solution to a standard 15ml test tube. Using a clean dropper (to prevent contamination), add 10 drops of the juice into the test tube.
- Clean the dropper and do the above for each juice sample.
- Compare which one turns a darker color. The darker color means there is less Vitamin C present in that particular sample.
Terms/Concepts: Nutrients in Veggies; Nutritional Value; Vitamins & Minerals; Vitamin C; Ascorbic Acid