Comparison of all samples- Part 2

Method 2

Method is as before, and the equipment is the same, with the exception of the more highly diluted DCPIP solution.

RESULTS

VEGETABLES	RESULT
Potato	No colour change
Turnip	No colour change
Carrot	No colour change
Courgette	Initially no, but after standing time, turned colourless
Beans	No colour change
Tomato	Went colourless straight away

FRUIT	RESULT
Strawberry	Went colourless
Red Grape	Went purple/red
Apple	Went purple
Banana	Went dark purple
Orange	Went colourless
Pear	Went purple/red
Green Grape	Went purple

CONCLUSION
 During our experiment, we had certain levels of success. Certain fruits that we knew to be citric reacted extremely well, like Orange, which when exposed to DCPIP turned colourless straight away. Strawberry had the same result, and the courgette, after we left it standing for 5 minutes, also went colourless. Therefore, for the second stage of our investigation we will be looking at rough comparison of vitamin  C levels with the samples that worked today: The Orange, Strawberry, and perhaps surprisingly, the courgette.


REFLECTIONS
The changing of the solution concentration helped with several results, as did the refining of how long we left our samples after we had applied the DCPIP. We think that the experiments went well today, with some slight hiccups, and we worked well as a team.