Method and Equipment |
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Equipment List ~ Burrette ( +/- 0.01) I chose this burette as it has a low maufacturing error ~ Pipette (+/- 0.01) I chose this pipette as it has a low maufacturing error ~ White tile -This is used to help see the colour change. ~ Flask ~ Funnel - To minimise any spillages ~ Stand and Clamp ~DC PIP solution ~ Chosen Fruit/ Vegetables (juiced)
The Method A 10% fruit juice solution was made, for every 100ml of water there should be 10ml of juice. The equipment was set up as shown in the equipment diagram The titration was ran by slowily running the DC PIP solution into the flask containing the fruit or vegatable solution.The flask should be swirled. It was ran until the colour of the fruit solution starts to change colour. When this happens the titration was slowed down whilst continuing to swirl the flask. The moment the solution changed peremnantly the titration was stoped and the results recorded. The results taken included the volume of DC PIP used to change the colour of the solution. The results should within 0.1ml of each other. Do this for each fruit or vegatable.
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