These sheets provide a useful structure for students when investigating the Vitamin C content of different fruit juices.
When carrying out this investigation with Year 9 students we used 0.5ml of DCPIP in a boiling tube with 0.5ml of the fruit juice added at a time, until decolourisation occurred. We had a cut-off point of half way up the boiling tube in case the juice being investigated was particularly low in Vitamin C.
When carrying out this investigation with Year 9 students we used 0.5ml of DCPIP in a boiling tube with 0.5ml of the fruit juice added at a time, until decolourisation occurred. We had a cut-off point of half way up the boiling tube in case the juice being investigated was particularly low in Vitamin C.
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Excellent for my low ability group thanks!
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