Comparison of Home-Made and Store Bought Apple Juice

Comparison of Home-Made and Store Bought apple succusCOVER PAGETABLE OF CONTENTSABSTRACTThis extended investigational make-up was endeavored to show and prove how lay in bought orchard orchard apple tree tree succus (golden circle) is unhealthier and little honorable to the body than home-made apple succus. The apple succus trys were analysed and tested apply pH using litmus theme endeavor of Vitamin C (ascorbic back breaker) by unity titration finis of fruit blisterys by iodine titration ( pillage irate ratio)Testing antagonist simple sugarsRefractometerThese tests were used to find out the differences between store bought and home-made apple succus and which was unhealthier and less estimable to the body. It was prove that-XXXXXThis report discusses apples and both their benefits and deficiencies, investigating the chemical reactions that argon occurring whilst doing the experiments to gather a better knowledge and understanding of the chemical processes that occ ur. The force of the investigation is to prove that store bought apple juice is unhealthier and less beneficial to the body in comparison to homemade apple juice.AIMThe aim of this experimental investigation report is to identify, interpret and prove that home-made apple juice will be oft healthier than that of the store bought apple juice. originConsumers ar becoming increasingly demanding of provender manufacturers. They want to know precisely what is in the food they argon eating. Some people need to be awargon of the content in food due to severe allergies, period others want to know so they lavatory maintain a honorable diet .These daymultiplication, due to increase in sum total of moneys of advancements in chemical and biological technologies, Chemicals that atomic number 18 more than than than just added preservatives, additives and sugar stern be added into all kind of food to make a certain user kind p celestial poleuct that is available in the market. T herefore manufacturers ar trying to attain food and beverages by manipulating certain ingredients in the product which contain coloured ingredients rather than natural ingredients. A good example of it is Apple juice. commercial-grade apple juice typically include Vitamin C to increase the ascorbic superman content as well has some certain preservatives, additives and certain sugars to stretch forth shelf life. This report comp atomic number 18s a home-made apple juice with a spunky end commercial grade apple juice (golden circle).orc rocky apple treeApples argon the most common fruit that is eaten. It even states that An apple a day keeps the doctor away. There are almost nine types of apples that are grown and found in Australia and the rest are imported from overseas. Apples are one of the best, because it is rich in minerals and vitamins. It has minerals want one thousand(K),Calcium (Ca) , phosphorous (P), magnesium (Mg) , atomic number 25 (Mn), iron (Fe) , sodium (Na) , atomic number 29 (Cu) , zinc (Zn) and vitamins like A,B1( thiamine),B2( riboflavin),niacin and folate.In Queensland there are only four family farmers that provide apples to whole of Queensland. They are the Simon Favaro, David and Roslyn Sutton, Nicolette and Vincenzos. Because there are not many farmers that grow apples in Australia, apples are imported from varied countries. But the countries that it jerk offs imported from needs to meet the legislations of food organizations. It mainly get imported from Japan and china as it is cheap and it is high quality.BENEFITS OF APPLEApples have many benefits when it comes to eating healthy. Apples are known for their high amounts in antioxidant activity, and it contains a lot of beneficial vitamins and minerals that are needed for the body and are low GI. Antioxidants are molecules that oxidise to form other molecules. Oxidation when occurring can have a reaction forming free radicals. But in flip over the antioxidants get rid of t hese free radicals so it does not damage the body. reduce agents like thiols , ascorbic vinegarish and polyphenols are antioxidants which are present in apple. Apples inspection and repair keep open diseases like Brain health, stroke, diabetes, cancer and heart diseases. All these diseases are prevented when linked back to antioxidants.DEFICIENCY OF APPLEApple just like any other fruit has vitamins and minerals and if not supplemented with it, you may suffer from unalike diseases. Because apple contains kibibyte(K),Calcium (Ca) , phosphorous (P), magnesium (Mg) , manganese (Mn), iron (Fe) , sodium (Na) , copper (Cu) , zinc (Zn) and vitamins like A,B1( thiamine),B2( riboflavin),niacin and folate, not getting enough amounts of these vitamins and minerals might stop your health and may damage your body. Some diseases that can be causes are scurvy, wound to heal slower, make skin more sensitive and go pains. Apple juice contain Phytonutrients which help reduce the chances of art ery blockageHowever this assignment deals with apple juice .The commercial apple juices adds needless amounts of sugars that are unhealthy and less beneficial. Even though the store bought apple juice might say nada sugar, it contains artificial sweeteners that are more harmful than normal sugar.Artificial sweeteners are synthetic sugar substitutes just now may be derived from of course occurring substances, including herbs or sugar itself. Artificial sweeteners are also known as intense sweeteners because they are many times sweeter than regular sugar.VITAMIN CVitamin C which is commonly known as Ascorbic acid (C6H8O6), is found in a lot of organic compound, and especially in apple juice and has antioxidant properties. Its melting point is 192o Celsius and the simmering point is 553o Celsius. (Wiki, 2014).It has a hoagy mass of 176.13 g.mol-1.This Vitamin is essential for humans as it reduces kidney and liver diseases, acne and inveterate fatigue syndrome(CFC),it is also uses as an agent in enzyme and non-enzyme reactions. The international married couple of Pure and Applied Chemistry names Vitamin C (ascorbic acid) 2-oxoL-threo-hexono-1, 4-2, 3-enediol.Its visual locution is a white solid, and the impure samples of it are yellowish. This acid can be oxidised to dehydroascorbic acid ((5R)-5-(1S)-1 , 2-dihydroxyethylfuran-2,3,4,5(5H)-trione)Ascorbic acid is commonly known acid, because it is weak acid and definitely a weak sugar acid and has a social structure that is similar to glucose. This acid is found to have one of the lowest pH levels. Nevertheless when the acid is standardised the pH level rises to more than 4.0, It is copiously found only in its ionised formation, it is called ascorbate.(BIO CyC , 2004).Because ascorbic acid has properties of having antioxidants in it , it is a great deal used as a preservative and additive in fewer drinks. Ascorbic acid has one downfall it cannot protect fats from the oxidation process. (ncbi , 2006).Beca use ascorbic acid can be destroyed easily by reactions occurring with different gases, it is very hard to preserve it for an extended period of time. Therefore the manufacturers try to seal the food and beverages preventing gases from entering and destroying the product chemically. It is also used as an agent to prevent browning of enzymic foods.MALIC ACIDMalic acid is a weak organic acid and it has a molecular formula C4H6O5.Malic acid are found in many fruits and plant matter. It sometimes is noticed as ascorbic acid than malic acid because the chemical structure is rather similar. The IUPAC name for malic acid is hydroxybutanedioic acid and has a melting point of 1300 C and a boiling point of 3220 C. Its molar mass is 134.09 g mol1.This acid can be found in various types of food and it acts as a natural preservative. It is sometimes used as a flavour additive because the acid is quite tangy in taste.HYPOTHESISThe quantity of vitamin C (ascorbic acid) in home-made apple juice is higher(prenominal) than the amount in a commercial store bought apple juice, making them healthier.Home-made apple juice has a higher pH than commercial apple juice due to ascorbic acid occurring naturallyThe amount of sugar in commercial apple juice is higher than that of home-made apple juice , which makes it less beneficial for healthThe quantity of fruit acids in commercial apple juice is higher than that of the home-made apple juice, making it less beneficial.METHODSPreparation of apple juiceMaterials1 x 1kg apple(fresh produce)1 x1 x3 x 250mL Erlenmeyer flask1 x 5mL dropper1 x 25mL pipette1 x 50mL buret1 x buret Stand4 x 250mL beakerDetermination of Vitamin C by unity Titration (Malic Acid) offer This experiment aims to determine how much vitamin C , both the apple juice have.Hypothesis The quantity of vitamin C (ascorbic acid) in home-made apple juice is higher than the amount in a commercial store bought apple juice, making them healthier.Materials1 x Distilled piss1 x 500ml have cylinder1 x 250mL volumetric flask3 x 250mL Erlenmeyer flask1 x 5mL Dropper1 x 25mL pipette1 x 50mL buret1 x Burette Stand4 x 250mL beaker1 x 600mL beaker1 x Electronic scale1% stiffen indicationPotassium IodidePotassium IodateAscorbic Acid3M Sulphuric Acid3 x Apple juice samples1 x FunnelMethod single Solution (NOTE Prepared by the lab technicians prior to the experiment)5g potassium iodide and 0.2680g potassium iodate was dissolved in 200.0mL of distilled weewee.30.0mL of 3M Sulphuric acid was added.This resolving power was poured into a 500.0mL calibrated cylinder and diluted to a volume of 500mL with distilled water.The solution was mixed.The solution was transferred to a 250.0mL beaker to allow ease of pipetting.Vitamin C Standard0.250g of ascorbic acid was weighed and added to 100.0mL distilled water (in a 250mL volumetric flask).The solution was diluted to the 250.0mL mark with distilled water. The standard was labelled.Titration5.0mL of the standard was ad ded to a 250.0mL Erlenmeyer flask using a pipette.2 drops of the 1% starch forefinger solution was added. It was swirled to ensure it mixed properly.The above steps were reiterate trinity times with all standard and juice samples (the pipette was rinsed between uses with distilled water).The burette was rinsed with some Iodine solution and and so filled (using a funnel) to the vigour mark. The solution was carefully measured until the blue/ purple expiry was r severallyed and persisted after 20 seconds of swirling.The final volume was recorded.This was repeated for all aliquots.Determination of Fruit Acids by Titration (Sugar Acid ratio)Aim This experiments tried to determine which apple juice contained more malic acid.Hypothesis The quantity of fruit acids in commercial apple juice is higher than that of the home-made apple juice, making it less beneficial.Materials1 x 50mL Burette1 x Burette stand1 x 25mL pipet1 x Distilled waterSodium Hydroxide (NaOH) O.1MPhenolphthalein 1% in 95% ethanol3 x 250mL Erlenmeyer flask2 x Apple juicesMethodNOTE While doing this experiment the home-made apple juice sample was too heavy and thus after taking advice from the laboratory technician, we diluted distilled water in the apple juice, to make it less concentrated and easy to see the titration and thus the values were changed.25 ml of home-made apple juice sample was diluted to 250ml diluted water (110)3 drops of Phenolphthalein were added to the samples in the Erlenmeyer flasks. This was repeated ternary times for both apple juices.0.1M solution of NaOH was poured into the burette until it reached the zero mark.The sample was slowly titrated with the NaOH until the endpoint was reached (light pink that lasted after 30 seconds of swirling).The amount of NaOH used to titrate was recorded. This was repeated for all samples.Testing for Simple SugarsAim This experiment tried to determine how much sugars each sample contains and which juice has more samplesHypothesis The amount of sugar in commercial apple juice is higher than that of home-made apple juice, which makes it less beneficial for healthMaterials benedicts reagent1 x Scale illustration colours and associated sugar concentrations1 x 500mL Beaker6 x Glass Test tubes1 x Test tube holder1 x receive cylinder 10mL or 100mL2 x Apple juices1 x tympanic cavity1 x Distilled water1 x 25mL pipetteMethod4.0mL of apple juice was added to a test tube using a pipette.1.0mL of Benedicts reagent was added to the juice. It was swirled to ensure it mixed well.This was repeated triad times for both types of apple juice (the pipette was rinsed between each use with distilled water). Each sample was labelled to ensure there was no confusion over which sample reacted.The myringa was filled with water and boiled. The boiling water was then poured into the 500mL beaker.All the samples were held in the beaker for a few minutes (about 3 minutes) until the colour change was totally completed.The colour chang e was historied and compared to the Scale illustration. The results were recorded.Repeat for all samples.pH using litmus test opusAim This experiment tried to determine the changes of pH between factory-made and homemade apple juice.Hypothesis Home-made apple juice has a higher pH than commercial apple juice due to ascorbic acid occurring naturallyMaterialslitmus paper1 x Glass Stirring rod2 x 100mL beakers2 x Apple juices1 x TweezersMethodThe samples of Apple Juice were added to separate 100.0mL beakers.A piece of Litmus paper was removed from the vial.The samples were stirred using a glass stirring rod. Some solution was obtained on the end of the stirring rod.The litmus paper was held using the tweezers on one end and a drop of sample was determined on it using the stirring rod.The colour change was notable according to the scale provided on the litmus paper vial.This was repeated ternion times for the homemade and store-bought samples. The results were recorded.Refractomet erAim Aim of this experiment was to determine the brix value for the samples of apple juice.Materials1 x Refractometer (sugar, Brix value)1 x Distilled water1 x DropperPaper towel2 x Apple juicesMethodThe Refractometer was calibrated to zero by dropping a few drops of distilled water on the glass section (this was only do once as recalibration is only needed every half hour). terce to four drops of apple juice were dropped on the glass section.The reading was then recorded.The Refractometer was cleaned using distilled water and paper towels between uses.These steps were repeated for trio samples per apple juice.REFINEMENTSDetermination of Vitamin C by Iodine Titration (Malic Acid)Materials1 x Distilled water1 x 500ml graduated cylinder1 x 250mL Volumetric flask3 x 250mL Erlenmeyer flask1 x 5mL Dropper1 x 25mL pipette1 x 50mL burette1 x Burette Stand4 x 250mL beaker1 x 600mL beaker1 x Electronic scale1% Starch index numberPotassium IodidePotassium IodateAscorbic Acid3M Sulphuric A cid3 x Apple juice samples1 x Funnel1 x public opinion poll of white paper1 x tympanic cavity1 x 500mL beaker1 x electronic thermometerMethodIodine Solution (NOTE Prepared by the lab technicians prior to the experiment)5g potassium iodide and 0.2680g potassium iodate was dissolved in 200.0mL of distilled water.30.0mL of 3M Sulphuric acid was added.This solution was poured into a 500.0mL graduated cylinder and diluted to a volume of 500mL with distilled water.The solution was mixed.The solution was transferred to a 250.0mL beaker to allow ease of pipetting.Vitamin C Standard0.250g of ascorbic acid was weighed and added to 100.0mL distilled water (in a 250mL volumetric flask).The solution was diluted to the 250.0mL mark with distilled water. The standard was labelled.Titration5.0mL of the standard was added to a 250.0mL Erlenmeyer flask using a pipette.2 drops of the 1% starch indicator solution was added. It was swirled to ensure it mixed properly.The above steps were repeated thre e times with all standard and juice samples (the pipette was rinsed between uses with distilled water).The kettle was boiled and the water was poured into the 500mL beaker.The samples were fixed into the boiling water bath until a temperature of 20C was reached.The burette was rinsed with some Iodine solution and then filled (using a funnel) to the zero mark.The sheet of white paper was placed under the burette tap.The solution was carefully titrated until the blue/ purple endpoint was reached and persisted after 20 seconds of swirling.The final volume was recorded.This was repeated for all aliquots.Determination of Fruit Acids by Titration (Sugar Acid ratio)Materials1 x 50mL Burette1 x Burette stand1 x 25mL Pipette1 x Distilled waterSodium Hydroxide (NaOH) 1MPhenolphthalein 1% in 95% ethanol3 x 250mL Erlenmeyer flask2 x Apple juices1 x white paper1 x Kettle1 x 500mL beaker1 x electronic thermometerMethod3 drops of Phenolphthalein were added to the samples in the Erlenmeyer flasks. This was repeated three times for both apple juices.0.1M solution of NaOH was poured into the burette until it reached the zero mark.The kettle was boiled and the water was poured into the 500mL beaker.The sample was placed into the boiling water bath until a temperature of 20C was reached.The sheet of white paper was placed under the burette tap.The sample was slowly titrated with the NaOH until the endpoint was reached (light pink that lasted after 30 seconds of swirling).The amount of NaOH used to titrate was recorded. This was repeated for all samples.