Comparison of Home-Made and Store Bought Apple Juice

Comparison of Home-Made and Store Bought Apple JuiceCOVER PAGETABLE OF CONTENTSABSTRACTThis extended investigational report was aimed to show and express how store bought orchard orchard apple tree tree succus (golden circle) is unhealthier and less(prenominal) beneficial to the body than home-made apple juice. The apple juice samples were analysed and tested exploitation pH using litmus composingDetermination of Vitamin C (ascorbic blistery) by iodine titrationDetermination of fruit back breakers by iodine titration ( shekels virulent ratio) exam foe simple sugarsRefractometerThese tests were used to find step forward the differences in the midst of store bought and home-made apple juice and which was unhealthier and less beneficial to the body. It was found that-XXXXXThis report discusses apples and both their benefits and deficiencies, study the chemical reactions that are occurring whilst doing the experiments to gather a better sleep withledge and understanding o f the chemical processes that occur. The aim 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, determine and prove that home-made apple juice will be much healthier than that of the store bought apple juice.INTRODUCTIONConsumers are becoming increasingly demanding of victuals manufacturers. They want to know exactly what is in the food they are eating. Some people need to be aware of the content in food due to severe allergies, while others want to know so they can maintain a healthy diet .These days, due to incr placidity in amounts of advancements in chemical and biological technologies, Chemicals that are more than honorable added preservatives, additives and sugar can be added into all kind of food to affect a sealed user friendly product that is available in the market. frankincense manufacturers are trying to create food and beverages by manipulating certain ingredients in the product which contain dyed ingredients rather than natural ingredients. A good exercise of it is Apple juice. Commercial apple juice typically include Vitamin C to increase the ascorbic stinging content as well has some certain preservatives, additives and certain sugars to prolong shelf life. This report compares a home-made apple juice with a high end mercantile grade apple juice (golden circle).APPLEApples are 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 openhanded 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 same potassium(K),Calcium (Ca) , phosphorous (P), magnesium (Mg) , manganese (Mn), iron (Fe) , atomic number 11 (Na) , copper (Cu) , zinc (Zn) and vitamins like A,B1( thiamine),B2( riboflavin),ni acin and folate.In Queensland there are moreover 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 mount apples in Australia, apples are imported from different countries. But the countries that it gets 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 hold back 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 need for the body and are low GI. Antioxidants are gram moleculeecules that oxidise to form other molecules. Oxidation when occurring can have a reaction forming free radicals. But in turn the antioxidants get rid of these free radicals so it does not damage the body. Reducing agents like thiol s , ascorbic acid and polyphenols are antioxidants which are present in apple. Apples serve up prevent 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 different diseases. Because apple contains potassium(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 hinder your health and may damage your body. Some diseases that can be causes are scurvy, wound to heal slower, make skin more sensitive and joint pains. Apple juice contain Phytonutrients which help reduce the chances of artery blockageHowever this assignment deals with apple juice .The commercial apple juices adds gr atuitous amounts of sugars that are unhealthy and less beneficial. Even though the store bought apple juice might say nix sugar, it contains artificial sweeteners that are more harmful than normal sugar. stilted sweeteners are synthetic sugar substitutes but may be derived from by nature 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 turn point is 553o Celsius. (Wiki, 2014).It has a submarine sandwich mass of 176.13 g.mol-1.This Vitamin is essential for humans as it reduces kidney and liver diseases, acne and chronic fatigue syndrome(CFC),it is also uses as an agent in enzyme and non-enzyme reactions. The international Union of Pure and employ Chemi stry names Vitamin C (ascorbic acid) 2-oxoL-threo-hexono-1, 4-2, 3-enediol.Its visual aspect 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 coordinate 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 profusely 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 often used as a preservative and additive in few drinks. Ascorbic acid has one downfall it cannot protect fats from the oxidation process. (ncbi , 2006).Because ascorbic acid can be destroyed easily by reactions occurring with different gases, it is very hard to preserve it for an exte nded 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 quite 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 purport additive because the acid is quite tangy in taste.HYPOTHESISThe 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.Home-made apple juice has a higher pH than commercial apple juice due to ascorbic acid occurring of courseThe 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 burette1 x burette Stand4 x 250mL beakerDetermination of Vitamin C by Iodine Titration (Malic Acid) beget 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 pissing1 x 500ml graduated cylinder1 x 250mL Volumetric flask3 x 250mL Erlenmeyer flask1 x 5mL Dropper1 x 25mL pipette1 x 50mL burette1 x Burette S tand4 x 250mL beaker1 x 600mL beaker1 x Electronic scale1% Starch indicatorPotassium IodidePotassium IodateAscorbic Acid3M Sulphuric Acid3 x Apple juice samples1 x Funnel orderIodine Solution (NOTE Prepared by the lab technicians prior to the experiment)5g potassium iodide and 0.2680g potassium iodate was fade away in 200.0mL of distilled peeing.30.0mL of 3M Sulphuric acid was added.This dissolver was poured into a 500.0mL graduated cylinder and diluted to a mess of 500mL with distilled water.The event 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 three 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 therefore filled (using a funnel) to the zero mark. The solution was carefully titrated until the blue/ purple termination 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)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 Pipette1 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 to a fault concentr ated 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 three 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 knock 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 healthMaterialsB enedicts reagent1 x Scale illustration colors and associated sugar concentrations1 x 500mL Beaker6 x Glass Test tubes1 x Test tube holder1 x Graduated cylinder 10mL or 100mL2 x Apple juices1 x Kettle1 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 three 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 boiler 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 change was noted and compared to the Scale illustration. The results were recorded.Repeat for all samples.pH using Litmus PaperAim This experiment tried to deter mine the changes of pH between store-bought 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 placed on it using the stirring rod.The colour change was noted according to the scale provided on the litmus paper vial.This was repeated three times for the homemade and store-bought samples. The results were recorded.RefractometerAim 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 wip e2 x Apple juicesMethodThe Refractometer was calibrated to zero by dropping a few drops of distilled water on the glass section (this was only done once as recalibration is only needed every half hour).Three 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 three 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 indicatorPotassium IodidePotassium IodateAscorbic Acid3M Sulphuric Acid3 x Apple juice samples1 x Funnel1 x sheet of white paper1 x kettle1 x 500mL beaker1 x electronic thermometerMethodIodine Solution (NOTE Prepared by the lab technicians prior to t he 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 three 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 placed into the bo iling 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.