Quantitative analysis of ascorbic acid (vitamin c) in mango, guava and tomatoes Department:Science Technology By: mallamzuz Project ID: 9175 Rating: (5.0) votes: 1 Price:₦3000 Get the Complete MaterialAbstractThe objective of the study is the determination of ascorbic acid (vitamin c) content in the fruits (mango, tomatoes, and guava) using tit method. Besides that, to compare the vitamin C content determined among the three fruits. The titration method is a more accurate and precise method compared to other methods. From the result, tomatoes have the highest concentration of ascorbic acid, followed by mango and guava has the least. This report comprises of general introduction, significance of the study, problem of the study, literature review, materials and methodology used, results and discussion and lastly conclusion and recommendation. Conclusively, this research is to encourage the production of vitamin C (ascorbic acid) using such kinds of fruits. ...Preview Download Preview +Other Science Technology project topics and materials you might be interested in»Sugar contents in three different soft drinks (Lacasera, Sprite, Schweppes)»Design and construction of cell phone charger»Bacteriological qualities of food thickener deuterium microcarpum (ofor) and brachystegia eurcycoma (achi) sold in Owerri main market»Physiochemical assessment of soil samples from Nwambe Reserve Forest, Ndubia Igagu Izzi L.G.A, Ebonyi State.»Physico-chemical assessment of soil sample from Igbagu reserve forest in Ebonyi State»Qualitative production of biodiesel using neem seed oil»Obstacle detection robot with ultrasonic sensor»Fungi associated with the deterioration of in-can and painted walls of Akanu Ibiam Federal Polytechnic, Uwana»Pharmacological activities of plant secondary metabolites»Antitrypanosomal activity of ethanol extract of Tridax Procumbent leaf and whole flower on T. Brucei infected rats (Invitro and Invivo)»A study on the effects of beer on the efficacy of antimalarial drug administered 1hour before beer consumption in albino rats»The assessment of surface water quality in Otamiri river in Nekede, Owerri west, Imo state»Production of black and brown shoe polish from local materials»Microbial load of some dehydrated foods with special reference to dried tomatoes and mushrooms»Production of potassium salt K2So4 from agricultural waste unripe plantain peels