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Last week, the Royal Society of Chemistry (RSC) encouraged children from schools across the world to take part in the Global Chemistry Week 2013.

This worldwide experiment investigated and compared the Vitamin C in fruits in different conditions (new or old, fresh or cooked) and the fruits/ veg’s from their countries of origin e.g.  Spanish oranges compared with Mexican oranges.

Using non-specialized equipment meant it was open to anybody who wished to take part in the event; children from Africa all the way to the USA and to the UK, this experiment allowed and inspired all to take part.

Marling School was one of the many that entered the chemistry week; the equipment was strict to reassure it was a fair test, we had to follow tight instructions, we experimented the assorted fruits and vegetables, some of which were apples, peppers, tomatoes, cabbages, and broccoli and so on, by weighing ten grams of the food, grated or chopped up beforehand, then to thoroughly stir the water and afterwards filtering the liquid into a beaker to add the starch solution, cornflower and water. Then we added some droplets of iodine with pipettes into the solution (the more drops of iodine it took to turn the substance an almost purple color the stronger the Vitamin C, hence it discolors iodine). For example, a fresh red pepper has 13 more droplets of iodine, meaning a stronger amount of Vitamin C, than an old red pepper.

Afterwards, we collated our discoveries and logged them onto the RSC system that was hosting the project.

If you would like to see overall table of the results for the experiment, please click here.

Will Mead, 8F

 
Marling
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