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Postby cleocurtis » Mon Jan 07, 2013 9:13 pm

:D Hi I was wondering if I were to do an experiment on the effect of different cooking methods on the the depletion of Vitamin C in peppers whether it mattered if I used Soluble starch and Lugol's iodine solution or if I used instead Potassium Iodate and Potassium iodide with soluble starch.
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Re: Titration

Postby Goldenzenith » Mon Jan 28, 2013 11:48 am

Hi cleocurtis,

The main reason one would use Lugol's iodine solution and soluble starch with the vitamin C is the redox reaction that allows one to see the amount of liquid from the peppers (i.e. the number of drops) needed to make the indicator solution fully change color. Redox reactions can definitely occur between vitamin C and other materials, such as the potassium iodate and potassium iodide with soluble starch. Because of this, I think it'd be fine for you to use the alternative and put a twist on a classic experiment. Good luck and have fun! :)
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