Jawahar Navodaya Vidyalaya,
Sadh ,Vadodara,
Chemistry Investigatory Project
Topic:- To Study The Various Effect Of Heat On
Tomatoes
Made By: Bhoomika Rathva
Class: 12th
Board Exam Roll No: _________
Guided By: Miss. Jagruti Vala
Acknowledgem
ent
I place my sincere thanks to my
chemistry teacher Miss. Jagruti Vala for
her guidance and advices to complete my
work successfully. I also thank our
principal Sh. S.K. Damar of JNV Vadodara
for providing me all the facilities to finish
the project on time. I also take this
opportunity to place on record my deep
gratitude to god for the countless blessings
showered on me while doing the work and
to complete it. Last but not least I thank
my parents for their encouragement and
support in my humble venture.
Certificate
This is to certify that Ms. Bhoomika Rathva of class 12th has
successfully completed there chemistry project on the topic :-
To Study the Various Effect of Heat on Tomatoes , under the
guidance of Miss. Jagruti vala ( PGT Chemistry ).
…………………….
Miss. Jagruti vala
(PGT Chemistry)
…………………….
Sh. S. K. Damar
(Principal, J.N.V. Vadodara)
…………………….
Signature of Examiner
Place : ……………...
Date : ………………
Bibliography
NCERT textbooks of class 12
BOOKS :
1) Ascrobate: The Science of Vitamin C by
Hillary Roberts.
2) Antioxidants: Vitamins C and E for Health by
Dr. Robert Youngson.
REFERENCES :
1) [Link]
project/effect-heat-vitamin-c-tomatoes/
2) [Link]
THANK YOU 😉
Aim :-
Effect of heat on vitamin C in tomatoes
Abstract :-
The Objective : Vitamin C is an
important vitamin, and tomatoes are a
good source of Vitamin C. Most Tomato
products we consume have been processed
by heat, and I wanted to discover if
cooking altered The level of Vitamin C.
My goal was to determine if heating the
tomatoes to Three different temperatures
affects the level of Vitamin C. My
hypothesis is that the Vitamin C content
of tomatoes will decrease when heated
because Vitamin C is water soluble and is
affected by heat.
Methods/Materials :-
I used titration to test my hypothesis. The
Vitamin C in the tomatoes is the titrant,
and iodine is the Titrating solution. I made
a tomato solution by Blending store-
bought red tomatoes with 200mL of
Distilled water.
I filtered the solution to remove seeds. A
10mL Sample was removed and set aside as
the control.
The Vitamin C from this sample is the
dependent variable. The remaining tomato
solution was heated on a gas stove, and
three 10mL samples were taken at three
different temperatures, 50C, 75C, and 98C
(independent variable).
While the samples cooled to a standard
temperature of 17C, I prepared a starch
solution (1T cornstarch and 200mL
distilled water).
Ten drops of the starch solution were
added to each of the four samples.
I then added the titrating solution, iodine
(Iodine Tincture USP) one drop at a time
to the samples and recorded the number of
drops necessary to change the pink colored
tomato/starch solution to a Blue/black
color.
The results were charted, and compared
on a graph. I repeated this procedure a
total of three times
Results :-
The presence of Vitamin C in a fresh
tomato solution declined after it was
heated.
In the first trial, my uncooked sample
needed five drops of iodine to change
color, while the other three samples
needed 20% less solution (four drops).
Trial Two started with six drops for the
Control and concluded with four drops for
the 98C sample.
The final trial gave the clearest results--the
Control required seven iodine drops to
change to blue/black and the 98C sample
only required four drops (43% less).
Conclusions/Discussio
n :-
This experiment showed that Vitamin C in
a tomato can decrease due to heat. Heat
causes the Vitamin C content in tomatoes
to decrease by decomposing The water-
soluble vitamin. Tomatoes that are cooked
will have less Vitamin C than raw
tomatoes.
If you want the most Vitamin C from a
tomato — EAT FRESH!!
This project will be investigating that
Vitamin C in raw red tomatoes is reduced
by heat.
Content
1) Aim
2) Abstract
3) Method/Material
4) Results
5) Conclusions/Discussion
6) Bibliography
