Observations
In my
experiment, the test solution that I used was a translucent blue color in
appearance. I observed that my test solution would turn clear after a few drops
of a solution containing vitamin C was added to it. I also found that using a white colored dish allowed me to better
distinguish any color changes happening to the test solution. I had trouble at
first seeing the color change, so I compared the solution being tested for
vitamin C, with another test solution (where nothing was added to it) for color
reference. This procedure made it much easier to distinguish any color change
of the test solution.
Using water for a control
solution, I observed no color change when it was added to the test solution.
However, I found what I was looking for when the vitamin C solution changed the
test solution from a blue color to a clear color.
I
observed that vitamin C was found in both fruit and vegetable food groups,
which I had predicted through research.
Vitamin C was also observed in milk, eggs, and peanut butter.
The
finding of vitamin C in eggs and peanut butter was not supposed to happen
according to the nutrition labels and research; however, the nutrition label on
the milk container did indicate vitamin C was present.
Finding
vitamin C in eggs and peanut butter led to further research and questions. Was there something wrong with the
test? Could this test also test for
other vitamins such as “A” and “B,” which was in eggs and peanut butter?
I
consulted with Owen Fonorow, Director of the Vitamin C Foundation, (www.vitamincfoundation.org) with
my questions. He suggested that the
test could be flawed, or there could be minimal amounts of vitamin C present in
both eggs and peanut butter. He thought
it was possible that vitamin C could be found in peanut butter; it may be in
something that they used to make the butter or in the peanuts.
For eggs, one of his
suggestions was to test the yolk and the whites separately. This test was done three times. Each time I found the test to be positive
for both yolk and white; however, the egg yolk was much stronger in vitamin C
than the egg whites were. The egg
whites did not completely change the test solution clear, there still remained
some hints of the blue color. However, comparing the egg whites test solution
to the reference (no additives) solution I could easily notice the color
change.