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.