KENDRIYA VIDYALAYA

ORDNANCE FACTORY

DUM DUM

BIOLOGY INVESTIGATORY PROJECT

NAME – OISHIK DASGUPTA

CLASS – XII B

BOARD ROLL NO. –

SESSION – 2014-15

SCHOOL – KENDRIYA VIODYALAYA

ORDNANCE FACTORY DUM DUM

ACKNOWLEDGEMENT I would like to express our most sincere thanks to the people who supported us and cooperated with us to help complete this project. The very first on that list are our parents whom we thank most sincerely for their constant support throughout this assignment. I would also like to acknowledge the contribution of the Principal of Kendriya Vidyalaya Ordnance Factory Dum Dum, Mrs. Sujata Bhattacharya, and our adviser and project guide Dr B K Lal (PGT Biology) who assisted us through the smallest of steps of this project. Also I would like to thank our Biology Lab Attendant Mr. Jairaj who provided me with necessary apparatus and advised on their proper use as well. I would like to thank all my friends and teachers who supported me throughout this project. Thank you!

OISHIK DASGUPTA

ACKNOWLEDGEMENT

I would like to express our most sincere thanks to the people who supported us and cooperated with us to help complete this project. The very first on that list are our parents whom we thank most sincerely for their constant support throughout this assignment. I would also like to acknowledge the contribution of the Principal of Kendriya Vidyalaya Ordnance Factory Dum Dum, Mrs. Sujata Bhattacharya, and our adviser and project guide Dr B K Lal (PGT Biology) who assisted us through the smallest of steps of this project. Also I would like to thank our Biology Lab Attendant Mr. Jairaj who provided me with necessary apparatus and advised on their proper use as well. I would like to thank all my friends and teachers who supported me throughout this project. Thank you!

DIPAYAN MOITRA

CERTIFICATE:It is hereby to certify that, the original and genuine investigation work has been carried out to investigate about the subject matter

and the related data collection for the investigatory project. The investigation has been completed solely, sincerely and satisfactorily by DIPAYAN MOITRA Of Class XII, Kendriya Vidyalaya Ordnance Factory Dumdum regarding the project titled, “To determine the vitamin-c content of tomato at different ripening stages.”

SIGNATURE OF GUIDE PRINCIPAL’S SIGNATURE

(P.G.T. BIOLOGY)

Submitted for ALL INDIA SENIOR SECONDARY EXAMINATION held on ______________ at KENDRIYA VIDYALAYA ORDNANCE FACTORY DUMDUM.

Internal Examiner External Examiner

CERTIFICATE:It is hereby to certify that, the original and genuine investigation work has been carried out to investigate about the subject matter and the related data collection for the investigatory project. The investigation has been completed solely, sincerely and satisfactorily by OISHIK DASGUPTA of Class XII, Kendriya Vidyalaya Ordnance Factory Dumdum regarding the project titled, “To determine the vitamin-c content of tomato at different ripening stages.”

SIGNATURE OF GUIDE PRINCIPAL’S SIGNATURE

(P.G.T. BIOLOGY)

Submitted for ALL INDIA SENIOR SECONDARY EXAMINATION held on ______________ at KENDRIYA VIDYALAYA ORDNANCE FACTORY DUMDUM.

Internal Examiner External Examiner

TABLE OF CONTENTS

ABSTRACT……………………………………………………

TITLE PAGE…………………………………………………

ACKNOWLEDGEMENT……………………………………

CHAPTER I: INTRODUCTION……………………………

CHAPTER II: RESEARCH LITERATURE……

CHAPTER III: METHODOLOGY……………………………

CHAPTER IV: RESULTS AND DISCUSSIONS…………

CHAPTER V: SUMMARY, CONCLUSIONS AND RECOMMENDATIONS………………………………….........

BIBLIOGRAPHY………………………………………………

INTRODUCTIONThere are around 7,500 tomato varieties grown for various purposes. Heirloom tomatoes are becoming increasingly popular, particularly among home gardeners and organic producers, since they tend to produce more interesting and flavorful crops at the cost of disease resistance and productivity.[20] In 1973,

Israeli scientists developed the world's first long shelf-life commercial tomato varieties.

Hybrid plants remain common, since they tend to be heavier producers, and sometimes combine unusual characteristics of heirloom tomatoes with the ruggedness of conventional commercial tomatoes.

Tomato varieties are roughly divided into several categories, based mostly on shape and size.

"Slicing" or "globe" tomatoes are the usual tomatoes of commerce, used for a wide variety of processing and fresh eating.

Beefsteak tomatoes are large tomatoes often used for sandwiches and similar applications. Their kidney-bean shape, thinner skin, and shorter shelf life make commercial use impractical.

Ox heart tomatoes can range in size up to beefsteaks, and are shaped like large strawberries.

Plum tomatoes, or paste tomatoes (including pear tomatoes), are bred with a higher solids content for use in tomato sauce and paste, and are usually oblong.

Pear tomatoes are pear-shaped, and are based upon the San Marzano types for a richer gourmet paste.

Cherry tomatoes are small and round, often sweet tomatoes generally eaten whole in salads.

Grape tomatoes, a more recent introduction, are smaller and oblong. They are a variation on plum tomatoes, and used in salads.

Campari tomatoes are also sweet and noted for their juiciness, low acidity, and lack of meatiness. They are bigger than cherry tomatoes, but are smaller than plum tomatoes.

Early tomatoes and cool-summer tomatoes bear fruit even where nights are cool, which usually discourages fruit set. There are also varieties high in beta carotenes and vitamin A, hollow tomatoes and tomatoes that keep for months in storage.

Tomatoes are also commonly classified as determinate or indeterminate. Determinate, or bush, types bear a full crop all at once and top off at a specific height; they are often good choices for container growing. Determinate types are preferred by commercial growers who wish to harvest a whole field at one time, or home growers interested in canning. Indeterminate varieties develop into vines that never top off and continue producing until killed by frost. They are

preferred by home growers and local-market farmers who want ripe fruit throughout the season. As an intermediate form, there are plants sometimes known as vigorous determinate or semi determinate; these top off like determinates, but produce a second crop after the initial crop. The majority of heirloom tomatoes are indeterminate, although some determinate heirlooms exist.

Most modern tomato cultivars are smooth surfaced, but some older tomato cultivars and most modern beefsteaks often show pronounced ribbing, a feature that may have been common to virtually all pre-Columbian cultivars. While virtually all commercial tomato varieties are red, some cultivars – especially heirlooms – produce fruit in other colors, including green, yellow, orange, pink, black, brown, ivory, white, and purple. Such fruits are not widely available in grocery stores, nor are their seedlings available in typical nurseries, but they can be bought as seed. Less common variations include fruit with stripes (Green Zebra), fuzzy skin on the fruit (Fuzzy Peach, Red Boar), multiple colors (Hillbilly, Barracker’s Favorite, and Lucky Cross), etc.

There is also a considerable gap between commercial and home-gardener cultivars. Home cultivars are often bred for flavor to the exclusion of all other qualities, while commercial cultivars are bred for factors like consistent size and shape, disease and pest resistance, suitability for mechanized picking and shipping, and ability to ripen after picking

Tomatoes grow well with seven hours of sunlight a day. A fertilizer with an NPK ratio of 5-10-10 is often sold as tomato fertilizer or vegetable fertilizer, although manure and compost are also used.

VITAMIN CONTENTS

Amounts per selected serving

%DV

Vitamin A 833 IU 17%Vitamin C 12.7mg 21%Vitamin K 0.5 mg 3%Vitamin D - -Thiamin 0.0mg 2%

Riboflavin 0.0mg1%Niacin 0.6mg 3%

Vitamin B6 0.1mg 4%Folate 15.0mcg 4%

Vitamin B12 0.0mcg 0%Pantothenic Acid 0.1mg 1%

Betaine 0.1mg

Choline 6.7mg

HYPOTHESIS:1. Initially we assume the fact that the vitamin c content varies according to the environment where it is kept.

2. It is assumed that the vitamin c content also gets reduced with increase in life span of the fruit.

SIGNIFICANCE OF THE PROBLEM:In case of ripened tomato the content of chemicals like lycopene, beta-carotene, and polyphenols, etc, are found in greater content as compared to unripe tomato while the case is reverse with unripe tomato.

LIMITATIONS OF THE STUDY: SINCE THE STUDY INVOLVES ENVIRONMENTAL FACTORS THUS IT IS PRACTICALLY NOT POSSIBLE TO STUDY EACH FACTOR .

RESEARCH LITERATURE Vitamin C is a vitamin. Some animals can make their own vitamin C, but

people must get this vitamin from food and other sources. Good sources of vitamin C are fresh fruits and vegetables, especially citrus fruits. Vitamin

C can also be made in a laboratory.

Most experts recommend getting vitamin C from a diet high in fruits and vegetables rather than taking supplements. Fresh-squeezed orange juice or

fresh-frozen concentrate is a better pick than ready-to-drink orange juice. The fresh juice contains more active vitamin C. Drink fresh-frozen orange

juice within one week after reconstituting it for the most benefit. It you prefer ready-to-drink orange juice, buy it 3 to 4 weeks before the expiration date,

and drink it within one week of opening.

Historically, vitamin C was used for preventing and treating scurvy. Scurvy is now relatively rare, but it was once common among sailors, pirates, and others who spent long periods of time onboard ships. When the voyages

lasted longer than the supply of fruits and vegetables, the sailors began to suffer from vitamin C deficiency, which led to scurvy.

These days, vitamin C is used most often for preventing and treating the common cold. Some people use it for other infections including gum

disease, acne and other skin infections, bronchitis, human immunodeficiency virus (HIV) disease, stomach ulcers caused by bacteria called Helicobacter pylori, tuberculosis, dysentery (an infection of the lower

intestine), and skin infections that produce boils (furunculosis). It is also used for infections of the bladder and prostate.

Some people use vitamin C for depression, thinking problems, dementia, Alzheimer’s disease, physical and mental stress, fatigue, and attention

deficit-hyperactivity disorder (ADHD).

Other uses include increasing the absorption of iron from foods and correcting a protein imbalance in certain newborns (tyrosinemia).

There is some thought that vitamin C might help the heart and blood vessels. It is used for hardening of the arteries,

preventing clots in veins and arteries, heart attack, stroke, high blood pressure, and high cholesterol.

Vitamin C is also used for glaucoma, preventing cataracts, preventing gallbladder disease, dental cavities (caries), constipation, Lyme

disease, boosting the immune system, heat stroke, hay fever, asthma, bronchitis, cystic fibrosis, infertility, diabetes, chronic fatigue

syndrome (CFS), autism, collagen disorders, arthritis and bursitis, back pain and disc swelling, cancer, and osteoporosis.

Additional uses include improving physical endurance and slowing aging, as well as counteracting the side effects of cortisone and related drugs, and

aiding drug withdrawal in addiction.

Sometimes, people put vitamin C on their skin to protect it against the sun, pollutants, and other environmental hazards. Vitamin C is also applied to the

skin to help with damage from radiation therapy.

How does it work?

Vitamin C is required for the proper development and function of many parts of the body. It also plays an important role in maintaining proper immune

function.

METHODOLOGY 

OBJECTIVE:

The objectives of the study are:a)To determine the concentration of vitamin C in

tomato juice at different stages of ripening by using DCPIP titration.

b) To determine the difference in vitamin c content between organic farming and inorganic farming cultivar.

 

METHOD:

In this experiment, titration method is used to determine the concentration of Vitamin C in freshly prepared and commercial fruit juice samples. Titration or called as volumetric analysis is a common laboratory method of quantitative analysis that can be used to determine the concentration of a known analyte. A titrant of known concentration is used to react with a solution of the analyte

of unknown concentration. Using a calibrated burette, it is possible to determine the exact amount of titrant that has been consumed when the endpoint is reached. The endpoint is the point at which the titration is complete, as determined by the colour change of an indicator.

 

MATERIALS: 0.5% Oxalic Acid Distilled Water 2, 6-dichlorophenolindophenol (DCPIP) solution Tomato juices of two stages (ripe and unripe) from

3 different stages.

APPARATUS: Titration Set (Burette, Stand, Clamp, Tile and

funnel) 250ml Conical Flask Buchner Funnel and Filter Paper Pipette ( 10 and 25 ml) Measuring Cylinder 250 ml Beaker Knife

PROCEDURE FOR TITRATION:  

1. A fruit is cut in half with knife and the juice is squeeze out. 2. Fresh fruit juice is collected with the aid of a Buchner funnel and filter paper, the flesh and seed is separated from the juice. 3.10 ml of the fruit juice is pipetted into a 250 ml conical flask, which contains 25ml of 0.5% oxalic acid, and 10 ml of distilled water is added.4. The fruit juice solution is titrated with the DCPIP solution in the burette to a pink end point.5. Three such observations were taken and their average value was noted down.6. Then the vitamin C concentration in the fruit juice is calculated.

RESULTS AND DISCUSSIONS:

The following results were obtained after titration:

SAMPLE VITAMIN C

CONTENT (In %)Organic Farming Cultivar

Inorganic Farming Cultivar

A (3 days old) 4.65 4.37

B (7 days old) 4.24 3.97

C (10 days old)

3.91 3.76

According to the values obtained via titrations, it can be very evidently concluded that with ageing the vitamin c content goes on decreasing accordingly. While on the other hand when we take into account about the case of organic and inorganic cultivars we observe the fact that vitamin c content for organic tomatoes is higher while for the later is lower.

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

From the foregoing investigation, it can be concluded that the different amount of vitamin c in tomatoes correspond according to the environment where it is kept. Therefore from this generalization our first hypothesis has been proven correct.

While on the other hand the vitamin c content (or the ascorbic acid content) is further influenced by the presence of other chemicals like lycopene, beta-carotene, carbohydrates, etc.

BASED ON OUR OBSERVATIONS AND ANANLYSIS WE WOULD LIKE TO MAKE FEW RECOMMENDATIONS, WHICH ARE AS FOLLOWS:

Based on our requirement we must choose which cultivar of tomato to be ingested.

The main point which we learnt is that the amount of carbohydrates, polyphenols, lycopene, etc increases with increase of days of storage that is with more ripening on the contrary the vitamin c content decreases

Now vitamin c is used in many mechanisms in our body so if our requirement is more vitamin c then we must go for the organic farming cultivar at the very initial stages of ripening (green colored)

If our requirement is the other vitamins or for energy then tomatoes at a later stage of ripening should be ingested (red ones).

In fact the ones at later stages of ripening are healthier.

BIBLIOGRAPHY:I have made a project on the topic:

“To determine the vitamin-c content of tomato at different ripening stages.”

In course of the program I have consulted the several books and magazine. I would like to cite the name of few-

NCERT textbook Comprehensive lab manual

I would also like to cite the name of a few websites which were a great source of information

http://plantsinaction.science.uq.edu.au https://www.google.co.in http://en.wikipedia.org

BIBLIOGRAPHY:I have made a project on the topic:

“To determine the vitamin-c content of tomato at different ripening stages.”

In course of the program I have consulted the several books and magazine. I would like to cite the name of few-

NCERT textbook Comprehensive lab manual

I would also like to cite the name of a few websites which were a great source of information

http://plantsinaction.science.uq.edu.au https://www.google.co.in http://en.wikipedia.org