Separation, Characterization, and Titration Experiments Concerning Vitamin C for High School Chemistry Students to Understand its Structure and Properties

Abstract

Vitamin C is an essential human nutrient often used as an anti-oxidant in food and drinks because of its reducing properties. In this study, we developed a qualitative experiment for high school chemistry students to separate vitamin C, vitamin B₂ derivatives, and starch, using the properties of vitamin C, such as water solubility and weak acidity. After the students performed qualitative and titration experiments using iodine, they completed questionnaires, the results of which confirmed that they believed they had acquired new knowledge and skills. These included how to review topics they had studied previously, and perform experiments while gaining an understanding of vitamin C.