高等学校化学の構造と性質を理解するためのビタミンCの分離，同定，および滴定実験

抄録

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.