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 ORDNA NCE FACTORY FACTORY DUM DUM D UM
ACKNOWLEDGEMENT I would like o e!"#e$$ e!"#e$$ ou# %o$ $i&'e#e ()&k$ o (e "eo"le w(o $u""o#ed u$ )&d 'oo"e#)ed wi( u$ o (el" 'o%"lee (i$ (i$ "#o*e'+ T(e ,e#.#$ o& () li$ )#e ou# ")#e&$ ")#e&$ w(o% we ()&k %o$ $i&'e#el- /o# (ei# 'o&$)& $u""o# (#ou0(ou (i$ )$$i0&%e&+ I would )l$o like o )'k&owled0e (e 'o&#i1uio& o/ (e P!"#!$%& '( K)"*!+% V!*+%&%+% O*"%"#) F%#,'+ D D/ M. S%,% B%,,%#%+% 2 )&d ou# )d,i$e# )&d $')#, 3!*) D B K L%& PGT B!'&'3+ w(o )$$i$ed u$ (#ou0( (e $%)lle$ o/ $e"$ o/ o / (i$ "#o*e'+ Al$o I would like o ()&k ou# Biolo0- L)1 Ae&d)& M#+ J)i#)* w(o "#o,ided %e wi( &e'e$$)#- )"")#)u$ )&d )d,i$ed o& (ei# "#o"e# u$e )$ well+ I would like o ()&k )ll %- /#ie&d$ )&d e)'(e#$ w(o $u""o#ed %e (#ou0(ou (i$ "#o*e'+ T()&k -ou3 OIS4IK DASGUPTA DASGUPTA
ACKNOWLEDGEMENT
I would like o e!"#e$$ e!"#e$$ ou# %o$ $i&'e#e ()&k$ o (e "eo"le w(o $u""o#ed u$ )&d 'oo"e#)ed wi( u$ o (el" 'o%"lee (i$ (i$ "#o*e'+ T(e ,e#.#$ o& () li$ )#e ou# ")#e&$ ")#e&$ w(o% we ()&k %o$ $i&'e#el- /o# (ei# 'o&$)& $u""o# (#ou0(ou (i$ )$$i0&%e&+ I would )l$o like o )'k&owled0e (e 'o&#i1uio& o/ (e P!"#!$%& '( K)"*!+% V!*+%&%+% O*"%"#) F%#,'+ D D/ M. S%,% B%,,%#%+% 2 )&d ou# )d,i$e# )&d $')#, 3!*) D B K L%& PGT B!'&'3+ w(o )$$i$ed u$ (#ou0( (e $%)lle$ o/ $e"$ o/ o / (i$ "#o*e'+ Al$o I would like o ()&k ou# Biolo0- L)1 Ae&d)& M#+ J)i#)* w(o "#o,ided %e wi( &e'e$$)#- )"")#)u$ )&d )d,i$ed o& (ei# "#o"e# u$e )$ well+ I would like o ()&k )ll %- /#ie&d$ )&d e)'(e#$ w(o $u""o#ed %e (#ou0(ou (i$ "#o*e'+ T()&k -ou3 DIPAY DIPAYAN MOIT MOITRA RA
CERTIFICATE6 I i$ (e#e1- o 'e#i/- ()2 (e o#i0i&)l )&d 0e&ui&e i&,e$i0)io& wo#k ()$ 1ee& ')##ied ou o
i&,e$i0)e )1ou (e $u1*e' %)e# )&d (e #el)ed d)) 'olle'io& /o# (e i&,e$i0)o#- "#o*e'+ T(e i&,e$i0)io& ()$ 1ee& 'o%"leed $olel-2 $i&'e#el)&d $)i$/)'o#il$)i$/) 'o#il- 1- DIPA DIPAYAN MOITRA O/ Cl)$$ 5II2 Ke&d#i-) Vid-)l)-) O#d&)&'e F)'o#- Du%du% #e0)#di&0 (e "#o*e' iled2 6 To determine the vitaminc content of tomato at different ripening stages.” stages.”
SIGNATURE OF GUIDE PRINC PRI NCIP IPAL AL7S SIGNA SIG NATUR TURE E P.G.T. BIOLOGY S8!,,)* (' ALL INDIA SENIOR SECONDARY SECONDARY EXAMINATION EXAMINATION )&* '" 99999999999999 99999999 999999 %, KENDRIYA VIDYALAYA ORDNANCE FACTORY DUMDUM.
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CERTIFICATE6 I i$ (e#e1- o 'e#i/- ()2 (e o#i0i&)l )&d 0e&ui&e i&,e$i0)io& wo#k ()$ 1ee& ')##ied ou o i&,e$i0)e )1ou (e $u1*e' %)e# )&d (e #el)ed d)) 'olle'io& /o# (e i&,e$i0)o#- "#o*e'+ T(e i&,e$i0)io& ()$ 1ee& 'o%"leed $olel-2 $i&'e#el)&d $)i$/)'o#il- 1- OIS4IK DASGUPTA o/ Cl)$$ 5II2 Ke&d#i-) Vid-)l)-) O#d&)&'e F)'o#- Du%du% #e0)#di&0 (e "#o*e' iled2 6 To determine the vitaminc content of tomato at different ripening stages.” stages.”
SIGNATURE OF GUIDE PRINC PRI NCIP IPAL AL7S SIGNA SIG NATUR TURE E P.G.T. BIOLOGY S8!,,)* (' ALL INDIA SENIOR SECONDARY SECONDARY EXAMINATION EXAMINATION )&* '" 99999999999999 99999999 999999 %, KENDRIYA VIDYALAYA ORDNANCE FACTORY DUMDUM.
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TABLE TABLE OF CONTENTS
ABSTRACT;;;;;;;;;;;;;; ;;;;;; TITLE PAGE;;;;;;;;;;;;;;;;; ;;
ACKNO
CHAPTER II6 RESEARCH LITERATURE;;
CHAPTER III6 METHODOLOGY;;;;;;;;;;;
CHAPTER IV6 RESULTS AND DISCUSSIONS;;;;
CHAPTER V6 SUMMARY/ CONCLUSIONS AND RECOMMENDATIONS;;;;;;;;; ;;;;.........
BIBLIOGRAPHY;;;;;;;;;;;; ;;;;;;
INTRODUCTION There 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.[0! "n #$7%, "sraeli 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 si(e. )*licing) or )globe) tomatoes are the usual tomatoes of commerce, used for a wide variety of processing and fresh eating. +eefstea tomatoes are large tomatoes often used for sandwiches and similar applications. Their idney'bean shape, thinner sin, and shorter shelf life mae commercial use impractical. - heart tomatoes can range in si(e up to beefsteas, and are shaped lie large strawberries. /lum tomatoes, or paste tomatoes including pear tomatoes1, are bred with a higher solids content for use in tomato sauce and paste, and are usually oblong. /ear tomatoes are pear'shaped, and are based upon the *an 2ar(ano types for a richer gourmet paste. 3herry tomatoes are small and round, often sweet tomatoes generally eaten whole in salads.
4rape tomatoes, a more recent introduction, are smaller and oblong. They are a variation on plum tomatoes, and used in salads. 3ampari tomatoes are also sweet and noted for their uiciness, low acidity acidity,, and lac of meatiness. meatiness. They They are bigger than cherry tomatoes, but are smaller than plum tomatoes. 6arly 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 , hollow tomatoes and tomatoes that eep for months in storage. Tomatoes are also commonly classified as determinate or indeterminate. 8eterminate, or bush, types bear a full crop all at once and top off at a specific height9 they are often good choices for container growing. 8eterminate types are preferred by commercial growers who wish to harvest a whole field at one time, or home growers interested in canning. "ndeterminate varieties develop into vines that never top off and continue producing until illed by frost. They are preferred by home growers and local'maret farmers who want ripe fruit throughout the season. s an
intermediate form, there are plants sometimes nown as vigorous determinate or semi determinate9 these top off lie determinates, but produce a second crop after the initial crop. The maority of heirloom tomatoes are indeterminate, although some determinate heirlooms eist. 2ost modern tomato cultivars are smooth surfaced, but some older tomato cultivars and most modern beefsteas often show pronounced ribbing, a feature that may have been common to virtually all pre' 3olumbian 3olumbian cultivars. :hile virtually all commercial tomato varieties are red, some cultivars ; especially heirlooms ; produce fruit in other colors, including green, yellow, orange, pin, blac, brown, ivory, white, and purple. *uch fruits are not widely available in grocery stores, nor are their seedlings available in typical nurseries, but they can be bought as seed. u((y /each, ?ed +oar1, multiple colors Hillbilly, +arracer@s >avorite, and
while commercial cultivars are bred for factors lie consistent si(e and shape, disease and pest resistance, suitability for mechani(ed picing and shipping, and ability to ripen after picing Tomatoes grow well with seven hours of sunlight a day. fertili(er with an B/C ratio of of 5'#0'#0 is often often sold as tomato fertili(er or vegetable fertili(er, although manure and compost are also used.
VITAMIN CONTENTS Amounts per selected serving
D8E
Eitamin Eitamin 3 Eitamin C Eitamin 8 Thiamin ?iboflavin Biacin Eitamin + >olate Vi)%i& B78 P)&o(e&i' A'id Be)i&e
F%% "G #.7mg 0.5 mg ' 0.0mg 0.0mg#D 0.mg 0.#mg #5.0mcg 9+9%'0 9+7%0 9+7%0
C(oli&e
;+<%0
#7D #D %D ' D %D ID ID 9: 7:
4YPOT4ESIS= 7+ I&ii)ll- we )$$u%e (e /)' () (e ,i)%i& ' 'o&e& ,)#ie$ )''o#di&0 o (e e&,i#o&%e& w(e#e i i$ ke"+ 8+ I i$ )$$u%ed () (e ,i)%i& ' 'o&e& )l$o 0e$ #edu'ed #edu'ed wi( i&'#e)$e i& li/e $")& o/ (e /#ui+
SIGNIFICANCE OF T4E PROBLEM= I& ')$e o/ #i"e&ed o%)o (e 'o&e& o/ '(e%i')l$ like like l-'o"e&e2 1e)>')#oe&e2 1e)>')#oe&e2 )&d "ol-"(e&ol$2 e'2 )#e /ou&d i& 0#e)e# 'o&e& )$ 'o%")#ed o ui"e o%)o w(ile (e ')$e i$ #e,e#$e wi( ui"e o%)o +
LIMITATIONS OF T4E STUDY= SINCE T4E STUDY STUDY INVOL IN VOLVES VES ENVIRONM E NVIRONMENT ENTAL AL FACTORS T4US T4 US IT IS PRACTICALLY PRACTICALLY NOT N OT POSSIBLE PO SSIBLE TO STUDY EAC4 FACTOR +
RESEAR RESEARC4 C4 LITER LITERA ATURE TURE Eitamin 3 is a vitamin. *ome animals can mae their own vitamin 3, but people must get this vitamin from food and other sources. 4ood sources of vitamin 3 are fresh fruits and vegetables, especially citrus fruits. Eitamin 3 can also be made in a laboratory. 2ost eperts recommend getting vitamin 3 from a diet high in fruits and vegetables rather than taing supplements. >resh'sAuee(ed orange uice or fresh'fro(en concentrate is a better pic than ready'to'drin orange uice. The fresh uice contains more active vitamin 3. 3 . 8rin fresh'fro(en orange uice within one wee after after reconstituting it for for the most benefit. "t you prefer ready'to'drin orange uice, buy it % to I wees before the epiration date, and drin it within one wee of opening. Historically, vitamin 3 was used for preventing and treating scurvy. *curvy is now relatively rare, but it was once common among sailors, pirates, and others who spent long periods of time onboard ships. :hen the voyages lasted longer than the supply of fruits and vegetables, the sailors began to suffer from vitamin 3 deficiency, which led to scurvy. These days, vitamin 3 is used most m ost often for preventing and treating the common cold. *ome people use it for other infections including gum disease, acne and other sin infections, bronchitis, human immunodeficiency virus H"E1 disease, stomach stomach ulcers ulcers caused by bacteria called Helicobacter pylori, tuberculosis, dysentery an infection of the lower intestine1, and sin infections that produce boils furunculosis1. "t is also used for infections of the bladder and prostate. *ome people use vitamin 3 for depression, thining problems, dementia, l(heimer@s disease, physical and mental mental stress, fatigue fatigue,, and attention deficit'hyperactivity disorder 8H8 8H81. 1.
-ther uses include increasing the absorption of iron from foods and correcting a protein imbalance in certain newborns tyrosinemia1. There is some thought that vitamin 3 might help the heart heart and and blood blood vessels. vessels. "t is used for hardening of the arteries arteries,, preventing clots in veins and arteries, heart attac, stroe, high blood pressure,, and high cholesterol. pressure cholesterol . Eitamin 3 is also used for glaucoma glaucoma,, preventing cataracts cataracts,, preventing gallbladder disease, disease, dental cavities caries1, constipation constipation,, *1, syndrome 3>*1, autism, collagen disorders, arthritis and bursitis, bac pain and disc swelling, cancer, and osteoporosis. dditional 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. *ometimes, people put vitamin 3 on their sin to protect it against the sun, pollutants, and other environmental ha(ards. Eitamin 3 is also applied to the sin to help with damage from radiation therapy.
H'= *') !, ='>? Eitamin 3 is reAuired for the proper development and function of many parts of the body. "t also plays an important role in maintaining proper immune function.
MET4ODOLOGY OB@ECTIVE6 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 differenc differencee in vitamin c content content between organic organic farming and and inorganic inorganic farming cultivar.
METHOD6 In this eperiment! titration method is used to determine the concentration of "itamin "itamin C in freshly prepared and commercial fruit juice samples. Titration Titration or called as volumetric analysis is a common laboratory method of #uantitative analysis that can be used to determine the concentration of a $nown analyte. % titrant of $nown concentration is used to react with a solution of the analyte
of un$nown concentration. &sing a calibrated burette! it is possible to determine the eact 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.
MATERIALS6 • • • •
'.( *alic %cid Distilled +ater ,! -dichlorophenolindopheno -dichlorophenolindophenoll /DCPIP) solution Tomato juices of two stages /ripe and unripe) from 0 different stages.
APPARATUS6 •
• • • • •
Titration Titration 1et /2urette! 1tand! Clamp! Tile Tile and funnel) ,('ml Conical 3las$ 2uchner 3unnel and 3ilter Paper Pipette / 4' and ,( ml) 5easuring Cylinder ,(' ml 2ea$er
•
6nife
PROCEDURE FOR TITRATION6 4. % fruit is cut in half with $nife and the juice is s#uee7e out. ,. 3resh fruit juice is collected with the aid of a 2uchner funnel and filter paper! the flesh and seed is separated from the juice. 0.4' ml of the fruit juice is pipetted into a ,(' ml conical flas$! which contains ,(ml of '.( oalic acid! and 4' ml of distilled water is added. 8. The fruit juice solution is titrated with the DCPIP solution in the burette to a pin$ end point. (. Three such observations were ta$en and their average value was noted down. -. Then the vitamin C concentration in the fruit juice is calculated.
RESULTS AND DISCUSSIONS6 The following results were obtained after titrationJ *2/<6
% days old1
E"T2"B 3 3-BT6BT "n D1 -rganic "norganic >arming >arming 3ultivar 3ultivar I.5 I.%7
+ 7 days old1 I.I
%.$7
3 #0 days old1
%.7
%.$#
ccording to the values values obtained via via titrations, it can be very evidently concluded that with ageing the vitamin c content goes on decreasing accordingly. :hile on the other hand when we tae 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.
SUMMARY2 CONCLUSIONS CONCLUSIONS AND RECOMMENDATIONS •
•
>rom the foregoing investigation, it can be concluded that the different amount of vitamin c in tomatoes correspond according to the environment where it is ept. Therefore from this generali(ation our first hypothesis has been proven correct.
:hile on the other hand the vitamin c content or the ascorbic acid content1 is further influenced by the presence of other chemicals lie lycopene, beta'carotene, beta'carotene, carbohydrates, carbohydrates, etc.
+*68 -B -G? -+*6?ET"-B* B8 BB6: >6: ?63-226B8T"-B*, ?63-226B8T"-B*, :H"3H ?6 * * >-<<-:*J •
•
•
•
•
+ased on our reAuirement 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 Bow vitamin c is used in many mechanisms in our body so if our reAuirement reAuirement is more vitamin c then we must go for the organic farming cultivar at the very initial stages of ripening green colored1 colored1 "f our reAuirement is the other vitamins or for energy then tomatoes at a later stage of ripening should be ingested red ones1. "n fact the ones at later stages of ripening are healthier.
BIBLIOGRAP4Y= " have made a proect on the topicJ LTo determine the vitamin'c content of tomato at different ripening stages.” "n course of the program " have consulted the several boos and maga(ine. " would lie to cite the name of few' • •
NCERT textbook Comprehensive Comprehensi ve lab manual
" would also lie to cite the name of a few websites which were a great source of information •
http://plantsinaction.sc http://plantsinaction.science.uq.ed ience.uq.edu.au u.au
•
https://www.google.co.in http://en.wikipedia.org http://en.w ikipedia.org
•
BIBLIOGRAP4Y= " have made a proect on the topicJ LTo determine the vitamin'c content of tomato at different ripening stages.” "n course of the program " have consulted the several boos and maga(ine. " would lie to cite the name of few' • •
NCERT textbook Comprehensive Comprehensi ve lab manual
" would also lie to cite the name of a few websites which were a great source of information • •
http://plantsinaction.sc http://plantsinaction.science.uq.ed ience.uq.edu.au u.au
https://www.google.co.in
•
http://en.wikipedia.org http://en.w ikipedia.org