Summary of "Determinación de vitamina C en muestras biológicas por Espectrofotometría"
The video explores the determination of vitamin C in biological samples using spectrophotometry. Various fruits and vegetables like mandarin, guava, paprika, and orange are compared. Methodology involves sample extraction with oxalic acid, filtration, calibration curve creation with known vitamin C concentrations, addition of reagents, absorbance measurement, and concentration calculation. Factors like sample ripeness and pH impact oxidation. Absorbance readings are done with a spectrophotometer to reveal the vitamin C content. A blank is used for calibration, and dilutions may be necessary for accuracy. The video ends with constructing the calibration curve, obtaining a line equation, and calculating vitamin C concentrations in the extracts.
Methodology
- Use citrus and non-citrus samples for comparison
- Extract samples using oxalic acid
- Filter samples to separate solid material
- Create a calibration curve using known concentrations of vitamin C
- Add reagents (orton, tranquiline, sodium district, sodium hydroxide) to samples
- Measure absorbance using a spectrophotometer
- Calculate the concentration of vitamin C in the samples
- Dilute solutions if needed for accurate readings
- Construct calibration curve, obtain line equation, and calculate vitamin C concentration
Speakers
- Not specified in the subtitles.
