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.
Notable Quotes
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12:30
— « Let's see what happens after adding the sodium hydroxide and distilled water.
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13:06
— « guava has a high content of vitamin C.
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13:53
— « We need to take compliance readings before starting the recording.
»
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16:43
— « It is up to you to construct the calibration curve, obtain an equation of the line and calculate the concentration of vitamin C in the different extracts. »