9. How to show that the experimentation was carried out as reported? (Evidence) Use of photograph, audio or video recording.
Orange juice samples kept in ice. (2 degrees Celsius)
Orange juice samples in the fridge. (8 degrees Celsius)
Orange juice samples in room temperature. (31 degrees Celsius)
Orange juice samples in warm water bath. (57 degrees Celsius)
Orange juice samples in hot water bath. (88 degrees Celsius)
10. How to organize and present the data collected? (Results)
Initial pH level of orange juice samples: 3.48
Table of pH Level of Orange Juice Over Time
| Elapsed time (min) | pH level of covered orange juice in ice (2°C) | pH level of exposed orange juice in ice (2°C) | pH level of covered orange juice in fridge (8°C) | pH level of exposed orange juice in fridge (8°C) | pH level of covered orange juice in room temperature (31°C) | pH level of exposed orange juice in room temperature (31°C) | pH level of covered orange juice in warm water bath (57°C) | pH level of exposed orange juice in warm water bath (57°C) | pH level of covered orange juice in hot water bath (88°C) | pH level of exposed orange juice in hot water bath (88°C) |
| 0 | 3.48 | 3.48 | 3.48 | 3.48 | 3.48 | 3.48 | 3.48 | 3.48 | 3.48 | 3.48 |
| 15 | 3.48 | 3.48 | 3.48 | 3.49 | 3.48 | 3.49 | 3.49 | 3.49 | 3.49 | 3.51 |
| 30 | 3.48 | 3.49 | 3.49 | 3.52 | 3.50 | 3.54 | 3.51 | 3.54 | 3.53 | 3.56 |
| 45 | 3.49 | 3.50 | 3.51 | 3.54 | 3.52 | 3.58 | 3.55 | 3.59 | 3.56 | 3.60 |
| 60 | 3.50 | 3.52 | 3.53 | 3.56 | 3.55 | 3.61 | 3.58 | 3.64 | 3.60 | 3.66 |
| 75 | 3.51 | 3.53 | 3.56 | 3.60 | 3.56 | 3.65 | 3.61 | 3.67 | 3.63 | 3.74 |
| 90 | 3.52 | 3.56 | 3.57 | 3.65 | 3.58 | 3.69 | 3.63 | 3.71 | 3.67 | 3.80 |
| 105 | 3.53 | 3.58 | 3.58 | 3.68 | 3.60 | 3.72 | 3.67 | 3.75 | 3.72 | 3.85 |
| 120 | 3.56 | 3.59 | 3.60 | 3.71 | 3.63 | 3.77 | 3.72 | 3.79 | 3.78 | 3.93 |
| 135 | 3.58 | 3.61 | 3.61 | 3.73 | 3.64 | 3.79 | 3.75 | 3.84 | 3.85 | 3.99 |
| 150 | 3.59 | 3.63 | 3.64 | 3.77 | 3.66 | 3.83 | 3.77 | 3.89 | 3.90 | 4.04 |
| 165 | 3.61 | 3.67 | 3.66 | 3.81 | 3.70 | 3.86 | 3.79 | 3.93 | 3.94 | 4.11 |
| 180 | 3.62 | 3.70 | 3.67 | 3.82 | 3.74 | 3.89 | 3.83 | 3.97 | 3.98 | 4.18 |
Table of Change in pH Levels of Different Orange Juice Samples
| | Initial pH level | pH level at the end of 3h | Change in pH level | Percentage of change in pH (%) |
| Sample of covered orange juice in ice | 3.48 | 3.62 | +0.14 | +4.02 |
| Sample of exposed orange juice in ice | 3.48 | 3.70 | +0.22 | +6.32 |
| Sample of covered orange juice in fridge | 3.48 | 3.67 | +0.19 | +5.46 |
| Sample of exposed orange juice in fridge | 3.48 | 3.82 | +0.34 | +9.77 |
| Sample of covered orange juice in room temperature | 3.48 | 3.74 | +0.26 | +7.47 |
| Sample of exposed orange juice in room temperature | 3.48 | 3.89 | +0.41 | +11.8 |
| Sample of covered orange juice in warm water bath | 3.48 | 3.83 | +0.35 | +10.1 |
| Sample of exposed orange juice in warm water bath | 3.48 | 3.97 | +0.49 | +14.1 |
| Sample of covered orange juice in hot water bath | 3.48 | 3.98 | +0.50 | +14.4 |
| Sample of exposed orange juice in hot water bath | 3.48 | 4.18 | +0.70 | +20.1 |
11. What do the data mean? (Data Analysis)
We can see that the pH of all ten samples of orange juice increase over time. However, the pH of the five exposed samples of orange juice increases at a faster rate than the other five covered samples of orange juice. There is also a greater change in pH levels of the exposed samples of orange juice at the end of 3 hours compared to the covered samples.
The pH level was also affected by the difference in temperature. The orange juice samples kept in ice had a temperature of 2°C, samples placed in the fridge were kept at 8°C, samples outside in room temperature had a temperature of 31°C, samples in the warm water bath had a constant temperature of 57°C and the samples in the hot water bath had a temperature of 88°C for 3 hours concurrently. We can see that the pH level of the orange juice samples out in the hot water bath increases at the fastest rate, while the samples kept in ice increases at the slowest rate. There is also a greater change in pH levels of the samples in the hot water bath at the end of 3 hours compared to the samples in the fridge or kept in ice. We can observe that the pH levels of the orange juice increase faster with the increase in temperature.
This increase in pH level shows the rate at which the vitamin C content in the orange juice is degrading. This shows that vitamin C degrades faster in orange juice when the juice is exposed to air and when it is stored in warmer temperatures. Also, since there were no other affecting factors to the change in pH level of the orange juice aside from exposure to air and storage temperature, it is safe to say that it is fairly accurate.
12. What can you deduce from the discussion of your data analysis? (Conclusion)
With this set of data, I can deduce that exposure to air affects the degradation of vitamin C in orange juice. The lesser the orange juice is exposed to air, the better the retention of vitamin C. I can also deduce that different storage temperatures affect the degradation of vitamin C in orange juice. The lower the temperature, the better the retention of vitamin C in orange juice.
Therefore I can then prove that it is best to store orange juice without exposure to surrounding air and in cold temperatures to minimize the degradation of vitamin C, shown by the change in pH. This then proves my hypothesis right.
