Blue in Fruit Juice

Overview

Title: Blue in Orange Juice This project studied how quickly vitamin C degrades when oranges are stored in a freezer, refrigerator, or at room temperature. It was hypothesized that freezing would preserve vitamin C the best because lower temperatures slow down chemical reactions. Vitamin C levels were measured over time using a color reaction with dichlorophenolindophenol (DCIP), which will change from blue color to colorless when reacted with vitamin C. After all vitamin C has reacted, the solution will show color again, and the DCIP drops number at this time can reflect the vitamin C concentration. The results supported the hypothesis: vitamin C degraded slowest in freezer and was still detectable after 14 days. In contrast, refrigerated and room-temperature samples lost vitamin C more rapidly and developed mold before the end of the study. This experiment demonstrates that freezing is the most effective method for preserving vitamin C in orange slices.

Competition history

• CSEF 2026 Biochemistry/ Molecular Biology (Junior Division) · Entry J-04-16

Related projects

Closest projects by meaning, across every fair and year in the corpus.

Browse more like this

• All Cellular and Molecular Biology projects
• CSEF Cellular and Molecular Biology projects
• Every CSEF 2026 project