Investigating the Effect of Temperature on the Concentration of Vitamin C in Lemon Juice using Iodometric Titration and Arrhenius Kinetics

This investigation explores how temperatures from 30°C to 70°C affect the concentration of ascorbic acid in lemon juice. Using iodometric titration with a starch indicator, the student quantified the degradation of Vitamin C across five temperature intervals.

The analysis applies first-order kinetics and the Arrhenius equation to determine the rate constant (k) and activation energy (Ea), which was calculated as 49.1 kJ/mol. Findings reveal a significant negative linear relationship, with a 67% overall decrease in concentration. The exemplar is distinguished by its rigorous uncertainty propagation, standard error calculations, and a comprehensive evaluation of systematic and random errors.