Biology Investigatory Project Class 11 and 12

BIOLOGY INVESTIGATORY PROJECT 2018
BIKRANT ROY 2017-18 Page 1
KENDRIYA VIDYALAYA BEG
YERWADA, PUNE - 411006
BIOLOGY INVESTIGATORY
PROJECT
Does Vitamin C Affect How
Fast A Fruit Will Rot?
2017-2018 SUBMITTED BY:
BIKRANT ROY
CLASS XII A
ROLL NO. 4659889

CERTIFICATE
This is to certify that this “Biology Investigatory Project” on the
topic “Does Vitamin C Affects How Fast A Fruit Will Rot?” has
been successfully completed by Bikrant ROY of class XII – A
under the guidance of Mrs. Leena JOJO in particular fulfilment
of the curriculum of Central Board of Secondary Education
{CBSE} leading to the award of annual examination of the year
2017-18.
TEACHER IN- CHARGE EXTERNAL EXAMINER
PRINCIPAL

ACKNOWLEDGEMENTS
I have taken efforts in this project. However, it would not have been possible
without the kind support and help of many individuals.
I would like to thank my principal, Mr. RK Lale, and school for providing me
with facilities required to do my project.
I would also thank our Biology lab assistant, Mr. Deewar Sir, for helping me with
the techniques, procedures, how to do that particular thing, etc. and let me do my
project successfully.
I am highly indebted to my Biology teacher, Mrs. Leena JOJO, for her
invaluable guidance which has sustained my efforts in all the stages of this
project work.
I would also like to thank my parents for their continuous support and
encouragement.
My thanks and appreciations also go to my fellow classmates in developing the
project and to the people who have willingly helped me out with their abilities.

INDEX
Serial
No.
CONTENTS
1. CERTIFICATE
2. ACKNOWLEDGEMENT
3. OBJECTIVE
4. APPARATUS
5. SOME INFORMATION
(a) Strawberry
(b) Oranges
(c) Lemon
(d) Grapes
(e) Vitamin C
6. METHOD
7. OBSERVATION
8. RESULT
9. CONCLUSION
10. BIBLIOGRAPHY

OBJECTIVE
In this project, I tried to find if the vitamin C content in a fruit affects how fast
a fruit will rot.
HYPOTHESIS
I think the fruit with most vitamin C content will rot first.

APPARATUS
1. A paper and pencil to write down results
2. Camera to take pictures
3. Strawberries
4. Lemon
5. Grapes
6. Oranges
7. Ziploc plastic bags to put the fruits in
8. A tray to put the fruits on
9. A knife to cut the fruits

STRAWBERRY
Amount per 100 g
Calories 33
% Daily Value1
Total Fat 0.3 g 0 %
Saturated fat 0 g 0 %
Polyunsaturated fat 0.2 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0 %
Sodium 1 mg 0 %
Potassium 153 mg 4 %
Total Carbohydrate 8 g 2 %
Dietary fibre 2 g 8 %
Sugar 4.9 g
Protein 0.7 g 1 %
Vitamin A 0 %
Calcium 1 %
Vitamin D 0 %
Vitamin B-12 0 %
Vitamin C 97 %
Iron 2 %
Vitamin B-6 0 %
Magnesium 3 %
1
Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending
on your calorie needs.

ORANGES
Amount per 100 g
Calories 47
% Daily Value2
Total Fat 0.1 g 0 %
Polyunsaturated fat 0 g
Sodium 0 mg 0 %
Dietary fibre 2.4 g 9 %
Sugar 9 g
Protein 0.9 g 1 %
Vitamin A 4 %
Calcium 4 %
Vitamin D 0 %
Vitamin B-12 0 %
Vitamin C 88 %
Iron 0 %
Vitamin B-6 5 %
Magnesium 2 %
2

LEMON
Amount per 100 g
Calories 29
% Daily Value3
Total Fat 0.3 g 0 %
Sodium 2 mg 0 %
Sugar 2.5 g
Protein 1.1 g 2 %
Vitamin A 0 %
Calcium 2 %
Vitamin D 0 %
Vitamin B-12 0 %
Vitamin C4 88 %
Iron 3 %
Vitamin B-6 5 %
Magnesium 2 %
3
4
Here, I would like to tell you that the lemon peel only, contains 215% Vitamin C.

GRAPES (Green Ones)
Amount per 100 g
Calories 69
% Daily Value5
Total Fat 0.2 g 0 %
Saturated fat 0.1 g 0 %
Polyunsaturated fat 0 g
Sodium 2 mg 0 %
Sugar 15 g
Protein 0.7 g 1 %
Vitamin A 1 %
Calcium 1 %
Vitamin D 0 %
Vitamin B-12 0 %
Vitamin C 5 %
Iron 2 %
Vitamin B-6 5 %
Magnesium 1 %
5

GRAPES (Black Ones)
Amount per 100 g
Calories 67
% Daily Value6
Total Fat 0.4 g 0 %
Saturated fat 0.1 g 0 %
Sodium 2 mg 0 %
Sugar 16 g
Protein 0.6 g 1 %
Vitamin A 2 %
Calcium 1 %
Vitamin D 0 %
Vitamin B-12 0 %
Vitamin C 6 %
Iron 1 %
Vitamin B-6 5 %
Magnesium 1 %
6

VITAMIN C
Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and
used as a dietary supplement. As a supplement it is used to treat and prevent scurvy.
Vitamin C is an essential nutrient involved in the repair of tissue. Foods that contain vitamin
C include citrus fruit, tomatoes, red peppers, and potatoes.
Vitamin C was discovered in 1912, isolated in 1928, and first made in 1933. It is on
the World Health Organization's List of Essential Medicines, the most effective and safe
medicines needed in a health system. Vitamin C is available as a generic medication and over
the counter.

METHOD
1. Get all the materials that are needed for the experiment.
2. Put some strawberries in a Ziploc plastic bag and label the bag “Strawberries”. Then put
some blueberries in another Ziploc plastic bag and label the bag “Blueberries”. Next put
some grapes in another Ziploc plastic bag and label the bag “Grapes”.
3. Take a picture of each fruit in its Ziploc plastic bag.
4. Next, put the fruit bags on a tray and leave them in a warm, dark, and dry area.
5. Each day for two weeks, observe fruits for any changes in its appearance, take a picture,
and record all observations on a piece of paper.
6. For 2 weeks, take a picture of each fruit in its Ziploc plastic bag. Then throw out all the
Ziploc plastic bags including the fruits in it.
7. Note down your observations.

OBSERVATION
THE FIRST DAY
STRAWBERRY ORANGES
LEMON
GRAPES (Green Ones) GRAPES (Black Ones)

DAY 1
STRAWBERRY
Black patches, water came out of the strawberries and condensed water can be seen on the
inside surface of the plastics.
ORANGES
Very negligible amount of condensed water can be seen on the inside surface of the plastic
(may be due to the water vapour already present inside).

LEMON
7
Black-black markings can be seen on the peel of the lemon.
GRAPES (Green Ones)
No change.
GRAPES (Black Ones)
No change.
7
Here, as referred before that lemon peel, only contains 215 % Vitamin C, so it has started getting brownish.

DAY 2
STRAWBERRY
8
More and more amount of water can be seen on the packet with white moulds on the
strawberries.
ORANGES
Same
8
We can see that on these day strawberries developed significant amount of mould.

LEMON
Same
GRAPES (Green Ones)
Same
GRAPES (Black Ones)
Same

DAY 3
STRAWBERRY
Maroon colour with comparatively deepened black patches, reddish colour water can be seen
flowing inside the plastics; white – white mould can be seen on the strawberries.
ORANGES
9
Shrinkage can be seen, condensed amount of water increased.
9
We can see that on these day, oranges developed significant amount of moulds.

LEMON
10
Shrinkage can be seen; black – black mould appeared on the front too.
GRAPES (Green Ones)
The place where the peduncles were attached became darker.
GRAPES (Black Ones)
Black so no significant changes can be seen.
10
We can see that on these days, lemon also developed significant amount of moulds.

DAY 4
STRAWBERRY
Softened, water amount increased, white – white mould can be seen floating on the water.
ORANGE
Shrinkage, orange coloured water coming out on which white – white mould can be seen
floating

LEMON
Shrinkage, black moulds amount increased
GRAPES (Green Ones)
Negligible changes
GRAPES (Black Ones)
Negligible changes

DAY 5
STRAWBERRY
Negligible changes
ORANGE
Same

LEMON
Amount of back mould increased.
GRAPES (Green Ones)
Negligible changes
GRAPES (Black Ones)
Negligible changes

DAY 6
STRAWBERRY
Amount of white mould increased.
ORANGES
Amount of water increased

LEMON
White and green coloured mould also appeared, black mould deepened, peel became more
and more brownish
GRAPES (Green Ones)
Negligible changes
GRAPES (Black Ones)
Negligible changes

DAY 7
STRAWBERRY
Negligible changes
ORANGES
Negligible changes

LEMON
Amount of Green and White moulds increased, Black moulds deepened
GRAPES (Green Ones)
Negligible changes
GRAPES (Black Ones)
Negligible changes

DAY 8
STRAWBERRY
Negligible changes
ORANGES
Negligible changes

LEMON
Amount of Green and White moulds increases, Black moulds deepened
GRAPES (Green Ones)
One of the grapes started rotting (maybe it was already rotten)
GRAPES (Black Ones)
Violet coloured water started coming out of the grapes

DAY 9
STRAWBERRY
Negligible changes
ORANGES
Negligible changes

LEMON
Green, White and Black moulds cover the whole surface of the lemon, the whole peel turned
brownish
GRAPES (Green Ones)
Negligible changes
GRAPES (Black Ones)
Negligible changes

DAY 10
STRAWBERRY
Negligible changes
ORANGES
Amount of white-white mould increased

LEMON
Amount of Green, White and Black moulds increased
GRAPES (Green Ones)
Negligible changes
GRAPES (Black Ones)
Negligible changes

DAY 11
STRAWBERRY
Amount of water filled the whole plastic
ORANGES
Oranges started growing black in colour, water around the oranges are denser

LEMON
Green moulds dominated and covered major areas
GRAPES (Green Ones)
That one significantly rotten
GRAPES (Black Ones)
Negligible changes

DAY 12
STRAWBERRY
Black-black patches appeared on the strawberries
ORANGES
Negligible changes

LEMON
Amount of Green moulds increased significantly
GRAPES (Green Ones)
That one significantly rotten
GRAPES (Black Ones)
Amount of water increased but not so significantly

DAY 13
STRAWBERRY
Negligible changes
ORANGES
We can see the outer cover torn and the dense rotten liquid inside came out

LEMON
Negligible changes
GRAPES (Green Ones)
One of them totally rotten and others are as usual with negligible changes like black-
brownish spots here and there
GRAPES (Black Ones)
Negligible changes

DAY 14
STRAWBERRY
Negligible changes
ORANGES
More and more denser water came out

LEMON
The whole surface gets covered by the Green moulds with white-white lining
GRAPES (Green Ones)
That one completely rotten
GRAPES (Black Ones)
More and more water came out of the grapes

RESULT
From the information given previously,
Amount of vitamin C present in strawberries is 97%, lemon and orange contained equal
amount of vitamin C, i.e., 88% and grapes 6%. Strawberries contain the most amount of
vitamin followed by lemon and oranges and grapes last.
From the observations,
Strawberries with most amount of vitamin C developed mould on the second day only.
Lemon and oranges developed mould on the third day. Grapes didn’t show any significant
features of rotting.
Also, in these 14 days I have seen the strawberries rotted the most, followed by lemon and
then oranges. Lemon and Oranges more or less went together.
Here, Lemon peel developed brownish colour on the first day only (maybe due to that the
lemon peel only contains 215 % Vitamin C).

CONCLUSION
From the results, we can conclude that
My hypothesis is correct as vitamin C affects how fast a fruit will rot.
Strawberries, with the most amount of vitamin C rotted first and the most. Lemon and
oranges containing same amount of vitamin C rotted almost on the same time, but lemon
rotted the most than oranges. Grapes containing the least amount of vitamin C showed no
significant features of rotting.
The last reason why the strawberries rotted the most is because they weren’t kept in the right
temperature and place. They should have been kept in the refrigerator’s cold storage bin in
2°C to help increase humidity and reduce air circulation. Since the strawberries weren’t in the
right temperature, they weren’t fresh and they rotted faster.
In conclusion, I found out that ‘vitamin C partially affects’11
how fast a fruit will rot.
“One thing that can confirm my hypothesis is that the lemon peels which contains 215 %
Vitamin C started developing brownish colour on the first day only.”
11
Here, in conclusion I have said that ‘vitamin C partially affects’ because to come to an appropriate conclusion
we must take all the varieties out fruits and all the different kinds on temperature.

.
Bibliography
❖ https://en.wikipedia.org
❖ https://www.google.com
❖ https://www.statedclearly.com
❖ https://www.slideshare.net
❖ Reference articles from various blogs.

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