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Hi! Please help me, because I have to hand my IA plan till the end of this week.


I was thinking about investigating the concentration of Vitamin C on different stages of ripening of 5 different fruits. Of course, I would do it through tirtration. At first, I was really worred that this experiment is too chemical, but my teacher says that these "different stages of ripening" might be described in more biological and chemical ways, and that it depends on how I would like at the results(on my perspective). I'm really keen on carrying out this investigation, but still I an not sure if it is really proper. 


I was inspired by this

International Journal of Agriculture, Forestry and Fisheries 2014; 2(3): 60-65 Published online June 30, 2014


( Effect of ripening stage on vitamin C content in selected fruits

Edited by littlebirdsaved

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