Effect of Antioxidant on the Body

Step 1

Add iodine potassium iodide (we made the solution beforehand by mixing the three stated above) and distilled water in the ratio of 1:1.

Step 2

Add vitamin (if necessary, use the mortar and pestle to crush the vitamin before adding it) to the beaker and mix it together with the glass rod.

Step 3

Repeat the process using other types of vitamins (remember to add only one type of vitamin in each beaker).

We added Vitamin 1 (vitamin C tablet; crushed with a mortar and pestle before adding and mixing using a glass rod), Vitamin 2 (vitamin C tablet that fizz in water, dissolving itself), and Vitamin 3 (multi-vitamin) in our three beakers.

Step 4

Oberserve and compare the solutions to find out which was the most effective.

Discussion

Results:

The solution with Vitamin 1 added turned the clearest, and the beaker with Vitamin 2 showed the second most clarity in the solution (slightly less transparent than adding Vitamin 1). The one with Vitamin 3 added displayed no change in color or transparency.

Antioxidation occurred the best with Vitamin 1, then with Vitamin 2. No oxidation could be observed in the solution with Vitamin 3.

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Explanation:

The iodine potassium iodide solution and the distilled water added in the ratio of 1:1 in Step 1 represents the status of the cells in our body: the distilled water is when the cells are healthy while the solution is when oxidation has taken place, damaging the cells in the process.

By observing the changes in the solutions after adding vitamins, we learned that Vitamin 1 works as the strongest antioxidant out of the three vitamins we prepared, as well as the benefits of antioxidants on the body.

A little extra: Experiment 2

Steps:

1. Repeat Step 1 from Experiment 1 to make the necessary solution (iodine potassium iodide + distilled water).

2. Add a small piece of ramen in the beaker.​

3. Take the piece of ramen out and leave it on a petri dish (use tweezers when taking it out from the solution).

4. Put another piece of ramen in the same beaker.

5. When it turns black, add vitamin to the solution and wash the ramen in it using the tweezers.​

6. When the washing (the change should take place during this process) is complete, put the piece on another petri dish.

7. Compare the two pieces.

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Results:

The first piece turned into the color of the solution (black), and initially, so did the second piece.

However, after washing it in the same solution but with vitamin added to it, the black color faded away and the ramen returned to its original yellow color, albeit not completely.

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Explanation:

As for the type of vitamin we used, Vitamin 1, the one we found to be the most effective out of the three types of vitamins in the first experiment, was utilized.

This experiment showed the effect antioxidants have when food (in this case ramen) is consumed. By 'consuming' (we replicated this by adding vitamin to the 'oxidated' solution) vitamin, the harm caused in the body could be prevented to a certain degree and oxidation was reduced, as seen by the change in color of the solutions and the ramen.