1. Traditional Food Preservation Pemmican and Vitamin C

2. Food Preservation ?

3. Ways to preserve food: ?

4. Pemmican Dried meat - pounded into coarse powder Melted fat Dried berries

5. Preservation method - prevents spoiling of berries - can eat berries all year long Preserves vitamins and minerals Example: vitamin C (ascorbic acid) Drying Berries

6. Vitamin C Titration Detecting Vitamin C in fruit

7. Vitamin C titration += + = Vitamin C +

8. Step 1: Gather supplies Berries Diluted tincture of iodine 1% (w/v) starch solution 2 cups Fork 2 eye droppers 2 small clear cups or test tubes Stir stick (e.g. straw or popsicle stick)

9. Step 2:Mash berries Add berries to cup Mash berries up with fork

10. Step 2: Mash berries (cont.) Add an equivalent amount of water to the cup and continue to mash Remove the pieces of skin and other large chunks

11. Step 3: Make test samples Separate the berry juice into two transparent containers

12. Step 4: Add starch solution Add 10 drops of 1% starch solution per 0.5mL of berry juice and stir sample Be sure to stir starch solution before use

13. Step 4: Begin titration Add one drop of the iodine solution to the sample you added the starch to. Stir solution if colour change observed If colour disappears continue to step 5

14. Step 5: Continue titration Continue to add iodine one drop at a time Stir solution after each drop is added The titration is done when the colour change remains after stirring

15. Step 5: Repeat Steps 2-5 Repeat steps 2-5 using berries preserved using a different method Compare results between preservation methods - which berries require more drops of iodine, dried, frozen, or boiled (as in jam)? - what does this tell us about the different preservation methods?