1. Add 2.0 mL of starch solution via graduated cylinder to your fruit/vegetable sample solution.

 

2. Wash the buret with three 5-mL portions of the freshly prepared I3 - titrant and then fill the buret with this titrant.

 

3. Record the initial volume of titrant in your buret and titrate the sample to the first permanent color persist which represents a distinct change from the original color of the sample.

 

4. Record the final volume from the buret.