ASCORBIC ACID:
Ascorbic acid is known to be a vitamer of vitamin C. It is a compound which gives the same vitamin action as vitamin C and because of this, ascorbic acid is always listed as vitamin C on ingredients labels of most of preserved foods..In nature ascorbic acid is mainly found in fruits and vegetables while small amount of ascorbic acid is also produced by the animal’s kidney.The human body doesnot secretes ascorbic acid itself and as its deficiency can cause severe deasease like scurvy i.e: defects in bones and teeth so,they have to take it from their diet.In industries ,ascorbic acid is formed over several steps via the action of bacteria on glucose which results in the formation of ascorbic acid.Ascorbic acid is heat sensitive
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As mentioned earlier that ascorbic acid is an antioxidant so its presence is very beneficial during the processing of foods in industries. It keeps the food fresh by decelerating the oxidation process, thus it does not change its original color and because of its this property it is mentioned as the natural ingredient preservative.The intake of ascorbic acid can increase the iron absorption that we take from plant source i.e: Spanich etc.the use of this natural preservative in industries is mainly in the making of jellies,jams,breads,sauces,cereals,fruit juices and to cure meat from spoilage.Ascorbic acid being the vitamer of vitamin C is generally used as an excellent component of vitamin C supplementation,as the naturally occurring vitamin C is mostly easily destroyed during food processing consequently many of the foods are stimulated by ascorbic acid to refill the amount of vitamin C in it.Ascorbic acid’s tart essence intensifies many food products.this burst of acidity in jams, jellies candies, and fruit juices provides consumer a distinctive impression of garden-fresh fruits. Ascorbic acid is also extract from naturally improved corn.The another natural source of ascorbic acid is fresh milk because due to purification of milk,the vitamin C content found in it is mostly destroyed laterally with several other vital
Pain Project I was talking to Mrs. Salvador and we were talking about natural remedies she mentioned how a potato has a lot of medicinal properties including reducing inflammation and that when used as a poultice can be used to treat inhibit infection, and inflammation, as well as a slight pain relief of soars and burns. She also told me a story about how there was a missionary that she knew who was in the mission felid and a patient came in whose whole body was covered in burns and wounds. The doctors told them that she was going to die but they didn't give up. They made potato poultices out of 100 pounds of potato and changed it every four hours. And that person walked away from those burns alive, and with minimal scaring.
Pages 96-98 in Chemistry 110 Lab Manual. Wilfrid Laurier University, ON, Canada. Abstract: The purpose of this experiment was to determine the level of purity by using the values for melting point and absorbance and chemically synthesizing aspirin by using phosphoric acid as a catalyst.
Chem 51 LB Experiment 3 Report Scaffold: Bromination of Trans-Cinnamic Acid 1. The goal of this experiment was to perform a halogenation reaction through the addition of two bromides from pyridinium tribromide. This was accomplished by reacting trans-cinnamic acid with pyridinium tribromide. After the reaction took place, melting point analysis was conducted to find out the stereochemistry of the product, which could either be syn-addition, anti-addition, or syn + anti-addition. 2.
The results do not support the hypothesis that a higher surface area to volume ratio would result in sulphuric acid being diffused into the agar cubes in the shortest amount of time. This is evident in the results as the exact opposite to what was predicted occurred. Instead of the smallest cube with the largest surface area to volume ratio of 1cm3 having the quickest diffusion rate, it conversely took the longest at 0.092 cm3 per second, whilst the 2cm3 cube with 0.0384 cm3 per second took the least amount of time. This directly refutes the hypothesis. There was also no consistent trend evident in the results.
Top Health Benefits Vitamin B12 Top Health Benefits of Vitamin B12 Best Health Tips for Vitamin B12 Vitamin B12, also known as cobalamin, is a water-soluble vitamin that plays a key role in the normal functioning of the brain and nervous system and in blood formation. It is one of eight vitamins. It is usually involved in the metabolism of human cells, in particular, affect the synthesis and regulation of DNA, but also related to fatty acid synthesis and energy generation. As the largest and most structured vitamins, it can only be produced industrially through bacterial fermentation-synthesis. Vitamin B12 is essential for the normal functioning and health of red blood cells and nerve tissue.
Tasha Magloire Instrumental Chemistry Real World Project: HPLC and Raman Analysis of Ascorbic Acid in Fruit Juices Introduction: Ascorbic acid (also known as Vitamin C) is a water soluble vitamin that is needed for the growth and repair of tissues in the body. Vitamin C protects against scurvy, heart disease, cancer, the common cold, and high blood pressure. Vitamin C can also be used as an antioxidant and dietary supplement. It’s naturally present in some fruits and vegetables and In some commercial juices.
The Galacturonic Acid content was low in all but one of the test samples. The highest Galacturonic Acid content of 71.1% was observed in pectin extracted from Pomegranate peels at pH of 1.5 and temperature of 1000C. IPPA20 stated that pectin for food use should contain at-least 65% Galacturonic acid units and hence the above sample can be considered as an alternative source of pectin in food industry. The galacturonic acid content in the sweet lime peels’ pectin from both samples (24-32%) is low in comparison to the findings of Zia-ur-Rehman and Abdul Majeed Salariya21 which might be a result of using lesser pH and higher temperatures of extractions in this
Vitamin B1 Thiamine Although Vitamin B, was one of the first vitamins ever recognised, known for thousands of years. It was not until the late nineteenth and early twentieth century that it was recognised as having a dietary role. In the Far East consumption of “polished” or refined rice often led to Vitamin B1deficiency.
The salsa sauce contains a huge dose of vitamin c, present in the lime juice, tomatoes and onions. Vitamin c acts as an oxidant and helps to protect the heart from any diseases. Vitamin C has good anti-aging properties. Vitamin C is lost easily when exposed to heat but since salsa require no heating process, the vitamin C is well preserves in the meal. The yummy salsa recipe has in it fiber, which stabilizes blood sugar.
Acids are proton donors in chemical reactions which increase the number of hydrogen ions in a solution while bases are proton acceptors in reactions which reduce the number of hydrogen ions in a solution. Therefore, an acidic solution has more hydrogen ions than a basic solution; and basic solution has more hydroxide ions than an acidic solution. Acid substances taste sour. They have a pH lower than 7 and turns blue litmus paper into red. Meanwhile, bases are slippery and taste bitter.
A comparative research study has give evident that cocoa have higher antioxidant activity than black tea, green tea, and red wine. iii. Antioxidants help to neutralize the oxygen-based free radicals that are present in the body. iv. Free radicals are associated with human disease, including cancer, atherosclerosis, Alzheimer 's disease, Parkinson 's disease and many others.
VITAMIN K AND BLOOD CLOTTING Vitamin K is a naturally occurring vitamin, a fat-soluble vitamin. It is recognized for its role in the process of formation of blood clotting ("K" is derived from the German word "koagulation"), it is essential for the functioning of many proteins that are involved in many physiological processes (Brody T, 1999). There are two forms of naturally occurring vitamin K that are known as vitamin K1 and vitamin K2 (Figure 1). Vitamin K1 or other name is phylloquinone is synthesized by plants and it is the predominant form in the diet.
Introduction The goal of the experiment is to examine how the rate of reaction between Hydrochloric acid and Sodium thiosulphate is affected by altering the concentrations. The concentration of Sodium thiosulfate will be altered by adding deionised water and decreasing the amount of Sodium thiosulphate. Once the Sodium thiosulphate has been tested several times. The effect of concentration on the rate of reaction can be examined in this experiment.
Abstract The unknown concentration of benzoic acid used when titrated with standardized 0.1031M NaOH and the solubility was calculated at two different temperatures (20◦C and 30◦C). With the aid of the Van’t Hoff equation, the enthalpy of solution of benzoic acid at those temperatures was determined as 10.82 KJ. This compares well with the value of 10.27KJ found in the literature.
Sulfuric acid or “Oil of Vitriol” is a clear, oily and strong acid with a chemical formula of H2SO4. It is water soluble and odorless. It is highly corrosive to most metals and biological materials. It is usually used in the liquid form and often diluted with water or other chemicals for use. It is estimated that by 2012, world production of sulfuric acid would reach over 250 million tons a year.