The Value of the Chemical Titration Method in Determining the Vitamin C Potency of Certain Food Substances
- 1 June 1935
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 9 (6) , 667-675
- https://doi.org/10.1093/jn/9.6.667
Abstract
A study has been made concerning the value of the chemical titration method for determining the vitamin C potency of certain food substances. In these studies, the ascorbic acid content of certainfruit and vegetable juices was determined by titrating against a standard solution of 2, 6-dichlorophenol-indophenol. In order to ascertain the accuracy of the data obtained through the chemical titration method, biological assays were also made on a number of the fruit juices used in this study. From the results obtained it appears that:Keywords
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