The degradation of mucins and polysaccharides by ascorbic acid and hydrogen peroxide,

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Abstract
Ascorbic acid and H2O2 react to cause degradation of synovial fluid mucin without the liberation of detectable amts. of reducing substances or amino sugars. The ascorbic acid-H2O2 system also acts on gastric and salivary mucins, and on polysaccharides, such as starch, pectin, flaxseed mucilage and the polysaccharides of synovial mucin and cartilage; it destroys the capsules of various types of pneumococci but causes no change in ovomucin, agar-agar or gelatine; it dephosphorylates [beta]-glycerophosphate.

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