...experiment, ascorbic acid content of apple fruit juice in different conditions was determined by indophenol dye method. The reduced form of ascorbic acid (which is also known as Vitamin C) were determined by this procedure. This was because ascorbic acid is a strong reducing agent. Ascorbic acid was extracted and titration performed in presence of metaphosphoric acid-acetic solution. When titrated with fixed amount of 2, 6-dichlorophenolindophenol red indophenol dye, it was oxidized to dehydroascorbic acid (Kumar et al. 2013). At the end of titration, the dye was reduced to a colourless compound. Thus, the reaction with end point was determined easily by observing the colour change in order to allow the calculation of ascorbic acid concentration. Based on the calculation of my group results, the molarity of standardeized 2, 6-dichlorophenolindophenol was 8.0425×10-4M, the molarity of fresh fruit juice was 4.4234×10-3M, the molarity of bubbling fruit juice was 4.1821×10-3M and the molarity of bubbling and copper sulphate (CuSO4) fruit juice was 1.8095×10-3M. From the sample results, the mean of the molarity of standardeized 2, 6-dichlorophenolindophenol was 7.9825×10-4M ± 5.6551×10-6M , the mean of the molarity of fresh fruit juice was 4.3426×10-3M ± 4.9089×10-9M, the molarity of bubbling fruit juice was 4.0663×10-3M ± 2.9212×10-8M and the molarity of bubbling and CuSO4 fruit juice was 1.8095×10-3M ± 4.2885×10-9M. Fresh fruit had the highest concentration of ascorbic acid compare...
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...Vitamin C is a very unstable compound, which allows many factors to ‘destroy’ it or simply decrease its concentration. This includes enzymes, free radicals, heat and oxygen. In association with the practicality of storing Vitamin C, the most important factors effecting the concentration is temperature and time. Ascorbic acid breaks down in the process of oxygen in an oxidation reaction that involves an oxidation to dehydroascorbic acid. Oxidation can be accelerated by heat, time, UV radiation and the presence of enzymes and free radicals. The other method of oxidation is when ascorbic acid has been doubly oxidised to form dehydroascorbic acid. When the temperature is increased in any reaction it causes the reaction rate to increase. Atoms...
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...to oval shape, 4 to 8 centimeters in diameter, have a tough shell mangosteen-like rind. Average weight is about 35-50 g. Inside, the fruit consists of membranous sacs containing light orange-colored, pulpy juice with numerous small, hard, dark-brown or black, pitted seeds. Yellow passions are generally larger than the purple varieties, but the pulp of the purple fruit is less acid, richer in aroma and flavor, and has a higher proportion of juicy pulp. Health benefits of passion fruit Delicious, passion fruit is rich source of antioxidants, minerals, vitamins and fiber. 100 g fruit contains about 97 calories. The fruit is a very good source of dietary fiber. 100 g fruit pulp contains 10.4 g or 27% of fiber. Good fiber in the diet helps remove cholesterol from the body. In addition dietary insoluble fiber by acting as a bulk laxative helps protect the colon mucous membrane by decreasing exposure time to toxic substances in the colon as well as binding to cancer-causing chemicals in the colon. Passion fruit is good in vitamin C, providing about 30 mg per 100 g. Vitamin-C (ascorbic acid) is a powerful water soluble anti-oxidant. Consumption of fruits rich in vitamin C helps the body develop resistance against flu-like infectious agents and scavenge harmful,...
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...What Are the Benefits of Addititives & Preservatives in Food? Overview When you hear the word "preservative," your mind probably conjures up an image of strange, harmful chemicals. In this case, the image doesn't fit the truth. Adding preservatives to food has many substantial benefits that just may save your life. Savor the Flavor Food preservatives have many effects on food. One is a more enhanced flavor overall. Many preservatives, such as benzoic acid and nitrates, keep fruits and vegetables fresh by warding off the ruination that often comes with time, according to doctors from the School of Bioscience at the University of Surrey. But, increasing taste is just one important aspect of preservatives. Preservatives Preserve Preservatives also keep you safer from food poisoning and disease. Without preservatives, restaurants and chefs would have to hope that the food was fresh enough to be served to customers when it arrived. Preservatives such as ascorbic acid and tocopherols prevent this from happening by increasing the longevity of food, according to the University of Surrey study. Preservatives Prevent If "preservative" sounds like a bad word to you, keep one word in mind to put things in perspective: cancer. Improperly maintained food is subject to the effects of a disease known as reactive oxygen species, or ROS. This disease can contribute to cancer and cardiovascular disease. Since it is a pathologically spread disease, it has the potential to affect many, many...
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...A Machine to identify Vitamins Md. Shafiul Alam ID: 11-94840-2, Research methodology Section: American International University (AIUB) Email: sumonalam85@yahoo.com Abstract. Vitamin is one of the essential elements of human body. To keep our human body fit there is no alternative way of vitamins. We get this essential element in different foods, fruits, vegetable etc. But now a days this vitamin is being identified and measured by the biological and chemical activities which are very much complicated procedure and time consuming. So an automatic vitamin identify machine is needed to make the operation easy. My Vitamin Identify Machine which I am thinking to invent can solve the problem easily. Someday the machine must be invented to make my dream true. 1 Introduction Vitamins are organic compounds, which are needed by an organism in tiny amounts. Vitamins are classified by their biological and chemical activity, not their structure. Jacob Exler, nutritionist for the Nutrient Data Research Branch of the Human Nutrition Information Service, told us that there are two types of analytical procedures to measure the vitamin content of foods, chemical and microbiological: The chemical procedures measure the actual amount of a vitamin or a derivative of the vitamin, and the microbiological procedures measure the biological activity of the vitamin on some selected organism. [1] Today, chemical procedures are in vogue. In the past, microbiological studies were more common, and researchers...
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... However, without vitamins, animals may develop deficiency diseases or other abnormal conditions. Although most animals cannot synthesise vitamins, certain animals can. Apart from vitamin D, the human body cannot make its own vitamins. As humans, we must obtain the vitamins we require through the food that we consume. 2D Structure of Vitamin C 2D Structure of Vitamin C 3D Structure of Vitamin C 3D Structure of Vitamin C Vitamin C also known as L-Ascorbic acid is one of the most important nutrients and is essential for human beings. Vitamin C’s IUPAC name is 2-oxo-L-theo-hexono-1,4-lactone-2,3-enediol. We need a constant supply of vitamin C in our diet as the human body cannot store vitamin C because it is not a fat-soluble vitamin and where there is excess vitamin C, it is removed from the body through the urine. As well as this, vitamin C is very important in the growth and repair of tissues. It plays a crucial role in the healing of wounds and the repair and maintenance of teeth, cartilage and bones. Ascorbic acid is a “vitamer” of vitamin C that has antioxidant properties and is soluble in water to create a slightly acidic solution. A vitamer is “One of two or more related chemical substances that fulfill the same specific vitamin function”. Antioxidants block some of the damage caused by free radicals, which can contribute to the development of conditions such as cancer and arthritis. Antioxidants can also help to reduce damage that toxins from cigarette smoke may...
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...the reduction reaction of hexacyanoferrate (III) ion with ascorbic acid (C6H8O6) is affected by the ionic strength of the solution and the charges of the ion species within the solution. A Cary Bio 50 Spectrophotometer and its associated software was used to measure the absorbance of the solution at a wavelength of 418 nm. Analysis of the data collected supports the conclusion that the ionic strength of the solution and the charges of ions on the activated complex have a direct relation to the rate constant. The experimental value of 2.237 for the ionic strength of 0.025 M when compared to the literature value of 1.72 in a similar experiment by Nobrega and Rocha, has a percent error of 30%. For the ionic strength of 0.05 M, the percent error between the experimental value 2.851 and the literature value of 2.58 was 11%. The ionic strength of 0.1 had an error of -1% between the literature value of 3.97 and the experimental value 3.924. For the ionic strength of 0.2 there was a -23% error between the experimental value of 5.301 and the literature value of 6.89 (Nobrega, 1997). The experimental value of the product of the charges of the ions in the activated complex, 2.1, was lower than the expected value 3, which could be due to the shielding of the charges on the reactants due to the ions witihin the solution. Introduction The reduction of the hexacyanoferrate (III) ion with ascorbic acid to form the dehydroascorbic acid (C6H6O6) has the following reaction: 2[Fe(CN)6]3- +...
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...At Publix, we observed four different brands of applesauce for sale. These four brands include Musselman’s, Mott’s, Publix store brand, and the Publix Greenwise Brand. At Publix, these brands were sold in a variety of containers including jars and six-packs of plastic containers. While the brands consistently had similar ingredients, there were a few distinct differences. The Publix store brand contained Erythorbic acid, which it claims was to maintain color, the Mott’s contained Ascorbic acid for Vitamin C purposes, and the Publix Greenwise claimed to have organic apples for which it gave no explanation as to how a produce is certified organic. Mott’s and Publix Store Brand had a variety of flavors available while Musselman’s and Greenwise strictly were available in old fashioned and unsweetened varieties. The applesauce like the other stores we visited was placed on lower shelves. Publix had one of the larger selections of applesauce and offered a variety that would appeal to any applesauce consumer. A 48 oz. jar of Mott’s was the most expensive at $2.99 followed by the Mott’s 6-pack containers at $2.39. It is worth noting that the Publix Greenwise retailed for a $1.89 and was the only organic offering at Publix. Of the shelves occupied by applesauce, the Mott’s was shelved on top followed by the Publix brands, and then Musselman’s off to the right. This design allows for consumers to see the lower prices Publix brand surrounded by the higher priced name brands on either side...
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...aspirin and NSAIDs, heparin, warfarin, and TCAs. 2. If the patient purchased red clover instead, it could potentially interact with anticoagulants and antiplatelet agents. Multiple Choice 1. D 2. A 3. B 4. C 5. C 6. B 7. C 8. B 9. C 10. A 11. B 12. C 13. B 14. D 15. A 16. B 17. B 18. A 19. B 20. C Fill in the Blank 1. Solid, liquid 2. Animal muscles, organ cells 3. Weight loss, protein loss, and fatigue 4. Simple sugars, complex carbohydrates 5. Soluble, insoluble 6. Vitamin B, Vitamin C (ascorbic acid) 7. Beriberi 8. Vitamin B3, niacin 9. Megaloblastic 10. Vitamin C (ascorbic acid) 11. Blindness, burning and itching 12. Vitamin K 13. 14. Recommended dietary allowances 15. Modification consistency diets 16. GI tracts 17. Dextrose, amino acid 18. Central venous Matching 1. C 2. D 3. A 4. E 5. B 1. D 2. A 3. C 4. B 1. D 2. B 3. A 4. C 1. E 2. C 3. A 4. D 5. B True or False 1. F 2. F 3. T...
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...Test paper I am testing this page Nicholas Pantazelos Marketing Principles Jamba Juice Feburary/5/2002 Marketing often comes down to making your customers intelligent enough to buy your products or services. They have to understand what it is you’re selling, how it’ll help them, and how much better it is than any other solution. Jamba Juice is a leading juice and smoothies retail chain in the country. Started in 1990, originally called The Juice Club, their stores are now open in most states giving their customers an unexpected health experience by offering the best ingredients, remarkable service, and amazing flavor, nutrients and variety. Jamba Juice is a company that follows on living a balanced lifestyle that integrates nutrition, fitness and fun. Its passion for health and uncompromising commitment to quality are the keys to its customers’ fulfillment and consequently to its success. Jamba Juice is known for their fresh-squeezed fruit and vegetable juice blends that are made on the spot with no additives such as sugars, preservatives, or artificial flavors. The company’s main goal is to augment the daily experience of its customers, its community, and its team members through the life-nourishing qualities of fruits and vegetables. The main marketing issues for Jamba or any other company are social, economic, technological, competitive, and regulatory when compared with a environmental scan of the United States of America. If a Juice Club were to be open near the University...
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...promote the flow of milk to induce menstruation, against gastric colic, and against flatulence. Dahon ng sili * ANTI FATIGUE * CRAMPS,ANTI- RHEUMATIC * BOOST IMMUNITY * APHRODISAIC * INCREASES APPETITE * LOWERS BLOOD PRESSURE * LOWERS CHOLESTEROL ETC. Tuba-tuba THE TUBA-TUBA PLANTS CAN HEALING THE TOOTHACHE AND ALSO TO THE STOMACHACHE . Saluyot Jute leaves are used as a remedy for: • Headache • Stomach ache/Ulcer • Arthritis • Urinary bladder problems LAGNOB The lagnob plant has healing OF DISEASES SUCH AS optimistic bone. URAY/KULITIS Among the many benefits, saluyot contains: • Vitamin A, which aids in repairing the body’s cells and improves eyesight. • Vitamin C or ascorbic acid, which improves blood circulation and helps lower the risk of cataracts and other eye disorders • Vitamin E, which slows down the aches and pains associated with aging, holds infertility at bay and increases stamina • A high percentage of calcium, which...
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...When the body turns food into energy one of the inevitable by products are free radicals, which are capable of damaging genetic material and cells. Free radicals can alter a substances structure and function by stealing electrons if available. The body has natural defenses against these free radicals which are called antioxidants; they work by giving electrons to the free radicals without then having the antioxidants search for electrons. There are many different antioxidants some of the more common ones include beta carotene, Vitamin C, and Vitamin E. There are many claims out there that taking antioxidant supplements or increasing our intake of foods containing antioxidants will prevent heart disease, cancer, and other conditions. In Vitamin E trials done on people who had been diagnosed with coronary disease showed no benefit. One study showed that people who take antioxidant supplements have an increased risk of death and not opposite which has been the idea behind antioxidants for many years. Take into consideration that these studies were short in duration and many of the test subjects already had an existing disease. While we may not know much about antioxidants and whether or not they are beneficial or harmful towards a person’s overall health, it is important to keep in mind that living a healthy lifestyle and eating healthy whole fruits, vegetables, and grains can help prevent many diseases. http://www.webmd.com/news/20070227/antioxidant-supplements-up-death-risk ...
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...PHYSIOLOGICAL STUDIES OF THE FRUITS OF THE PINEAPPLE [ANANAS COMOSUS (L.) MERR.] WITH SPECIAL REFERENCE TO PHYSIOLOGICAL BREAKDOWN ERSTON V. MILLER Received July 17, 1950 Introduction Physiological breakdown of the fruits of the pineapple [Ananas comosus (L.) Merr.] is characterized by a darkening of the flesh of the fruitlets, beginning near their attachment to the core in a region an inch or two above the base of the fruit. The-disorder progresses upward and outward, subsequently involving all of the fruitlet except the ovary and a layer approximately one quarter inch deep below the skin. Only in advanced stages do the surface of the fruit and the core become involved. Hence in most fruits there may be no external symptoms of the disorder. Severe cases of physiological breakdown are frequently discovered in pineapples that appear normal and attractive from the exterior. The disorder is not a form of over-ripeness as is true of "internal breakdown" of apples. One of the commonest causes of physiological breakdown is exposure of the fruits to relatively low temperatures. The disorder has been observed in Florida in the fruits that were induced to ripen during the winter months by forcing the bloom with acetylene gas during "off season." Physiological breakdown has been reported to occur under similar conditions in Australia (3). Also pineapples harvested during the summer months may develop breakdown during storage or transit if holding temperatures are...
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...of ingestion. | 0.15 M BDAC | Causes severe skin burn and eye damage. Toxic if swallowed. Causes toxicity to aquatic life. | Avoid contact and ingestion. Do not dispose down the drain. | 0.01 M NaBH4 | Corrosive to skin and eye. | Avoid contact. | 0.004 M AgNO3 | Hazardous to skin and eye and in case of ingestion. | Avoid contact, ingestion. | 0.10 M Ascorbic acid | Mild irritant to skin and eye. Mutagen to mammalian somatic cells. | Avoid contact. | Materials: * M HAuCl4, 0.20 M CTAB, CTAC, BDAC, 0.01 M NaBH4, 0.004 M AgNO3 and 0.10 M Ascorbic acid. Procedure: Seed Solution: * Add 5 mL 0.20 M CTAB solution to 5 mL 0.0005 M HAuCl4 and stir the mixture well. * Add 0.60 mL ice-cold 0.01 M NaBH4 to the stirred solution and further stir the solution vigorously for 2 minutes. * After stirring, store the solution at 25°C. Growth Solution: * To 5 mL 0.001 M HAuCl4 add 5 mL surfactant mixture containing 0.015 M CTAB, 0.015 M BDAC and 0.015M CTAC. * Mix the solutions well and keep at 25°C. * Add 200 μL of 0.004 M AgNO3 to the solution and mix them. * Add 6 μL of 0.01 M ascorbic acid. GNR synthesis: * Add 10 μL of the seed solution to the growth solution and store the...
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...SCH 3U0 Name: Some Mole Problems Date: 1. How many molecules of C6H6O (lactic acid) are there in 1.35 moles of lactic acid? 2. How many moles of Ag2S are there in 3.567 x 1022 molecules of Ag2S? 3. Ascorbic acid, vitamin C, is a molecule that is readily found in citrus fruits and is needed to maintain bodily defense against infection. The formula for vitamin C is C6 H8O4. Calculate the molecular mass of vitamin C to four significant digits. 4. If a smartie contains 9.08 x 1022 atoms of hydrogen from glucose C6H12O2 , what is the mass of glucose in the smartie? 5. How many moles of water are in a 3.09 g sample of BaCl2 ( 2H2O? 6. Bromine exists as two isotopes: Br-79 and Br-81. Calculate the relative abundance of each isotope. 7. How many atoms of carbon are in a container that has 0.450 mol of CO2 and 2.55 mol of CaC2? 8. Fill in the following Table with the appropriate information. |Sample |Molar Mass (g/mol) |Mass of Sample (g) |Number of Molecules in|Number of Moles of |Number of Moles of | | | | |Sample |Molecules |Atoms | |NaCl |58.4 |58.4 |6.02 x 1023 |1.00 |2.00 | |NH3 | |24.8 | | | | |Mn2O3 | ...
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