Vitamin C Lab Report

When Michael Pollan's book The Omnivore's Dilemma was published, many readers began questioning him for advice on what they should eat in order to stay healthy. In his more recent book, In Defense of Food, he responds with three rules, "Eat food. Not too much. Mostly plants"(Pollan 1). This seven word response seems too simple for a relatively complicated question, but as he further elaborates these rules into specific guidelines, this summary turns out to be surprisingly complete. Using inductive and deductive reasoning, he debunks the ideas behind nutritionism and food science, and proves that the western diet is the cause for food related diseases. Inductive reasoning is when a

The purpose of this experiment was to determine which enzyme or the combination of the two enzymes makes the most apple juice from applesauce. We did his by, mixing 10 drops of an enzyme (cellulose/pectinase/both) into a few tablespoons of applesauce. We then left the rest to nature, and watched the liquid funnel out for 10 minutes. Lastly, we recorded our data.

Fooducate is a app that can help people make better choices at the store. Hemi Weingarten is a man with kids.The app was made because Hemi weingarten was trying to make healthier decisions for his kids. He made the app so other people can make healthier decisions and go on diets. If people want to go on a diet you can give the app your weight and other medical information it can give you a safe diet. It is available for apple and android. This wonderful app is free with ads, 3.99 without ads, and 4.99 with allergen issues. There is only one problem not every food is not there. Store made products are not on there.

Minute-made orange juice has a pH of 2.80. The acidity will have a negative effect on the germination of the seeds. Sour conditions decrease the germination rate of seeds. “The length of roots in a germinating seed is reduced by the acidic conditions, which, in its turn, affects the rate of germination of seeds (Lee 435)”.

Odwalla could take the easy route and use pasteurization which was used by other juice producers however it affected the taste. Odwalla developed a loyal following of consumers who desire the freshest juice possible, so in order to stick to their mission, objectives and ethical codes of conduct the smartest decision is to find an alternative that is safe but still produces the freshest juice possible. When developing a new method, it is important to keep everyone informed of the process and the safety statistics to show the development and dedication the company has to its stakeholders, primary & secondary, future, reduction of risk and commitment to social

Agarwal, M., Mehta, P.K., Dwyer, J.H., Dwyer, K.M., Shircore, A.M., Nordstrom, C.K., Sun, P.,Paul-Labrador, M., Yang, Y., & Merz, C.N. (2012). Differing relations to early atherosclerosis between vitamin C from supplements vs. food in the Los Angeles Atherosclerosis Study: A prospective cohort study. Open Cardiovasc Med J., 6,113-21. Retrieved from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3447163/

The role of vitamin C in preventing cold is not totally proved, and in fact some researchers found no links between vitamin C and its cold-fighting potential. Therefore, do not fall under the misapprehension of taking too much vitamin C when you have a cold or flu since you can be overdosed and suffer from vitamin C

There is no difference between the vitamin C concentration in fruit juices and carton juices

The results tell us that the type of storage and handling affect the amount of vitamin c in a solution whether it be fruit juices or foods containing vitamin C. Therefore vitamin c must be stopped from oxadising as best as possible without in order to ingest the most amount of vitamin c possible and extracting the most amount of nutrients possible.

Introduction: I began researching for my IA fairly soon after it was assigned, specifically by googling IA ideas for chemistry. I stumbled upon a site that described a variety of ideas concerning food. Naturally I have an interest in food and different food varieties, and my mother has constantly instilled ideas of eating healthily into me. So, I wanted to combine the two ideas in the field of chemistry. As I continued my research, I discovered some labs mentioning vitamin C concentrations in food, and that there might be changed in concentration based on cooking method. When I saw this, I decided that this was precisely the kind of IA that I was looking for. Before beginning additional research, I had not given much thought to vitamin C at all when consuming foods. As I began more research, I learned quite a bit about the importance of vitamin C consumption. As it turns out, it prevents against illnesses such as scurvy, which was extremely prevalent amongst sailors due to the amount of time they spent away from land and most fruits, which would spoil on a ship. This only furthered my interest in the subject of vitamin C, or ascorbic acid, and as such, my IA became entirely about vitamin C, and the concentrations of it based on cooking method. In order to obtain good data, I quickly researched what fruits might have the greatest concentrations of vitamin C. I quickly came across the bell pepper, which then varies in colour from red to green to yellow. This is where things

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin that is naturally present in some foods, added to others, and available as a dietary supplement. Humans, unlike most animals, are unable to synthesize vitamin C, so it is an essential dietary component. In some settings, vitamin C serves as a cofactor helping a specific enzyme perform its job, but in others, it acts as an antioxidant participating in more general ways. Vitamin C loses electrons easily, a characteristic that allows it to perform as an antioxidant. Vitamin C is like a bodyguard for water-soluble substances. In the cells and body fluids, Vitamin C protects tissues from the oxidative stress of free radicals thus may play an important role in

Recently, special attention has been given to the use of natural antioxidants due to worldwide trend to avoid or minimise the use of synthetic food additives. These natural antioxidants are widely distributed in plant materials, animal tissues and microorganisms. The application of heat treatments renders natural antioxidants unstable, for example ascorbic acid participates in non-enzymatic browning reactions (Kalakowska, 2002; Kiokias et al., 2009; Shahidi & Zhong, 2011).

The smaller the amount of the fruit juices to decolourise DCPIP solution, the higher vitamin C content in the fruit juices itself.

Extended Essay in Group 4 – Experimental Sciences: Chemistry An Investigation on the Temperature and Environment in Which Commercial Orange Juice is Stored and its Effect on Ascorbic Acid Content with the Influence of Time XXXXXXX XXXXXX Candidate Number: 000166-XXX Seoul Foreign School, South Korea Word Count: 3772 May 2013 Exam Session 000166-XXX 1 Abstract   Ascorbic acid, commonly known as vitamin C, is considered one of the most essential vitamins for our bodies. With the popular belief that ascorbic acid boosts your immune system, Koreans often search for orange juice and Jeju tangerine juice (an extremely popular fruit drink in Korea) for their vitamin c supplements.

Prior to pasteurization, orange juice is deaerated because the presence of dissolved oxygen effects on color, flavor and most importantly vitamin C. One of the key steps of orange juice processing is deaeration since vitamin C has high sensitivity of oxygen. Removing air from orange juice provides to minimize oxidative reactions such as oxidation of ascorbic acid and flavor compounds, and also to decrease corrosion if the package of juice is made of metal. In addition to this point, the ascorbic acid content of orange juice is also affected by high oxygen permeability containers. Another negative effect of oxygen is giving a brown color. During orange juice processing there are some possibilities of entraining air during pumping, mixing and tank filling. The product quality can be improved by vacuum deaerator Figure 11. The capacity of the equipment is 3 tons/hour. Residual O2 levels below 0.5-1.0 mg/L depending on product.