The Vitamin C Content of Fruit Juice
Title : The Vitamin C content of fruit juice
Aim : To investigate the vitamin C content of fruit juice.
Introduction : [2]Vitamin C, also known as the ascorbic acid or the L-ascorbate, is required for the growth and repair of tissues in all parts of our body. It is necessary to form collagen, an important protein used to make skin, scar tissue, tendons, ligaments, and blood vessels. Vitamin C is essential for the healing of wounds as well as for the repair and maintenance of cartilage, bones, and teeth. Vitamin C is one of many antioxidants. It blocks some of the damages caused by free radicals, which are by-products that result when our bodies transform food into energy. It also helps reduce the damage to the body caused by toxic chemicals and pollutants such as cigarette smoke.
The body does not manufacture vitamin C on its own, nor does it store it. It is therefore important to include plenty of vitamin C-containing foods in our daily diet. All fruits and vegetables contain some amount of vitamin C. Foods that tend to be the highest sources of vitamin C include green peppers, citrus fruits and juices, strawberries, tomatoes, broccoli, turnip greens and other leafy greens, sweet and white potatoes, and cantaloupe. Other excellent sources include papaya, mango, watermelon, Brussels, sprouts, cauliflower, cabbage, winter squash, red peppers, raspberries, blueberries, cranberries, and pineapples. Vitamin C is sensitive to light, air, and heat, so we will get the most vitamin C if we eat fruits and vegetables raw or lightly cooked. In this experiment, we will look into the difference in vitamin C content between fresh fruit juices and commercial fruit juices, where the manufacturers always claim that their juices restore the vitamin C contained in fresh fruits, thus the same amount of vitamin C is available in packaged fruit juices.
We can purchase either natural or synthetic vitamin C, also called ascorbic acid, in the forms of tablets, capsules, chewable,
Aim : To investigate the vitamin C content of fruit juice.
Introduction : [2]Vitamin C, also known as the ascorbic acid or the L-ascorbate, is required for the growth and repair of tissues in all parts of our body. It is necessary to form collagen, an important protein used to make skin, scar tissue, tendons, ligaments, and blood vessels. Vitamin C is essential for the healing of wounds as well as for the repair and maintenance of cartilage, bones, and teeth. Vitamin C is one of many antioxidants. It blocks some of the damages caused by free radicals, which are by-products that result when our bodies transform food into energy. It also helps reduce the damage to the body caused by toxic chemicals and pollutants such as cigarette smoke.
The body does not manufacture vitamin C on its own, nor does it store it. It is therefore important to include plenty of vitamin C-containing foods in our daily diet. All fruits and vegetables contain some amount of vitamin C. Foods that tend to be the highest sources of vitamin C include green peppers, citrus fruits and juices, strawberries, tomatoes, broccoli, turnip greens and other leafy greens, sweet and white potatoes, and cantaloupe. Other excellent sources include papaya, mango, watermelon, Brussels, sprouts, cauliflower, cabbage, winter squash, red peppers, raspberries, blueberries, cranberries, and pineapples. Vitamin C is sensitive to light, air, and heat, so we will get the most vitamin C if we eat fruits and vegetables raw or lightly cooked. In this experiment, we will look into the difference in vitamin C content between fresh fruit juices and commercial fruit juices, where the manufacturers always claim that their juices restore the vitamin C contained in fresh fruits, thus the same amount of vitamin C is available in packaged fruit juices.
We can purchase either natural or synthetic vitamin C, also called ascorbic acid, in the forms of tablets, capsules, chewable,