Is ascorbic acid higher in stems or leaves?   Does boiling affect ascorbic acid content? If you were a dietician, how might this knowledge impact communication with your patients?   From greatest to least, rank lemons, blueberries, jalapeno, and corn in their ascorbic acid content.   What is another name for ascorbic acid, and where is it found in nature, i.e. what organisms do and do not synthesize ascorbic acid?   What is the function of ascorbic acid in plants? Does it have a role in humans? Describe why or why not.   What do you expect to have a higher ascorbic acid content: spinach roots or leaves? Rationalize your choice.   What do you expect to have a higher ascorbic acid content: cabbage boiled or not boiled? Rationalize your choice.

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