Is Vitamin C considered a water or fat soluble vitamin? Explain, based on the structure of ascorbic acid and the chemistry of the molecule. Based on your answer above, predict whether ascorbic acid would be soluble in methylene chloride (CH2Cl2).
Is Vitamin C considered a water or fat soluble vitamin? Explain, based on the structure of ascorbic acid and the chemistry of the molecule. Based on your answer above, predict whether ascorbic acid would be soluble in methylene chloride (CH2Cl2).
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
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Essential nutrients
These are the organic compounds present in the food that provide nourishment essential for the development and growth of our body. Nutrients not only provide us with the required energy to carry out various biological processes but are also the building blocks for repair and growth in our bodies.
Vitamins
The vitamins are organic molecules required in low concentration for the proper functioning of the body. They cannot be generated in the organism and are taken into the body through the diet. The lack of proper vitamins results in diverse deficiency disorders. They are thus called essential nutrients. The important vitamins are vitamin A, vitamin B complex, vitamin C, vitamin D, vitamin K, and vitamin E.
Question
- Is Vitamin C considered a water or fat soluble vitamin? Explain, based on the structure of ascorbic acid and the chemistry of the molecule. Based on your answer above, predict whether ascorbic acid would be soluble in methylene chloride (CH2Cl2).
The documement attached below can be helpful
Transcribed Image Text:Purpose
To standardize a Vitamin C tablet, evaluate the Vitamin C content in fruit juices, and assess the loss of
Vitamin C activity when heated.
Introduction
Vitamins are organic compounds required as cofactors or coenzymes for certain enzymes.
Vitamins are not synthesized at sufficient levels by the body and must be provided in our diet. Vitamin
C (or ascorbic acid, C6HSO6), is a vitamin commonly found in fruits and vegetables, but cooking
destroys it, so raw citrus fruits and their juices are the main source of ascorbic acid for most people.
Vitamin C serves a wide variety of biochemical functions; it has been shown to have a coenzyme
function in the synthesis of collagen, protein metabolism, iron absorption, and the healing of wounds. It
is known that a deficiency of Vitamin C can cause scurvy which is characterized by abnormalities in the
bones and teeth.
Vitamin C is a compound that is readily oxidized, and is therefore a good reducing agent. It is,
therefore, also one of a group of naturally occurring antioxidants that may play a role in the prevention
of carcinogenesis in humans. Ascorbic acid reacts with nitrite food preservatives to prevent the
formation of carcinogenic nitrosamines in the stomach. In addition it has been suggested by some,
including Linus Pauling, winner of the Nobel Prize in Chemistry, that ascorbic acid may have an
antiviral role in human metabolism by strengthening the immune system to resist the effects of the
common cold and flu; this view has been disputed by other members of the scientific and medical
communities.
For many years public health organizations have recommended a minimum daily intake of
vitamin C (ascorbic acid). The present daily dietary allowance recommended by the Food and Nutrition
Board of the National Research Council is between 35 and 60 mg/day. Table 1 gives you some average
values for the vitamin C contents of a variety of foods.
Ascorbic Acid Content of Foodstuffs
Ascorbic acid (mg/100 g)
Foodstuffs
Chili peppers (green and red), sweet
peppers (green and red, parsley, turnip
100-350
greens
Citrus juices, tomato juice, mustard greens,
spinach, brussel sprouts
Green beans and peas, sweet corn,
asparagus, pineapple, cranberries,
cucumbers, lettuce
Eggs, milk, carrots, beets, cooked meat
25-100
10-25
Less than 10
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