please make a flow chart with this informationNot a writing assignment PurposeTo standardize a Vitamin C tablet, evaluate the Vitamin C content in fruit juices, and assess the loss ofVitamin C activity when heated.IntroductionVitamins 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. VitaminC (or ascorbic acid, C6HSO6), is a vitamin commonly found in fruits and vegetables, but cookingdestroys 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 coenzymefunction in the synthesis of collagen, protein metabolism, iron absorption, and the healing of wounds. Itis known that a deficiency of Vitamin C can cause scurvy which is characterized by abnormalities in thebones 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 preventionof carcinogenesis in humans. Ascorbic acid reacts with nitrite food preservatives to prevent theformation 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 anantiviral role in human metabolism by strengthening the immune system to resist the effects of thecommon cold and flu; this view has been disputed by other members of the scientific and medicalcommunities.For many years public health organizations have recommended a minimum daily intake ofvitamin C (ascorbic acid). The present daily dietary allowance recommended by the Food and NutritionBoard of the National Research Council is between 35 and 60 mg/day. Table 1 gives you some averagevalues for the vitamin C contents of a variety of foods.Ascorbic Acid Content of FoodstuffsAscorbic acid (mg/100 g)FoodstuffsChili peppers (green and red), sweetpeppers (green and red, parsley, turnip100-350greensCitrus juices, tomato juice, mustard greens,spinach, brussel sproutsGreen beans and peas, sweet corn,asparagus, pineapple, cranberries,cucumbers, lettuceEggs, milk, carrots, beets, cooked meat25-10010-25Less than 10

Flowchart is given in 2 parts: PART 1

Answered: make a flow chart with this information

Science

Biochemistry

make a flow chart with this information

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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