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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
Related questions
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![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](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F433c93f7-c607-473d-912d-946b9af91129%2Fb199ae9c-b233-406f-9397-5f91ea2ff0cb%2Fafzxxve_processed.jpeg&w=3840&q=75)
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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