The amount of ascorbic acid, C6H8O6 , in orange juice was determined by oxidizing the ascorbic acid to dehydroascorbic acid, C H O , with a known excess of I3, and back 666 3 titrating the excess I3 with Na S O . A 5.00 mL sample of filtered orange juice was 3 223 treated with 50.00 mL of excess 0.01023 mol/L I3 . After the oxidation was complete, 3 13.82 mL of 0.07203 mol/L Na2S2O3 was needed to reach the starch indicator end point. Report the concentration of ascorbic acid in milligrams per 100 mL.

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