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What is Determination of Vitamin C in Foods about?

This document describes a procedure to measure the amount of vitamin C in foods using an oxidation-reduction titration with iodine. Ascorbic acid is titrated with iodine solution and the equivalence point is detected with starch indicator. Samples of fruits, vegetables and juices are prepared and similarly titrated to determine their vitamin C content. Safety precautions are outlined when working with iodine.

Author

Dalal Shab Jakhodiya

Language

EN