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Temperature by Jessie Beatrice Buczko is a document available to read on EtoBox.
This study analyzed the effect of temperature on the decay of vitamin C in orange juice, tomato juice, and grape juice over four days. The vitamin C content was initially highest in tomato juice and lowest in grape juice. Samples stored at different temperatures (hot, cold, room temperature) were tested every 24 hours. The results showed that vitamin C decayed fastest in hot environments and slowest in cold environments. Specifically, after four days orange juice retained the most vitamin C at cold temperat
- Author
- Jessie Beatrice Buczko
- Language
- EN