(a) Describe in laboratory details how to determine the Vitamin C content of brand orange Juice.
(b) Give three functions of Vitamin C in our bodies.
(c) Identify three conditions which lead to loss (destruction) of Vitamin C when foods are prepared or stored.
(d) Chefs add Sodium Hydrogencarbonate when preparing vegetables. Is this likely to have any effect on the Vitamin C content? Explain your answer.