Question 6

(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.

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