Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving Page: 11
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11
For recoveries, 125 mg. ascorbic acid were dissolved
in 25 ml* § per cent mataphoaphorie acid and 10 per seat
acetic acid. Bromi&e water wag added until yellow and the
solution shaken until colorless. One of this was dis-
solved in 250 ml. 5 par sent metaphosphoric acid and 10 pep
cent acetic acid, giving a proportion of 0.02 mg. par ml*
Two § g&. portions of food were weighed; to one portion 101
&1* 5 per cent metaphosphoric acid and 10 per cent acetic acid
ware added, the solution filtered* To the other 100 ml* 5 per
cent metaphoaphoric acid and 10 per cent acetic acid was added
1 ml. of the original ascorbic acid solution (125 *g./85 ml.)*
Five test tabes were prepared as follows; (1) 4 ml. of 8 per
east metaphosphoric acid and 10 per cant acetic acid, used as
a blank; (2) 4 ml. ascorbic acid solution containing 0.02 tag./ml.,
1 drop thiourea solution and 1 ml, 2,4-dinitrophenylhydr^zine
reagent; (3) 4 ml* food filtrate in 5 per cent metaphosphoric
acid and 10 per cent acetic acid and one drop thiourea solution;
(4) 4 ml. food filtrate, one drop thiourea solution and 1 ml,
2,4-diRltrophejaylhydraziae; (5) 4 si. food filtrate to which
the ascorbic acid wag added, one drop thiourea and 1 ml. 2,4-
dinitrophenylhydrazine reagent. These tubes were held in the
water hath fcr three hours and read in the photolomater.
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Boney, Lila Marette. Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving, thesis, 1948; Denton, Texas. (https://digital.library.unt.edu/ark:/67531/metadc75676/m1/17/: accessed April 23, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; .