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EFFECT OF SUGARS ON OXIDATION OF ASCORBIC ACID. III. INFLUENCE OF pH AND TYPE OF BUFFER

✍ Scribed by JOHN MILLER; M. A. JOSLYN

Book ID: 108790759
Publisher: Institute of Food Technologists
Year: 1949
Tongue: English
Weight: 507 KB
Volume: 14
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1949.tb16243.x

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## Abstract Ascorbic acid at a concentration of 10^−3^ M was a more effective pro‐oxidant in the presence of low copper concentrations than at high concentrations, particularly in the initial stages of oxidation or in the lower pH range (5·5–4·7). This suggested a much more complex role for ascorbi