Stability of ascorbic acid in the presence of ferrous and ferric ions
β Scribed by M. C. Uprety; V. K. Mohan Rao
- Publisher
- John Wiley and Sons
- Year
- 1964
- Tongue
- English
- Weight
- 77 KB
- Volume
- 53
- Category
- Article
- ISSN
- 0022-3549
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## Abstract Interference by ferrous iron in the determination of ascorbic acid in canned foods can be eliminated by passing an oxalic acid extract through the cationβexchange resin ZeoβKarb 215. This method has given satisfactory results when tested on a number of canned food products. The average
The kinetics of electron transfer from L-ascorbic acid (H 2 A) to ferrofluid (FF) in dilute aqueous acidic solutions (pH 2.5-4.0) was investigated spectrophotometrically in detail as a function of [H 2 A], [FF], [H Ψ ], ionic strength, and temperature. FF was found to be reduced and the reduction wa