Laboratory investigation of vitamin C

Belt, Simon; Lewis, Anthony C.

Chemistry, Analytical; Vitamin C; Food; Cooking; High performance liquid chromatography (HPLC); Laboratory; UKOER

Learning materials


Rights
© Creative Commons Licence: Attribution-Noncommercial-Share Alike 2.0 UK: England and Wales. See: http://creativecommons.org/licenses/by-nc-sa/2.0/uk/
Description

This is a laboratory-based investigation of the Vitamin C content of foodstuffs after different cooking treatments. As described, the experiment illustrates the influence of cooking methods on the apparent Vitamin C content of green peppers. Analysis of Vitamin C is achieved by wet chemical methods or by HPLC.

Publisher
The University of Hull
Language
English
Extent
Filesize: 694KB
Identifier
hull:2260

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