Tested Studies in Laboratory Teaching, 1986, Volume 7
Abstract
Students are asked to develop a procedure for the determination of the amount of ascorbic acid in fresh and boiled cabbage tissue. In order to accurately determine the ascorbic acid content, students must take into consideration the following: a representative sample, aliquots, the boiling procedure, the presence of the enzyme ascorbic acid oxidase, and the release of ascorbate into the boiling water.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok
