DETERMINATION OF ASCORBIC ACID (VITAMIN C) INCOMMERCIAL TABLET BY IODOMETRIC TRTRATION
Determination of Ascorbic acid (Vitamin C) in Commercial Tablet byIodometric Trtration has been Studied
A 0.010 M solution of KIO
was prepared as a primary standard and titrated by an iodometric procedure against asolution of sodium thiosulfate. In this way, the concentration of the thiouslfatesolution was determined to be 0.075 M. Using 50.00 mL of this standard iodatesolution, a corresponding quantity of I
was allowed to react with ascorbic acid present in a known quantity of a crushed vitamin C tablet. By determining theleft over amount of I
, the amount of ascorbic acid present in vitamin C tableswas determined to be 59.30% w/w.
EFFECT OF PRESSURE COOKING ON VITAMIN C CONTENT OFVEGETABLES
Effect of pressure cooking on vitamin c content of vegetables has beenstudied
. A comparison has been made of the effect upon the retention of vitamin C in 10 different vegetables when cooked in a modern pressuresaucepan and in an ordinary saucepan according to the recommended methods.On the average the retention was higher in vegetables cooked in the pressurecooker. The method of estimation used was that of Harris and Olliver (1942).