Ascorbic Acid

Question: Ascorbic Acid? I am following instructions for freezing apples, and need a solution of ascorbic acid to stop discolouration....does anyone know where I can obtain it?

Answer: Squeeze lemon juice over them.

Question: ascorbic acid?????????????? hey guys, science homework lol. plz answer. apart from its value in vitamin C, why else is ascorbic acid added to fruit juices

Answer: It helps to preserve it.Home made wine also has it in to stop the fruit juice coagulating.

Question: What is the difference between Ascorbic Acid and L-ascorbic Acid? I need to make a topical vitamin C serum. I've read that only L-ascorbic acid is absorbed by the skin. I also read that there was no difference between ascorbic acid and L-ascorbic acid. If I purchase ascorbic acid crystals for the serum am I buying a usable product?

Answer: Good question! Ascorbic acid is an optically active compound. It can have L and D forms. L-ascorbic acid is the natural form and called vitamin-C. This, when obtained from the natural sources, will be entirely L-ascorbic acid. Hence you can use it safely. But if it is synthesized in the laboratory, then you may get both L and D forms. So this mixture is to be purified to get only L. What I have seen in the market is L-ascorbic acid. You have to confirm whether the product in your hand is L or D before purchasing.

Question: What is the difference between ascorbic acid and L-ascorbic acid powders? I am wanting to make a Vitamin C serum for my face and one ingredient is called L-ascorbic acid powder. I can only find 100% Ascorbic acid powder...is it the same?

Answer: most likely the 100% ascorbic acid powder is l-ascorbic acid, but possibly could be a racemic mixture of d-l ascorbic acid...all this means is one rotates polarized light to the left (l-ascorbic) and the other rotates it to the right (d-ascorbic acid) with a net rotation being zero. but if youre wanting to buy l-ascorbic acid, just go buy some vitamin C pills and they are 100% l-ascorbic acid, these you could use for youre product. and the reason l-ascorbic acid must be used is the d isomer isnt biologically active the way the l isomer is. hope this helps

Question: What is the molar relationship between ascorbic acid and iodine solution? Trying to find out the molar relationship between iodine (dissolved in potassium iodide) and ascorbic acid (AKA vitamin C). My initial practical gave me a relationship of 1:1 but I get the feeling this is wrong.

Answer: there is a one to one mole ratio between ascorbic acid and iodine /// ascorbic acid/iodine reduces arsonic acids

Question: What is produced when Ascorbic Acid is hydrolyzed? I know Ascorbic Acid is a lactone (cyclic ester) and when the ester bond is hydrolyzed a a single chain molecule is formed. What is the name and structure of this molecule?

Answer: Assuming the possibility of simple hydrolisis, then it would produce: 2,3,4,5,6-pentahydroxy-2-hexen carboxilic acid.

Question: Is good to take Iron supplements,ascorbic acid and vitamin B at the same time? I take Iron coz' Im anemic,ascorbic acid to have resistance against and Vitamin B coz Im experiencing lock jaw.

Answer: Yes, it's perfectly fine to take all of those together. Vitamin C can help the Iron be absorbed easier in the system and some of the B Vitamins help combat anemia because they help in the production of red blood cells. It sounds like you're doing the right thing (assuming your doctor has told you the proper dosage to take). Good luck and I hope I helped!

Question: How do most bacteria react to ascorbic acid? Do they use ascorbic acid for anything? Can enough of it kill bacteria? Can they store it in their cells? Does it depend on the species of bacteria?

Answer: Ascorbic Acid has an acidifying effect in the body, making an unfriendly environment for viruses, Candida and pathogenic bacteria. There have been many studies of the positive effects of Ascorbic Acid in the reduction of bacterial activity in many areas.

Question: Is it safe to mix DMSO with ascorbic acid and apply it to the skin? If I apply DMSO(Dimethyl sulfoxide) directly to the skin, will it help the skin absorb the ascorbic acid(vitamin C). Should I mix the two together or apply the DMSO first and then apply the ascorbic acid? Will the DMSO mix with the ascorbic acid and form new compounds? Is this safe?

Answer: I think it is more effective if you just take a vitamin C pill. If you want to do this at home I would not recommend it since you dont know what other chemicals you accidentally solve into the DMSO, and since DMSO speeds up the body's absorption of chemicals, compounds which would not be toxic in other circumstances can have serious effects this way.

Question: How do I dilute ascorbic acid to 1 mole? My teacher gave me ascorbic acid powder, and she told me to dilute it to 1 mole. How much water and acid do I mix together? Say, for example, that I have 5 grams of ascorbic acid powder, how much water would I need to add for the acid to have the concentration of 1 mole? and does anyone know what pH the acid would be if the molarity is 1?

Answer: ascorbic acid is 176.12 grams per mole. I think your teacher wants you to make a one molar solution not a one mole solution. To make a one molar solution put one mole in one liter of water. One mole of ascorbic acid is 176.12 grams. You have 5 grams so you have 0.028mols of ascorbic acid. that means you need to mix the 5 grams ascorbic with 28 milliliters of water. to make a one molar solution.

Question: How can you test for ascorbic acid in orange juice? I am doing an experiment to test the levels of ascorbic acid in orange juice throughout a period of about a week, how can I do this without buying expensive tools and things to measure the level of AA?

Answer: Fresh orange juice was used to increase dietary intake of ascorbic acid during study 5. Oranges were purchased in Abidjan, and each serving of orange juice (180 g) was prepared immediately before consumption by one of the investigators. It was estimated that 180 g orange juice would provide {approx}70–100 mg ascorbic acid (37–54 mg/100 g orange juice) (13). Ascorbic acid in orange juice was analyzed by titration with 2,6-dichlorophenol-indophenol. Therefore, I think you have to use titration. Sry, can't help a lot.

Question: Can someone suggest an innovative way of testing the concentration of ascorbic acid? Ascorbic acid is vitamin c, a reducing agent that is oxidized easily. A cheap and easy way would be nice.

Answer: Cheap and easy may not be innovative. Chemists have been doing analysis for ascorbic acid for decades and I do not believe that you are going to come up with a science fair project type test that others have not tried before. Spectrophotometric, Iodometric titration and HPLC analysis are common. A truly innovative method would be the construction of an ion selective electrode specific for Ascorbic acid (or ascorbate ion) or perhaps an immunofluorescence analysis.

Question: How to use Ascorbic Acid to prevent or abort fresh pregnancy? I heard that ascorbic acid ( Vitamin C ) is effective to prevent pregnancy or abort pregnancy if it is only one week old only (means within the first week of intercourse). Can you please tell me the method, mean how to use it to abort one week old pregnancy or prevent pregnancy????????

Answer: if you dont want to get pregnant get your bf to wear a condom and you go on birth control that way your doing everything to prevent unwanted pregnancys and avoiding stds at the same time. everyones a winner.

Question: How many moles of carbon, hydrogen, and oxygen are present in ascorbic acid? Ascorbic acid (vitamin C) contains 40.92 % carbon, 4.58% hydrogen, and 54.50% oxygen by mass. Assume a 100-g sample of ascorbic acid.

Answer: From the percentage values it's easy to calculate the mass of individual atoms:, e.g. in 100g ascorbic acid there is 40.92g of C atoms (since 40.92%). In the similar way, calculate the mass of other atoms present. Now, divide the masses of the atoms (in grams) by corresponding atomic masses (in g/mol) to calculate number of moles of that atom present, e.g. the number of moles of C = 40.92g/(12 g).

Question: What mass of ascorbic acid is in the beaker? If you dissolve 50mg of ascorbic acid (M=176.124g/mol) in water in a 100.0mL volumetric flask. Then you remove a 10.0mL aliquot of the solution, put it into a beaker, and add 20.00mL water and 10.00mL buffer solution.

Answer: 1. calculate the mole of the 100mL solution in the volumetric flask. Mole = weight (g) / M 2. calculate the concentration of the solution. concentration (mol/L)= mole / volume (L) 3. calculate the mole of compound in the beaker when 10 mL of soultion from volumetric flast was removed. Mole = concentration x volume removed (L) 4. calculate the mass. Mass (g) = mole x M

Question: How does a change in temperature affect the rate of degradation of ascorbic acid in orange juice? How does a change in temperature affect the rate of degradation of ascorbic acid in orange juice? Can anyone tell me what approach should i take to perform this lab? i still dont get it. ...

Answer: Reason behind the citric acid in Orange juice

Question: Is there any method to measure the composition of carbohydrates, protein and ascorbic acid? I would like to know how to measure the composition of carbohydrates, protein as well as ascorbic acid that can be done in a laboratory? Can you tell me the name of the experiment for each of the test? Thank you very much for your help...

Answer: Well, I know the USDA has a huge database showing the nutritional content of a kazillion different foods. I use it all the time; it's an awesome website for dieters. So I checked there, and this is their information page: http://www.ars.usda.gov/main/docs.htm?docid=4445 From there, I think I found where to find out how to measure the composition of carbs, etc. It's called Official Methods of Analysis of AOAC International. The search engine should show the names of the tests: http://www.eoma.aoac.org/ I got that from here: http://www.aoac.org/ Anyways, if you want save into your favorites folder the USDA website that shows the nutritional value of every food in case you go on a diet some time. Here it is: http://www.nal.usda.gov/fnic/foodcomp/search/

Question: Why is DCPIP a good indicator for finding the concentration of ascorbic acid? Please help, I am doing coursework on the concentration of vitamin C (ascorbic acid) in tablets and need to know why DCPIP is a good indicator. I know it has a sharp colour change but why is a stronger reducing agent not used? Please Help!!

Answer: DCPIP can also be used as an indicator for Vitamin C. If vitamin C, which is a good reducing agent, is present, the blue dye, which turns pink in acid conditions, is reduced to a colorless compound by ascorbic acid. DCPIP (blue) + H+ ----------> DCPIPH (pink) DCPIPH (pink) + VitC ----------> DCPIPH2 (colorless) C6H8O6 + C12H7NCl2O2 ----------> C6H6O6 + C12H9NCl2O2 In a titration, when all the ascorbic acid in the solution has been used up, there will not be any electrons available to reduce the DCPIPH and the solution will remain pink due to the DCPIPH. The end point is a pink color that persists for 10 seconds or more. http://en.wikipedia.org/wiki/DCPIP

Question: What is the relationship between Ascorbic Acid and Capsaicin in hot (to mild) peppers? I and two of my lab partners have been looking at the different levels of vitamin C in three peppers: red bell, jalapeno, and habanero. We predicted that the amount of ascorbic acid would correlate pretty closely with the amount of capsaicin in the peppers. (We didn't measure the capsaicin content, though; we just compared our vitamin C figures to a list of Scoville Units in peppers.) Our predictions were almost completely opposite of our results. The red bell--the pepper lowest in Scoville Units (zero, to be exact!)--showed the highest amount of vitamin C. But our data may be skewed, making things even harder to figure out! According to a couple of (unscientific) online sources, the hotter the pepper, the higher the vitamin C content; hence, our original predictions. So, please, somebody help us!! Is the relationship between ascorbic acid and capsaicin a direct or an inverse correlation? And what is the cause of that correlation?

Answer: Red Sweet Bell Pepper, Fresh Serving Size: 1/2 cup sliced Calories: 12 Fat: 0 g Saturated Fat: <1 g Cholesterol: 0 mg Carbohydrate: 3 g Protein: <1 g Dietary Fiber: 1 g Sodium: 1 mg Vitamin A: green pepper 170 IU red pepper 1,440 IU Vitamin C: green pepper 37 mg red pepper: 87 mg Iron: <1 mg Carotenoids: green 268 mcg red: 1,146 Hot Chili Pepper, Fresh Serving Size: 1 pepper Calories: 18 Fat: <1 g Saturated Fat: 0 g Cholesterol: 0 mg Carbohydrate: 4 g Protein: 1 g Dietary Fiber: <1 g Sodium: 4 g Vitamin A: green pepper: 538 IU red pepper: 428 IU Vitamin C: 64 mg These are data I obtained for the nutritional value of 3 peppers. So it seems that hottness(capsaicin content) has little relationship to vitamin C content. Unless you are watching a pepper ripen. I can see the vitamin C content increasing as a pepper ripens as it is a plant nutrient/cofactor which would increase as the peppers ripen and is an anti-oxidant which would help protect them. The capsaicin content in peppers also increases as they ripen so there is a connection between the two, but only in one type of pepper. If you compare peppers across specias I believe there is/should be no connection.

Question: A buffer solution of ascorbic acid and its conjugate base is prepared such that the concentration of the acid? A buffer solution of ascorbic acid and its conjugate base is prepared such that the concentration of the acid is exactly one fourth of its conjugate base. a) What is the pH of this buffer solution? The Ka of ascorbic acid is 8.0 x 10 −5.

Answer: Using the Henderson-Hasselbalch equation: pH = pKa + log [base]/[acid] pH = - log (8.0 x 10^-5) + log (4/1) pH = 4.10 + 0.60 = 4.70