Measuring the Amount of Ascorbic Acid in Cabbage
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- Author:
- Carol Reiss
- Subject:
- Science and Technology
- Institution Name:
- Cornell University
- Collection:
- Association for Biology Laboratory Education (ABLE)
- Grade Level:
- Post-secondary
- 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.
- Course Type:
- Learning Module
- Languages:
- English
- Material Type:
- Activities and Labs, Lesson Plans
- Media Format:
- Downloadable docs
- Conditions of Use:
-
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