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| ASCORBIC ACID C6H8O6 (L-ASCORBIC ACID; VITAMIN C) CAS: 5081-7 A dietary factor which must be present in the diet of man to prevent scurvy. It cures scurvy and increases resistance to infection. Ascorbic acid presumably acts as an oxidation-reduction catalyst in the cell. It is readily oxidized; citrus juices should not be exposed to air for more than a few minutes before use. Properties: White crystals (plates or needles), mp 192C, soluble in water, slightly soluble in alcohol, insoluble in ether, chloroform, benzene, petroleum ether, oils and fats, stable to air when dry. Sources: Food source: acerola (West Indian cherry); citrus fruits; tomatoes; potatoes; green, leafy vegetables. Commercial sources: synthetic product made by fermentation of sorbitol. Units: One international unit is equivalent to 0.05 milligram of l-ascorbic acid. Grade: USP, FCC. Use: Nutrition, color fixing, flavoring and preservative in meats and other foods, oxidant in bred dough's, abscission of citrus fruit in harvesting, reducing agent in analytical chemistry. The iron, calcium and sodium salts are available for biochemical research. THIS PRODUCT COMPLIES IN FULL WITH THE FCC SPECIFICATIONS | ||||||||||
