Commercial Production of Vitamin C Assignment Example | Topics and Well Written Essays - 1500 words

Commercial Production of Vitamin C - date ExampleVitamin c, chemically is Ascorbic acid, It naturally occurs in fruits and vegetables, it is a vital signification ,and is water salable, Human ashes can not synthesize Vitamin c, nor can it store it , therefore the body requirements needs to be sufficient filled from diet, through absorption from the gut. Historically, the deficiency of dietary in take can lead to a disease called Scurvy.. In 1 8th century the sailors and solders who used to be ,on ship for long quantify and there food was deficient in fruits and vegetables would develop scurvy, main symptoms of scurvy argon , bleeding gums, rig out and Joint pain nerve disorders and death.. , East India company appointed surgeon general MR Jhon woodall, who recommends in his record the use of lemon juice for the prevention and cure of Scurvy. In the year 1912 MR Casimir Funk a embellish American, developed the concept of vitamins, he thought that they are micro constituent of diet and are meaty for health, he named them vitamins because he thought they are vital and chemically are amino acids., from 1928 till 1933 MR Joseph L Svivly and MR Albert Szent Gyeryl of Hungary and An independent American MR Charls Glin King first isolated the anti Scorbutic factor and named it Ascorbic acid . British chemists Sir Walter Norman Haworth in 1933 till1934 synthesized vitamin C and hence made it cheaply available, for this contribution he was awarded the Noble hold of medicine in 1937.... pregnancy, sickness and lactation the daily requirement increases .Many foldsProperties of Vitamin C, and Usesvitamin C is needed as a dietary supplement , for humans and pets, like humans some animals can not synthesize the substance hence they need it on daily basis,Vitamin C is also used in Industry as food preservative , in fruit juices beverages, that is because of its antioxidant properties, it is used to preserve color , taste in umpteen food products. Vitamin c removes the oxygen from the surroundings to become oxidized, by this action it acts as an antioxidant, oxidation is answerable for the brown color that develops in fruits ,once exposed to oxygen., by oxidation the phenols in the fruits are converted to Melanins,, Melanins are brown in color.Those fruits which turn brown on cutting , like apple bananas, have a phenols, these Page 3Phenols, in presence of oxygen and metal can turn quickly into Quinns., which are harmful..Vitamin C is added to fruit juices to improve taste , preserve nutritional value and to preserve the colorIn meat industry Vitamin C is used for its antioxidant properties, Vitamin C 1 accelerate color development, prevents Color fading , inhibits nitrosamine formation, and 2 prevents oxidation.. Vitamin c is more stable in amber colored containers ,and glass containers than in lily-white ,and brown containers. ( Ahmed AA p 3 ).3 Vitamin C can improve the bread dough, where it improves the dough grain and loaf volume. (Ho sney R