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The effect of low temperature on Ascorbic Acid

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The effect of low temperature on Ascorbic Acid

Postby fuego » Tue Aug 19, 2014 7:37 pm

Hello

I was wondering why the ascorbic Acid content of oranges might decrease if the temperature decreases to just above freezing. Without enzyme interaction. (focus on the chemistry) Any thoughts on the topic?
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Postby JackBean » Wed Aug 20, 2014 6:36 pm

And why do you think it's without enzyme?
http://www.biolib.cz/en/main/

Cis or trans? That's what matters.
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Postby fuego » Thu Aug 21, 2014 1:21 am

Because non was added in the experiment that was done.
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Re: The effect of low temperature on Ascorbic Acid

Postby jonmoulton » Thu Aug 21, 2014 3:06 pm

Might enzymes be present in the orange even if none are added experimentally? If enzymes are present, might they affect the chemistry?
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Postby JackBean » Mon Aug 25, 2014 7:00 pm

it was in orange, wasn't it?
http://www.biolib.cz/en/main/

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