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Laboratory Investigation of Vitamin C

Description

This is a laboratory-based investigation of the Vitamin C content of foodstuffs after different cooking treatments. As described, the experiment illustrates the influence of cooking methods on the apparent Vitamin C content of green peppers. Analysis of Vitamin C is achieved by wet chemical methods or by HPLC

Subjects

chemistry | analytical | vitamin c | food | cooking | hplc | laboratory | ukoer | sfsoer | Physical sciences | F000

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Vitamin village

Description

Tim Parr and Professor Andy Salter) and the Information Services Learning team.

Subjects

vitamin | vitamin a | vitamin c | vitamin d | vitamin e | vitamin k | nutrition | ukoer | Physical sciences | F000

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

Site sourced from

http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dc

Attribution

Click to get HTML | Click to get attribution | Click to get URL

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