Complete 4 pages APA formatted article: Properties of Vitamin C and Uses. In the year 1912 MR Casimir Funk a polish American, developed the concept of vitamins, he thought that they are microconstituent of diet and are essential 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 Charles 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 prize of medicine in 1937.
Pregnancy, sickness, and lactation the daily requirement increases. Vitamin C is needed as a dietary supplement, for humans and pets, like humans some animals cannot synthesize the substance hence they need it on a daily basis, Vitamin C is also used in Industry as a food preservative, in fruit juices beverages, that is because of its antioxidant properties, it is used to preserve colour, taste in many food products. Vitamin c removes the oxygen from the surroundings to become oxidized, by .this action it acts as an antioxidant, oxidation is responsible for the brown colour that develops in fruits, once exposed to oxygen., by oxidation the phenols in the fruits are converted to Melanins, Melanins are brown in colour. Those fruits which turn brown on cutting, like apple bananas, have phenols, these Phenols, 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 colour. In the meat industry, Vitamin C is used for its antioxidant properties, Vitamin C 1 accelerate colour development, prevents Color fading, inhibits nitrosamine formation, and .2 prevents oxidation..” Vitamin c is more stable in amber coloured containers, and glass containers than in white, and brown containers.” ( Ahmed AA p 3 ). 3 “Vitamin C can improve the bread dough, where it improves the dough texture and loaf volume. “ (Honey R<.C<. 57.85) .
