Ascorbic Acid is more commonly known as Vitamin C
When this substance is added to flour, it helps by "maturing" or "ripening" the flour.
Flour is made from wheat. The wheat is not always "ready" for harvesting over an entire field, so we add Ascorbic Acid to force ripening of the not so mature/ripe wheat.
It is not a dangerous compound to add. It is an all natural agent.
Regards.
Ascorbic acid is titrated by redox titration because it readily undergoes oxidation. The ascorbic acid molecule itself acts as a reducing agent that can be oxidized to form dehydroascorbic acid. The endpoint of the titration is reached when all the ascorbic acid has been oxidized.
Ascorbic Acid is the chemical name for Vitamin C.
Some commercial bakers add ascorbic acid their bread dough. The acid acts as a preservative and the allows the yeast to work faster and longer.
Uric acid and ascorbic acid do not have a specific reaction mechanism together in a biological context. However, in a non-biological setting, ascorbic acid can act as a reducing agent for uric acid, converting it to a more soluble form.
The scientific name for ascorbic acid is L-ascorbic acid.
Yes... cabbage do have ascorbic acid.
Ascorbic acid is not volatile.
L-ascorbic acid
The active form of ascorbic acid is called L-ascorbic acid, which is the naturally occurring form of vitamin C that is biologically active in the body.
Adult treatment is usually 300-1,000 mg of ascorbic acid per day. Infants should be treated with 50 mg of ascorbic acid up to four times per day.
Yes it's a food additive. It is used as an antioxidant and it is a color retention agent.
The chemical formula of ascorbic acid is C6H8O6.