Vitamin C is well known for its role in fighting off the common
cold, infections, heart diseases and cancer where it serves as an
antioxidant. It acts as reducing agent that is able to keep iron
ions in the more readily absorbed ferrous (Fe(II)) form, which
facilitates the absorption of nonhemic iron from the
gastrointestinal tract. This book provides maximum information
about the kinetics and thermodynamics in a systematic manner
regarding influences of different factors such as temperature and
pH on the rate of oxidation of vitamin C by ferric chloride
hexahydrate in the absence and the presence of surfactant. The book
is presented in different chapters with very simple, easy and
allusive way. In the beginning of this book, the general
introduction about vitamin C and surfactant has been discussed in
chapter 1. Chapter 2 describes the literature review about the
published information regarding the oxidation of vitamin C.
Materials & methods and results & discussion have been
described in chapters 3 and 4, respectively. The figures, tables
and graphs have been given in order to clarify various points.
General
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