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Since the beginning of the 20th century, it has been known that eating fresh fruits and vegetables prevents disease through vitamins, trace nutrients that protect against deficiency diseases. Vitamin C’s chemical structure was determined in 1933 and recognized for its anti-scurvy properties. With the Vitamin C Analysis: Fruit and Fruit Juices—ChemTopic™ Lab Activity, measure the amount of Vitamin C in fruit and fruit juices by microscale titration with 2,6-dichloroinophenol (DCIP).