Fat- and Water-soluble Vitamins Vitamins are primarily classified by solubility. Some vitamins are soluble in water and others are soluble in fat. “According to The National Institute of Health‚ the body needs 13 vitamins for normal health.” This includes vitamins A‚ C‚ D‚ E‚ K and the B complex vitamins‚ thiamine‚ riboflavin‚ niacin‚ pantothenic acid‚ biotin‚ B6‚ B12 and folate. Each of these vitamins provides a variety of functions to the body which can be obtained from a well balanced diet
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Why is Vitamin C good for you? Health The most well-known health benefit of blackcurrants is that they contain large amounts of Vitamin C. Vitamins are substances we need to enable our bodies to live‚ grow and reproduce normally. Vitamin C is an essential nutrient - it cannot be made by the human body and we must therefore eat foods which contain it (Bibliography Ref: 13). Because the body breaks down Vitamin C very quickly and does not store very much‚ we need to eat Vitamin C containing foods
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com/archive.php Research article VITAMIN D DEFICIENCY IN THE WELL FED CLASS OF PAKISTAN: THE POSSIBLE CAUSES AND TRENDS Yusra H. Siddiqui *‚ Rashid Minhas‚ Adnan Yaqoob‚ Samina Shakeel Department of Biochemistry‚ Quaid-e-Azam University‚ Islamabad‚ Pakistan This population-based survey was conducted to determine frequency of vitamin D deficiency in the twin cities of Pakistan. 1000 patients were evaluated for tests of circulating 25-hydroxy-vitamin D (25-OHD) levels using electrochemiluminescence
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Naomi Ruiz Vitamin D Paper Dear Grandfather‚ After doing extensive research on the extremely controversial and confusing topic of how much vitamin D a person needs I have become much more knowledgeable on the subject. Allow me to enlighten you by first explaining exactly what vitamins are and what they do for your body. According to the book Vitamins‚ vitamins are a group of organic compounds which are essential in very small amounts for the normal functioning of the body (Ball 2004). In the article
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Measuring the Vitamin C content in a variety of fruit juices Background Information Vitamin C‚ also called ascorbic acid‚ is a water soluble vitamin. It is a powerful reducing agent that is able to decolourise blue DCPIP (2.6-dichlorophenol indophenols). The decolourisation of DCPIP can therefore be used to calculate the vitamin C content of a variety of fruit juices. Research Question – To determine how the content of Vitamin C (%) will differ in fresh fruits (orange‚ mango‚ lemon‚ lime‚ blackcurrant
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McArthur Vitamin D Milk A. 1. McArthur Farm Grove is located in the Port Saint Lucie‚ South Florida where the climate is tropical with regular rainfall‚ this causes the usual soil composition consisting of rock‚ sand and mud. Shapeflies terrain has been created in South Florida‚ helping farming situations. 2. McArthur farms consist of 8‚500 cows‚ owned by a large corporate farm with a labor force of typical farm employees. 3. McArthur cows are fed waste milk‚ that contains little mastitis
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THE VITAMIN C CONTENT OF FRUIT JUICE Aim: To investigate the vitamin C content of fruit juice.Hypothesis: I believe the more drops of fruit juice taken to decolourise DCPIP‚ the smaller the amount of vitamin C in that fruit juice. This is because DCPIP needed to be decolourised by ascorbic acid in fruit juice‚ so less concentration of ascorbic acids means that more ascorbic acids is needed to decolourised DCPIP. I believe that freshly squeezed orange is going to have the most Vitamin C content
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Temperature on Content of Vitamin C Introduction A daily intake of Vitamin C is essential for humans. Without it‚ the disease scurvy develops as sailors‚ explorers and people during the long winters in the Northern hemisphere found before the time of Captain Cook. The British Navy started giving sailors lime juice to prevent scurvy on long voyages in 1795. Vitamin C is found in high levels in foods such as oranges‚ limes‚ lemons‚ blackcurrants‚ parsley and capsicums. Vitamin C is water soluble and
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stream ------------------------------------------------------------------------------------------------------------- Title of experiment The determination of vitamin C. Aim(s) of the experiment (objectives) To determine the concentration of vitamin C in different kinds of juices. Hypothesis Freshly squeezed juice will have the most vitamin C compared to the other types of juices and drinks‚ because the fruit is picked fresh‚ and it is not stored‚ preserved or exposed to oxygen. Chemicals and
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Determination of the concentration of vitamin C in fruits/vegetables by using the DCPIP test (2008) Principle : Vitamin C is a strong reducing agent. It can decolorize the blue dye DCPIP. The amount of vitamin C in a food sample can be estimated by the amount of it that is used to decolorize a fixed amount of DCPIP. Apparatus : Test tube‚ clean and dry Test tube rack 5 ml syringe or a good quality squeezing pipette 1 ml pipette
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