Aydın, İlayda (2014) Effect of mixing lemon juice with water at different temperatures (4˚C, 24 ˚C, 37 ˚C, 50 ˚C and 100 ˚C) on the ascorbic acid content of lemon juice. Other thesis, TED ANKARA KOLEJİ.
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Abstract
Vitamins are the organic substances that we need to consume each day since human body is unable to produce them all by itself. The most known vitamins are A, C, D, K ,E and B. Many fruits and vegetables and animals like fish contain their own particular vitamin which we need to provide. However, especially when we think about the weather winter, the one that we often try to consume more is vitamin C, also known as ascorbic acid. Generally, citrus fruit contain vitamin C. Specifically, lemon, orange, grapefruit and mandarin orange are the ones which are commonly grown in Mediterranean region of Turkey and take place on the shelves of markets during winters.
| Item Type: | Thesis (Other) |
|---|---|
| Additional Information: | Supervisor: Demet İzgü, IB Notu: B |
| Uncontrolled Keywords: | lemon juice, ascorbic acid content |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Depositing User: | Kamil Çömlekçi |
| Date Deposited: | 11 Sep 2014 12:10 |
| Last Modified: | 11 Sep 2014 12:10 |
| URI: | http://tedprints.tedankara.k12.tr/id/eprint/513 |
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