Estimation of Ascorbic Acid by Titration

IN the course of an investigation of the ascorbic acid content of raw and cooked Ontario foodstuffs, employing a modification of the titration procedure outlined by Birch, Harris and Ray¹, we observed that, in the case of cauliflower, carrots, parsnips, beets and potatoes, the titration value was higher in the cooked than in the raw food. This was reported in October 1934 at a meeting of the Toronto Biochemical Society². Ahmad³ has recently reported an increase in the case of cabbage, which we found to give only a decrease after heating for short periods.