What is the discovery process of vitamin C, I have an urgent need!

Say it in class, say it objectively (B-Biology, M-Mathematics, P-Physics, C-Chemistry, no letters, Biology by default).

Summary. Hello, vitamin C tablets were extracted from natural fruits in the early years, and now they are completely synthesized from glucose by chemical and fermentation methods.

Synthetic vitamin C is exactly the same as natural vitamin C because it has been fermented by bacteria, and it has the same right-hand optical rotation.

What is the source of vitamin C tablets?

Hello, vitamin C tablets were extracted from natural fruits in the early years, and now they are completely synthesized from glucose by chemical and fermentation methods. Because the synthetic vitamin C is fermented by bacteria, it is exactly the same as the natural vitamin C, and it has the same right-handed optical rotation.

Hello, has the question of the foundation been clearly answered for you? If you have any new confusion, please feel free to find me again, and I will answer it for you as soon as possible. I wish you all the best!

The scientist who discovered vitamin C was a scientist from Hungary, St. Györgi, who worked as a professor at the Institute of Medical Chemistry at the University of Szeged from 1931 to 1945 and successfully isolated vitamin C from chili peppers.

In 1937, St. György was awarded the Nobel Prize in Physiology for "discoveries in the field of biocombustion processes, in particular the catalytic effects of vitamin C and fumarate". In 1947 he moved to the United States to settle and continue his scientific research. He died in 1986 at the age of 93.

It was discovered a long time ago that vitamin C is essential for the human body.

In 1740, the British admiral led six ships and nearly 2,000 seafarers on a circumnavigation voyage with plenty of shelf-stable canned food. For four years, they ate these fish, meat, and vegetables cooked at high pressure and high temperature every day, and only some of the grain could be cooked temporarily. But soon, from the 4th month, some crew members became ill, bleeding gums, **dry, patches of red bleeding spots on the body, constant colds, and weakness all over the body.

When they returned home in 1744, only half of the crew (1,051) remained, while the other half of the seafarers died of the same disease. At that time, people did not know what it was, thought it was a contagious plague, and named it scurvy based on the symptoms. Later, the same disease was found in areas where heavy snow covers the mountains and in areas where fresh vegetables are not eaten for a long time.

3 years later, some scientists found that the use of orange and lemon juice can be very good ** and prevent this disease (scurvy).And the active ingredient of these foods is ascorbic acid, which later became vitamin C

The typical symptoms of scurvy are bleeding, bruising, swollen and bleeding gums, decreased immunity, slow wound healing, joint pain accompanied by mild anemia, etc., which can lead to death in severe cases. In fact, until today, there are still people with vitamin C deficiency in some mountainous areas of our country due to the lack of fresh vegetables and fruits in winter and the lack of synthetic vitamin C.

The role and efficacy of vitamin C is to enhance the body's resistance, help prevent diseases, and have a certain effect on patients with sepsis and scurvy. But there will also be ***, resulting in nausea and vomiting, abdominal pain and bloating, and even rash and allergic reactions on the body.

Improve immunity, anti-viral and anti-bacterial, and prevent melanosis. Vitamin C is widely found in fresh vegetables and fruits, and has a very great effect on the human body: first, vitamin C has a significant effect on improving immunity, and can play a role in preventing cancer, stroke and cardiovascular disease; Secondly, vitamin C also has antiviral and antibacterial effects, which can prevent colds and flu; Finally, vitamin C also has the effect of preventing melaninosis, and long-term use can make **white and beautiful.

We should pay attention to vitamin C supplementation every day, and if the dietary supplement is insufficient, we can consume vitamin C tablets appropriately.

Categories: Education, Science, >> Science & Technology.

Problem description: What is the chemical formula of vitamin C? Chemical properties? Physical? What foods should not be taken together? And what is its function?

Analysis: Also known as ascorbic acid. In 1907, the Norwegian chemist Holst discovered lemon juice.

It was obtained in 1934 that it was a pure product, which is a colorless crystal, a water-soluble vitamin, soluble in water, and the aqueous solution is acidic, so it is called ascorbic acid. It is stable in acidic solutions and is easily oxidized and decomposed in neutral or alkaline solutions. Metal ions such as iron and copper can accelerate their oxidation rate.

The main functions of vitamin C in the human body are: to participate in the redox process in the body, to promote the development of the body's shengchai branches, to enhance the body's resistance to diseases, to promote the formation of collagen in the interstitium of cells, to maintain the normal function of teeth, bones, blood vessels and muscles, and to enhance the detoxification ability of the liver. When vitamin C is lacking in the human body, symptoms such as bleeding gums, loose teeth, fragile bones, easy bleeding from mucous membranes and subcutaneous skin, and wounds that are not easy to heal will occur.

In recent years, scientists have also discovered that vitamin C can prevent nitrite and secondary amines from combining in the stomach to form a carcinogen called deamine, thereby reducing the incidence of cancer.

It has been determined that adult men need about 65 mg of vitamin C per day and adult women need about 60 mg of vitamin C per day. Since vitamin C is found in many fresh vegetables and fruits, as long as you eat more vegetables every day, you can meet the body's needs. However, there are a few things to keep in mind.

First, because vitamin C is easily soluble in water, fresh vegetables should not be soaked in water for a long time. It should be washed before cutting to avoid loss of vitamin C.

Second, because copper ions have a catalytic effect on the oxidative decomposition of vitamin C, it is necessary to avoid contact between vegetables and copper during processing.

Third, vitamin C in plants often exists at the same time as vitamin C enzymes. When vitamin C enzymes come into contact with air, they promote the oxidation of vitamin C. This effect is more intense when the temperature is higher.

Originally, vitamin C is relatively stable when heated, but it will also be destroyed by the action of vitamin C enzymes at high temperatures. Therefore, it is best to stir-fry vegetables quickly over high heat, so that a short period of high temperature is conducive to protecting vitamin C from destruction.

There are many foods that contain vitamin C, and kiwifruit and chili peppers are the most abundant. The following table shows the content of vitamin spike C in various common animal and plant foods.