Abstract1. Acerola juice, fresh, frozen, or canned, was found to contain in the neighborhood of 0.22 percent by weight of an alcohol-insoluble precipitate containing bound ascorbic acid. This precipitate contained about 1.25 percent of nitrogen. 2. Of the total ascorbic acid in acerola juice 0.18 percent was in the bound form. 3. The bound ascorbic acid liberated was characterized by means of the absorption spectrum curve of its osazone-sulfuric acid complex.
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