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THE identification of vitamin C with ascorbic acid has evoked a number of papers in which titration methods for determination of the acid have been used to estimate the amount of vitamin C in natural products. Of particular interest in this respect are the papers concerned with the juice of citrous fruits [Bennett and Tarbert, 1933; Nelson and Mottern, 1933; Harris and Ray, 1933, 2; and Bessey and King, 1933], because of the general use and the consequent nutritive importance of these juices, because of the extent to which they enter into certain manufactured products, and also because the international standard preparation of vitamin C has been defined as the fresh juice of the lemon, Citrus limonum.
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Bacharach et al. (1934) studied this question.
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