-
are organic compounds required as cofactors or coenzymes for certain enzymes. They may not be synthesized in sufficient amounts by the body and must be provided in or diet.
Vitamins
-
The deficiency of a vitamin in the diet can
affect the activity of an enzyme, resulting in a deficiency disease
-
Vitamins fall into two broad categories:
- (1) those that are much more soluble in fats, hydrocarbons and similar solvents than they are in water are the fat-soluble vitamins
- (2) and those with the opposite property, the water-soluble vitamins.
-
The fat-soluble vitamins, for example, could accumulate in our fatty issues bringing about symptoms of excess or _________.
hypervitaminosis
-
_________ does not indicate much about what foods contain that vitamin.
Solubility of a certain vitamin
-
Some fatty foods can be good sources of _________, and the watery, green, leafy vegetables often provide good supplies of __________.
water-soluble vitamins, fat-soluble vitamins
-
What are the vitamins that constitute the fat-soluble class?
Vitamins A, D, E, and K
-
What vitamin are water-soluble?
B-complex vitamins and C
-
The B-complex actually consist of several vitamins, including _______, ________, ________, ________, ________ and ________.
Thiamine (B1), Riboflavin (B2), Pantothenic Acid (B3), Niacin (B4), Pyridoxine (B6), and Cobalamin (B12)
-
There is no single compound classified as ________.
Vitamin B
-
are agents that can prevent the oxidation of other compounds because they are so easily oxidized.
Antioxidants
-
Note to remember!
Before other compounds are oxidized, these antioxidants are oxidized first.
-
Antioxidants are good reducing agents and their presence can be detected by their reaction with ______.
Iodine, I2
other Info: The antioxidant is oxidized and the I2 is reduced.
-
The _______ converts the red-violet I2 into colorless I-
Redox reaction
-
______ loses its antioxidizing activity when it is heated.
Vitamin C
-
Two samples of Vitamin C will be heated for different lengths of time to determine the amount of vitamin C destroyed by heat. The determination is done by ________ with iodine solution using starch solution as the indicator.
Titration
-
When Iodine (I2) is present, the starch turns a _________.
deep-blue color
-
When Vitamin C is in the solution, the I2 is reduced to iodide (I-), and the starch does not form the _________.
blue-black color
-
LAB ACTIVITY:
OBJECTIVES-
MATERIALS-
CHEMICALS-
(Study procedure in the Book)
-
What is the title of Activity No. 5?
VITAMINS: SOLUBILITY AND ANTIOXIDANT ACTIVITY
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