2. Use a literature source to find typical vitamin C values for the food that you analyzed. Compare these values with what you obtained. 3. Why should the instrument be zeroed using the phosphate-citrate buffer as opposed to using a solution containing DCPIP? If a fruit or vegetable sample contained a molecule that absorbed light close to the λmax for DCPIP, why is it important to perform an analysis of the sample without DCPIP present?
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