All(?) of the experts claim that vitamin C degrades rapidly during the
boiling process of making jelly to where it is absent from the finished
product. Could it be possible that this is a myth that everyone(?) claims
but no one has tested to confirm? Could it be like the Pine Needle myth
where experts claim "pine needles are acidic" but few, if any pine needles
actually are acidic?
In my "Handbook of Chemical Data" it says that the melting point of
Ascorbic Acid, Vitamin C, is 192 degrees C (377.6 F). So how can it degrade
if it hasn't gotten hot enough to even melt yet? Am I missing something
here?
Jim Fruth
Brambleberry Farm
Pequot Lakes, MN 56472
For jams, jellies, syrups and more:
www.jellygal.com
1-877-265-6856 (Toll Free)
1-218-831-7018 (My Cell)
_______________________________________________
nafex mailing list
nafex@lists.ibiblio.org
Reproduction of list messages or archives is not allowed.
This includes distribution on other email lists or reproduction on web sites.
Permission to reproduce is NEVER granted, so don't claim you have permission!
**YOU MUST BE SUBSCRIBED TO POST!**
Posts from email addresses that are not subscribed are discarded.
No exceptions.
----
To subscribe or unsubscribe, go to the bottom of this page (also can be used to change other email options):
http://lists.ibiblio.org/mailman/listinfo/nafex
File attachments are NOT stripped by this list.
TAKE STEPS TO PROTECT YOURSELF FROM COMPUTER VIRUSES!
Please do not send binary files.
Use plain text ONLY in emails!
NAFEX web site: http://www.nafex.org/
Archive powered by MHonArc 2.6.24.