Abstract
In the last few years, the knowledge of vitamin C has been greatly increased by research. This research has been done not only in synthesizing vitamin C, and in its chemical properties, but in determining the content of this vitamin in various foods. |In the branch of chemical analysis of vitamins, one of the most widely used methods of determining the vitamin C content is that of titration by means of the dye 2,6-dichlorophenol-indolphenol, originally suggested by Tillmans, as is described in The Chemistry and Physiology of the Vitamins by H. R. Rosenberg.