Inhibiting Effect of Sodium Chloride on the Oxidation of Ascorbic Acid


IT was recently shown that sodium chloride (0.1 M) at pH 7.0 has an inhibiting effect on the oxidation of ascorbic acid1,2. Kellie and Zilva2 showed in one experiment that sodium chloride (0.1 M) inhibited the catalytic power of copper at pH 7.0, but Barron et al.3 did not succeed in demonstrating the same effect at pH 6.0. If it is true that sodium chloride has an inhibiting effect on the oxidation, it may be of the greatest domestic importance, for it has always been the practice of man to add salt (primitive people used sea water) to the water used for cooking meat and vegetables.

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    de Caro, L., and Giani, M., Z. phys. Chemie, 228, 13 (1934).

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    Kellie, A. E., and Zilva, S. S., Biochem. J., 29, 1028 (1935).

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    Barron, E. S. G., De Meio, R. H., and Klemperer, F., J. Biol. Chem., 112, 625 (1935–36).

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    Emmerie, A., and van Eekelen, M., Biochem. J., 28, 1153 (1934).

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    Emmerie, A., Biochem. J., 28, 268 (1934).

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    McHenry, E. W., and Graham, M. L., NATURE, 135, 871 (1935).

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    van Eekelen, M., NATURE, 136, 144 (1935).

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HØYGAARD, A., RASMUSSEN, H. Inhibiting Effect of Sodium Chloride on the Oxidation of Ascorbic Acid. Nature 142, 293 (1938).

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