The hypothesis was that fresh fruit juices should contain more vitamin C since they had not been heat treated and probably had spent less time on a shelf or being transported than commercially sod drinks. This is important since vitamin C is heat labile. This means that vitamin C is susceptible to change and unstable or that the vitamin C can break down easily if exposed to high temperatures or is kept for a long time on a shelf. .

             The experiment and results showed that vitamin C is more abundant in fresh fruit juices. This was true for all the juices tested except for lemon. Therefore, it is safe to say that fresh fruit juices tend to contain more vitamin C than commercially bought juices. .

             Introduction.

             The body needs a good balance of foods, which must contain carbohydrates, proteins, and fats along with mineral salts, water, fibre, and vitamins. All of these are required in different amounts according to different people. However, there are recommended daily allowances. For example, the recommended daily allowance for vitamin C is 60mg. Vitamins are easily absorbed into the bloodstream from the gut. A diet lacking in any particular vitamin will lead to a deficiency disease. Such diseases are rickets that is caused by lack of vitamin D, and night blindness that is caused by lack of vitamin A. However, these can be remedied by using vitamin supplements if the dietary intake is inadequate. .

             The aim of the experiment was to see the difference of vitamin C content between fresh fruit juices and commercially sold and popularly consumed juices (in Japan) a good substitute for fresh fruits in terms of dietary vitamin C? This research question was established because in the modern day and age people are too busy, especially in winter, to stock up on fresh fruit and many people rely on commercially sold drinks as a source of vitamins. However, vitamin C, in particular, is known to be labile and therefore likely to be absent from a cooked food diet.