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In a previous paper (Huelin and Stephens 1948), the authors describedstudies of the eopper-catalysed oxidation of ascorbic acid in fruit and vegetablesuspensions. In the work on copper catalysis, the suspensions were boiled fortwo minutes to inactivate the enzymes.' The relative importance of enzymicoxidation in unboiled suspensions is discussed in the present paper.

The Enzyme-Catalysed Oxidation of Ascorbic Acid in Fruit and Vegetable Suspensions