NOTES 3173 obtained after dilution of the mother liquor with water. After two recrystallizations from glacial acetic acid the product melted at 231-232' (lit. m.p. 230-231°).6
Chlorination of 4-Methyl-o-phenylenedibenzenesulfonamide: 4-Methyl-3,S ,6-trichloro-o-phenylenedibenzenesul-fonamide.-Into a solution of 10 g. of 4-methyl-o-phenylenedibenzenesulfonamide in 40 ml. of dimethylformamide, chlorine was passed until the reaction mixture had gained 9.5 g. in weight, keeping the temperature below 50'. The mixture was worked up as described for the methyl-free product. The yield was 7.8 g. (62%). A sample was recrystallized for analysis from glacial acetic acid; white microcrystalline powder, m.p. 237-238'.
Since tomatoes are one of the commonly available sources of ascorbic acid, we thought that an investigation of some of the factors which affect the concentration of the vitamin i n this fruit would yield interesting results.It has been shown by numerous investigators that the ascorbic acid content of fruits and vegetables may vary under certain conditions. Among the factors reported by various investigators as being responsible for these fluctuations are the following : conditions of ripening by House, Nelson, and Haber (
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.