Vitamin C also added to some fruit juices and juice drinks. Tablet and capsule content ranges from 25 mg to 1500 mg per serving. The most commonly used supplement compounds are ascorbic acid, sodium ascorbate and calcium ascorbate. Vitamin C molecules can also be bound to the fatty acid palmitate, creating ascorbyl palmitate, or else incorporated into liposomes. In 2014, the Canadian Food Inspection Agency evaluated the effect of fortification of foods with ascorbate in the guidance document, "Foods to Which Vitamins, Mineral Nutrients and Amino Acids May or Must be Added". Voluntary and mandatory fortification was described for various classes of
Chemistry of ascorbic acid from animal adrenal glands. In 1932 Charles Glen King confirmed that it was indeed the antiscorbutic factor. In 1933, sugar chemist Walter Norman Haworth, working with samples of "hexuronic acid" that Szent-Györgyi had isolated from paprika and sent him in the previous year, deduced the correct structure and optical-isomeric nature of the compound, and in 1934 reported its first synthesis. In reference to the compound's antiscorbutic properties, Haworth and Szent-Györgyi proposed to rename it "a-scorbic acid" for the compound, and later specifically -ascorbic acid. Because of their work, in 1937 the Nobel Prizes for chemistry and medicine were awarded to