Digestion size of the meal, and the process of digestion normally takes between 24 and 72 hours. Digestion begins in the mouth with the secretion of saliva and its digestive enzymes. Food is formed into a bolus by the mechanical mastication and swallowed into the esophagus from where it enters the stomach through the action of peristalsis. Gastric juice contains hydrochloric acid and pepsin which would damage the walls of the stomach and mucus is secreted for protection. In the stomach further release of enzymes break down the food further and this is combined with the churning action of the stomach.
Erythorbic acid uptake or clearance from the body was found. A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption. Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh (such as salad bar ingredients), the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables. It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt. Erythorbic acid Erythorbic acid (isoascorbic acid, -araboascorbic acid) is a stereoisomer of