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Vitamin C is well known for its role in fighting off the common cold, infections, heart diseases and cancer where it serves as an antioxidant. It acts as reducing agent that is able to keep iron ions in the more readily absorbed ferrous (Fe(II)) form, which facilitates the absorption of nonhemic iron from the gastrointestinal tract. This book provides maximum information about the kinetics and thermodynamics in a systematic manner regarding influences of different factors such as temperature and pH on the rate of oxidation of vitamin C by ferric chloride hexahydrate in the absence and the presence of surfactant. The book is presented in different chapters with very simple, easy and allusive way. In the beginning of this book, the general introduction about vitamin C and surfactant has been discussed in chapter 1. Chapter 2 describes the literature review about the published information regarding the oxidation of vitamin C. Materials & methods and results & discussion have been described in chapters 3 and 4, respectively. The figures, tables and graphs have been given in order to clarify various points.