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LAB 4 (Total Acidity) (DMT30093)

The document provides instructions for determining total acidity using a titration method. It lists the objective as determining total acidity using titration. Total acidity can be expressed in different ways including percentage of acid, grams of acid, or ml of NaOH used. The procedure involves titrating a sample with NaOH solution using an indicator to determine the endpoint. The volume of NaOH used is then used to calculate the percentage acidity based on the given formula.

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Teresa Yan
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152 views3 pages

LAB 4 (Total Acidity) (DMT30093)

The document provides instructions for determining total acidity using a titration method. It lists the objective as determining total acidity using titration. Total acidity can be expressed in different ways including percentage of acid, grams of acid, or ml of NaOH used. The procedure involves titrating a sample with NaOH solution using an indicator to determine the endpoint. The volume of NaOH used is then used to calculate the percentage acidity based on the given formula.

Uploaded by

Teresa Yan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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DMT30093: FOOD QUALITY ASSURANCE

LAB 3 (b)

1.0 TOPIC: TOTAL ACIDITY

2.0 OBJECTIVE: At the end of the lab, students must be able to:

2.1. Determine total acidity using titration method.

3.0 INTRODUCTION

Total acidity is a measurement for determining whether a solution is acidic or


alkaline. Acidity measurement is based on hydrogen ion concentration in a
solution. If the concentration of hydrogen ion is high the solution is said to be
acidic and vice versa. This total acidity can be determined by using sample
solution titration method that is by using a suitable indicator solution (with known
concentration) as a end point indicator.

There are three ways for stating total acidity: -

a. As percentage of acid
b. As gram of acid.
c. As NaOH 0.1 N (ml) per 100 ml sample.

For the following experiment, calculate the total acidity base on percentage of
acid using the following formula

Percentage of acid = V x N x weight in milliequivalent x 100


Y

Note,
V = Volume of NaOH (ml) used
N = Normality of NaOH
Acid weight in milliequivalent = refer to the given factor.
Y = Volume (ml) or weight (gm) for sample.

Factor for common acids found in foods

Acid Acid milliequivalent factor


Acetic 0.060
Butyric 0.088
Citric 0.064
Lactic 0.090
Malic 0.067
Tartaric 0.075
Phosphoric 0.033
4.0 APPARATUS AND REAGENTS

4.1 Burette 50 ml
4.2 Conical flask 250 ml
4.3 Pipette
4.4 Analytical balance
4.5 pH meter
4.6 Measuring cylinder
4.7 NaOH 0.1 N
4.8 Phenolftaline indicator

5.0 PROCEDURE

A SAMPLE PREPARATION

1. Juice
Shake bottle to homogenise and filtrate using filter paper to get clear
sample.

2. Fresh fruits
Extract juice using juice extractor and filtrate until the juice is clear.

B ACIDITY DETERMINATION

1. Prepare sample using the above procedure.


2. Pipette 10 ml of clear sample into conical flask 250 ml and add distilled
water until the volume is 100 ml. Shake the flask.
3. Titrate using coloricmetric method for sample without colour or colourless
or using electrometric method for sample with colour. You are require to
calculate acidity of every sample.

6.0 METHOD

A. Coloricmetric Method

Fill burette with NaOH 0.1 N solution. Put a few drops of phenolfthyline indicator
into sample. Titrate until sample changes colour to bright pink. Record volume of
NaOH used. Repeat experiment to get two results.

B ELECTROMETRIC METHOD

Use the same procedure above and insert electrode of pH meter in the sample
solution and titrate until the pH meter indicates pH 8.1. At this pH value the color
of indicator will change to bright pink.
Record volume of NaOH used and duplicate the titration.
Fruits (continued) Acids

Orange peel Malic, citric, and oxalic acids

Oranges Citric, malic, and oxalic acids

Peaches Malic, and citric acids

Pears Malic, citric tartaric, and oxalic acids

Pineapples Citric, and malic acids

Plims Malic, tartaric, and oxalic acids

Quinces Malic acid (no citric acid)

Strawberries Citric, malic, shikimic, succinic, glyceric, glycolic, and aspartic


acids
Youngberries Citric, malic, and isocitric acids

Vegetables Acids

Beans Citric, malic, and small amounts of succinic and fumaric acids

Broccoli Malic, citric (3:2), oxalic, and succinic acids

Carrots Malic, citric, isocitric, succinic, and fumaric acids

Mushrooms Lactarimic , cetostearic, fumaric, and allantoic acids

Peas Malic acid

Potatoes Malic , citric, oxalic, phosphoric, and pyroglutamic acids

Rhubarb Malic, citric and oxalic acids

Tomatoes Citric, malic, oxalic, succinic, glycolic, tartaric, phosphoric,


hydrochloric, sulfuric, fumaric, pyrrolidonecarboxylic, and
galacturonic acids

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