ACKNOWLEDGEMENT

I AM GRATEFUL TO MS. POOJA SETH FOR HER

KIND , EXPERT GUIDANCE AND CONSTANT
ENCOURAGEMENT WITHOUT WHICH THIS
PROJECT COULD NOT HAVE BEEN COMPELETED.

I AM INDEBTED TO ALL OTHERS WHO HELPED ME

IN EXECUTION OF THIS PROJECT.

I ALSO GRATFULLY ACKNOWLEDGE THE

COOPERATION OF MR. RAM MILAN WHO VERY
KINDLY ALLOWED ME TO USE THE LABORATORY.
 CERTIFICATE
THIS IS TO CERTIFY THAT MANKARAN SINGH
SAGGU OF XII-B HAS COMPELETED THIS PROJECT
UNDER MY GUIDANCE DURING ACADEMIC YEAR
2015-2016.
THE INFORMATION PROVIDED IN THIS PROJECT IS
TRUE AND AUTHENTIC TO BEST OF MY
KNOWLEDGE.

(MS.) POOJA SETH

BAL BHARATI PUBLIC SCHOOL
GANGARAM MARG
 NEW DELHI - 110060

AIMS & OBJECTIVES

TO DETERMINE THE ACID CONTENT IN THE GIVEN
FRUIT SAMPLES BY THE PROCESS OF TITRATION.

INTRODUCTION
CITRIC AD MALIC ACID
CITRIC ACID, AND SMALL AMOUNTS OF MALIC
AND TARTARIC ACID, GIVE CITRUS ITS TARTNESS
AND UNIQUE TASTE.
THE LEVELS OF ACID ARE AT THE HIGHEST
CONCENTRATIONS EARLY IN THE SEASON AND
THEY DECREASE AS THE FRUIT
MATURE.
THE AMOUNT OF ACID PRESENT IN THE JUICE IS
REPORTED AS PERCENT CITRIC ACID. TO
CALCULATE THIS VALUE WE
USE A TITRATION WITH SODIUM HYDROXIDE.
 ACIDITY

THE FOOD THAT WE TAKE IS DIGESTED IN THE AILIMENTRY CANAL

OF OUR BODY . DIGESTION INVOLVES A SET OF COMPLEX
BIOCHEMICAL REACTION , WHICH EVENTUALLY LEADS TO THE
BREAKDOWN OF COMPLEX METABOLITIES PRESENT IN FOOD TO
SIMPLER COMPOUNDS WHICH CAN BE EAILY ASSIMILATED. THE
BIOCHEMICHEMICAL PROCESSES INVOLVED ARE MEDIATED BY A
NUMBER OF ENZYMES MOST OF WHICH ARE OPTIMALLY ACTIVE AT
LOW pH. TO MEET THIS REQUIREMENT HCL IS PRODUCED IN THE
STOMACH.

TITRATION

IT IS A PROCESS IN WHICH A DEFINITE VOLUME OF SOLUTION

IS TAKEN IN CONICAL FLASK AND ANOTHER CONTAINED IN A
BURETTE IS ADDED TO FLASK DROPWISE TILL THE REACTION
IS COMPELETE.

PHENOLPHTALEIN INDICATOR
PHENOLPHTHALEIN IS AN ORGANIC COMPOUND OF
PTHALEIN FAMILY. IT IS WIDELY USED AS AN ACID BASE
INDICATOR. IT IS COLOURLESS, pH IS BELOW 8.2 AND
ATTAINS A DEEP RED HUE AT pH ABOVE 8.2.
 THEORY
BEFORE PROCEEDING TO DESCIBE AND DISCUSS THE EXPERIMENTS
UNDERTAKEN TO REALIZE THE OBJECTIVE OF THIS PROJECT , IT
WOULD BE WORTHWHILE TO CLARIFY THE BASICS OF VOLUMETRIC
ANALYSIS.

VOLUMETRIC ANALYSIS
VOLUMETRIC ANALYSIS IS A QUATITATIVE METHOD OF ANALYSIS
DEALING WITH VOLUMES OF SOLUTIONS AND THEIR
MEASUREMENTS . IN THIS TYPE OF ANALYSIS , MEASURED VOLUME
OF A SOLUTION OF A SUBSTANCE IS MADE TO REACT COMPELETELY
WITH A SOLUTION OF KNOWN STRENGTH OF ANOTHER SUBSTANCE .
THE VOLUME OF THE LATTER SOLUTION UTILIZED IN THIS REACTION
HELPS TO CALCULATE THE STRENGTH OF THE FORMER SOLUTION.

ACID BASE TITRATION

THIS IS ALSO CALLED NEUTRALIZATION TITRATION . IN THIS , EITHER
AN ACID IS TITRATED AGAINST A BASE OR VICE VERSA . IN A
TITRATION AGAINST A STRONG ACID AND A STRONG BASE , H IONS
OF THE ACID COMBINE WITH OH OF THE BASE TO FORM WATER.

EQUVIVALENCE POINT
THE STAGE AT WHICH REACTION IS ACTUALLY COMPELETED.

END POINT

STAGE AT WHICH COMPLETION OF THE REACTION IS VISUALLY

APPARANT IS CALLED END POINT.
 EQUIPMENT
-50 mL burette
- Burette stand and clamp
- 10 mL pipette and pump
- 1 L volumetric flask
- 0.1 M sodium hydroxide (NaOH)
- 1% Phenolphthalein indicator
- 100 mL conical flask
- Pipette
- Distilled water
- Fresh Juice
- Gloves, safety glasses and lab coat

(ensure all students are wearing Lab coats)

 PROCEDURE
1. Pipette 10 mL of juice into a clean conical flask
2. Clean pipette immediately
3. Pipette 10 mL of distilled water into the conical
flask containing the juice
4. Add six drops of phenolphthalein indicator to
flask
5. Carefully swish mixture
6. Fill the burette with 0.1 M sodium hydroxide
solution.
7. Open burette tap and allow a trickle of sodium
hydroxide NaOH to run into a beaker. This is to
ensure no air is in the burette prior to titration
8. Refill the burette, making sure that it reads zero at
the top of the scale.
9. Hold the conical flask containing the juice mix
under the
burette and while swirling, slowly add the sodium
hydroxide to
the juice.
10.Keep adding sodium hydroxide to the flask while
swirling
until the solution just starts to change colour to
pink/pur ppople.
This is the end point and you should now record
how much
sodium hydroxide you have added to the flask.
11. Multiply the volume of sodium hydroxide added
by 0.064 to get the value of the acid (in grams per
100ml) .
Note- If you look closely you will see the juice mix
slowly lighten in colour and then change to a green
colour. This is the point just before the end of the
titration and a few extra drops will see the solutionpink
Example Calculation
Amount of 0.1 M sodium hydroxide added = 24.2 mL
Millilitres of 0.1M sodium hydroxide x 0.064 = citric
acid concentration (g per 100 mL)
e.g. 24.2 x 0.064 = 1.55 g per 100 mL citric acid.
 OBSERVATIONS
&CALCULATIONS
LEMON JUICE
S.NO INITIAL FINAL VOLUME
. READING READING
1.
2.

AMOUNT OF 0-1M SODIUM HYDROXIDE ADDED= ________

MILLILITRES OF 0.1M SODIUM HYDROXIDE X 0.064= _______

=_____PER 100ML CITRIC ACID

ORANGE JUICE
S.NO INITIAL FINAL VOLUME
. READING READING
1.
2.
AMOUNT OF 0-1M SODIUM HYDROXIDE ADDED= ________
MILLILITRES OF 0.1M SODIUM HYDROXIDE X 0.064= _______
=_____PER 100ML CITRIC ACID

APPLE JUICE

S.NO INITIAL FINAL VOLUME

. READING READING
1.
2.

AMOUNT OF 0-1M SODIUM HYDROXIDE ADDED= ________

MILLILITRES OF 0.1M SODIUM HYDROXIDE X 0.064= _______

=_____PER 100ML CITRIC ACID

PINEAPLLE JUICE

S.NO INITIAL FINAL VOLUME

. READING READING
1.
2.
AMOUNT OF 0-1M SODIUM HYDROXIDE ADDED= ________

MILLILITRES OF 0.1M SODIUM HYDROXIDE X 0.064= _______

=_____PER 100ML CITRIC ACID

RESULT
THE AMOUNT OF CITRIC ACID PRESENT
IN LEMON JUICE AS CALCULATED IS
=
THE AMOUNT OF CITRIC ACID PRESENT
IN ORANGE JUICE AS CALCULATED IS
=
THE AMOUNT OF CITRIC ACID PRESENT
IN APPLE JUICE AS CALCULATED IS
=
THE AMOUNT OF CITRIC ACID PRESENT
IN PINEAPPLE JUICE AS CALCULATED IS
=
 PRECAUTIONS
GLASSWARE SHOULD BE THOROUGHLY CLEAN
THE CONTENTS OF THE BURETTE SHOULD BE
ADDED TO THE SOLUTION DROPWISE AND THE
FLASK SHOULD BE SWIRLED CONTINUOSLY.
MAKE NOTE OF THE END POINT AND
EQUIVALENCE POINT CAREFULLY.
TSKE THE READINGS CAREFULLY.
MAKE SURE THAT THE EQUIPMENT IS NEAT AND
TIDY.
HANDLE THE EQUIPEMT CAREFULLY.

REFERENCES
Government of Western Australia, Department of
Agriculture and Food (2009)
http://www.agric.wa.gov.au/PC_93298.html Viewed
on the 22 July 2009
Grow Mildura Region Web Site (2009)
http://www.growmilduraregion.com.au/citrus.php
 CONTENTS
1. ACKNOWLEDGEMENT
2. CERTIFICATE
3. AIMS AND OBJECTIVES
4. INTRODUCTION
5. THEORY
6. EQIPMENT
7. PROCEDURE
8. RESULT
9. PRECATIONS
10. REFERENCES