UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL ENGINEERING

TECHNOLOGY
EXPERIMENT 1 : MEASUREMENT OF PH, TOTAL SOLUBLE SOLID AND
TITRATABLE ACIDITY

GROUP MEMBERS NAME ID

NURUL NAQIBAH BINTI PAMBI 55218114089

TENGKU SOFIAH BINTI T. BADARUDIN 55218114269

NURUL IFFAH IZZATI BINTI ZAKARIA 55218114162

NURUL ATIQAH BINTI ROSELLY 55218114124

LAB SECTION : L01-P3

DATE OF EXPERIMENT : 23rd FEBRUARY 2016
INTRODUCTION:

pH measurement has a wide variety of industrial applications in virtually every industry.

These range from water conditioning to specific process related measurements to waste
treatment. pH is a measure of the acidity or alkalinity of a water solution. The acidity or
alkalinity of a water solution is determined by the relative number of hydrogen ions (H+) or
hydroxyl ions (OH-) present. Acidic solutions have a higher relative number of hydrogen ions,
while alkaline which is also called basic solutions have a higher relative number of hydroxyl
ions.

Acids are substances which either dissociates (split apart) to release hydrogen ions or
react with water to form hydrogen ions. Bases are substances that dissociate to release hydroxyl
ions or react with water to form hydroxyl ions. In water solutions, the product of the molar
concentrations1 of hydrogen and hydroxyl ions is equal to dissociation constant (Kw). Knowing
the value of the constant and the concentration of hydrogen ions makes it possible to calculate
the concentration of hydroxyl ions, and vice versa.

The concentration of hydrogen and hydroxyl ions can vary over 15 orders of magnitude
in water solutions. pH is strictly defined as the negative logarithm of the hydrogen ion activity
(aH):

pH = -log10 aH

The hydrogen ion activity is defined as the molar concentration of hydrogen ions
multiplied by an activity coefficient, which takes into account the interaction of hydrogen ions
with other chemical species in the solution. In practice, pH is often assumed to be the negative
logarithm of the hydrogen ion concentration:

pH = - log10 [H+]

pH measurement is based on the use of a pH sensitive electrode, a reference electrode,

and a temperature element to provide a temperature signal to the pH analyzer. The pH electrode
uses a specially formulated, pH sensitive glass in contact with the solution, which develops a
potential (voltage) proportional to the pH of the solution. The reference electrode is designed to
maintain a constant potential at any given temperature, and serves to complete the pH measuring
circuit within the solution. It provides a known reference potential for the pH electrode. The
difference in the potentials of the pH and reference electrodes provides a millivolt signal
proportional to pH.

Titratable acidity is a total amount of acid in the solution as determined by the titration
using a standard solution of sodium hydroxide. Titratable acidity is determined by neutralizing
the acid present in a known quantity of food sample using a standard base. The endpoint for
titrations usually either a target pH or the color change of a pH-sensitive dye, typically
phenolphthalein. Titratable acidity of a solution is an approximation of the solutions total
acidity. It is measured by reacting the acids present with a base such as sodium hydroxide to a
chosen endpoint, close to neutrality, as indicated by an acid sensitive color indicator.

Total soluble solids or commonly known as TSS measure the sugar content of sugar
solutions which the sugar is the major component using refractometer. Total soluble solids
content of a solution is determined by the index of refraction. This is measured using a
refractometer,and is referred to as the degress Brix. Brix is the term used when a refractometer
equipped with a scale, based on the relationship between refractive indices at 20 C and the
percentage by mass of total soluble solids of a pure aqueous sucrose solution. It is widely used
during fruit and vegetables processing to determine the concentration of sugar in a product.
Sugar concentration is expressed in degrees Brix. At 20 C, the Brix is usually considered
equivalent to the percentage of sucrose in the solution.

Refractometer is an instrument that measures refractive index that is taken as a constant

for pure substance under specific conditions of temperature and pressure. It is important to
calculate the percentage of TSS in order to determine the quality of the fruit. If the fruit is undr
or over ripe,t there can be less juice which affects eating quality. Determining Brix is important
measurement taken in a wide range of crops.
OBJECTIVES:

To measure pH
To measure total soluble solid
To measure titratable acidity of the pineapple and lime juice without using pH meter and
using pH meter
To determine normality of sodium hydroxide (NaOH)

APPARATUS:

500 ml wide mouth Erlenmayer flask and a 250 ml beaker

25 ml burette and burette stand
5ml pipette and a 1 ml pipette
Thermometer
Pipette pump

REAGENTS:

Distilled water
Buffer solutions pH4 & pH7
Phenolphthalein indicator (1% w/v)
0.1 normal NaOH (Sodium Hydroxide)

EQUIPMENTS:

pH meter
Refractometer
PROCEDURE:

Preparation of pure undiluted fruit juice

1) The fruits were cleaned and cut into appropriate sizes.

2) The juices were pipetted for the determination of pH (10 ml), total soluble solids (1-2
drops) and titratable acidity (5 ml) for single measurement.
Measurement of pH

1) pH electrode was washed with distilled water and excessive water was wiped with tissue.
2) The pH meter was calibrated with buffers at pH 4 and pH 7 before it being rinsed and
wiped again.
3) The pH of the fruit juices were measured in triplicate.
4) The result was reported in form of mean standard deviation.
Measurement of total soluble solids

1) The prism of refractometer was rinsed and cleaned.

2) The fruit juices were mixed well and 1-2 drops of them were added onto the prism of the
refractometer before the readings were directly taken under the presence of brighter
lights.
3) Step 1-3 were repeated and the total soluble solids contents were measure in triplicate.
4) The result was reported in form of Brix and the mean standard deviation were
calculated.
Measurement of titratable acidity

1) 200 ml of boiled and cooled distilled water was placed into a 500 ml Erlenmeyer flask
and 1 ml of phenolphthalein indicator was added.
2) The water was titrated with 0.1 N NaOH to s definite pink end point.
3) 5 ml of pure undiluted juice sample was added to the flask.
4) The sample with 0.2 NaOH was titrated to the same distinct end point.
5) The volume of NaOH used in the titration was noted.
6) Steps 1-5 were repeated and the acidity of fruit juices was measured in triplicate.
7) The results reported in form of mean standard deviation.
Titration using a pH meter

1) The pH meter was standardized using buffer solutions of pH 4 and pH 7.

2) 100 ml of boiled and cooled distilled water was placed into a 250 ml beaker. The pH of
water was adjusted to 8.2 by adding 0.1 N NaOH.
3) 5 ml of sample was added.
4) A small stir bar was placed in the beaker.
5) The electrode was immersed in the sample and stirred gently.
6) 0.1 NaOH was slowly added to the sample and titrated to a pH of 8.2.
7) The volume of 0.1 N NaOH used in the titration was recorded.
8) The total titratable acidity was calculated.
Determining normality of Sodium Hydroxide (NaOH)

1) 10 ml of 0.1 N HCl was pipetted into a 250 ml Erlenmeyer flask.

2) About 50 ml of water and 3 drops of methyl red indicator were added.
3) NaOH solution was added in a 25 ml burette.
4) The HCl was titrated with NaOH until the end point is reached.
5) The volume of NaOH used in titration was recorded.
RESULTS:

2.2 ) Measurement of pH

Sample First pH Second pH Third pH Average pH

Reading Reading Reading Reading ()
Pineapple Sample 3.55 3.57 3.56 3.56
Lime Sample 1.48 1.47 1.49 1.48

Standard Deviation:

Pineapple Sample

Replicate pH Reading (X) Deviation from the mean, ( X- ) Square, ( )2

1. 3.55 -0.01 0.0001
2. 3.57 0.01 0.0001
3. 3.56 0.00 0.0000
n=3 ( )2 = 0.0002
Standard Deviation : 0.0100

Coefficient of Variation (CV)

CV = 100%

0.01
= 3.56 100%

= 0.2809 %

Confidence Interval (CI)

CI = X tvalue x SD/n
Based on this experiment tvalue is can be referred on table 1 as the degree of freedom is equal to
n-1 which produce degree of freedom is equal to 2 so the tvalue is 4.30.
0.01
CI = 3.56 4.30
3

At 95% CI,

= 3.56 0.0248

To interpret this number, we can say that, with 95% confidence, the mean for our pH value will
fall within 3.56 0.0248 or between 3.5848 and 3.5352.

Lime Sample

Replicate pH Reading (X) Deviation from the mean, ( X- ) Square, ( )2

1. 1.48 0.00 0.0000
2. 1.47 -0.01 0.0001
3. 1.49 0.01 0.0001
n=3 ( )2 = 0.0002
Standard Deviation : 0.0100

Coefficient of Variation (CV)

CV = 100%

0.01
= 1.48 100%

= 0.6757 %

Confidence Interval (CI)

CI = X tvalue x SD/n

Based on this experiment tvalue is can be referred on table 1 as the degree of freedom is equal to
n-1 which produce degree of freedom is equal to 2 so the tvalue is 4.30.
0.01
CI = 1.48 4.30
3

At 95% CI,

= 1.48 0.0248

To interpret this number, we can say that, with 95% confidence, the mean for our pH value will
fall within 1.48 0.0248 or between 1.5048 and 1.4552.
2.3 ) Measurement of total soluble solids

Sample First Reading Second Reading Third Reading Average

Reading
Pineapple Sample 1.355 1.350 1.356 1.354
Lime Sample 1.347 1.346 1.348 1.347

Pineapple Sample

Replicate Reading, ml Deviation from the mean, ( X- ) Square, ( )2

(X)
1. 1.355 -0.001 1 106
2. 1.350 -0.004 1.6 105
3. 1.356 0.002 4 106
n=3 ( )2 = 7 106
Standard Deviation : 1.87 103

Coefficient of Variation (CV)

CV = 100%

(1.87 103 )
= 100%
1.354

= 0.1381 %

Confidence Interval (CI)

CI = X tvalue x SD/n

Based on this experiment tvalue is can be referred on table 1 as the degree of freedom is equal to
n-1 which produce degree of freedom is equal to 2 so the tvalue is 4.30.

(1.87 103 )
CI = 1.354 4.30
3

At 95% CI,

= 1.354 (4.642 103 )

To interpret this number, we can say that, with 95% confidence, the mean for our refractometer
value will fall within = 1.354 (4.642 103 ) or between 1.3586 and 1.3494.
Lime Sample

Replicate Reading, ml Deviation from the mean, ( X- ) Square, ( )2

(X)
1. 1.347 0.000 0
2. 1.346 -0.001 1 106
3. 1.348 0.001 1 106
n=3 ( )2 = 2 106
Standard Deviation : 1 103

Coefficient of Variation (CV)

CV = 100%

(1 103 )
= 100%
1.347

= 0.0742 %

Confidence Interval (CI)

CI = X tvalue x SD/n

Based on this experiment tvalue is can be referred on table 1 as the degree of freedom is equal to
n-1 which produce degree of freedom is equal to 2 so the tvalue is 4.30.

(1 103 )
CI = 1.347 4.30
3

At 95% CI,

= 1.347 (5.77 104 )

To interpret this number, we can say that, with 95% confidence, the mean for our refractometer
value will fall within = 1.347 (5.77 104 ) or between 1.3476 and 1.3464 .
2.4 ) Measurement of titratable acidity

A) Titration without using pH meter

Sample First Reading Second Reading Third Reading Average
(ml) (ml) (ml) Reading
Pineapple Sample 0.5 0.7 1.2 0.8
Lime Sample 4.7 4.1 4.8 4.53

Pineapple Sample

Replicate Reading, ml Deviation from the mean, ( X- ) Square, ( )2

(X)
1. 0.5 -0.3 0.09
2. 0.7 -0.1 0.01
3. 1.2 0.4 0.16
n=3 ( )2 = 0.26
Standard Deviation : 0.3601

Coefficient of Variation (CV)

CV = 100%

(0.3601)
= 100%
0.8

= 45.01 %

Confidence Interval (CI)

CI = X tvalue x SD/n

Based on this experiment tvalue is can be referred on table 1 as the degree of freedom is equal to
n-1 which produce degree of freedom is equal to 2 so the tvalue is 4.30.
(0.3601)
CI = 0.8 4.30
3

At 95% CI,

= 0.8 0.2079

To interpret this number, we can say that, with 95% confidence, the mean for our pH value for
pineapple sample will fall within = 0.8 0.2079 or between 1.0079 and 0.5921 .
Lime Sample

Replicate Reading, ml (X) Deviation from the mean, ( X- ) Square, ( )2

1. 4.7 0.17 0.0289
2. 4.1 -0.43 0.1849
3. 4.8 0.27 0.0729
n=3 ( )2 = 0.2867
Standard Deviation : 0.3786

Coefficient of Variation (CV)

CV = 100%

(0.3786)
= 100%
4.53

= 8.3576 %

Confidence Interval (CI)

CI = X tvalue x SD/n

Based on this experiment tvalue is can be referred on table 1 as the degree of freedom is equal to
n-1 which produce degree of freedom is equal to 2 so the tvalue is 4.30.
(0.3786)
CI = 4.53 4.30
3

At 95% CI,

= 4.53 0.2186

To interpret this number, we can say that, with 95% confidence, the mean for our pH value of
lime sample will fall within = 4.53 0.2186 or between 4.7486 and 4.3114.

Titratable acidity:
()()(75)(100)
TA (g/100 ml) = (1000)()

Where,

V = ml of sodium hydroxide solution used for titration

N = Normality of sodium hydroxide solution

v = sample volume (ml)

Pineapple sample:
(0.8)(0.1)(75)(100)
TA (g/100 ml) = (1000)(5)

= 0.12 g /ml

Lime sample:
(4.53)(0.1)(75)(100)
TA (g/100 ml) = (1000)(5)

= 0.6795 g /ml

B) Titration using a pH meter

Sample First Reading Second Reading Third Reading Average
(ml) (ml) (ml) Reading
Pineapple Sample 3.0 2.7 3.1 2.93
Lime Sample 3.3 3.1 3.5 3.30

Pineapple

Replicate Reading, ml Deviation from the mean, ( X- ) Square, ( )2

(X)
1. 3.0 0.07 0.0049
2. 2.7 -0.23 0.0529
3. 3.1 0.17 0.0289
n=3 ( )2 = 0.0867
Standard Deviation : 0.2082

Coefficient of Variation (CV)

CV = 100%

(0.2082)
= 100%
2.93

= 7.1058 %

Confidence Interval (CI)

CI = X tvalue x SD/n
Based on this experiment tvalue is can be referred on table 1 as the degree of freedom is equal to
n-1 which produce degree of freedom is equal to 2 so the tvalue is 4.30.

(0.2082)
CI = 2.93 4.30
3

At 95% CI,

= 2.93 0.1202

To interpret this number, we can say that, with 95% confidence, the mean for our pH value for
pineapple sample will fall within = 2.93 0.1202 or between 3.0502 and 2.8098.

Lime Sample

Replicate Reading, ml (X) Deviation from the mean, ( X- ) Square, ( )2

1. 3.3 0.00 0.00
2. 3.1 -0.2 0.04
3. 3.5 0.2 0.04
n=3 ( )2 = 0.08
Standard Deviation : 0.1633

Coefficient of Variation (CV)

CV = 100%

0.1633
= 100%
3.3

= 4.9484 %

Confidence Interval (CI)

CI = X tvalue x SD/n

Based on this experiment tvalue is can be referred on table 1 as the degree of freedom is equal to
n-1 which produce degree of freedom is equal to 2 so the tvalue is 4.30.
0.1633
CI = 3.3 4.30
3

At 95% CI,

= 3.3 0.0942
To interpret this number, we can say that, with 95% confidence, the mean for our pH value for
lime sample will fall within = 3.3 0.0942 between 3.3942 and 3.2058.

Titratable acidity:
()()(75)(100)
TA (g/100 ml) = (1000)()

Where,

V = ml of sodium hydroxide solution used for titration

N = Normality of sodium hydroxide solution

v = sample volume (ml)

Pineapple sample:
(2.93)(0.1)(75)(100)
TA (g/100 ml) = (1000)(5)

= 0.4395 g /ml

Lime sample:
(3.30)(0.1)(75)(100)
TA (g/100 ml) = (1000)(5)

= 0.4950 g /ml

2.5 ) Determining Normality of Sodium Hydroxide (NaOH)

Replicate Reading of Deviation from the mean, ( X- ) Square, ( )2

NaOH used, ml
(X)
1. 2.8 0.00 0.0000
2. 2.9 0.01 0.0001
3. 2.7 -0.01 0.0001
n=3 = 2.8 ( )2 = 0.0002
Standard Deviation : 0.01
Coefficient of Variation (CV)

CV = 100%

(0.01)
= 100%
2.8

= 0.3571 %

Confidence Interval (CI)

CI = X tvalue x SD/n

Based on this experiment tvalue is can be referred on table 1 as the degree of freedom is equal to
n-1 which produce degree of freedom is equal to 2 so the tvalue is 4.30.
(0.01)
CI = 2.8 4.30
3

At 95% CI,

= 2.8 ( 5.77 103)

To interpret this number, we can say that, with 95% confidence, the mean for our normality of
NaOH will fall within = 2.8 ( 5.77 103) or between 2.8058 and 2.7942.

Normality of NaOH is calculated using the following formula:

Normality of NaOH =

Where,

V = Volume of hydrochloric acid, 10ml

N = Normality of hydrochloric acid, 0.1N

v = Volume of sodium hydroxide used

Normality of NaOH is calculated by using the average value of NaOH used:

10 0.1
Normality of NaOH = 2.8

=0.3571N
TA new value using newly calculated normality of NaOH for measurement of titratable acidity
without using pH meter (A):

Pineapple sample:
(0.8)(0.3571)(75)(100)
TA (g/100 ml) = (1000)(5)

= 0.42852 g /ml

Lime sample:
(4.53)(0.3571)(75)(100)
TA (g/100 ml) = (1000)(5)

= 2.4265g /ml

TA new value using newly calculated normality of NaOH for measurement of titratable acidity
using pH meter (B):

Pineapple sample:
(2.93)(0.3571)(75)(100)
TA (g/100 ml) = (1000)(5)

= 1.5695 g /ml

Lime sample:
(3.30)(0.3571)(75)(100)
TA (g/100 ml) =
(1000)(5)

= 1.7676 g/ml
DISCUSSION:

The purpose of the experiment is to evaluate the measurement of pH, total soluble solid
and titratable acidity. There are five type of experiment were done which was measurement of
pH, measurement of total soluble solids, measurement of titratable acidity without using pH
meter, measurement of titratable acid using a pH meter and determining normality of sodium
hydroxide (NaOH). The experiment was done by using sample of a pineapple juice and lime
juice.

For the first experiment, each of the sample which is pineapple juice and lime juice were
measured by using pH meter in triplicate. The pH meter will be calibrated with buffers at pH 4
and pH 7 to ensure the pH meter to produce the correct measurement of pH during the
experiment. The pH reading for pineapple juice is 3.55, 3.54, 3.56 and the average is 3.55. The
pH reading for lime juice is 1.48, 1.47, 1.49 and the average is 1.48. It shows that lime juice is
more acidic than pineapple juice as the lower the pH measurement indicated that the sample has
a higher acid. The mean value obtained is 3.56 for pineapple and 1.48 for lime while the standard
deviation value obtained is 0.01 for both sample. The coefficient of variation (CV) for pineapple
and lime is 0.2809% and 0.6757% while the confident interval (CI) for pineapple and lime is
3.5848 - 3.5352 and 1.5048 - 1.4552. As a rule, a CV below 5% is considered acceptable. For
this case, that number is small, which indicates a high level of precision or reproducibility of the
replicates but the CV for the pineapple is lower than lime. Thus pineapple value is much more
precision than lime.

For the measurement of total soluble solid experiment, each of the samples was measured
by using refractometer in triplicate. The reading were shown or read as Brix. Brix is the term
used when a refractometer equipped with a scale, based on the relationship between refractive
indices and the percentage by mass of total soluble solids of a pure aqueous sucrose solution.
Thus in this experiment it determined the percentage of each sample pineapple and lime juice by
mass of their aqueous sucrose solution. The mean value for pineapple is 1.354 followed by the
standard deviation value which is 1.87 103. By this value the CV and CI value can be
obtained which is 0.1381% and 1.3586 - 1.3494. The CV value is below 5% thus it is considered
acceptable. The mean value for lime is 1.347 followed by the standard deviation value which is 1
103. From this value the calculation for CV and CI can be proceeded resulting in 0.0742%
for CV while 1.3476 and 1.3464 for CI. The CV value is below 5% thus it is considered
acceptable.

Titratable acidity of a solution is an approximation of the solutions total acidity. It is

measured by reacting the acids present with a base such as sodium hydroxide to a chosen
endpoint, close to neutrality, as indicated by an acid sensitive color indicator.

Titratable acidity can be measured without using pH meter. Titration was repeated three
times by using color indicator called phenolphthalein. Based on the results obtained, the volumes
of sodium hydroxide used to neutralize pineapple juice were 0.5 ml, 0.7 ml and 1.2 ml
respectively. In average, the total amount of sodium hydroxide used was 0.8 ml. Meanwhile, the
volumes of sodium hydroxide used to neutralize lime juice were 4.7 ml, 4.1 ml and 4.8 ml
respectively. In average, the total amount of sodium hydroxide used was 4.53 ml. It can be seen
that there is a large gap of amount of sodium hydroxide used between these two different fruits.
This is due to difference in amount of acid content. The standard deviations were 0.3601 and
0.3786 each for pineapple juice and lime juice. After both coefficient intervals were calculated,
for pineapple juice, it can be said that with 95% confidence, the mean for the moisture will fall
within = 0.8 0.2079 or between 1.0079 and 0.5921 while for lime juice, it can be said that ,
with 95% confidence, the mean for the moisture will fall within = 4.53 0.2186 or between
4.7486 and 4.3114. The coefficient of variation obtained were 45.01% and 8.3576% respectively
for pineapple juice and lime juice. This means that, the precision of the replicates were low as
the coefficient of variation values were more that 5%. The value of titratable acidity for
pineapple juice was 0.12 g/ml while for lime juice, the titratable acidity was 0.6795 g/ml.
Referring to the readings, lime juice is believed to have more acid compared to pineapple juice.

Titratable acidity also can be determined by using pH meter. Measuring acidity using a
pH meter is very similar to the titration method, but with a twist: Instead of looking for a color
change to indicate the titration is complete, a drop or two of sodium hydroxide at a time until the
pH meter reads 8.2. the pH 8.2 is chosen because it is the same pH where phenolphthalein
changes color. Based on the results obtained, for pineapple juice, the amount of sodium
hydroxide used was 3.0 ml, 2.7 ml and 3.1 ml. At average, a total amount of 2.93 ml of sodium
hydroxide was used with standard deviation of 0.2082. Meanwhile, for lime juice, the amounts of
sodium hydroxide used were 3.3 ml, 3.1 ml and 3.5 ml respectively. In average, the total amount
of sodium hydroxide used was 3.3 ml with standard deviation of 0.1633. The coefficient of
variation for pineapple juice is 7.1058% while for lime juice is 4.9484%. The coefficient of
variation for lime can be said acceptable as the number is below 5% which indicates a high level
of precision. The confidence level for pineapple juice can be said that with 95% confidence, the
mean for the moisture will fall within = 2.93 0.1202 or between 3.0502 and 2.8098 while for
lime juice, it can be said that with 95% confidence, the mean for the moisture will fall within =
3.3 0.0942 between 3.3942 and 3.2058.The titratable acidity were 0.4395 and 0.4950
respectively for pineapple juice and lime juice. The titratable acidity obtained did not turn out to
be the same as the values titratable acidity without using pH meter. Theoretically, the values
should be the same as at pH 8.2, the phenolphthalein started to change color. Somehow, the
results still proved that lime juice have more acid compared to pineapple juice.

The last experiment is determining the normality of NaOH. Based on the result
calculated, the normality obtains 0.3571N. Theoretically, the value should have been 0.1N. This
is may differ because of the lack of precaution during the titration. The reason also can be as the
burette used was a bit loose at the key of the tips, thus the user need to be more precautious than
during using a usual burette. The new titratable acidity (TA) was calculated, the TA value for the
titration without using pH meter were 0.42852 g /ml for pineapple and 2.4265g /ml for lime
sample while the TA value for the titration using pH meter were 1.5695 g /ml for pineapple and
1.7676 g/ml for lime sample. Eventhough, the normality of NaOH obtained was a bit different
than the theory but the CV obtained is 0.3571 % whereas it is below than 5% so the reading was
acceptable.

Based on all of the experiment done for pineapple and lime sample, it can be conclude
that lime sample is more acidic than the pineapple sample. For the total soluble solid, the
pineapple has higher total soluble solid than lime sample as pineapple is more fibrous than lime.
CONCLUSION:

Through this experiment, by the measurement of pH it showed that lime juice got the
highest pH value than pineapple which was 1.48 for lime juice and 3.55 for pineapple. The
calculated mean value showed for pineapple and lime juice were 3.56 and 1.48 with standard
deviation of 0.01 for both. Value for CV and CI were is 0.2809% and 0.6757% and is 0.2809%
and 0.6757% respectively for pineapple and lime juice. For total soluble solid measurement, the
mean and standard deviation value calculated showed 1.354 and 1.87 103, 1.347 and 1
103 respectively for pineapple and lime juice while CV and CI both got less than 5% thus it is
considered acceptable. For titration without using pH meter, the new value of titratable acidity
for pineapple juice was 0.42852 g/ml while for lime juice, the titratable acidity was 2.4265 g/ml.
Then, by using pH meter, the titratable acidity were 1.5695g/ml and 1.7676g/ml respectively for
pineapple juice and lime juice. For normality of NaOH, the normality obtains 0.3571N.
Theoretically, the value should have been 0.1N. Based on all of the experiment done for
pineapple and lime sample, it can be concluded that lime sample is more acidic than the
pineapple sample. Thus, it could b said the objectives had achieved.
ANALYSIS QUESTIONS:

1. What is the purpose of using hot distilled water during the determination of titratable
acidity of the fruit juices?
= The purpose of using hot distilled water during determination of titratable acidity of the
fruit juices is to decrease the percentage of titratable acidity. Study showed that titratable
acidity percentage will decreased when submerged at 35C to 45C

2. What is the meaning of the number 75 in the titratable acidity formulation?

= Titratable acidity is normally expressed as grams of tartaric acid per litre. It is
calculated by simply multiplying the number of equivalents per litre after determining the
equivalent weight of the acid which is to be converted. Generally, the molecular weight
of tartaric acid is 150 g/mol where the equivalent weight is 75g/eq. Then there is come
the value of 75 as in fruit juice. The content of tartaric acid is high

3. Based on the results obtained, rank the samples from low to high levels of pH, brix and
titratable acidity
= pH: lime juice (1.48) < pineapple juice (3.56)
Brix: lime juice (1.348) < pineapple juice (1.354)
Titratable acidity without pH meter: pineapple juice (0.12 g/ml) < lime juice (0.6795)
Titratable acidity with pH meter: pineapple juice (0.4395) < lime juice (0.4950)

4. In your opinion, what is the precautions step that should take into consideration during
the experiment?
= There are some precaution steps that must be taken during the experiment. Since this
experiment is very sensitive, the measurement of the volumes of all the liquids must be
very accurate and it must be ensured that no foreign substances are mixed in a specific
substance. The apparatus such as burette, pipettes, and measuring cylinders were rinsed
with the substances that will be used for the respective apparatus. In this experiment,
there were two types of titration involved. The first type is the titration between sodium
hydroxide and the mixtures inside while the second one is between sodium hydroxide
and the hydrochloric acid. In both titration processes, phenolphthalein was used as
indicator and the colour of phenolphthalein changed from pink to light pink. However,
the observation on the colour change is very subjective since it is a qualitative result. So,
there might be possibilities for misperception to occur. So, the exact turning point in the
titration process can be inaccurate. Way to overcome this problem is by using the pH
meter. The turning point of both titrations will be the point when the pH meter shows that
the reading is 7.0. The other limitation is the uncertainties of measurement and the scale
of the apparatus use.Since this experiment involved long calculations in order to find the
equilibrium constant, the uncertainties were very significant. So, to reduce the error
possibilities, the uncertainties are included in the calculations so that all the range of the
possible values is shown.
REFERENCES:

1) Amerine, M. A. and M. A. Joslyn. (1950). Table wines: the technology of their

production. University of California Press.

2) Amerine, M. A. and C. S. Ough. (1980). Methods for analysis of musts and wines. John
Wiley and Sons, New York.

3) AOAC (1998). Official Methods of Analysis. Association of Official Analytical

Chemists, Washington, DC, USA.

4) Gallander, et. Al (1987). Manual for wine analysis and laboratory techniques. Ohio State
University, OARDC, Wooster, Ohio.

5) Olivas, G.I & Barbosa-Canovas, G.V. (2005). Edible coatings for fresh-cut fruits.Critical
Reviews in Food Science and Nutrition, 45: 657-670.
APPENDIX: