Chemistry Project: On Acid Content of Fruit Juices

CHEMISTRY PROJECT
ON ACID CONTENT OF FRUIT JUICES
MADE BY: SAGAR KUMAR

CLASS : XII B
ROLL NO : 28
AIM
TO STUDY THE ACID

CONTET OF FRUIT JUICES
INDEX
1. Acknowledgement
2. Certificate
3. Theory
4. Apparatus Used
5. Procedure
6. Result
7. Bibliography
ACKNOWLEDGEMENT
I would like to express our sincere thanks to Mrs

Sarika our chemistry teacher for the active
guidance and support at the various stages of the
project without which it would not have been
possible to complete the project on time .
I would also like to take this opportunity to thank
the lab assistants for their cooperation extended
to us during our project work and for maintaining
a creative and lively atmosphere.
CERTIFICATE
This is to certify that Sagar Kumar of 12 B, DPS
Mathura Road had prepared the chemistry
investigatory project under my guidance and
supervision and had succeeded in completion of
the project.
LAB ASSISTANT SUBJECT TEACHER

INTRODUCTION
Chemistry deals with the nature and composition
of material substance which occur in nature in
great variety.we find that many fruits , are
naturally occurring like orange, lemon, pineapple
etc are rich in citrus acid and we name them as
citrus fruit.
THEORY
Citrus plays an important role in krebs cycle(also
known as citrus acid cycle) or TCAT(Tricarboxylic
Acid Cycle), where citric acid has a great
significance in the complete oxidation molecules
and release of energy.
It is found that different fruits have tastes that
differ from each other. This could be due to their
varying citric acid contents from others.
CITRIC ACID FORMULA AND EQUIVALENT WEIGHT
From its formula we know that its equivalent
weight = (1/3) x molecular weight.
Thus, its equivalent weight = 210/3 = 70gm
APPARatus
1. titration kit
 PAPER SHEET
 ANALYTICAL BALANCE
 MEASURING FLASK
 FUNNEL
 BEAKER
 BURETTE
 PIPETTE
 BURETTE STAND
2. CHEMICALS
 SODIUM HYDROXIDE
 WATER
 PHENOLPHTHALIN
3. JUICES
 APPLE JUICE
 MANGO JUICE
 PINEAPPLE JUICE
 ORANGE JUICE
PROCEDURE
1. Fill a clean and properly rinsed burette with
N/10 NaOH solution. Clamp it vertically in the
burette.
2. Pipette out 10 ml of juice in the conical flask.
3. Add 4 drops of phenolphthalein into the
conical flask containing the fruit juice.
4. Note the initial reading of the burette.
5. Place the conical flask below the nozzle of the
burette on a clean white tile.
6. Open the stop cock slightly and add NaOH
drop wise while continuously stirring the
conical flask.
7. Note the reading in the burette when the
color of the solution changes.
8. Repeat the procedure 4 to 5 times till the
concordant reading is obtained.
TITRATION OF FRESH FRUIT
Fill the bucket with N/10 NaOH solution and the
conical flask with 10 ml of juice with the help of
washed pipette.
Volume of juice = 10mL
Molarity of citric acid = N
Normality of NaOH = N/10
Indicator used = Phenolphthalein
PREPARATION OF N/10 NaOH SOLUTION

Take a clean watch glass and weigh it accurately.
The equivalent weight of NaOH pellets is its
molecular mass. Thus, the equivalent weight of
NaOH is 40gm.Therefore,to prepare 1000ml of
NaOH solution we dissolve 40gm in 1000ml of
solution. Thus, for preparing N/10 NaOH solution
we need 4 gm of NaOH.
8 gm of pellets is taken in a measuring flask and
the solution made up to 1000 ml and then shaken
well to obtain a homogenous solution.
OBSERVATION
Weight of the watch glass =
Weight of watch glass+ NaOH pellet =
Weight of the pellet =
ORANGE JUICE
Color changes at end point from straw to pink.
OBSERVATION
S.NO Burette Burette Volume Volume

initial Final of NaOH of Juice
reading reading Used
1.
2.
3.
4.
Concordant reading =
Therefore the volume of NaOH used=
CALCULATION
Volume of NaOH Used = ml
4.6 ml of NaOH used = 10ml of citric acid In juice
* N\10 = 10*N
N = * N\100
Strength of citric acid in fresh juice =Normality X equivalent

weight of citric acid = *70= gm/ml
Molarity of citric acid in juice= /210 =
APPLE JUICE
Color changes at end point from straw to pink.
OBSERVATION
1.
2.
3.
4.
CONCORDANT READING =
Therefore volume of NaOH Used=
CALCULATION
* N\10 = 10*N
N = * N\100

PINEAPPLE JUICE
Color changes at end point from yellow to dull
pink.
OBSERVATION
1.
2.
3.
4.
CALCULATION
* N\10 = 10*N
N = * N\100

MANGO JUICE
Color changes at end point from yellow to dull
pink.
OBSERVATION
1.
2.
3.
4.
CALCULATION
* N\10 = 10*N
N = * N\100

RESULT
FRUIT JUICES STRENGTH OF MOLARITY OF
CITRIC ACID CITRIC ACID
ORANGES
APPLE
PINEAPPLE
MANGO
INFERENCE :
 THE MOST ACIDIC FRUIT JUICE IS
PINEAPPLE (gm/ml).
 THE LEAST ACIDIC FRUIT IS MANGO
JUICE (gm/ml).
PRECAUTIONS
 Burette, Pipette and conical flask could be
cleaned properly
 There should be no air bubble In the burette

Containing solution.
 Reading should be taken from upper

meniscus.
 The funnel must be removed from the

burette as solution is poured into the burette.
BIBLIOGRAPHY
 Chemistry class XI and XII NCERT Textbooks.

 Comprehensive Practical Chemistry – Shri
B.K. VERMANI & N.K. VERMA.
 Modern ABC of Chemistry – Dr. S.P. Jauhar.

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CHEMISTRY PROJECT

ON ACID CONTENT OF FRUIT JUICES

MADE BY: SAGAR KUMAR

TO STUDY THE ACID

I would like to express our sincere thanks to Mrs

LAB ASSISTANT SUBJECT TEACHER

PREPARATION OF N/10 NaOH SOLUTION

S.NO Burette Burette Volume Volume

Strength of citric acid in fresh juice =Normality X equivalent

Strength of citric acid in fresh juice =Normality X equivalent

Strength of citric acid in fresh juice =Normality X equivalent

Strength of citric acid in fresh juice =Normality X equivalent

 There should be no air bubble In the burette

 Reading should be taken from upper

 The funnel must be removed from the

 Chemistry class XI and XII NCERT Textbooks.

 Modern ABC of Chemistry – Dr. S.P. Jauhar.

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