< University of Guayaquil

Faculty of Chemical Sciences

Career: Chemistry and Pharmacy
LABORATORY REPORT
Percentage determination of the acidity of a solution problem of
Practice#5 hydrochloric acid and the concentration of citric acid present in the juice
of fruits.
ANALYTICS II DOCENTE:Q.F. CYNTHIA BELÉN CHALÉN GUARANDA.
PRACTICE GROUP: Group # 5
MEMBERS:
MOREIRA VERGARA MIGUEL ALEJANDRO
2) SOLÓRZANO LUCAS DAYANNE PAULETTE
3) SUÁREZ GÓMEZ SOPHIA JOHANNA
SEMESTRE:CUARTO SEMESTRE PARALLEL:G2–C
Objectives of the laboratory practice.
1. Determine the total acidity percentage of a citrus fruit juice sample by titrating with the
standardized NaOH solution.

Instructions

Acidity in the fruit

According to (Companies, 2017), citric acid exists in a variety of

fruits and vegetables, especially in citrus fruits like lemons and
limes that have particularly high concentrations of acid;
which can constitute up to 8% of the dry weight of these fruits.
The values of these vary depending on the variety and on the
circumstances in which the fruit is cultivated.
The proportion of organic acids varies among different fruits.
For example, oranges contain a large amount of acid.
citrus, grapes contain tartaric and malic acid, and tomatoes
They contain citric and malic acid.
Depending on the acid ratio, there may be derivations
light when measuring acidity. Instead of measuring each acid
separate organic, organic acid is measured using a "total acidity conversion." For example, grapes.
they contain a mixture of tartaric and malic acid. By measuring the total acidity and converting to
tartaric acid, the combination of acids can be measured. Similarly, tomatoes contain a
abundance of citric and malic acids, the measurement of total acidity and the conversion to citric allows obtaining
the value of acid.

Citric Acid

As its name indicates, it exists in large concentrations of citrus fruits. In fact, it composes
almost 8% of the dry weight of these foods. It is undoubtedly the most common acid in all fruits and
vegetables, and also the easiest to identify. Moreover, it is a good preservative andantioxidantnatural
that is added industrially asfood additivein the packaging of manyfoodlike the
canned vegetable preserves.
 The acidity of citric acid is due to the three [Link]-COOH that can lose
aprotonin the solutions. If this happens, a citrate ion is produced. Citrates are good
pH controllers of basic solutions. Citrate ions form salts with many metal ions.
Citric acid is a white crystalline powder. It can exist in an anhydrous form (without water), or as
monohydrate that contains one molecule of water for each molecule of citric acid. The anhydrous form
It crystallizes in hot water, while the monohydrate form crystallizes in cold water.

Malic Acid

It has a flavor that is generally associated with green apple (after all, it is derived from Latin)
malum means "apple"). It is found in its purest form in rhubarb, in which it
mainly highlights this flavor.
In the culinary world, malic acid is commonly associated with lime, although it is easier
think about the taste of an 'unripe fruit'. The acidity generally decreases its concentration while
it increases the ripening of the fruit, so fruits like green grapes, kiwi or currants would be a
good example.

Tartaric Acid

Tartaric acid is generally associated with grapes due to its high concentration in the fruit.
In addition, salt, potassium bitartrate (known as tartar sauce) develops naturally.
in the wine-making process and is commonly used as a leavening agent in preparation
of food.

Acetic Acid (ethanoic acid)

Acetic acid, apart from the characteristic taste of vinegar, also has a pungent smell. At a level
lower, this acid can provide a pleasant sharp lime flavor. But at high concentrations,
it only knows and smells of fermentation.
This peculiar flavor and smell, especially when paired with other flavors (especially with the
sugar), a vine and champagne flavor is obtained. (Molina, 2016)

There are different determinations of acidity according to (Bances, 2009):

. Fixed Acidity: it is the inherent acidity of the food, or the acidity it should have. Also called acidity.
positive. For example: tartaric acid for wine.

. Volatile Acidity: referred to as negative acidity, which should be minimized for quality reasons. It is the
set of fatty acids from the acetic series that are separated by distillation. For example: the
acetic acid for vinegar (which is removed by evaporation).

. Total Acidity: it is the sum of free acids regardless of their nature and is measured by the
saturation of free acids by a known strength alkaline solution.
 . Real Acidity or pH: measures the concentration of ions + ,without taking into account nature or the
concentration of the free acids responsible for those ions + .

Determination of Acidity

The acidity of a substance can be determined by volumetric methods. This

measurement is performed through a titration, which always involves three agents or
media: the titrant, the titrated, and the dye. When an acid and a base
they react, a reaction occurs; a reaction that can be observed with a
indicator, the most common, is phenolphthalein which turns pink when it
finds a present acid-base reaction. The titrating agent is a base, and the
The titled agent is the acid or the substance that contains the acid.

Neutralization Volumetry

According to (Centurion, 2017), neutralization volumetry is a type of technique used to perform analysis of
quantitative type, to determine the concentration of a solution in which a substance is present
acts as an acid or base, which in turn is neutralized by another acid or base of which we know its
concentration. This widely used method is based on an acid-base reaction, also called
neutralization reaction, where a substance of which we do not know its concentration interacts with a
known substance called titrant. For this reaction, the use of acid-base indicators is common because
it is useful to see the color change that can occur to know the endpoint of the reaction, since
that the color change depends on the pH of the solution in which they are dissolved.
The indicator is a resource that allows us to visualize when the final point of graduation is reached and it is
So when will the volume of the titrant consumed to reach that point be taken into account.

Techniques for Graduation

Direct Valuation: This method represents an example of direct titration, in which it is added directly
about the analyte measuring the volume that is necessary for the reaction to be complete.

Backward Valuation: It is when an excess reagent is added to the analyte, in a quantity

known, and the reagent that has not been consumed is evaluated with a second reagent of concentration
known. That is, a known excess of titrant is added and the excess is measured by back titration.

The difference between the added amount of the first and second titrant provides the equivalent amount.
of the analyte.

This type of valuation is of great interest when the reaction with the analyte does not occur quickly or
when it is observed that the endpoint by the direct method is clear and also when the excess of the first
Reagent is necessary for a complete reaction to occur.

For the neutralization volumetry, it is necessary to take the following into account:

Alkalimetry: It refers to the method of determining the concentration of the alkaline solution, or also
on determining the amount of alkalis that a substance possesses.
Acidimetry: It is the method that is responsible for determining the amount of acid present in a
dissolution.
Laboratory Reagents.
CHEMICAL NAME: SODIUM HYDROXIDE
PHYSICAL APPEARANCE: white crystalline solid that absorbs moisture from the air
CHEMICAL FORMULA: Sodium hydroxide RELATIVE DENSITY OF 2.13 g/cm³
VAPOR:
MOLECULAR WEIGHT: 39,997 g/mol BOILING POINT: 1388ºC (a 760 mm de Hg)
COLOR: Toilet MELTING POINT: 318.4 ºC
SOLUBILIDAD: In water, alcohols, and glycerol, DL50 rabbits: 500 ml/Kg of one
insoluble in acetone (although 10% solution.
react with her) and ether.

CHEMICAL NAME:CITRIC ACID

PHYSICAL APPEARANCE: Powder or transparent orthorhombic crystals
CHEMICAL FORMULA: C6H8O7 RELATIVE DENSITY OF 1.66 g/mL
VAPOR:
MOLECULAR WEIGHT: 192.12 g/mol. BOILING POINT: 175 °C.
OLOR: Typical, practically odorless. MELTING POINT: 153 °C
SOLUBILITY: In water: 133 g/100 ml (22 °C). DL50 (oral, rat) = 11.7 g/kg (oral,
Ethanol, Amyl acetate, Diethyl mouse) = 5 g/kg
ether.

CHEMICAL NAME:PHENOLPHTHALEIN
PHYSICAL APPEARANCE: White solid
CHEMICAL FORMULA: C20H14O4 RELATIVE DENSITY OF 1.296 g / cm3 (20 ° C)
VAPOR:
MOLECULAR WEIGHT: 318.32 g/mol BOILING POINT: N/A
OLOR: Toilet MELTING POINT: 531 K (258℃)
SOLUBILITY: Miscible in water DL50 Oral in rats = 7.06 g/kg

Laboratory Materials.
Universal Support
Burette clamp
3. Bureta 50ml
4. Volumetric pipette 5-10ml
5. 3 Erlenmeyer flasks
6. Pipetting Assistant
Beaker
Dropper
100ml volumetric flask
Funnel
Laboratory Equipment.
Analytical Balance
Activities to be developed/ operational technique or procedure.
Conclusions.

Recommendations.

Bibliography.

Bibliography
Bances, R. S. (June 25, 2009). ScribdObtained from Scribd: [Link]
DETERMINATION OF pH AND ACIDITY IN FOODS
Centurion, N. (December 5, 2017). SlideShare. Retrieved from SlideShare:
[Link]
sulfuric
Companies. (March 2017). RedagricolaObtained from Redagricola: [Link]
Molina, A. (28 de Octubre de 2016).Perfect Daily Grind. Obtenido de Perfect Daily Grind:
[Link]