Acidity Lab Report

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ACIDITY TEST INTRODUCTION: Acidity is the total amount of hydrogen ion present in the food sample with the expectation of those bound to alkaline ions. The hydrogen ion can be either attached to acids or in the form of free ions or anions. Titratable acidity is different than total acidity although at times both terms are used to mean the same thing total acidity is the total amount of organic acids in the food sample. This all acids (tartaric, oxalic acid, citric acid, sulfuric acid, lactic acid and acetic acid) The acidity can be determined by using titration method. Titration is a laboratory method of quantitative chemical analysis that uis used to determine the unknown concentration of a known reactant. Because volume measurements play…show more content…
The conical flask was titrated until it reach end point. The result was recorded 5. Finally, the actual molarity of 0.1M Sodium hydroxide was calculated Sample preparation: 1. A burette was cleaned by rinsing water with several portion of distilled water. (note: make sure the burette is clean enough when water droplets do not cling to the inner surface. This rinse water can be poured down the drain. 2. The burette was rinsed with 0.1M Sodium hydroxide solution. Each 0.1M Sodium hydroxide solution that had been rinsed was drain into the waste container located under the hood. 3. The burette was filled with 0.1M Sodium hydroxide solution(prepared prior of this experiment) to 50 ml volume and the burette was clamp vertically(the air bubbles was remove from the tip of the burette by draining the 0.1M Sodium hydroxide into smaller beaker) 4. The 10g or 10ml amount of samples was inserted into 250ml conical flask and with addition of 50ml distilled water 5. Three to five drops of phenolphthalein were added into conical flask 6. With constant agitation, conical flask was titrated with 0.1M sodium hydroxide till the colour of the solutions turn to pink. The volume of 0.1M sodium hydroxide used was…show more content…
Hence, ash content can be determined by incinerating a known quantity of foodstuff, previously dried until constant weight is obtained. Ashing should be done at temperature exceeding 550° C at which the temperature of organic salts like alkali chlorides will be volatilize. Moreover, a portion of the ash will fuse and enclose some carbon, prevented them from being ignited. Determination of the ash and the mineral content of foods is important for a number of reasons:  Nutrional labelling -the concentration and type of minerals present must often be stipulated on the label of food  Quality -the quality of many foods depends on the concentration and type of minerals they contain including their taste, appearance, texture and stability  Microbiological stability -high mineral contents are sometimes used to retard the growth of microorganisms  Nutrition -some minerals are essential to a healthy diet (e.g: calcium, phosphorus, potassium and sodium)  Processing -it is often important to know the mineral content of foods during processing because t this affects the physiochemical properties of

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