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    Chemistry Project STD Xii

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    bone fire
    The document describes a methodology to determine the acid content in various sour fruits like lemon, orange, tomato, and tamarind. The procedure involves titrating fruit juices against a standard sodium hydroxide solution using phenolphthalein as an indicator. Observations recorded the volume of NaOH needed to neutralize different fruit juices. Calculations determined the percentage mass of citric acid in each fruit based on the titration readings. The conclusion states the order of citric acid content among the fruits tested.

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    Chemistry Project STD Xii

    Uploaded by

    bone fire
    512 views2 pages
    The document describes a methodology to determine the acid content in various sour fruits like lemon, orange, tomato, and tamarind. The procedure involves titrating fruit juices against a standard sodium hydroxide solution using phenolphthalein as an indicator. Observations recorded the volume of NaOH needed to neutralize different fruit juices. Calculations determined the percentage mass of citric acid in each fruit based on the titration readings. The conclusion states the order of citric acid content among the fruits tested.

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    analysis of properties of vegetables and friuts

    Original Title

    Chemistry Project Std Xii

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    The document describes a methodology to determine the acid content in various sour fruits like lemon, orange, tomato, and tamarind. The procedure involves titrating fruit juices against a standard sodium hydroxide solution using phenolphthalein as an indicator. Observations recorded the volume of NaOH needed to neutralize different fruit juices. Calculations determined the percentage mass of citric acid in each fruit based on the titration readings. The conclusion states the order of citric acid content among the fruits tested.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    512 views2 pages

    Chemistry Project STD Xii

    Uploaded by

    bone fire
    The document describes a methodology to determine the acid content in various sour fruits like lemon, orange, tomato, and tamarind. The procedure involves titrating fruit juices against a standard sodium hydroxide solution using phenolphthalein as an indicator. Observations recorded the volume of NaOH needed to neutralize different fruit juices. Calculations determined the percentage mass of citric acid in each fruit based on the titration readings. The conclusion states the order of citric acid content among the fruits tested.

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    PROJECT Methodology:

    DETERMINATION OF ACID CONTENTS IN VARIOUS SOUR FRUITS Requirements: Fruits like lemon, orange, tomato, Tamarind,
    Aim : find the acid content in fruits like lemon, Sweet lemon, weighing balance conical flask,burette,
    Tamarind, tomato,orange,sweet lemon,etc Measuring cylinder , 0.1 M NaOH, Phenolphthalein

    Objective : To know the citric acid i.e. vitamin C,in fruits Indicator , juicer etc.

    Because its deficiencies cause various diseases Procedure :

    Introduction : 1. Take fresh lemons and with juicer remove juice.


    2. Take one gram of lime juice, in a conical flask and dilute it by
    Fruits mainly contain citric acid which is the important distilled water to 25 ml.
    3. Fill up 0.1 M NaOH solution in burette.
    Constituent of vitamin ‘C’ All citrus fruit like orange,grapes, 4. Titrate conical flask solution by adding 2-3 drops of
    Tomato etc are great source of vitamin ‘C’ the deficiency of Phenolphthalein against NaOH Solution .
    5. Carry out similar operations with other fruits and obtain constant
    Vitamin ‘C’ in humans cause scurvy disease which causes Burette readings.

    Bleeding and spongy swoll in gums.

    Theory : Fruit juices containing citric acid are titrated against Observations :
    Standard NaOH solution to find the acid content in them

    SR.NO Fruits Volume of juice Volume of NaOH


    taken (mL) i.e C.B.R (mL)
    1. Lemon 25 12 ML
    2. Orange 25 10 ML
    3. Tomato 25 8 ML
    4. Tamarind 25 6 ML
    5. Sweet lemon 25 4 ML
    Calculation:

    Molar mass of citric acid ( ) = 192 g mol

    (1) Percentage mass of citric acid in lemon = Burette Reading ×1.92


    3
    (2) Similar calculations with other fruits.

    Conclusions:

    From the results, it is evident that the percentage mass of citric in

    Fruits is in the order

    …………>………..>………….>…………>………….>

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