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Contents
Teacher Information ............................................................................................................................. 2 Testing the Amount Of Juice, The Acid And The Sugar Levels In Citrus Fruit ......................... 3 Background ...................................................................................................................................... 3 Testing Fruit ..................................................................................................................................... 3 Percent Juice Content ........................................................................................................... 3 Brix (total soluble solids): .................................................................................................... 3 Acid (titratable acidity ......................................................................................................... 3 Experiment 1: Calculating the Percentage of juice in the fruit ..................................................... 5 Equipment: ....................................................................................................................................... 5 Procedure ......................................................................................................................................... 5 1. Collection of fruit sample: .......................................................................................................... 5 2. Determining percentage juice content: ....................................................................................... 5 3. Questions:.................................................................................................................................... 6 Experiment 2. Determining soluble solids content (% sugar or Brix) ........................................ 7 Equipment ........................................................................................................................................ 7 Procedure ......................................................................................................................................... 7 Questions:......................................................................................................................................... 8 Experiment 3. Determining acidity (citric acid content) ................................................................ 9 Equipment ........................................................................................................................................ 9 Part 1: Procedure Titration ............................................................................................................. 9 Part 2: Procedure Determining sugar/acid ratio: ........................................................................... 10 Questions ........................................................................................................................................ 10 Research activities that could be done by students ....................................................................... 12 References ......................................................................................................................................... 12
Teacher Information
Target audience Year 11 and 12 Chemistry Class size ~28 students. It is suggested students work in teams of three to four. Time
Learning Outcomes At the end of this experiment, students will be expected to understand; - Calculating juice percentages in citrus - Determining citrus solid contents - Using refractometers - Understanding titrations Acknowledgements This practical activity was developed by teachers from the Sunraysia area who took part in a tour of the Citrus Packaging Section of the Mildura Fruit Company in Mildura. Our thanks to Bill Robinson Grower Services Manager, Mara Milner Scientist/Food technologist and Tony Filipi Grower Services Rep who provided the teachers with the information about the science involved in the citrus packing industry.
Testing the Amount Of Juice, The Acid And The Sugar Levels In Citrus Fruit
Background
The Mildura Region (also known as Sunraysia and part of the wider Murray Valley) is one of Australias prime areas for growing quality citrus fruits. The irrigation-based horticultural area produces approximately 21% each of Australias total wine grape crush, 20% of citrus production and almost 100% of Australias dried vine fruit production (www.growmilduraregion.com.au 2009). The high quality fruits that are produced by growers in the region are utilised in the following way: 44% is exported (to the United States, Hong Kong, Malaysia, Japan, Singapore, New Zealand, Indonesia and Taiwan). 22% is sold as fresh fruit on the domestic market; and 34% is processed into juice.
Testing Fruit
Before citrus fruit such as oranges, lemons, grapefruit and mandarins are picked the juice of the fruit is tested to see that it meets certain specifications. There are further tests done once the fruit is picked. For example, when each truckload of oranges is delivered to the citrus plant, such as the Mildura Packing Company, a sample of oranges is taken, the fruit is juiced and the juice evaluated to see if it meets certain standards for taste. Specifically, the tests looks at certain fruit maturity requirements such as the percent juice content, the measure of solids or sugars in the juice (or the Brix measure) and the total acid level of the fruit Acid, Ratio..
Percent Juice Content: Juice content is an important measure of internal quality. Under or over-ripe fruit tend to be less juicy, which directly affects eating quality. The juice content is determined by weighing components of the whole fruit and the juice. Brix (total soluble solids): In the citrus industry this is a measure of the total soluble solids in the juice. These soluble solids are primarily sugars; sucrose, fructose, and glucose. Citric acid and minerals in the juice also contribute to the soluble solids. Brix is reported as "degrees Brix" and is equivalent to percentage. For example, a juice which is 12 degrees Brix has 12% total soluble solids. The National standards state the minimum brix sugar/ acid ratio for navel oranges is 10:1. Acid (titratable acidity): This is a measure of the total acid present in a juice. The predominant acid naturally occurring in orange juice is citric acid. There are also small amounts of malic acid and tartaric acid present. The amount of acid present in the juice
is reported as percent citric acid. It needs to be noted that the total acid cannot be measured by pH because the acids concerned are weak acids and not completely ionized. The acid content must be measured using a titration with sodium hydroxide. These tests are an easy but essential measure to ensure the consumer received an end product, fresh orange juice, that meets a continuous standard, taste and quality. Students can conduct the following tests in the classroom to determine if their fruit makes the grade!
Equipment:
- scales - Fruit juicer, juice only - no rind - Fine plastic strainer - 100 mL conical flask - 1 to 2 L jug
Example Calculation
Gross fruit weight Gross juice weight Jug weight = = = 600 g 450 g 150 g
Gross Juice weight - jug weight eg 450 g - 150 g Juice weight net x 100 Fruit weight 300 x 100 600
= = =
50%
3. Questions:
1) What was the percentage juice you received for your sample?......................................................... .... 2) Refer to the Industry Standards Chart (provided in appendix 1) and determine if these samples meet industry requirements? Comment ................................ 3) Why is it important you collect a sample of fruit to test that represents what you will be harvesting?. 4) What conditions on a farm might affect the levels of juice in a fruit?..............................................
Equipment
1. refractometer (can be purchased at reasonable prices on ebay) 2. fresh orange juice
Procedure
1. Collect a refractometer from your teacher (these should be handled carefully as they are expensive!)
2. Ensure the refractometer prism surface is clean and dry. 3. Place a small amount of fresh juice (a couple of drops is sufficient) onto the prism of the refractometer. 4. Look through the eyepiece while pointing the prism in the direction of good light (not directly at the sun). 5. Focus and take the reading of where the base of the blue colour sits on the scale and record the % percentage sugar (Brix). 6. Clean the refractometer immediately with a damp tissue, and dry thoroughly.
Questions:
1) What was your Brix reading? .. 2) On the picture of the fruit, label where you think the nutrients are deposited first (i.e. top of the fruit or bottom)?
Equipment
50 mL burette Burette stand and clamp 10 mL pipette and pump 1 L volumetric flask 0.1 M sodium hydroxide (NaOH) 1% Phenolphthalein indicator 100 mL conical flask Pipette Distilled water Fresh Juice Gloves, safety glasses and lab coat (ensure all students are wearing)
Note the end point of the titration may be very difficult to tell at the start until you get used to the procedure. If you look closely you will see the juice mix slowly lighten in colour and then change to a green colour. This is the point just before the end of the titration and a few extra drops will see the solution change colour to pink. If you go past this point, and the solution becomes a deep purple/orange, you have gone too far.
To determine the sugar / acid ratio you need to divide the sugar concentration (Brix) by the citric acid concentration. Example Calculation Sugar concentration Citric Acid concentration Sugar concentration (Brix) Citric acid concentration eg 15.2 (Brix) 1.55 (g per 100 mL)
= = =
Questions
1) Describe the results from your titration and indicate what these results mean for the taste of the juice? 2) What was your sugar / acid ratio?....................................................................................................
INDUSTRY STANDARDS The following shows the industry standards for citrus fruits in some states of Australia. These values can vary in different states. Table 1. Total soluble solids (Brix) to acid ratio Fruit Type Total soluble solids (Brix) to acid ratio Type of Fruit Mandarins Oranges (navel only) Oranges (other than navel) Grapefruit and pummelos Hybrids of any species Acid/Brix ratio 8 to 1 9 to 1 8 to 1 5.5 to 1 8 to 1
Table 2. Total soluble solid determinations (Brix) Fruit Type Total soluble solids (Brix) Type of Fruit Mandarins Oranges Grapefruit and pummelos Hybrids of any species Brix at 20oC 8 8 8 8
Table 3. Minimum juice content Fruit Type Minimum juice content (%) Type of fruit Lemons Mandarins Oranges Grapefruit and pummelos Limes Hybrids of any species Minimum % juice content 25 28 33 33 33 33
References
Government of Western Australia, Department of Agriculture and Food (2009) http://www.agric.wa.gov.au/PC_93298.html Viewed on the 22 July 2009 Grow Mildura Region Web Site (2009) http://www.growmilduraregion.com.au/citrus.php Viewed on the 22 July 2009