CHEMISTRY PROJECT

Presented By:
Pranav Bhatia
CSE
03911502711

Aim

To determine the concentration of citric

acid present in ripe fruit juices.

CONTENTS

Introduction
Structure of citric acid
Uses
Keywords
Titration of fruit juices
Procedure
Apparatus
Observations
Precautions
Result
Bibliography

INTRODUCTION
A fruit is the mature ovary of a flower. A fruit contains
considerable amount of various organic acids. Citric
acid is a weak organic acid found in citrus fruits. The
acid content varies in different fruits at ripe and unripe
stages. Therefore, unripe fruits like lemon, oranges,
etc are sour in taste. At room temperature, citric acid is
a white crystalline powder. It shares some properties
of carboxylic acid. When heated above 175 degree
Celsius, it decomposes to CO2 and H2O.

Chemical formula
:
C6H8O7
Molecular weight
:
192.12g
(Carbon: 37.51%, hydrogen:4.20%, oxygen:58.29%)
IUPAC NAME: 2hydroxy-propane-1,2,3-tricarboxylic
acid

Citric Acid in Fruit

Juices

A titration is a technique to determine how much

analyte(species being analyzed) is present in a sample.
This is done by reacting the analyte with a known
amount of titrant (species added in small increments by
a buret). In titrations, an indicator is often used to
determine the end of the reaction(endpoint) by
changing colors.

A titration is a stoichiometric technique. That is, by

knowing the amunt of itrant added and the molarity of
the titrant, you calculate the number of moles of titrant
that reacted with the analyte. Next, a mole to mole
ratio is applied to find the moles of analyte.

In this experiment to estimate the amount of citric

acid(analyte) in fruit juices, you will add
NaOH(titrant) to the fruit juice until the solution with
the phenolphthalein(indicator) changes color to pink.
Since some of the juices are colored, the endpoint may
be a slightly different color.

STRUCTURE OF ACID
CH2-COOH
HO-C-COOH
CH2-COOH

USES

It is the main constituent of citrus juices. It is natural

preservative and is also used to add an acidic (sour)
taste to foods and soft drinks. It is used as an
acidulous in beverages, confectionary and effervescent
salts. In biochemistry, it is important as an
intermediate in the citric acid labs and therefore,
occurs in the labs as an environmentally benign
cleaning agent and acts as an antioxidant and is used to
adjust pH of food.

Keywords:

Volumetric analysis: a quantitative method of

analysis dealing with volumes of solution and their
measurements.
In volumetric analysis, concentration of a solution is
determined by allowing a known volume of a solution
to react quantitatively with another solution of known
concentration.
Titration: It is the process by which the volume or
concentration of either the acid or base is determined.
Titrant: The reagent of known concentration.
Titrand: The substance being titrated
Normality: It is defined as the gram equivalents of
solute present litre of solution
N=(wt/equivalent weight)*(1000/V(ml))
Equivalent weight: It is the molecular mass of the
substance divided by its oxidation state.

Oxidation state is equal to

1. Valency of an element
2. acidity of a base.
3. basicity of a acid(etc.)
Equivalence point: the state of a titration when
reaction is just complete.
Indicator: the reagent used to locate the exact
completion stage, i.e. end point of the reaction by
shown change in its color.
It gives different colors in different medium.
It is of two types:1. External indicator: K3 (fe(CN))6
Self indicator: when color of one of the titrants
changes at end point. Eg KMn04
2. Internal indicator: it is added to the solutions
taken in the conical flask.
Eg.
Phenolphthalein
Methyl orange
Starch solution
Methyl red

In the experiment sodium hydroxide is titrated against

the fruit extract and the end point is determined when
phenolphthalein which is used as an indicator changes
color from colorless to pink.

End point: after the reaction between the substance

and the standard solution is practically complete, with
one extra drop the indicator shows a clear usual
change in the liquid being titrated, the stage in titration
at which this occurs is called the end point.

Titration of fruit juices

The following are performed:

NAOH v/s orange juice

NAOH v/s lemon juice
NAOH v/s sweet lime.
NAOH v/s apple juice.

Fix the burette vertically with the help of iron stand

and fill it with NAOH with the help of a funnel. Take
10 ml of fruit extract in the conical flask and add a few
drops of phenolphthalein to it. Open the tape to let
NAOH fall dropwise in the conical flask. Keep on
shaking till a permanent pink color appears. Note the
final reading and repeat the process till concordant
readings are obtained.

PROCEDURE:

Preparation of fruit extract:

Peel of the fruits and extract their juices in a
container by crushing them. Filter this juice in
another container. It should be free from seeds
and fibres.

Preparation of 250ml N/10 NAOH solution:

N/10 = X*1000/40*250
X = 1g
Take 7-8 flakes of NAOH and add them to 250
ml of water in a standard flask.

APPARATUS

Graduated apparatus
Pipette, burette, pipette bulb, measuring flask to
make standard solution.

General apparatus
Titration flask, beakers, glazed tile, glass funnel, wash
bottle, burette stand

Chemical balance for weighing

Chemicals required
Sodium pellets, fruit juices containing citric acid
(lemon juice, apple juice, sweet lime, orange juice,
concentrated sulphuric acid, phenopthalin

OBSERVATION

Solution in burette NAOH solution

Solution in conical flask-fruit juices
Indicator used phenolphthalein
End point colourless to pink.

RIPE ORANGE
S.No.

Initial (in ml)

reading

Final (in ml)

reading

Volume
used

1.

2.

3.

11.5

3.5

4.

11.5

14.5

NaOH Solution

Orange Juice

N1 = N/10

N2 = ?

V1 = 3ml

V2 = 10ml

Weight of orange

N1V1 = N2V2
N2
= 0.03N
20 g

Eq. Wt. of Citric acid

64.04

Strength

N x Eq.Wt.
0.03 x 64.04
1.92 g/l

In 100 ml

0.192 g

20 gm fruit contains

0.192 x100
20
0.96%

RIPE SWEET LIME

S.No.

Initial (in ml)

reading

Final (in ml)

reading

Volume
used

1.

9.2

1.2

2.

9.2

10.4

1.2

3.

10.4

11.8

1.4

4.

11.8

13

1.2

NaOH Solution

Orange Juice

N1 = N/10

N2 = ?

V1 = 1.2ml

V2 = 10ml

N1V1 = N2V2
N2
= 0.012N
Weight of Sweet Lime
20 g
Eq. Wt. of Citric acid

64.04

Strength

N x Eq.Wt.
0.012 x 64.04
0.768g/l

In 100 ml

0.077 g

20 gm fruit contains

0.077 x100
20
0.385%

RIPE LEMON
S.No.

Initial (in ml)

reading

Final (in ml)

reading

Volume
used

1.

16

46.5

30.5

2.

31.5

30.5

3.

32

30

4.

35.5

30.5

NaOH Solution

Orange Juice

N1 = N/10

N2 = ?

V1 = 30.5ml

V2 = 10ml

N1V1 = N2V2
N2
= 0.305N
Weight of Ripe Lemon
20 g
Eq. Wt. of Citric acid

64.04

Strength

N x Eq.Wt.
0.305 x 64.04
19.53g/l

In 100 ml

1.95 g

20 gm fruit contains

1.95 x100
20
9.75%

RIPE APPLE
S.No.

Initial (in ml)

reading

Final (in ml)

reading

Volume
used

1.

2.1

1.1

2.

2.1

3.2

1.1

3.

3.2

4.4

1.2

4.

4.4

5.5

1.1

NaOH Solution

Orange Juice

N1 = N/10

N2 = ?

V1 = 1.1ml

V2 = 10ml

N1V1 = N2V2
N2
= 0.011N
Weight of Ripe Apple
20 g
Eq. Wt. of Citric acid

64.04

Strength

N x Eq.Wt.
0.011 x 64.04
0.704 g/l

In 100 ml

0.07 g

20 gm fruit contains

0.07 x100
20
0.35%

RESULT
S.No.

Fruit

Citric Acid Content

1.

Orange juice

0.96%

2.

Sweet Lime juice

0.385%

3.

Lemon juice

9.75%

4.

Apple juice

0.35%

Citric Acid Content is Maximum in LEMON JUICE

PRECAUTIONS
Precautions using a burette

Burette should be thoroughly washed.

Burette must not leak. Stop cock must be properly
greased.
Burette should always be clamped vertically into the
burette stand.
Before filling the burette, it must be rinsed with
small amount to solution.
Hot solutions should not be poured into the burette.
Hot liquids make the glass expand and make errors
in measurement.
Always read the lower meniscus in case of
colourless solution and upper meniscus in case of
coloured solutions.

Precautions using the pipette

Pipette should be washed thoroughly well before use.

Always use the forefinger and not the thumb while
closing the upper end of the meniscus.
The solution should not be sucked too fast as it may
go into the mouth.
Solutions of poisonous substances should not be
sucked with the mouth. Instead use a pipette bulb or a
burette.
Do not blow off the last drop from the pipette.
Precautions while using the measuring flask

Neither heat it nor add hot solutions to it. Cool the

solution to room temperature before pouring. Heading
may change the volume of the flask.
Clean the flask before use.
Last few drops of water must be added very carefully.

Bibliography
This project has been successful with the material
given in the following books:

NCERT

Lab Manual of Chemistry