TITRATABLE ACIDITY

AND TOTAL SOLUBLE

SOLIDS

Reporters : Emma Benilyn Maara

Ma. Theresa Badilla

TITRATABLE ACIDITY (TA)

-- Titratable acidity is a total amount of acid in the solution
as determined by the titration using a standard solution of
sodium hydroxide (titrant).
-- Titratable acidity is determined by neutralizing the acid
present in a known quantity (weight or volume) of food
sample using a standard base. The endpoint for titration is
usually either a target pH or the color change of a pHsensitive dye, typically phenolphthalein.
-- Titratable acidity of a solution is an approximation of the
solution's total acidity.
-- The titratable acidity of a solution is measured by
reacting the acids present with a base such as sodium
hydroxide(NaOH) to a chosen endpoint, close to neutrality, as
indicated by an acid sensitive colour indicator.

THERE ARE TWO METHODS TO

EXPRESS FOOD ACIDITY :
Titratable acidity
-- measures the total acidity but does not measure the
strength of the acids.
Hydrogen ion concentration or pH
-- the pH indicates the strength of the acid condition.
pH- (pH = -log[H + ] ) the equilibrium measure of
hydrogen ion concentration in a, e.g juice or wine.

HOW TO DO TITRATION OF ACID

Method
1. Mix the milk sample thoroughly
by avoiding incorporation of air.
2. Transfer 10 gm milk to conical
flask or beaker .
3. Add equal quantity of distilled
water .
4. Add 3-4 drops of
phenolphthalein indicator and stir
5. Rapidly titrate the contents
with 0.1 N NaOH solution, continue
to add alkali drop by the drop and
stirring the content till first definite
change to pink colour .
6. Note down the final burette
reading.

TOTAL SOLUBLE SOLID (TSS)

-Measure the sugar content of sugar solutions
(honey, juices,syrup) which the sugar is the major
component using refractometer
-Total soluble solids content of a solution is
determined by the index of refraction. This is
measured using a refractometer, and is referred to as
the degrees Brix.
-Brix is the term used when a refractometer
equipped with a scale,based on the relationship
between refractive indices at 20C and the percentage
by mass of total soluble solids of a pure aqueous
sucrose solution.

-This tests the solids concentration of a sucrose

containing solution.
-It is widely used during fruit and vegetable
processing to determine the concentration of sugar
in the products.
- Sugar concentration is expressed in degrees
Brix. At 20C, the Brix is usually consider
equivalent to the percentage of sucrose (sugar) in
the solution (60 Brix is equivalent to a sugar
content of 60%).

o TWO INSTRUMENT USED TO

MEASURE THE TOTAL SOLUBLE SOLID
(TSS)
-REFRACTOMETER
-AN INSTRUMENT THAT MEASURES THE

REFRACTIVE INDEX THAT IS TAKEN AS A CONSTANT

FOR PURE SUBSTANCE UNDER SPECIFIC
CONDITIONS OF TEMPERATURE AND PRESSURE

-ABBE HAND REFRACTOMETER

-COMMONLY USED WHICH ALLOWS REFRACTIVE

INDEX TO BE READ DIRECTLY,ONLY FEW DROPS OF

LIQUID ARE NEEDED

IMPORTANCE OF CALCULATING THE

PRCENTAGE OF TSS ( JUICE IN THE
FRUIT)
The

test to determine the Percent Juice

Content is important to determine the quality
of the fruit.
If to fruit is under or over-ripe there can be
less juice, which affects eating quality
Determining the total soluble solids (Brix) is
an important measurement taken in a wide
range of crops.

THE FOLLOWING PROCEDURE ON

HOW TO CALCULATE THE BRIX

1ST.. Equipment

Refractometer

Procedure
1.
Collect a refractometer (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).

Clean the refractometer immediately with a

6.
damp tissue, and dry thoroughly.

Calculation of TSS
3 trial sample
Trial 1
3 trials
results of brix

trial 2