VERONICA JONAS

SULTAN IDRIS EDUCATION UNIVERSITY

FACULTY OF SCIENCE AND MATHEMATICS
Food Section,Department of Chemistry
Malaysia, Perak
Supervisor: Pn Nur. Hidayah bt
Abdullah Zawawi

DETERMINATION OF TOTAL ACIDITY(AS ACETIC ACID) IN

VINEGAR, TOMATO SAUCE AND CHILLI SAUCE.
  TO DETERMINE TOTAL
ACIDITY(AS ACETIC ACID)
IN VINEGAR, TOMATO
OBJECTIVE SAUCE AND CHILI SAUCE
WITH A DIFFERENT BRAND.
INTRODUCTION
• Simplest carboxylic USES:
acid. • Medical Industry: Used
• Boiling point :118oC to treat bacterial
• Density:1.049gcm-1 infection on external
at room ear.
temperature& • Food industry: used as
pressure. food preservative,
• A pure acetic acid: condiments and salad
glacial acetic acid dressing.
with a purity of • Chemical industry: used
99.9%. as adhesives and
• Antibacterial & sealant chemicals,
Antifungal adsorbents and
• Molecular weight: absorbents, agricultural
60.05 g/mol chemicals (non-
pesticide), corrosion
inhibitors, etc..
 Regulation 334
FOOD ACT 1983
Regulation 342
1. Vinegar shall contain
not less than :
Chili sauce shall  4 per cent w/v of
contain not less acetic acid.
than :
Regulation 337
Regulation 343
 0.8 per cent total
Tomato sauce 2. Artificial vinegar or
acidity expressed
as acetic acid. or tomato synthetic vinegar
ketchup or shall contain not less
tomato catsup than :
shall contain  4 per cent w/v and not
not less than: more than 12.5 per
cent w/v of acetic
 0.8 per cent total acid
acidity expressed
as acetic acid.
MDS 486: 1990 MDS 236: 1981
 Acidity(as  Acidity (as
acetic acid): acetic acid) :
4% to 12.5% Min 0.8% w/v
w/v

MDS 264: 1982

 Acidity (as
acetic acid) :
Min 1.2%w/v
 Vinegar samples

CAP HARIMAU VINEGAR YEO’S VINEGAR TAMIN VINEGAR

 Tomato sauce samples

MAGGI TOMATO LIFE TOMATO IMAN TOMATO KIMBALL TOMATO

SAUCE SAUCE SAUCE SAUCE
 Chili sauce samples

LIFE CHILI SAUCE KIMBALL CHILI SAUCE SAMANO CHILI SAUCE

1. PREPARATION AND STANDARDIZATION OF 0.5 M NaOH

2. PREPARATION AND STANDARDIZATION OF 0.1 N NaOH

3. DETERMINATION OF TOTAL ACIDITY(AS ACETIC ACID) IN

VINEGAR.

4. DETERMINATION OF TOTAL ACIDITY(AS ACETIC ACID) IN

TOMATO AND CHILLI SAUCE.
 1. PREPARATION AND STANDARDIZATION OF 0.5 M NAOH

2g Potassium
hydrogen
40g NaOH + phthalate(KHP)
2L Water in 100ml Water
0.5M NaOH

Potassium Hydrogen
Preparation of 0.5 M Standardization of 0.5 M Phthalate +
NaOH NaOH phenolphthalein
 2. PREPARATION AND STANDARDIZATION OF 0.1N NAOH

0.4g Potassium
hydrogen
8g NaOH + 2L phthalate(KHP)
Water in 100ml Water
0.1N NaOH

Potassium Hydrogen
Preparation of 0.1 N Standardization of 0.1 N Phthalate +
phenolphthalein
NaOH NaOH
 3. DETERMINATION OF TOTAL ACIDITY(AS ACETIC ACID) IN VINEGAR

1. Pipette 10 mL of sample 3. Titrate with 0.5 M NaOH,

2. Add a few drops of Stirring constantly until a pink
into a porcelain basin or
phenolphthalein indicator color persists. Read & take the
conical flask.
titration value.
 4. DETERMINATION OF TOTAL ACIDITY (AS ACETIC ACID) IN
TOMATO & CHILI SAUCE

4. Titrate With 0.1 NaOH

2. Add 200mL of
1. Weight 3-5g of . The pink color will be
Distilled water and 3. Add a few drops of
observed when it
sample into cone shake vigorously till the Phenolphthalein as
reaches the end point.
flask 250 mL solution is Indicator
Read and take the
homogenizes.
titration value.
 RESULTS &
CALCULATION
 Factor Of 0.5 M NaOH
RESULT:
WEIGHT OF KHP (g) TITRE VOLUME (mL) NORMALITY FACTOR OF NaOH
1. 2.0075 19.2 0.5120 1.0241
2. 2.0059 19.1 0.5143 1.0286
3. 2.0087 19.1 0.5150 1.0300
4. 2.0037 19.1 0.5137 1.0275
5. 2.0244 19.2 0.5163 1.0327

Mean factor : 1.0286

Calculation :
𝒘𝒆𝒊𝒈𝒉𝒕 𝒐𝒇 𝑲𝑯𝑷 𝒈 𝒙 𝟏𝟎𝟎𝟎
Normality :
𝑻𝒊𝒕𝒓𝒆 𝒗𝒐𝒍. 𝒎𝑳 𝒙 𝟐𝟎𝟒.𝟐 Factor of
𝑐𝑎𝑙𝑐𝑢𝑙𝑎𝑡𝑒𝑑 𝑛𝑜𝑟𝑚𝑎𝑙𝑖𝑡𝑦 0.5 M NaOH
Factor : : 1.0286
𝑒𝑥𝑝𝑒𝑐𝑡𝑒𝑑 𝑛𝑜𝑟𝑚𝑎𝑙𝑖𝑡𝑦
 Factor Of 0.1 N NaOH
RESULT:
WEIGHT OF KHP (g) TITRE VOLUME (mL) NORMALITY FACTOR OF NaOH

1. 0.4138 20.3 0.09982 0.9982

2. 0.4090 20.3 0.09867 0.9867
3. 0.4040 19.8 0.09992 0.9992
4. 0.4025 19.7 0.10005 1.0005

Mean factor : 0.9962

Calculation :
𝒘𝒆𝒊𝒈𝒉𝒕 𝒐𝒇 𝑲𝑯𝑷 𝒈 𝒙 𝟏𝟎𝟎𝟎
Normality :
𝑻𝒊𝒕𝒓𝒆 𝒗𝒐𝒍. 𝒎𝑳 𝒙 𝟐𝟎𝟒.𝟐
Factor of
𝑐𝑎𝑙𝑐𝑢𝑙𝑎𝑡𝑒𝑑 𝑛𝑜𝑟𝑚𝑎𝑙𝑖𝑡𝑦 0.1 N NaOH
Factor : : 0.9962
𝑒𝑥𝑝𝑒𝑐𝑡𝑒𝑑 𝑛𝑜𝑟𝑚𝑎𝑙𝑖𝑡𝑦
 BEFORE TITRATON

VINEGAR

Before After
Titration titration
AFTER TITRATON
 Acetic Acid percentage in Vinegar Samples:

No. Yeo's Vinegar Tamin Vinegar Cap Harimau Vinegar

1 4.2584 6.2950 8.3008

2 4.2584 6.3259 8.2699
3 4.1967 6.3567 8.3008
4 4.2275 6.3259 8.3317
5 4.1967 6.3259 8.3008
6 4.2275 6.2950 8.2699
7 4.2275 6.3567 8.3008
8 4.1658 6.3259 8.2699
9 4.1967 6.3567 8.3317
10 4.2893 6.3259 8.2699
11 4.1967 6.2950 8.2391
12 4.1658 6.3259 8.3317
13 4.2584 6.2950 8.2699
14 4.1967 6.3259 8.3625
15 4.2275 6.3259 8.2699
16 4.2275 6.2950 8.3008
17 4.1967 6.3259 8.2699
18 4.2275 6.3567 8.2391
19 4.2584 6.3259 8.3008
20 4.1967 6.3259 8.3008
Count 20 20 20
Mean 4.2198 6.3243 8.2915
SD 0.033 0.0212 0.0318
RSD 0.0078 0.0033 0.0058
% CV 0.78 0.33 0.58
TOMATO
SAUCE
 Before Titration

TOMATO SAUCE

Before After
Titration Titration

After Titration
 Acetic acid percentage in Tomato Sauce Samples:
Life Tomato Maggi Tomato Kimball Tomato Iman Tomato
No.
sauce sauce sauce sauce
1 1.4659 1.3794 1.0726 0.5129
2 1.4466 1.3597 1.0848 0.5148
3 1.4110 1.3682 1.0884 0.4983
4 1.4114 1.3648 1.1363 0.5068
5 1.4562 1.3527 1.0724 0.5067
6 1.4514 1.3609 1.0749 0.5141
7 1.4186 1.3687 1.0568 0.5078
8 1.4678 1.3837 1.0502 0.5031
9 1.4367 1.3902 1.0568 0.5047
10 1.4230 1.3626 1.0429 0.5089
11 1.4593 1.3749 1.0700 0.5120
12 1.4681 1.3711 1.0834 0.5026
13 1.4468 1.3753 1.0603 0.5233
14 1.4313 1.3876 1.0611 0.5136
15 1.4403 1.3602 1.0698 0.4951
16 1.4340 1.3860 1.0792 0.4874
17 1.4292 1.3804 1.0761 0.5389
18 1.4375 1.3876 1.0724 0.5326
19 1.4213 1.3715 1.0643 0.5251
20 1.4494 1.3645 1.0704 0.5138
Count 20 20 20 20
Mean 1.4403 1.3725 1.0722 0.5111
SD 0.0180 0.0110 0.0190 0.0122
RSD 0.0125 0.0080 0.0178 0.0239
% CV 1.25 0.80 1.78 2.39
CHILLI
SAUCE
 Before titration

CHILLI SAUCE

Before After
titration titration
After titration
 Acetic acid Percentage in Chili sauce samples:
No. Kimball Chilli Life Chilli Samano Chilli
sauce sauce sauce
1 0.9311 0.9692 0.8234
2 0.9373 0.9642 0.8226
3 0.9196 0.9563 0.8383
4 0.9606 0.9854 0.8397
5 0.9202 0.9633 0.8312
6 0.9202 0.9420 0.8044
7 0.9621 0.9136 0.8086
8 0.9296 0.9550 0.8430
9 0.9237 0.9575 0.8416
10 0.9413 0.9402 0.8314
11 0.9103 0.9518 0.8226
12 0.8993 0.9557 0.8903
13 0.9614 0.9616 0.8333
14 0.9257 0.9423 0.8329
15 0.9284 0.9435 0.8008
16 0.9284 0.9598 0.8053
17 0.9332 0.9512 0.8119
18 0.9268 0.9299 0.8161
19 0.9132 0.9402 0.8239
20 0.9241 0.9753 0.8244
Count 20 20 20
Mean 0.9298 0.9529 0.8273
SD 0.0165 0.0161 0.0196
RSD 0.0177 0.0169 0.0237
% CV 1.77 1.69 2.37
 Vinegar Samples Tomato sauce Samples
Brand % of acetic acid Brand % of acetic acid
Yeo’s 4.2198 Maggi 1.3725
Tamin 6.3243 Life 1.4403

Cap Harimau 8.2915 Kimball 1.0722

Iman 0.5111
Chili sauce Samples
Brand % of acetic acid

Kimball 0.9298
Not Comply to
Life 0.9529 Food Act, 1983

Samano 0.8273
Director of JKM Perak: Puan Padillah binti Yahya
Industrial training coordinator JKM Perak : Puan Rosnani
binti Othman
Industrial supervisor : Puan Nur Hidayah binti Abdullah
Zawawi
Academic supervisor: Prof. Madya Dr. Azlan Bin Kamari
All staffs of JKM Perak