PRELABORATORY REPORT NO.

DETERMINATION OF ACIDITY OF A COMMERCIAL APPLE JUICE

Juan Alberto Grisales Cordoba
[email protected] ,

Technology in Chemistry Applied to Industry

Sena – ASTIN Center
File:1619388
March 25, 2019

GENERAL OBJECTIVE

Determine the acidity of a commercial apple juice by acid/base titration.

SPECIFIC OBJECTIVES

 Perform stoichiometric calculations for the preparation of Sln from NaOH (0.1M), using
conversion factors.
 Standardize the concentration of NaOH Sln, by titration of KHP Sln.
 Carry out density measurement on the sample, using a pycnometer.
 Determine acidity of the sample, through acid/base titration.
 Perform statistical calculations on the results obtained, to determine coefficient of variation.

THEORETICAL FOUNDATION
 DETERMINATION OF ACIDITY

acids Bases Acid-Base Titration Equivalence Point

are are Is Is

Proton Proton Technique for the quantitative That in which the titrant and
acceptors donors study of Acid-Base titrant reagents have
(BrØnsted) (BrØnsted) neutralization reactions. completely reacted.

It can be measured
Acid-Base with Through Final point
Reactions

are Is
Pattern Titrant Dissolution of
Dissolution conc. Desc.
Neutralization reactions that
That in which the change
involve a change in pH, the
Is of some property in the
transfer of protons from the Is Is
medium occurs that
acid to the base.
indicates that it has reached
Solution Indicator solution whose the equivalence point.
whose solution concentration
concentration whose color will be
is exactly changes in quantified by
known acidic media titration

NaOH Phenolphthale Apple juice

in

NTC 4623
Standard

PROTOCOL
 DETERMINATION OF DENSITY OF APPLE JUICE

Fill the pycnometer with Weigh the full

Weigh empty, clean and
Perform calculations Record weights and
the Sln of apple juice pycnometer
dry pycnometer to find density of the volume of the
solution Pycnometer

PREPARATION OF SLN NAOH (0.1M)

X g NaOH

0.1M

100 mL Sln

100 mL Sln NaOH * 0.1 mol NaOH * 40 g NaOH * 100g NaOH

=0.4081g NaOH
1000 mL Sln 1mol NaOH 98g NaOH

Dilute in a Beaker with H Transfer to a 100 mL

Shake vigorously
Weigh 0.4801g of NaOH
2 O type II volumetric flask.

Add type II water up

to capacity
STANDARDIZATION OF SLN NaOH

2 mL Sln NaOH * 0.1 mol NaOH * 1mol KHP * 204.22g KHP

=0.0408g KHP
1000 mL Sln 1mol NaOH 1mol KHP

Weigh 0.0408g of KHP in Add 20 mL of H 2 O type II Stir with a stirring bar

a 100 mL Erlenmeyer until dissolved.
Perform in triplicate
Titrate with NaOH Sln
until the color change Add 3 drops of
RecordPerform calculations
the volume of to
determine the concentrationto pale pink is phenolphthalein
NaOH spent
of the titrated solution. observed.
 DETERMINATION OF ACIDITY OF COMMERCIAL APPLE JUICE

Add 10 mL of H 2 O type II Add 3 drops of

Weigh 10 g of apple juice
sample into a 100 mL phenolphthalein
Erlenmeyer.

Titrate with NaOH

Record the standard Sln until
Perform calculations to
volume spent of color change to pale
determine the concentration
of the titrated solution. NaOH ` pink is observed.

Express the results in g

Perform in triplicate
of malic acid per 100
mL of juice.

MATERIALS, REAGENTS, EQUIPMENT AND INSTRUMENTS

Materials
 Spatula (1)
 Washing bottle (1)
 125 mL Erlenmeyer. (3)
 50 mL beaker. (3)
 100 mL volumetric balloon. (1)
 25 mL burette. (1)
 Burette clamp. (1)
 Glass stirrer. (1)
 Pycnometer (1)

Reagents
 Sodium hydroxide RA
 Potassium biphthalate RA
 1% phenolphthalein solution in ethanol
 Acetone

Equipment and instruments

 Analytical balance.
SAFETY SHEETS

GENERAL INFORMATION OF THE COMPOUND

Name : Sodium Hydroxide
Chemical formula : NaOH
No. CAS: 1310-73-2
Pictograms according to GHS: Corrosive
PHYSICAL AND CHEMICAL
PROPERTIES: Melting point: 318 °C
Physical state: Scales Boiling point: 1390 °C
White color Ignition point: N/A
Density: 2.13 g /cm³ at 20 °C
Solubility: Water, Alcohol and Glycerol.
RISKS (H Phrases)
H290 May be corrosive to metals
H314 Causes severe skin burns and eye damage
PRECAUTIONS (P Phrases)
P233 Keep container tightly closed.
P280 Wear protective gloves/goggles.

PERSONAL PROTECTION: Safety glasses, anti-fluid gown, safety boots, face masks, nitrile
gloves.
EMERGENCY MANAGEMENT
Eye contact: Wash with plenty of water, medical attention
Skin contact: Remove contaminated clothing, wash with plenty of soap and water, if the burn
persists, consult a doctor.
Inhalation: Fresh air, ventilated place.
Ingestion: wash mouth, do not induce vomiting, medical attention
WASTE MANAGEMENT
Neutralize under the bell and pour.

GENERAL INFORMATION OF THE COMPOUND

Name: Potassium Biphthalate
Chemical formula: KHP
No. CAS: 877-24-7
Pictograms according to GHS: This substance does not meet the criteria to be classified as
dangerous.
PHYSICAL AND CHEMICAL
PROPERTIES: Melting point: ≥301.7°C
Physical state: solid Boiling point: >300 °C
White color Flash point: 197.3°C
Density: 0.909 g/cm³ at 25.9 °C
Solubility: Water
RISKS (H Phrases)
N/A
PRECAUTIONS (P Phrases)
N/A
PERSONAL PROTECTION: Safety glasses, anti-fluid gown, safety boots, face masks, nitrile
gloves.
EMERGENCY MANAGEMENT
Eye contact: Wash with plenty of water, if discomfort appears, consult a doctor.
Skin contact: Remove contaminated clothing, wash with plenty of water.
Inhalation: Fresh air, ventilated place.
Ingestion: wash mouth, induce vomiting, medical attention
WASTE MANAGEMENT

GENERAL INFORMATION OF THE COMPOUND

Name: Phenolphthalein 1% in ethanol
Chemical formula: C 20 H 14 O 4
No. CAS: 77-09-8
Pictograms according to SGA: carcinogenic
PHYSICAL AND CHEMICAL
PROPERTIES: Melting point: 258 °C
Physical state: liquid Boiling point: 450 °C
Color: colorless Ignition point: N/A
Density: 1.3 g /cm³ at 20 °C
Solubility: Water
RISKS (H Phrases)
H341 Suspected of causing genetic defects
H350 May cause cancer
H361f Suspected of damaging fertility
PRECAUTIONS (P Phrases)
P201 Request special instructions before use.
P261 Avoid breathing dust.
P280 Wear protective gloves/garments
PERSONAL PROTECTION: Safety glasses, anti-fluid gown, safety boots, face masks, nitrile
gloves.
EMERGENCY MANAGEMENT
Eye contact: Rinse carefully with water for several minutes. If discomfort appears or in case of
doubt, consult a doctor.
Skin Contact: Rinse skin with water/shower. If discomfort appears or in case of doubt, consult a
doctor.
Inhalation: Provide fresh air. If discomfort appears or in case of doubt, consult a doctor.
Ingestion: wash mouth, do not induce vomiting, medical attention
WASTE MANAGEMENT
Hazardous waste, special halogen-free container.
 GENERAL INFORMATION OF THE COMPOUND
Name: Acetone
Chemical formula: C 3 H 6 O
No. CAS: 67-64-1
Pictograms according to GHS: Toxic, Flammable
PHYSICAL AND CHEMICAL
PROPERTIES: Melting point: 95 °C
Physical state: liquid Boiling point: 55 °C
Color: colorless Flash point: -17°C
Density: 0.79 g/cm³ at 20 °C
Solubility: Water
RISKS (H Phrases)
H225 Highly flammable liquid and vapor
H319 Causes serious eye irritation
H336 May cause drowsiness or dizziness
PRECAUTIONS (P Phrases)
P210 Keep away from heat, sparks, open flames or hot surfaces. No Smoking.
PERSONAL PROTECTION: Safety glasses, anti-fluid gown, safety boots, face masks, nitrile
gloves.
EMERGENCY MANAGEMENT
Eye contact: Rinse carefully with water for several minutes. If discomfort appears or in case of
doubt, consult a doctor.
Skin Contact: Rinse skin with water/shower. If discomfort appears or in case of doubt, consult a
doctor.
Inhalation: Provide fresh air. If discomfort appears or in case of doubt, consult a doctor.
Ingestion: wash mouth, do not induce vomiting, medical attention
WASTE MANAGEMENT
Hazardous waste, special container.

BIBLIOGRAPHY

UNAM. (1999).Physicochemistry volume 1: Theory. Retrieved from:

https://books.google.com.co/books?
id=SLkD5UoWPaUC&pg=PA166&dq=reaccion+acido+base&hl=es&sa=X&ved=0ahUKEwiF1N
Oh353hAhXlqlkKHeixDzYQ6AEINjAD#v=onepage&q=reaccion%20acido%20base&f=false

Girardin, M. (1855). Elemental Chemistry. Recovered from: https://books.google.com.co/books?

id=8Iw_ursCLf0C&pg=PA34&dq=acido+malico+manzana&hl=es&sa=X&ved=0ahUKEwiAwJue
4p3hAhVFo1kKHTsYC0oQ6AEIUzAI#v=onepage&q=acido%20malico%20manzana&f=false
Aldabe, S. Aramendia, P. (2004). Chemistry 2. Chemistry in action. Recovered from:
https://books.google.com.co/books?
id=nsTjBmyABXsC&pg=PA290&dq=titulacion+acido+base&hl=es&sa=X&ved=0ahUKEwik9J6
L5J3hAhWmtVkKHX60AtcQ6AEILDAB#v=onepage&q=titulacion%20acido%20base&f=false

Brown, T. Lemay, E. Bursten, B. (2004). Chemistry the central science IX edition. Retrieved from:
https://quimicafundamental.files.wordpress.com/2012/08/quc3admica-la-ciencia-central-brown.pdf

Dickerson, E. (1993). Chemistry principles. Retrieved from: https://books.google.com.co/books?

id=vVt6frGy9mgC&printsec=frontcover&hl=es&source=gbs_ge_summary_r&cad=0#v=onepage&
q&f=false
Skoog , D, West , D. (1985). Introduction to analytical chemistry. Recovered from:
https://books.google.com.co/books?id=HYxVZlYkk-
MC&printsec=frontcover&hl=es&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false
 REGISTRO DE DATOS DETERMINACION DE ACIDEZ EN JUGO DE
MANZANA COMERCIAL

FECHA: HORA:

APRENDIZ:

DETERMINACION DE LA DENSIDAD DEL JUGO DE MANZANA COMERCIAL

Peso del picnometro vacio: Volumen del picnometro:

Peso del picnometro lleno: Densidad de la muestra:

PREPARACION DE LA SOLUCION DE NaOH

Volumen de sln a preparar: Masa del soluto pesado:

ESTANDARIZACION DE SOLUCION VALORANTE

Masa de KHP pesado (g): Volumen de NaOH gastado (mL):

Masa de KHP pesado (g): Volumen de NaOH gastado (mL):
Masa de KHP pesado (g): Volumen de NaOH gastado (mL):
Concentracion de NaOH (M):

DETERMINACION DE LA ACIDEZ TOTAL EN UN JUGO DE MANZANA COMERCIAL

Masa de muestra (g): Volumen de NaOH gastado (mL):

Masa de muestra (g): Volumen de NaOH gastado (mL):
Masa de muestra (g): Volumen de NaOH gastado (mL):

CALCULOS DETERMINACION DE ACIDEZ EN UN JUGO DE MANZANA COMERCIAL

Acidez T. de la muestra(g de
Estandarizacion disolucion NaOH C4H6O5/100mL)
Promedio: Promedio:
Desviacion estandar: Desviacion estandar:
Coeficiente de variacion: Coeficiente de variacion:

Hora inicial:
Hora final: Firma del Aprendiz