Determination of the amount of citric acid in pineapple fruit obtained from local market.- science lab technology research project
| Institution | Kisii National Polytechnic |
| Course | Science lab technolo... |
| Year | 2nd Year |
| Semester | Unknown |
| Posted By | MAKORI KERECHA |
| File Type | docx |
| Pages | |
| File Size | 30.6 KB |
| Views | 502 |
| Downloads | 0 |
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Description
Citrus fruits like lemon, limes, oranges, watermelon, pineapple and grapefruit have the highest concentration of citric acid giving which is produced from their juice, these fruits are sweet and tangy flavor. Citric acid is natural component of fruits. The main aim for study was the determination of the amount of citric acid in pineapple fruit obtained from local market. Also the percentage content in the fruit juice, titration method was used to carry out an experiment. Sodium hydroxide was acted as a base a undergoing neutralization process in presence of an acid to fulfill the project. During the process of titration the average volume of sodium hydroxide used, the number of moles of sodium hydroxide and citric acid, unknown concentration used, and standard solution were obtained. Also the percentage content of citric acid (fruit juice) was obtained.
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