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Acid in Juice Lab Report
General Chemistry II Laboratory (CHM 2046L)
University of West Florida
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Abstract: The point of this experiment is to determine the titratable of different juices acidity, more specifically cranberry juice and apple juice. Cranberry juice was first titrated with NaOH until the curve on the MeasureNet was stable. The titration curve stabilized after 24 of NaOH was added. Then, the apple juice was titrated with NaOH and the titration curve stabilized after 17 of NaOH.
Introduction: The more tartness in the juice, it generally has a higher concentration of acid. The two juices that were used in this experiment were cranberry and apple juice. The experiment was to demonstrate the titratable acidity and the acidity. Cranberry juice is monoprotic, meaning it contains one hydrogen atom that is donated. Apple juice is diprotic, meaning that it contains two hydrogen atoms that are donated in an aqueous solution. If the experiment is done correctly, then cranberry juice should take longer to stabilize than apple juice, due to cranberry juice being monoprotic acid and it having a lower pH causing it to be more acidic.
Experimental: Used a MeasureNet and the data was set to pH vs. volume. The probe was calibrated with a 10 buffer solution. After the probe was rinsed with deionized water and dried with a Kimwipe. After the 10 buffer solution, the 4 buffer solution was calibrated. Then, the graphs were set up for titration. Cranberry juice was added first and 25mL of cranberry juice was added to a 100mL beaker and the weight was recorded. Then, while cleaning a buret with NaOH, it was attached to a ring stand. The buret was filled with NaOH to the 0mL mark. Then, drops of NaOH were added into the juice until the titration curve stabilized. Once stabilized, the MeasureNet was stopped and the data was recorded. Then, steps were repeated for the apple juice.
Results and Discussion:
Figure 1: Cranberry Juice Titration Curve Figure 2: Apple Juice Titration Curve
In Figure 1, the 𝑝𝐾𝑎for cranberry juice was 4 and the equivalence point was reached
at 24 of NaOH. In Figure 2, the 𝑝𝐾𝑎for apple juice was 4 and the equivalence point
was reached at 17 of NaOH. For the cranberry juice, after 24 of NaOH was added the reaction stabilized and the pH remained constant. The same thing happened after 17 of NaOH was added to the apple juice. This demonstrated that the hypothesis was correct. Since the monoprotic cranberry juice has more acid in it, it took longer to stabilize and become more basic than the diprotic apple juice.
Acid in Juice Lab Report
Course: General Chemistry II Laboratory (CHM 2046L)
University: University of West Florida
