CHEM 11141

2012/2013
Finding the acid
amount in
Vinegar,
Lime,
Garcinia (Goraka),
Tamarind (Siyambala),
& Biliimbi (Billin).
Objectives
Using the knowledge of Acid Base
titrations ; Weak acid Strong Base
Titrations to determine the acid value of
many natural samples (fruits)
To develop Presentation skills , how to
present a project.


Introduction
Titrations
Acid Base Titrations
Strong Base Weak Acid
Titrations
Indicators used is
Phenolphthalein

Lime
Lime / Citrus aurantifolia , a citrus fruit which is typically round
containing sour , Juicy, acidic and flavorful pulp
Citric acid is a weak organic acid with the formula CHO :
2-hydroxypropane-1,2,3-tricarboxylic acid
Ascorbic acid is a naturally occurring organic acid. A white solid. :
(5R)-[(1S)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one



Ascorbic acid
Citric acid
Tamarind
Tamarind / Tamarindus indica , edible , pod-like fruit
Rich source of Ascobic Acid, Tartaric acid, non-starch
polysaccharides .
Tartaric acid is a white crystalline diprotic acid which is
asymmetric, Ability to rotate polarized light :
2,3-dihydroxybutanedioic acid



Tartaric acid
Ascobic Acid
Garcinia (Goraka)
Garcinia cambogia/ Brindle berry - Commonly used
in culinary.
Hydroxycitric acid, the purported active component
and most common acid present in Garcinia.
Hydroxycitric acid (HCA) is a derivative of citric acid :
: 1,2-dihydroxypropane-1,2,3-tricarboxylic acid

Hydroxycitric acid
Vinegar
Vinegar is a liquid consisting mainly of Acetic Acid &
Water.
Acetic acid / Ethanoic acid is an Organic compound
with the chemical fomular CH
3
COOH . It is a colourless
liquid.
Undiluted is also called Glacial Acetic acid.

Acetic acid
Billimbi (Billin)
Bilimbi / Averrhoa bilimbi - tree sorrel , have a pH of 4.47
Ascorbic acid is a naturally occurring in bilimbi and it is
the main Acid Present in bilimbi fruit
Ascobic Acid
MATERIALS
GLASS WEAR & EQUIPMENT
Burettes ( 50.00mL)
Pipettes(25.00mL & 10.00mL)
Volumetric flasks (250.00mL & 100.00mL)
Beakers
Titration flasks
Funnel
Ceramic Mortar & Pestle
Burette & Funnel stands
Droppers
Filter papers
Pipette fillers
Test tube
Measuring Cylinder
Digital Balance





CHEMICALS
H2SO4 (0.1M)
NaOH (0.1M)
Lime extract
Vinegar
Billimbi extracr
Tamarind extract
Garnia Extract
Phenolphthalein
Distilled water




Method

Seeds of the test sample fruits were removed and
weight was measured


All the solid samples/ Fruits were chopped to extract
high amount of extractive from the sample


Extracted liquids /pastes were taken in to a beaker
and diluted to a known volume using distilled water

Extractive was filtered using filtration(Gravity
/Vacuum)
Extracted solutions were diluted again using known
volume of distilled water
Known volume from the sample solution was pipette
out to a titration flask

Using Phenolphthalein as the indicator back titration
was done adding NaOH (0.1M) excess to the titration
flask/ titrand and H2SO4 (0.22M) as the titrant


Blank and Duplications were done and the End points
were recorded

Sample
Volume of H2SO4
(0.22M/mL)
Sample
NaOH
(0.1M)
Observation
Trial 1 Trial 2 Trial 3
Volume
(mL)
Volume
(mL)
Blank

12.40 mL

12.20
mL

- 10.00 mL

25.00 mL

Purple Color
solution to
colorless solution
Lime
Sample

4.30 mL 4.50 mL -

5.00 mL

25.00 mL
Purple Color solution
to lightYellowish-
Green solution
Garcinia
Sample

6.30 mL
6.65 mL -

05.00 mL
55.00 mL
Purple Color solution
to light Brown color
solution
Tamarind
sample

9.90 mL

9.70mL 10.00 mL

10.00 mL

50.00 mL
Purple Color solution
to light Yellowish-
Brown solution
Vinager
sample

5.70 mL
5.80 mL -

10.00 mL

45.00 mL
Purple Color solution
to white color
solution
Billimbi
sample

4.50 mL

4.30 mL

4.70 mL

10.00 mL

25.00 mL
Purple Color solution
to Yellowish solution
Results
According to the experiment :
Acetic acid concentration in vinegar is 0.197 mol L
-1
acids contain in
the sample is Acetic acid a monoprotic acid.

Acid Concentration in 14.77g of Garcinia sample is 0.224 mol kg
-1

acids contain in the sample is Hydroxycitric acid ,which is a
direvertive of citric acid.

Acid Concentration of acid in bilimbi sample is 0.0579 mol kg
-1
acids
contain in the sample is Ascorbic Acid which is called as Vitamin C
Acid Concentration in 13.42g of Tamarind sample is 0.1364 mol kg
-1

acids contain in the sample are Tartric Acid and Ascorbic acid

Acid Concentration in the liquid pulp of the Lime sample is 0.2538
mol kg
-1
acids contain in the sample are Citric Acid and Ascorbic
Acid

In most of the samples the most unique Acid Contained was Ascorbic
Acid , the anion of the acid is called Ascorbate ion or Vitamin C
Why the filtration was done?
It helps to remove the particles and to give a clear
solution.
This would help to determine the color change of the
indicator.
Vacuum filtration was done to the Goraka sample for
an efficient filtration.
Color changes that occurred at the
end points
Phenolphthalein was used as the indicator.
Lime sample Magenta Yellowish-Green solution
Vinegar sample Magenta white color solution
Bilimbi sample Magenta Yellowish solution
Tamarind sample Magenta Yellowish- Brown solution
Goraka sample Magenta Brown color solution

Why the color change Not ! Magenta to Colorless
Color change was not easy because of the background
Matrix

Why the blanks were done?
Samples may contain impurities. The titrant would
react with them too. The get the correct amount the
titrant reacted, a blank is needed to be done, but for
this titration blank was mainly done to standardize the
acid using for titrations because distilled water does
not contain acid or anything.
Acid Values are not correct or accurate
These acid values are not 100% correct because of
many errors (titration ,Calibration, Avoidable ,Non
Avoidable )
And Because of the methods used( Filtration ,
Acid-Base Titration, Indicators)
Experimented only in one condition, few samples,
not an average of many samples from different
areas, different sub species, whether ripe fruits
or Raw fruits.
Acid values can be different from each other
because of the above reasons.

Errors occurred during
experiments
Weighing errors.
Errors occurred when diluting H
2
SO
4
(3 M) and
NaOH(1 M).
Errors occurred when detecting the end points.
Errors occurred while reading the meniscus in the
burette.

Conclusion
According to the experiment :
Acetic acid concentration in vinegar
= 0.197 mol L
-1

Acid Concentration in 14.77 g of Garcinia sample
= 0.224 mol kg
-1

Weight percentage of acid in bilimbi sample
= 0.0579 mol kg
-1

Acid Concentration in 13.42 g of Tamarind sample
= 0.1364 mol kg
-1

Acid Concentration in 46.40 gof Lime sample
= 0.2538 mol kg
-1





Reference
http://www.faculty.ucr.edu/~legneref/botany/trofruit.htm ( 08- 06-2014)
http://www.crfg.org/pubs/ff/tamarind.html ( 08- 06-2014)
http://www.healthline.com/natstandardcontent/garcinia-hydroxycitric-acid ( 08- 06-2014)
https://www.hort.purdue.edu/newcrop/morton/bilimbi.html ( 08- 06-2014)
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452001000200045 ( 08- 06-2014)
http://wwwchem.csustan.edu/consumer/vinegar/analysis.htm ( 08- 06-2014)
http://www.culturesforhealth.com/testing-acidity-strength-vinegar ( 08- 06-2014)
http://chemwiki.ucdavis.edu/Analytical_Chemistry/Quantitative_Analysis/Titration ( 08- 06-2014)
http://www.chemguide.co.uk/physical/acidbaseeqia/phcurves.html ( 08- 06-2014)
http://chemwiki.ucdavis.edu/Analytical_Chemistry/Quantitative_Analysis/Titration/Titration_Of_
A_Weak_Acid_With_A_Strong_Base ( 08- 06-2014)
http://www.chem.ufl.edu/~itl/4411/lectures/lec_z2.html ( 08- 06-2014)
http://www.fulkersonwinery.com/product-detail/chemicals/citric-acid-2-oz ( 08- 06-
2014)


Upeksha
Kasun Wekasinghe
Dulari
Viranga
Supun
Thilina
Suranjith