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Titration of Common Food Acids

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acid
citric
NaOH
15.
solution volume (ml)
normality
1.
factor
FE`factor$$9162421668682555665239136582513692443386
sample
FE`volSample$$9162421668682555665239136582513692443386
volume (ml)
axes maxima
NaOH
FE`volNaOHMax$$9162421668682555665239136582513692443386
solution volume (ml)
weight
FE`concWtMax$$9162421668682555665239136582513692443386
concentration (g/L)
molar
FE`concMolMax$$9162421668682555665239136582513692443386
concentration (mol/L)
Titration of a given volume of liquid food with a calibrated sodium hydroxide solution is a common method used to determine the food's acid content. The result is expressed in terms of equivalent concentration of a characteristic or dominant acid in the particular food. This Demonstration converts the volume (milliliters) of a sodium hydroxide solution of known strength needed to neutralize six common food acids into their weight per volume and molar concentrations. The six acids are acetic, citric, lactic, malic, phosphoric, and tartaric.
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