Titration of Common Food Acids
Titration of Common Food Acids
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.