Is orange juice more acidic than grapejuice?
What about pineapple juice? Fruit juices get their sweet taste from natural sugars and their sour taste from acids, especially citric acid. The balance of sugar to acid content give fruit juices their refreshing taste. In this activity, students measure the “total acidity” of a variety of fruit juices by acid-base titration with sodium hydroxide. Different student groups determine the citric acid content in orange, pineapple, and white grape juice. The entire class can then rank the juices from most acidic to least acidic and compare results against their predictions. A great value, this kit will help your students build essential connections between chemistry and food science or nutrition. Includes reproducible student handouts, detailed background information, Teacher Notes with sample data and answers to questions, and all necessary chemicals and consumable supplies.
Complete for 30 students working in pairs.
Additional ResourcesNo Additional Resources at the time.
Flinn Catalog/Reference Manual Page 448
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