CHEMISTRY IA EXPLORATION

“Determining the acidity level and the ascorbic acid present in various types of Tomato Products”

Candidate Name: Leena Saikumar

Candidate Number: 049345-0020
School Code: 0020

Subject: Chemistry HL
Word Count: 2632 words
INTRODUCTION

Tomatoes are daily consumed by millions of individual all around the world. Tomato has become one of the
important vegetable crops in many parts of the World. These vegetables consist of 93% to 99%1 of water. Half of the
dry matter present in the tomatoes consist of reducing sugars, with more fructose than glucose. They also contain
acids such as citric, malic, ascorbic and dicarboxylic amino acids which provide us nutritional benefits2.

Tomato products such as Ketchup, Juice, pastes and purees are widely used in today’s world. As I analyzed these
products, I encountered a case regarding the amount of vinegar present in Ketchup such as Heinz. The case3 was
based on the fact that companies such as Heinz use vinegar which has a pH level of 3 instead of using distilled vinegar
which much less concentrated. A vinegar of pH 3 is not good for the health of a human body and Ketchup being one
of most consumed product in the World; it is necessary to know whether its pH level is the same as it is mentioned
on the nutrition tag of the product. Moreover, ascorbic acid is also known as Vitamin C that is used to treat and
prevent the common cold4. Moreover, it is also used for other infections such as gum diseases, acne, skin disorders,
stomach ulcers caused by bacteria and tuberculosis. Various types of animals have the ability to make their Vitamin
C, but people much get this from the food they consume. Tomato containing a large amount of ascorbic acid can help
the human body from infectious diseases. According to the research I made, it is clearly stated the tomato products
tend to have some amount of Vitamin C which in other words mean ascorbic acid5.

Hence, in this Internal Assessment, I will be determining the acidity level in different types of tomato products such
as:

1. Tomato Ketchup
2. Tomato Puree
3. Tomato Juice

Moreover, as my aim is to identify which product is healthier to the human body, I will be also determining the
concentration of ascorbic acid present in different products.

According to the statistics shown by a food organization, it is proven that the tomato products such as Ketchup,
Puree, and Juice are highly consumed by the people6. Thus, I chose to use these products. Moreover, I being highly
passionate by food chemistry, intrigued my interest towards this topic and this IA will also let me know about how
healthy is my diet in general as most of my food consist of tomato products.

RESEARCH QUESTION

“Which Tomato product is healthier to our Human Body system?” –done by determining the acidity level and the
amount of ascorbic acid present in different tomato products chosen.

HYPOTHESIS

1 Media, D. What are the health benefits of tomato paste? Retrieved January 27, 2017, from http://healthyeating.sfgate.com/health-benefits-tomato-paste-7531.html

2 Media, D. What are the health benefits of tomato paste? Retrieved January 27, 2017, from http://healthyeating.sfgate.com/health-benefits-tomato-paste-7531.html

3Do you use Heinz ketchup? You won’t after learning these 4 disturbing facts! - David Avocado Wolfe. (2016, March 17). Retrieved January 18, 2017, from Food,
https://www.davidwolfe.com/heinz-ketchup-4-disturbing-facts/

4 The benefits of vitamin C. (2010, January 7). Retrieved January 27, 2017, from WebMD, http://www.webmd.com/diet/features/the-benefits-of-vitamin-c

5 The benefits of vitamin C. (2010, January 7). Retrieved January 27, 2017, from WebMD, http://www.webmd.com/diet/features/the-benefits-of-vitamin-c
6 ChartsBin. (2011). Tomato production and consumption by country. Retrieved January 27, 2017, from http://chartsbin.com/view/32687
According to “the engineering toolbox7,” Tomato ketchup should have a pH value of 3.9, tomato puree has pH 4.3,
and tomato juice has pH 4.1. Moreover, according to “USDA8,” the amount of Vitamin C present in tomato puree is
the highest and then comes the Juice, then Ketchup. Thereupon, the concentration of ascorbic acid present in Tomato
puree should be the highest from all the other samples. Additionally, in acid-base titration, when a strong base is
used titrate a weak acid, the pH at the equivalence point should be above 79. Tomato ketchup, puree, and juice, all
are considered as weak acids. Thereupon, when NaOH solution is used titrate the samples, the pH should be above
7.

APPARATUS

Sample used in the experiment Chemicals Required

Tomato Juice (Fiamma Ltd.) Bromothymol blue and 1 M of NaOH
Tomato Puree (Mica) KHP Solution & Iodine solution
Tomato Ketchup (Heinz) 250 mL solution of sample & Starch Solution indicator

Lab Equipment used

o Test tubes o 250 mL Conical Flask
o Burette stand o 10 mL Pipette
o 50 mL Burette o Magnetic stirrer
o 100 mL Beaker o Glass string rod
o 250 mL Beaker o Weighing scale and Spatula

EXPERIMENTAL PROCEDURES

This experiment is divided into two major parts, where each of them tends to answer a particular aim.

Part 1: Finding the acidity level of various tomato products.

Aim: To determine which tomato product is less harmful to our human body

Part 2: Identifying the amount of ascorbic acid present in different types of tomato products.

Aim: To determine which tomato product is healthier to our human body system

Part 1: Finding the acidity level in various types’ tomato products10.

This section of the experiment is further divided into two parts where the first part involves the process of
standardizing the 1 M of NaOH solution which is further titrated with the tomato sample to identify the acidity level
in various tomato products.

7 Food and foodstuff - pH values. Retrieved January 18, 2017, from http://www.engineeringtoolbox.com/food-ph-d_403.html

8 Food composition databases show foods list. Retrieved January 27, 2017, from https://ndb.nal.usda.gov/ndb/search/list?qlookup=11546

9Boundless. (2016, May 26). Weak acid-strong base Titrations. Retrieved January 27, 2017, from https://www.boundless.com/chemistry/textbooks/boundless-
chemistry-textbook/acid-base-equilibria-16/acid-base-titrations-119/weak-acid-strong-base-titrations-483-4702/

10 Simay Arslan. (2010). . Retrieved from http://tedprints.tedankara.k12.tr/123/1/Simay_Arslan.pdf

Preparation of the Reagents:
1. Preparing 0.1 Molar of KHP solution
a. I weighed 2.0422g ± 0.0001g of KHP into a watch glass. This was further transferred into a 250mL ±
5% beaker, and 100mL of distilling water was added to the same beaker to make 0.1 Molar solution
of KHP.
2. Preparation of 1 Molar NaOH solution
a. I weighed 10.000g ± 0.0001g of NaOH pellets into a watch glass which was immediately transferred
to a beaker filled 250 mL of distilled water to make a solution of 1 M of NaOH.
3. Preparation of sample solutions
a. I used three types of tomato products such as Tomato ketchup, tomato puree, and tomato Juice. An
equal amount of each product was taken and uniformly stirred it with distilled water to form 250 mL
of each sample.
Section A: Standardization of 1Molar NaOH solution
As NaOH pellets when exposed to the air, immediately react with CO2 molecules present in the air to form sodium
carbonate. This eventually means that sodium hydroxide as a solid or in solution will lose its strength. Thereupon,
to attain accurate and precise results, NaOH must be standardized before titrating it with any samples.
1. 50 Ml of 0.1 Molar of KHP solution was pipetted into the burette with the help of a funnel.
2. 20 Ml of 1 M of NaOH was added to a 100 mL beaker.
a. In this standardization process, KHP solution is the titrant, and the NaOH solution is the strand as we
assume that the concentration of NaOH is unknown.
3. A calibrated pH sensor was gently placed into the NaOH solution, and a magnetic stirrer was used to stir the
solution uniformly.
4. Small drops of KHP was first added to check the change in pH; later the data was collected for every 1 Ml
drop of KHP into the NaOH solution.
5. The drops of KHP was added until the solution was completely neutralized.
6. Later, I noted down the neutralizing point, and further stoichiometric calculations were done to identify the
actual concentration of NaOH solution.

Standardization of NaOH solution

𝐾𝐻𝐶8 𝐻4 𝑂4 + 𝑁𝑎𝑂𝐻 → 𝐻2 𝑂 + 𝑁𝑎𝐾𝐶8 𝐻4 𝑂4
Mass of KHP = 2.0422g ± 0.0001g  2.0422g ± 0.0049%
2.0422g ± 0.0049%
n(KHP) =
204.22 𝑔/𝑚𝑜𝑙

n(KHP) = 0.0100 mol ± 0.0049%

1 𝐾𝐻𝐶8 𝐻4 𝑂4 ∶ 1 𝑁𝑎𝑂𝐻
n(KHP) = n(NaOH)
n(NaOH) = = 0.0100 mol ± 0.0049%
Change in Volume of KHP during Titration:
50.0 𝑚𝐿 − 36.1 𝑚𝐿 = 13.9 𝑚𝐿
1 𝑚𝑜𝑙 𝑁𝑎𝑂𝐻 1
[𝑁𝑎𝑂𝐻] = 0.0100 𝑚𝑜𝑙 × ×
1 𝑚𝑜𝑙 𝐾𝐻𝑃 0.0139𝑑𝑚3
0.0100 mol ± 0.0049%
[𝑁𝑎𝑂𝐻] =
0.0139𝑑𝑚3 ± 0.0036%
𝒎𝒐𝒍
[𝑵𝒂𝑶𝑯] = 𝟎. 𝟕𝟐𝟎𝟗𝟖 ± 𝟎. 𝟑𝟔%
𝒅𝒎𝟑
 [𝑁𝑎𝑂𝐻] = 0.72098 𝑚𝑜𝑙𝑑𝑚−3 ± 0.00256 𝑚𝑜𝑙𝑑𝑚−3
𝐿𝑖𝑡𝑒𝑟𝑎𝑡𝑢𝑟𝑒 𝑣𝑎𝑙𝑢𝑒 − 𝐸𝑥𝑝𝑒𝑟𝑖𝑚𝑒𝑛𝑡𝑎𝑙 𝑣𝑎𝑙𝑢𝑒
𝑃𝑒𝑟𝑐𝑒𝑛𝑡𝑎𝑔𝑒 𝐸𝑟𝑟𝑜𝑟 = × 100
𝐿𝑖𝑡𝑒𝑟𝑎𝑡𝑢𝑟𝑒 𝑣𝑎𝑙𝑢𝑒
𝟏 𝑴𝒐𝒍𝒂𝒓 − 𝟎. 𝟕𝟐𝟎𝟗𝟖 𝑴𝒐𝒍𝒂𝒓
𝑷𝒆𝒓𝒄𝒆𝒏𝒕𝒂𝒈𝒆 𝑬𝒓𝒓𝒐𝒓 = × 𝟏𝟎𝟎 = 𝟐𝟕. 𝟗%
𝟏𝑴

After standardizing the solution, it can be seen that the molarity of the NaOH solution has decreased which indicates
that some of the NaOH pellets have reacted with Carbon dioxide in the air when exposed to the air.

Section B: Determining the level of acidity in various types of Tomato products

1. 20 mL of the sample was transferred into a 100 mL beaker through a pipette to titrate the sample.
2. 50 mL of NaOH was then poured into a burette which was further used in titrating the 20 mL sample.
a. I used the burettes as they measure volumes with great precision
3. A calibrated pH sensor was gently placed into the sample, and a magnetic stirrer was used to stir the solution
uniformly.
4. A few (2 or 3 drops) drops of bromothymol blue indicator were also added to the sample as its color changes
when the acidity changes and when it reaches its neutralizing point.
5. I titrated the sample by adding the base to the acid until one drop turns the solution turns green for at least
10 seconds.
a. The pH value was recorded for every 0.1 mL drop of NaOH as the sample reached its neutralizing
rapidly.
6. The faintest shade of green color that appeared during the titration indicated that it had come to the end
point and moreover, this was further evaluated through the pH sensor as there was an immediate change in
the pH level of the sample when the color modified by a drop.
7. The final change in volume of the NaOH solution was noted down and was later subtracted with the initial
amount. This change in volume is the equivalence point.
8. For each sample, five trials were conducted, and similar experimental procedures were followed.

Part 2: Identifying the amount of ascorbic acid present in the sample11

This section of the experiment helps to determine the amount of ascorbic acid concentration found in a sample. This
is further done by redox titration. As my aim for this IA only does not focus on acidity level of the products but also
to identify which of them is healthier to our human body system. Ascorbic acid also is known as Vitamin C is oxidized
to dehydroascorbic acid while the Iodine is reduced to 2 Iodine ions.
Preparation of the Reagents:
1. Preparation of Iodine solution
a. 1% of iodine solution was mixed with distilled water to form 100 mL of 0.005 moldm-3 of Iodine
solution. This was done through dilution.
2. Preparation of Starch indicator solution
a. I weighed 0.25g of soluble starch and was later added into a 50mL of near boiling water into a 100mL
conical flask. The solution was stirred and cool before it was used.
Identifying the amount of ascorbic acid present in various tomato products
1. I pipetted 20 mL of the sample and poured it into a 100 mL beaker.

11 A, D. (2013). Determination of vitamin C in foods. Retrieved from http://www.chymist.com/Determination%20of%20Vitamin%20C%20in%20Foods.pdf

 2. 2 or 3 drops of the starch indicator were added to the solution.
3. The sample was then titrated with 0.005 moldm-3 of Iodine solution. When the solution reached its end point,
a trace of blue-black color was shown. This color change occurred due to the starch-iodine complex.
4. Three trials were conducted to each of the samples, and similar experimental procedures were followed.

DATA COLLECTION AND PROCESSING

Part 1: Method of calculation

The equivalence point and the pH curve for each trial were collected. From the equivalence points derived from trials
helped the experimenter to identify the pH of the sample through identifying the pH at the half-equivalence point.
Because:
[𝑠𝑎𝑙𝑡 𝑓𝑜𝑟𝑚]
𝑝𝐻 = 𝑝𝑘𝑎 + log([𝑎𝑐𝑖𝑑 ) 12
𝑓𝑜𝑟𝑚]

At the half equivalence point the moles of the base = moles of the acid. Therefore, the concentration of the base is
equal to the concentration of the acid.

Thereupon… 𝒑𝑯 = 𝒑𝒌𝒂 so the pH at the half equivalence point determines the pH of the sample.
The half-equivalence point was identified through the first derivative graph of the pH curve. The maximum point on
the first derivative graph indicates the pH of the solution hence that is the point at which the solution has half-
equivalence point.

Raw data collection and processing for Tomato Ketchup

The table below represents the change in volume (of NaOH) at which the sample reaches its neutralizing point. The pH
value shown below represents the pH at the half-equivalence point.

Trials Equivalence Point ± 0.05 Trials pH Value ± 0.2

1 1.4 mL 1 3.76
2 1.5 mL 2 4.23
3 1.6 mL 3 3.98
4 1.2 mL 4 3.54
5 1.3 mL 5 3.37

This is pH curve of one of the trial. There were totally five trials conducted, and each trial gave similar curves.

12 Neuss, G. (2001). Chemistry for the IB diploma_: Standard and higher level. Oxford: Oxford University Press.
 Ketchup's pH Curve
14
12
10

pH VALUE
8
6
4
2
0
0 0.5 1 1.5 2 2.5 3 3.5
Volume of NaOH ADDED TO THE SOLUTION OF KETCHUP

AVERAGE pH = 3.778 ± 0.78

𝐿𝑖𝑡𝑒𝑟𝑎𝑡𝑢𝑟𝑒 𝑣𝑎𝑙𝑢𝑒 − 𝐸𝑥𝑝𝑒𝑟𝑖𝑚𝑒𝑛𝑡𝑎𝑙 𝑣𝑎𝑙𝑢𝑒
𝑃𝑒𝑟𝑐𝑒𝑛𝑡𝑎𝑔𝑒 𝐸𝑟𝑟𝑜𝑟 = × 100
𝐿𝑖𝑡𝑒𝑟𝑎𝑡𝑢𝑟𝑒 𝑣𝑎𝑙𝑢𝑒
3.90 − 3.78
𝑃𝑒𝑟𝑐𝑒𝑛𝑡𝑎𝑔𝑒 𝐸𝑟𝑟𝑜𝑟 = × 100
3.90
𝑷𝒆𝒓𝒄𝒆𝒏𝒕𝒂𝒈𝒆 𝑬𝒓𝒓𝒐𝒓 = 𝟑. 𝟏%

Raw data collection and processing for Tomato Puree

The table below represents the change in volume (of NaOH) at which the sample reaches its neutralizing point. The pH
value shown below represents the pH at half-equivalence point.

Trials Equivalence Point ± 0.05 Trials pH Value ± 0.2

1 1.9 mL 1 4.05
2 2.0 mL 2 4.11
3 1.8 mL 3 4.13
4 2.1 mL 4 4.05
5 2.0 mL 5 4.23

This is pH curve of one of the trial. There were totally 5 trials conducted, and each trial gave similar curves.
 Tomato Puree pH Curve
14

12

10

pH value
8

0
0 0.5 1 1.5 2 2.5 3 3.5
Volume of NaOH

AVERAGE pH = 4.11 ± 0.910

𝐿𝑖𝑡𝑒𝑟𝑎𝑡𝑢𝑟𝑒 𝑣𝑎𝑙𝑢𝑒 − 𝐸𝑥𝑝𝑒𝑟𝑖𝑚𝑒𝑛𝑡𝑎𝑙 𝑣𝑎𝑙𝑢𝑒
𝑃𝑒𝑟𝑐𝑒𝑛𝑡𝑎𝑔𝑒 𝐸𝑟𝑟𝑜𝑟 = × 100
𝐿𝑖𝑡𝑒𝑟𝑎𝑡𝑢𝑟𝑒 𝑣𝑎𝑙𝑢𝑒
4.30 − 4.11
𝑃𝑒𝑟𝑐𝑒𝑛𝑡𝑎𝑔𝑒 𝐸𝑟𝑟𝑜𝑟 = × 100
4.30
𝑷𝒆𝒓𝒄𝒆𝒏𝒕𝒂𝒈𝒆 𝑬𝒓𝒓𝒐𝒓 = 𝟒. 𝟒%

Raw data collection and processing for Tomato Juice

The table below represents the change in volume (of NaOH) at which the sample reaches its neutralizing point. The pH
value shown below represents the pH at half-equivalence point.

Trials Equivalence Point ± 0.05 Trails pH Value ± 0.2

1 1.7 mL 1 3.98
2 1.8 mL 2 3.76
3 2 mL 3 4.11
4 1.8 mL 4 4.33
5 1.5 mL 5 3.78

This is pH curve of one of the trial. There were totally five trials conducted, and each trial gave similar curves.
 Tomato Juice pH Curve
14

12

10

pH Value
8

0
0 0.5 1 1.5 2 2.5 3 3.5
Volume of NaOH added to the solution

AVERAGE pH = 3.992 ± 1.00

𝐿𝑖𝑡𝑒𝑟𝑎𝑡𝑢𝑟𝑒 𝑣𝑎𝑙𝑢𝑒 − 𝐸𝑥𝑝𝑒𝑟𝑖𝑚𝑒𝑛𝑡𝑎𝑙 𝑣𝑎𝑙𝑢𝑒
𝑃𝑒𝑟𝑐𝑒𝑛𝑡𝑎𝑔𝑒 𝐸𝑟𝑟𝑜𝑟 = × 100
𝐿𝑖𝑡𝑒𝑟𝑎𝑡𝑢𝑟𝑒 𝑣𝑎𝑙𝑢𝑒
4.10 − 3.99
𝑃𝑒𝑟𝑐𝑒𝑛𝑡𝑎𝑔𝑒 𝐸𝑟𝑟𝑜𝑟 = × 100
4.10
𝑷𝒆𝒓𝒄𝒆𝒏𝒕𝒂𝒈𝒆 𝑬𝒓𝒓𝒐𝒓 = 𝟐. 𝟕%

Part 2: Determining the amount of Ascorbic acid present in different tomato products

𝑛(𝑚𝑜𝑙𝑒𝑠) = 𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 (𝑖𝑛 𝑚𝑜𝑙𝑑𝑚−3 ) × 𝑉𝑜𝑙𝑢𝑚𝑒 (𝑖𝑛 𝑑𝑚3 )

Ascorbic acid + I2  2I- + dehydroascorbic acid
3𝐶6 𝐻8 𝑂6 + 𝐼2 → 2𝐼 − + 3𝐶6 𝐻6 𝑂6
𝒏(𝑰𝟐 ) ∶ 𝒏(𝑪𝟔 𝑯𝟖 𝑶𝟔 )
𝟏∶ 𝟑
𝑛(𝐼2 = 𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 (𝑖𝑛 𝑚𝑜𝑙𝑑𝑚 ) × 𝑉𝑜𝑙𝑢𝑚𝑒 (𝑖𝑛 𝑑𝑚3 )
) −3

𝑛(𝐼2 ) = 0.005 𝑚𝑜𝑙𝑑𝑚−3 × 𝑒𝑞𝑢𝑖𝑣𝑎𝑙𝑒𝑛𝑐𝑒 𝑝𝑜𝑖𝑛𝑡 𝑣𝑎𝑙𝑢𝑒

𝑛(𝐶6 𝐻8 𝑂6 ) = 𝑛(𝐼2 ) × 3
𝑛(𝐶6 𝐻8 𝑂6 )
𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 =
20 𝑚𝐿
Here 20 mL is the amount of sample used in the titration process.

This table illustrates the change in volume of Iodine solution used to titrate the sample. This volume represented below
is the volume at which the solution neutralizes and changes its color.

Tomato Juice
Trials Equivalence Point ± 0.05
1 10.4 mL
2 10.1 mL
3 9.7 mL
Trial 1 Trial 2
𝑛(𝐼2 ) = 0.005 𝑚𝑜𝑙𝑑𝑚−3 ± 5% × 0.0104𝑑𝑚−3 ± 4.81 𝑛(𝐼2 ) = 0.005 𝑚𝑜𝑙𝑑𝑚−3 ± 5% × 0.0101𝑑𝑚−3 ± 4.95
× 10−4 𝑑𝑚−3 × 10−4 𝑑𝑚−3
−5
𝑛(𝐼2 ) = 5.2 × 10 𝑚𝑜𝑙𝑒𝑠 ± 5.00% 𝑛(𝐼2 ) = 5.05 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
−5
𝑛(𝐶6 𝐻8 𝑂6 ) = 5.2 × 10 𝑚𝑜𝑙𝑒𝑠 ± 5.00% × 3 𝑛(𝐶6 𝐻8 𝑂6 ) = 5.05 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00% × 3
𝑛(𝐶6 𝐻8 𝑂6 ) = 1.56 × 10−4 𝑚𝑜𝑙𝑒𝑠 ± 5.00% 𝑛(𝐶6 𝐻8 𝑂6 ) = 1.52 × 10−4 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑
1.56 × 10−4 𝑚𝑜𝑙𝑒𝑠 ± 5.00% 1.52 × 10−4 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
= =
0.020 𝑚𝐿 ± 2.5 × 10−4 % 0.020 𝑚𝐿 ± 2.5 × 10−4 %
𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 = 𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 =
0.0078 𝑚𝑜𝑙𝑑𝑚 ± 4.910%
−3
0.0076 𝑚𝑜𝑙𝑑𝑚−3 ± 4.910%
=0.0078 𝒎𝒐𝒍𝒅𝒎 ± 𝟑. 𝟗 × 𝟏𝟎
−𝟑 −𝟒
=0.0076 𝒎𝒐𝒍𝒅𝒎−𝟑 ± 𝟑. 𝟕𝟑 × 𝟏𝟎−𝟒
Trial 3
𝑛(𝐼2 ) = 0.005 𝑚𝑜𝑙𝑑𝑚−3 ± 5% × 0.0097𝑑𝑚−3 ± 5.15 × 10−4 𝑑𝑚−3
𝑛(𝐼2 ) = 4.85 × 10−6 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
𝑛(𝐶6 𝐻8 𝑂6 ) = 4.85 × 10−6 𝑚𝑜𝑙𝑒𝑠 ± 5.00% × 3
𝑛(𝐶6 𝐻8 𝑂6 ) = 1.46 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
1.46 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 =
0.020 𝑚𝐿 ± 2.5 × 10−4 %
𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 = 0.00073 𝑚𝑜𝑙𝑑𝑚−3 ± 4.910%
=0.00073 𝒎𝒐𝒍𝒅𝒎−𝟑 ± 𝟑. 𝟓𝟖 × 𝟏𝟎−𝟓

Average Concentration in Tomato Puree= 0.0054 𝒎𝒐𝒍𝒅𝒎−𝟑 ± 7.95× 𝟏𝟎−𝟒

Tomato Puree
Trials Equivalence Point ±0.05
1 6.9 mL
2 7.4 mL
3 7.1 mL
Trial 1 Trial 2
𝑛(𝐼2 ) = 0.005 𝑚𝑜𝑙𝑑𝑚−3 ± 5% × 0.0069𝑑𝑚−3 ± 7.2 𝑛(𝐼2 ) = 0.005 𝑚𝑜𝑙𝑑𝑚−3 ± 5% × 0.0074𝑑𝑚−3 ± 6.76
−4
× 10 % × 10−4 𝑑𝑚−3
−5
𝑛(𝐼2 ) = 3.45 × 10 𝑚𝑜𝑙𝑒𝑠 ± 5.00% 𝑛(𝐼2 ) = 3.70 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
−5
𝑛(𝐶6 𝐻8 𝑂6 ) = 3.45 × 10 𝑚𝑜𝑙𝑒𝑠 ± 5.00% × 3 𝑛(𝐶6 𝐻8 𝑂6 ) = 3.70 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00% × 3
) −4
𝑛(𝐶6 𝐻8 𝑂6 = 1.04 × 10 𝑚𝑜𝑙𝑒𝑠 ± 5.00% 𝑛(𝐶6 𝐻8 𝑂6 ) = 1.11 × 10−4 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑
−4
1.04 × 10 𝑚𝑜𝑙𝑒𝑠 ± 5.00% 1.11 × 10−4 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
= =
0.020 𝑚𝐿 ± 2.5 × 10−4 % 0.020 𝑚𝐿 ± 2.5 × 10−4 %
𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 = 𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 =
0.0052 𝑚𝑜𝑙𝑑𝑚 ± 5%
−3
0.0056𝑚𝑜𝑙𝑑𝑚−3 ± 5%
=0.0052 𝐦𝐨𝐥𝐝𝐦 ± 𝟐. 𝟔 × 𝟏𝟎
−𝟑 −𝟒
=0.0056𝐦𝐨𝐥𝐝𝐦−𝟑 ± 𝟐. 𝟖 × 𝟏𝟎−𝟒
Trial 3
𝑛(𝐼2 ) = 0.005 𝑚𝑜𝑙𝑑𝑚−3 ± 5% × 0.0071𝑑𝑚−3 ± 7.0 × 10−4 𝑑𝑚−3
𝑛(𝐼2 ) = 3.6 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
𝑛(𝐶6 𝐻8 𝑂6 ) = 3.6 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00% × 3
𝑛(𝐶6 𝐻8 𝑂6 ) = 1.07 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
1.07 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 =
0.020 𝑚𝐿 ± 2.5 × 10−4 %
𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 = 0.0053 𝑚𝑜𝑙𝑑𝑚−3 ± 5%
=0.0053 𝐦𝐨𝐥𝐝𝐦−𝟑 ± 𝟐. 𝟔𝟓 × 𝟏𝟎−𝟓
Average Concentration in Tomato Juice = 0.0052 𝒎𝒐𝒍𝒅𝒎−𝟑 ± 𝟕. 𝟖 × 𝟏𝟎−𝟒
Ketchup
 Trials Equivalence Point ± 0.05
1 4.7 mL
2 4.3 mL
3 4.3 mL
Trial 1 Trial 2
𝑛(𝐼2 ) = 0.005 𝑚𝑜𝑙𝑑𝑚−3 ± 5% × 0.0047𝑑𝑚−3 𝑛(𝐼2 ) = 0.005 𝑚𝑜𝑙𝑑𝑚−3 ± 5% × 0.0043𝑑𝑚−3
± 0.00106% ± 0.001 %
𝑛(𝐼2 ) = 2.4 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00% 𝑛(𝐼2 ) = 2.15 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
𝑛(𝐶6 𝐻8 𝑂6 ) = 2.4 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00% × 3 𝑛(𝐶6 𝐻8 𝑂6 ) = 2.15 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00% × 3
𝑛(𝐶6 𝐻8 𝑂6 ) = 7.1 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00% 𝑛(𝐶6 𝐻8 𝑂6 ) = 6.45 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑
7.1 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00% 6.45 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
= =
0.020 𝑚𝐿 ± 2.5 × 10−4 % 0.020 𝑚𝐿 ± 2.5 × 10−4 %
𝑪𝒐𝒏𝒄𝒆𝒏𝒕𝒓𝒂𝒕𝒊𝒐𝒏 𝒐𝒇 𝑨𝒃𝒔𝒄𝒐𝒓𝒃𝒊𝒄 𝒂𝒄𝒊𝒅 = 𝑪𝒐𝒏𝒄𝒆𝒏𝒕𝒓𝒂𝒕𝒊𝒐𝒏 𝒐𝒇 𝑨𝒃𝒔𝒄𝒐𝒓𝒃𝒊𝒄 𝒂𝒄𝒊𝒅 =0.0032
0.0035 𝒎𝒐𝒍𝒅𝒎−𝟑 ± 𝟓% 𝒎𝒐𝒍𝒅𝒎−𝟑 ± 𝟓%
Trial 3
𝑛(𝐼2 ) = 0.005 𝑚𝑜𝑙𝑑𝑚−3 ± 5% × 0.0043𝑑𝑚−3 ± 0.001 %
𝑛(𝐼2 ) = 2.15 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
𝑛(𝐶6 𝐻8 𝑂6 ) = 2.15 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00% × 3
𝑛(𝐶6 𝐻8 𝑂6 ) = 6.45 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
6.45 × 10−5 𝑚𝑜𝑙𝑒𝑠 ± 5.00%
𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐴𝑏𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 =
0.020 𝑚𝐿 ± 2.5 × 10−4 %
𝑪𝒐𝒏𝒄𝒆𝒏𝒕𝒓𝒂𝒕𝒊𝒐𝒏 𝒐𝒇 𝑨𝒃𝒔𝒄𝒐𝒓𝒃𝒊𝒄 𝒂𝒄𝒊𝒅 =0.0032 𝒎𝒐𝒍𝒅𝒎−𝟑 ± 𝟓%
Average Concentration in Ketchup = 0.0033 𝒎𝒐𝒍𝒅𝒎−𝟑 ± 4.9× 𝟏𝟎−𝟒

CONCLUSION AND EVALUATION

In this internal assessment, my main aim was to identify which tomato product is best suitable for our Human Body.
This was accomplished by conducting an acid-base titration. In order to figure which product could be considered
healthier, the acidity level and the amount of ascorbic acid was determined in this experiment. Both parts of my
experiment involved Titration. However, different titrant and indicators were used for each part. The values gained
from each trial for each sample resulted in minimal percentage error. The acidity level in Tomato puree led in being
the lowest with a pH of 4.11 and then followed by tomato juice with the pH of 3.99 and Tomato ketchup with the
highest acidity level which had a pH of 3.77. It can be clearly seen that the Tomato Puree is less harmful due to the
fact that it is less acidic then compared to other tomato products. In addition to this, the pH graphs illustrated above
for one of the trial shows the pH curve obtained by each sample. As in this acid-base titration, it is titration between
strong base-weak acid. The pH at the equivalence point will not be 7; rather it will be above 7. By looking at the, each
of the pH curve obtained by each sample neutralizes at or above pH 8. Moreover, at the beginning of the titration, the
pH changes very slowly, and this basically indicates the formation of the buffer system13. This type of graph is only
obtained in a titration between a strong base and a weak acid. Therefore, the pH curve obtained for each tomato
product are absolutely precise. Ascorbic acid also is known as the vitamin C plays a significant role in preventing
various types of infectious diseases. In this experiment, the amount of ascorbic acid was calculated through a
titration process. The volume at which the equivalence point is reached is used to determine the amount of ascorbic
acid present in the sample. According to the calculations and the data collected, it is clearly seen that Tomato Puree
has the highest concentration of ascorbic acid, then comes tomato juice and then tomato ketchup. This suggests that

13Boundless. (2016, May 26). Weak acid-strong base Titrations. Retrieved January 27, 2017, from https://www.boundless.com/chemistry/textbooks/boundless-
chemistry-textbook/acid-base-equilibria-16/acid-base-titrations-119/weak-acid-strong-base-titrations-483-4702/
the tomato puree that contains a significant amount of ascorbic acid (Vitamin C) is healthier to the human body than
compared to other tomato products.
However, there were many failures that were encountered throughout the experiment. The temperature of the
medium might not have been constant. As I assumed that the temperature of surrounding remained constant
throughout the experiment. However, there is a great chance for the temperature to vary throughout the day. As
many reactions are dependent on temperature, a change in temperature could have of affected the results gained in
the experiment. This could be avoided by placing the sample in a water bath, as it reduces the level of heat loss
created. Additionally, there could always be some difference between the tomatoes that is chosen to make the
particular tomato product. Some may naturally grow whereas other don’t, and it is possible that the conditions
during the plantation of the tomatoes might not have been the same for every tomato. Thereupon, the quality of
different tomatoes may differ. At the same time, there could be Carbon dioxide present in the atmosphere during the
titration process. This yield could affect the pH of the solution. In this case, the controlled variable could not have
been stable. To reduce this error, the reactions pH should be measured and recorded for a fixed duration, and the
buffer solution should be added to the solutions. Moreover, there could be a possible error of the amount of sample
added to make a solution of 250mL. The amount added from each tomato product to the distilled water to form
250mL of the solution may differ. This could have possibly affected the concentration of the ascorbic acid calculated
in the experiment. This error could be reduced by taking the same amount of sample from each product and diluting
it with distilled water to form 250mL of a solution. Additionally, talking about the percentage error obtained through
relating with the literature value. The error seems to range from 2 to 4% which indicates that the experimental
procedures were done with high precisions and care. If I get the opportunity to extend my lab a little, I would prefer
to experiment the same procedures with the tomatoes grown naturally at home and determine the acidity level in
those tomatoes. This would also identify how healthy and save are the tomatoes products produced by business
industries. Furthermore, having a career towards food technology, it gives me a better understanding.
In conclusion, comparing the results from both the sections, it is clearly seen that Tomato Puree is the most suitable
product for our human body. Moreover, having a low acidity level and a large amount of ascorbic acid gives the
consumer a good benefit. Overall, my experiment has been a success by providing a rational answer to my research
question and the results derived at the end of the experiment are similar to Hypothesis set by the experimenter
earlier.

BIBLIOGRAPHY/ CITATIONS

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3. Boundless. (2016, May 26). Weak acid-strong base Titrations. Retrieved January 27, 2017, from
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base-titrations-119/weak-acid-strong-base-titrations-483-4702/
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