Group 03 Revised Experiment

Republic of the Philippines
Cebu Normal University

Osmeña Blvd., Cebu City, 6000, Philippines
College of Teacher Education

Telephone No.: (+63 32) 254 1452 loc. 144
Email: cte@cnu.edu.ph
Website: www.cnu.edu.ph
Determining the Acidity of Commercial Fruit Juices
Designed by Aaron Lendsey S. Santillan, Julie Anne G. Ragasa, Roquesa E. Sabellano, Kate E.
Semilla, John Emar S. Ricaña, Frances Kate C. Ouano, Jason L. Abueva, and Jericho B.
Servallos
THEORETICAL BACKGROUND
Vitamin C, also known as ascorbic acid or L-ascorbic acid, is a water-soluble component

found in a wide range of foods. In plasma and tissues, it can act as a non-enzymatic antioxidant.
Additionally, even when consumed in little doses, vitamin C helps protect essential molecules in
the body from damage caused by free radicals and reactive oxygen species (ROS) created during
normal metabolism, active immune cells, and exposure to toxins and pollutants. The nutritional
content of these items plays a huge role in the amount of their demand, paired with the
convenience as these products can be brought from multiple locations. However, in recent years,
these juice products have become more expensive than their usual counterparts due to the
unavailability of raw ingredients such as seasonal fruit. Despite that, fruit juices, specifically those
of citrus fruits, are popular in the Philippines. Drinks such as Smart C and Zest-O Calamansi are
two of the most well-known beverages known for their vitamin C content & marketing. Yet, how
do we know that we are consuming the right (in terms of acidity) fruit juice drinks? In this
experiment, the principle of acid-base titration (quantitative analysis technique used to determine
the concentration of the acid or base) will be utilized to determine the acidity of selected
commercial fruit juices. Meanwhile, figure one below presents the empirical formula of ascorbic
acid and L-ascorbic acid to be C6H8O6 as well as their chemical structures:
Figure 1. The Chemical Structure of Ascorbic Acid (Left) & L-Ascorbic Acid (Right)
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OBJECTIVES
1) Determine the apparent and total acidity of the commercial fruit juices available in the
Philippine market.
2) Using titration, observe, analyze, and compare the total acidity of the commercial fruit juices
chosen.
MATERIALS
Chemicals
● Varied Fruit-Flavored Beverages from Different Brands

● Distilled Water
● Sodium Hydroxide (NaOH)
● Phenolphthalein
Apparatus and Equipment
● Beakers (preferably the 250-milliliter kind

● A Pipet
● A Stirring Glass Rod
● A Buret
● A Graduated Cylinder
● A pH Meter
RISK AND PRECAUTIONS
● The consumption of sodium hydroxide can incite severe burns, nausea, vomiting, chest and
stomach pain, and difficulty in swallowing and may damage the lips, throat, and stomach. If
consumed, rinse the mouth of the victim with water. If vomiting occurs naturally, have the
victim lean forward to reduce the risk of aspiration. Thereafter, rinse the mouth of the victim
with water again, and contact a poison center or medical professional. The treatment and
transport to the hospital are urgently required. However, if the chemical compound is
breathed, severe irritation in the upper respiratory tract, breathing difficulties, and lung injuries
are to be anticipated. If it is inhaled in mass quantities, move the victim into an open space
and let the victim breathe fresh air. If the victim feels unwell, promptly contact a medical
practitioner or poison center. Furthermore, contact with high sodium hydroxide concentrations
can result in fatal or severe burns to the eyes, skin, lungs, and digestive system, and

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dermatitis. Considering all these mishaps and afflictions, positive pressure, the wearing of
masks, and self-contained breathing apparatus (SCBA) must be invariably observed and
practiced for respiratory protection. Moreover, in protecting the skin, wear chemical-protective
gloves, goggles, and laboratory gowns or uniforms habitually.
● Phenolphthalein is a flammable chemical compound. In eschewing any fire-linked accidents,

keep it away from heat, sparks, open flames, and hot surfaces. Moreover, in case of contact
with the chemical compound, it is likely that eye and skin irritation will transpire as a
consequence. Hence, in circumventing being in contact with this chemical, the wearing of
Personal Protective Equipment (PPE) is advised, and conscientiously placing this chemical in
a non-vulnerable area before, during, and after use is necessary. When the individual does
have skin contact with the aforementioned chemical, immediately wash the affected area with
soap and water. Afterward, rinse or flush the exposed skin lightly using water for roughly
fifteen to twenty minutes. However, if irritation persists, seek medical assistance. If the
individual accidentally had eye contact with the said chemical, protect the unexposed eye.
Then, promptly flush the affected eye(s) with water for approximately fifteen minutes, and seek
medical assistance thereafter. If phenolphthalein is ingested, the individual may endure
irritation particularly in the digestive tract, which will briefly lead to vomiting. If unchecked, it
could advance to gastrointestinal fever, soaring blood pressure, and other vascular
repercussions. Thus, to lessen the possibility of these afflictions, have the exposed individual
drink water, rinse it assiduously, and ask for medical attendance. Finally, when this chemical
is inhaled, the exposed individual may endure respiratory tract irritation. If this occurs move
the affected individual into an area where fresh air is present, loosen the clothing, and position
him or her in a relaxed position. However, if the discomfort or irritation continues, demand or
request for curative or medical care.
PROCEDURES
The Employment of Burette
In commencing the acidity determination of the commercially available fruit beverages,

considering that all materials are present and prepared:
1) Obtain a burette and rinse the burette barrel, stopcock and tip multiple times with five to ten
milliliters of distilled water, and secure the stopcock by closing it. Then, rinse the burette with
three to five milliliters of the titrant, and tilt and roll it (burette) such that the titrant comes in
contact with the barrel's entire internal surface. Through the burette tip, discharge each rinse,
and dump it in the drain.

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2) In rinsing or cleaning the burette, open the stopcock and rinse it thoroughly with distilled water
and soap several times. In draining the burette, position it with the tip above into the burette
clamp with the stopcock open.
The Preparation for Titration
1) With the aforementioned procedure in the employment of burette, put up the burette with 0.5
M of sodium hydroxide (NaOH) as the titrant. Record (including the initial volume) the molarity
of the NaOH.
2) Prepare the commercial fruit juices. In a ten-milliliter graduated cylinder, weigh 10.0 milliliters
of the commercial fruit juice sample, and decant or drain it into a pristine Erlenmeyer flask.
3) Add roughly thirty milliliters of water and three drops of phenolphthalein solution. The
experiments must record the volume of juice used and its initial pH value using pH paper.
Figure 2. The Titration Set-Up and Process
The Titration of the Commercial Fruit Juices Sample
1) Titrate the solution containing the NaOH with continual swishing until one drop of NaOH incites
the constant occurrence of a pink hue in the given solution. The "constant" describes the point
at which the pink hue will persist whilst swishing and mixing.

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2) In ensuring that the pink hue lasts, rinse the flask's inside by dripping with water and swishing
it.
3) However, if the pink hue does not last or will subside, keep adding NaOH drip by drip until the
pink hue persists.
4) Finally, log and record the final volume reading of the buret and the ultimate pH value of the
commercial fruit juice sample.
OBSERVATIONS
Juice Volume Readings

Flavored Total Acid
Brand pH Level
Product Content Initial Final
(Flavor Type)
Pineapple
Del Monte
Fruit Juice
Image Before The Addition of Image After the Addition of

the Disturbance Phenolphthalein NaOH
Table 1. Del Monte

Flavored Total Acid
Brand pH Level
(Flavor Type)
Pineapple
Fit N’ Right Flavored
Juice Drink

Table 2. Fit N' Right

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Flavored Total Acid
Brand pH Level
(Flavor Type)
Pineapple
Smart C
Juice Drink

Table 3. Smart C

Flavored Total Acid
Brand pH Level
(Flavor Type)
Pineapple
Zest-O
Juice Drink

Table 4. Zest-O

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POST-LABORATORY DISCUSSIONS
1) What is the use of adding NaOH to the solution?
2) What is the use of adding Phenolphthalein in the experiment?
3) Is there a difference in the level of acidity depending on the type of commercial juice used?
4) Of the fruit beverages tested, which possesses the highest determined apparent or total
acidity?
5) Is titration with phenolphthalein appropriate for orange juice or Pineapple Juice or Apple Juice
Drink? Why so?
6) Why is it important to know the level of acidity present in commercial juices?

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7) How does learning about the chemical composition and chemical reaction of acids and bases
benefit consumers?
CONCLUSION

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REFERENCES
Acros Organics. (2007). Material Safety Data Sheet Phenolphthalein. https://bit.ly/3U0SVOM
Agency for Toxic Substances and Disease Registry. (2014). Medical Management Guidelines for
Sodium Hydroxide (NaOH). 1310-73-2. https://bit.ly/3gBeFTG
Anonymous. (n.d.). A Study of the Philippine Fruit Juice Industry. https://bit.ly/3VhSY9Y
Anonymous. (n.d.). Determination of Food Acidity. file:///D:/lab_1_11.pdf
Anonymous. (2020). Philippines: Other Juices, Juice Mixtures and Smoothies Market and the
Impact of COVID-19 on it in the Medium Term. https://bit.ly/3AJwCq1
Global Safety Management, Inc. (2015). Safety Data Sheet. Phenolphthalein Indicator.
https://bit.ly/2GPk05u
Higdon, J. (n.d.). Vitamin C. https://lpi.oregonstate.edu/mic/vitamins/vitamin-C#function
Liu, A. M. (1969). Analysis of Fruit Juices and Drinks of Ascorbic Acid Content.
https://digitalcommons.usu.edu/etd/4851
Mettler Toledo. (n.d.). pH Measurement of Fruit Juice. https://bit.ly/3if5gli
National Institutes of Health. (2019). Vitamin C Fact Sheet for Consumers.

https://ods.od.nih.gov/pdf/factsheets/VitaminC-Consumer.pdf

date: 24 2021
January 2024
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LABORATORY WORKPLACE TEAM (BSEd General Science – 3C, Group 03)
Aaron Lendsey S. Santillan Julie Anne G. Ragasa Jason L. Abueva
John Emar Ricaña Kate E. Semilla Roquesa E. Sabellano
Frances Kate C. Ouano Jericho B. Servallos

date: 24 2021
January 2024
Recertification
certificate, please
checkaccess


Group 03 Revised Experiment

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Republic of the Philippines

Cebu Normal University

College of Teacher Education

Determining the Acidity of Commercial Fruit Juices

Vitamin C, also known as ascorbic acid or L-ascorbic acid, is a water-soluble component

Certification Date: 1 February 2021

Registration No. 52Q18778

College of Teacher Education

● Varied Fruit-Flavored Beverages from Different Brands

Apparatus and Equipment

● Beakers (preferably the 250-milliliter kind

RISK AND PRECAUTIONS

Certification Date: 1 February 2021

Registration No. 52Q18778

College of Teacher Education

● Phenolphthalein is a flammable chemical compound. In eschewing any fire-linked accidents,

The Employment of Burette

In commencing the acidity determination of the commercially available fruit beverages,

Certification Date: 1 February 2021

Registration No. 52Q18778

College of Teacher Education

The Preparation for Titration

Figure 2. The Titration Set-Up and Process

The Titration of the Commercial Fruit Juices Sample

Certification Date: 1 February 2021

Registration No. 52Q18778

College of Teacher Education

Juice Volume Readings

Image Before The Addition of Image After the Addition of

Table 1. Del Monte

Juice Volume Readings

Image Before The Addition of Image After the Addition of

Table 2. Fit N' Right

Certification Date: 1 February 2021

Registration No. 52Q18778

College of Teacher Education

Juice Volume Readings

Image Before The Addition of Image After the Addition of

Juice Volume Readings

Image Before The Addition of Image After the Addition of

Certification Date: 1 February 2021

Registration No. 52Q18778

College of Teacher Education

1) What is the use of adding NaOH to the solution?

2) What is the use of adding Phenolphthalein in the experiment?

6) Why is it important to know the level of acidity present in commercial juices?

Certification Date: 1 February 2021

Registration No. 52Q18778

College of Teacher Education

Certification Date: 1 February 2021

Registration No. 52Q18778

College of Teacher Education

Acros Organics. (2007). Material Safety Data Sheet Phenolphthalein. https://bit.ly/3U0SVOM

Anonymous. (n.d.). A Study of the Philippine Fruit Juice Industry. https://bit.ly/3VhSY9Y

Anonymous. (n.d.). Determination of Food Acidity. file:///D:/lab_1_11.pdf

Higdon, J. (n.d.). Vitamin C. https://lpi.oregonstate.edu/mic/vitamins/vitamin-C#function

Mettler Toledo. (n.d.). pH Measurement of Fruit Juice. https://bit.ly/3if5gli

National Institutes of Health. (2019). Vitamin C Fact Sheet for Consumers.

Certification Date: 1 February 2021

Registration No. 52Q18778

College of Teacher Education

LABORATORY WORKPLACE TEAM (BSEd General Science – 3C, Group 03)