1. Determination of Vitamin C in Grape Juice acid, which gives the characteristic citrus taste to various fruits and juices. HO HO HO OH OH O HO, HO CHO Citric acid Determination of ascorbic acid content by redox titration: -Indicator: starch - Volume of Indicator: 2 mL -* Volume of juice: 50 mL -*Dilute to approx. 50 mL - Titrant: Iodine (I2) -* Reaction (1:1 reaction between startch and Ascorbic acid): CHSO6(aq) + Iz(aq) → CH,O6(aq) + 21(aq) + 2H* (aq) Iodine is used to titrate vitamin C (ascorbic acid). When all the acid has been oxidized, the extra iodine reacts with the starch to produce a colored complex (blue similar to Iodine clock reaction). Determination of citric acid by acid/base titration: -Indicator: phenolphthalein - Volume of Indicator: 2-5 drops -*Volume of juice: 10 mL
1. Determination of Vitamin C in Grape Juice acid, which gives the characteristic citrus taste to various fruits and juices. HO HO HO OH OH O HO, HO CHO Citric acid Determination of ascorbic acid content by redox titration: -Indicator: starch - Volume of Indicator: 2 mL -* Volume of juice: 50 mL -*Dilute to approx. 50 mL - Titrant: Iodine (I2) -* Reaction (1:1 reaction between startch and Ascorbic acid): CHSO6(aq) + Iz(aq) → CH,O6(aq) + 21(aq) + 2H* (aq) Iodine is used to titrate vitamin C (ascorbic acid). When all the acid has been oxidized, the extra iodine reacts with the starch to produce a colored complex (blue similar to Iodine clock reaction). Determination of citric acid by acid/base titration: -Indicator: phenolphthalein - Volume of Indicator: 2-5 drops -*Volume of juice: 10 mL
Chemistry: Principles and Practice
3rd Edition
ISBN:9780534420123
Author:Daniel L. Reger, Scott R. Goode, David W. Ball, Edward Mercer
Publisher:Daniel L. Reger, Scott R. Goode, David W. Ball, Edward Mercer
Chapter15: Solutions Of Acids And Bases
Section: Chapter Questions
Problem 15.135QE
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Question
Write procedure and calculations
![acid, which gives the characteristic citrus taste to various fruits and juices.
HO
HO
OH
OH O
CHO
HO
Citric acid
HO
Determination of ascorbic acid content by redox titration:
-Indicator: starch
- Volume of Indicator: 2 mL
-* Volume of juice: 50 mL
-*Dilute to approx. 50 mL
Titrant: Iodine (I2)
-* Reaction (1:1 reaction between startch and Ascorbic acid):
CH&O6(aq) + I2(aq) → C6H6O6(aq) + 21(aq) + 2H" (ag)
Iodine is used to titrate vitamin C (ascorbic acid). When all the acid has been oxidized, the
extra iodine reacts with the starch to produce a colored complex (blue similar to Iodine clock
reaction).
Determination of citric acid by acid/base titration:
-Indicator: phenolphthalein
- Volume of Indicator: 2-5 drops
-*Volume of juice: 10 mL
-*Dilute to approx. 50 mL
-Titrant: NaOH
NAOH is used to titrate the citric acid. When all the acid has been neutralized, the indicator
turns from clear to pink.](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Fd8ac3439-ce56-4724-bf89-7ca8f5d48168%2F0fe19174-873c-4d66-9e34-d240136e54d7%2Frlos7yw_processed.jpeg&w=3840&q=75)
Transcribed Image Text:acid, which gives the characteristic citrus taste to various fruits and juices.
HO
HO
OH
OH O
CHO
HO
Citric acid
HO
Determination of ascorbic acid content by redox titration:
-Indicator: starch
- Volume of Indicator: 2 mL
-* Volume of juice: 50 mL
-*Dilute to approx. 50 mL
Titrant: Iodine (I2)
-* Reaction (1:1 reaction between startch and Ascorbic acid):
CH&O6(aq) + I2(aq) → C6H6O6(aq) + 21(aq) + 2H" (ag)
Iodine is used to titrate vitamin C (ascorbic acid). When all the acid has been oxidized, the
extra iodine reacts with the starch to produce a colored complex (blue similar to Iodine clock
reaction).
Determination of citric acid by acid/base titration:
-Indicator: phenolphthalein
- Volume of Indicator: 2-5 drops
-*Volume of juice: 10 mL
-*Dilute to approx. 50 mL
-Titrant: NaOH
NAOH is used to titrate the citric acid. When all the acid has been neutralized, the indicator
turns from clear to pink.
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