TITRATION IN FOOD INDUSTRY - CHM256

[00:00:07]Alam alaikum. My name is Mohammedi.

[00:00:10]So I want to present about introduction in titration in food industry. Tation is a quantitative analyte technique used to determine the concentration of a substance in a solution by rating it with a standard solution of non concentration in the food industry. Is widely applied for quality control and food analysis to measure components such as acidity set content vitamin C sugar and preservative. The process involve the gradual addition of a standard solution known as ded to the sample solution known as the analyte at direction reach the end point which is detected using an appropriate ind indicator or a pH meter. There are several types of titration used in food analysis which is acid based titration is commonly used to determine the acid acidity or alkalinity of food products such as fruit juice, dairy products and beverage. The second is reductation is used to determine the concentration of reducing agent such as vitamin C in fruits and beverage. Complexry iteration typically using ATA which is applied to measure the concentration of metal ion such as calcium and magnesium in and other food products. Precipitation titration is used to determine chloride or S content in processed food. Uh tetration is an essential technique in analytical chemistry because it provides accurate, precise and reliable quantitative measurement in the food industry. It helps ensure product quality consistency and compliance with food safety regulation. Netration is also used to monitor the nutritional value, detect adaptation, control manufacturing processes and verify the food product meet established quality standards. As a result, titration plays a crucial role in maintaining food safety and protecting consumer health.

[00:02:20]One reason hydration is important is because it help manufacturer check the exact amount of acid or paste in food product. This is how they make sure every product has the same taste and quality. For example, look at the vinegar. Same vinegar contains acetic acid troin is used to measure its acidity. If the acidity is too high or too low, the quality of the product may not be consistent. During the analysis, the acetic acid in vinegar is react with sodium hydroxide or NOH through the saturation process. For this reaction, we can determine the acidity of the vinegar. This is important because the acidity affect the quality of the vinegar. It also help manufacturer make sure the facilitation on the label is accurate and that the product follows a food safety regulation. Orange juice contain vitamin C which is also known as acid to measure the vitamin C content. A DCPIP solution is used in the tition. By doing this test, manufacturer can check whether the amount of vitamin C matches the value state on the nutrition label.

[00:03:42]This is how ensure the information provide to consumer is accurate. To understand how tetration works, we need to understand the theory behind acid based reactions. Acid based tetration is based on a neutralization reaction where an acid reacts with a base to produce salt and water. In our example, acetic acid in vinegar reacts with sodium hydroxide solution. The balanced chemical equation is CH3 CO plus NaOH producing CH3 CO NA and water. During the titration process, an indicator is added to help identify when the reaction is complete. One commonly used indicator is phenotine. It is colorless in acidic solution and turns spring when the solution become slightly basic. This color change allow us to determine the end point of the titration. Two important terms in titration are the equivalence point and the end point. The equivalence point is the point where the number of moles of acid is exactly equal to the number of moles of base. At this stage the neutralization reaction is chemically complete. The end point on the other hand is the point where the indicator changes color and can be observed experimentally. Although they are not exactly the same, a suitable indicator ensures that the end point occurs very close to the equivalence point.

[00:05:09]Once the end point is reached, we can use the pressure formula which is m1 v1 equal to m_sub_2 p2 to calculate the concentration of the unknown solution accurately.

[00:05:20]>> Hello, my name is Mohamad Alham bin Abdul Malik. Now I will explain the equipment and chemical used in this experiment. The equipment include 50 ml boret 10 ml pipette 250 ml conical flask beaker and white tile. The boret is used to deliver the sodium hydroxide solution accurately while the pipet is used to measure the vinegar sample. The chemical used are the vinegar sample, sodium hydroxide NaOH and phenolene indicator. Sodium hydroxide is the standard solution used for titration while phenopatylene help us identify the end point by changing from colorless to a fin color.

[00:06:12]Now I will explain the procedure. First 10 ml of vinegar is diluted to 100 ml with distilled water. Then 20 ml of the diluted vinegar is transfer into a conical flask. Next two or three phenetylene indicator are added. The boret is filled with standard sodium hydroxide solution.

[00:06:41]The vinegar is then titrated with sodium hydroxide until a faint pink color remains for about 30 seconds which indicate the end point. The titration is repeated three times and the average titrate value is calculated. Finally, the percentage of acetic acid in the vinegar is determined. The balanced chemical equation is C H3 CO H plus N AOH form C H3 CO N A plus H2O.

[00:07:19]This show that acetic acid with sodium hydroxide to produce sodium acetate and water.

[00:07:26]In this slide I will explain advantage of this method.

[00:07:32]First, it it simple and accurate making it easy to perform in the laboratory.

[00:07:40]Second, it a low cost because only basic laboratory equipment and common chemical are need. Third, the analysis is fast and the result can be obtained in a short time. Finally, this method is suitable for food quality control especially for determine the acetic acid contained in vinegar to ensure it meet quality standard.

[00:08:04]>> One important application of titration in food industry is vinegar analyszis.

[00:08:10]Vinegar contain acetic acid or CH3 CH which give its sour taste. Acid base titration is used to determine the acidity of vinegar and ensure it meets quality standard. In this process, sodium hydroxide or NaOH is used as the titan while phenopylene serve as the indicator. The end point is reached when a faint pink color appears indicating the acid has been neutralized. Titration also used to determine the concentration of vitamin C or ascorbic acid in food products. This method is commonly applied to fruits, fruit juice and dietary supplement. During this analysis, vitamin C react with titrating agent such as iodine solution. The end point is identified by a color change showing that all the vitamin C in the sample has reacted. This help manufacturers monitor the nutritional quality of their products. In conclusion, titration is an important analytical method in the food industry.

[00:09:28]It used to determine acidity level and nutrient content helping to ensure product quality and consistency.

[00:09:36]Titration also supports food safety and compliance with industry regulation through application such as vinegar analysis and vitamin C determination.

[00:09:49]Titration demonstrate its value in maintaining the quality of food products.