CHM 256 VIDEO PRESENTATION CITRIC ACID

Citric acid, the primary organic acid in citrus fruits responsible for their tangy flavor, can be quantified in orange juice using acid-base titration with standardized sodium hydroxide; the stoichiometric ratio of 1:3 (citric acid:NaOH) allows calculation of citric acid concentration, which was determined to be 0.0258 M (0.5% w/v) in the tested sample, with pH values of 2.65 initially, 5.94 after partial neutralization, and 9.08 at the equivalence point.