THESIS

The comparative study on determination of sugar/acid ratio from the fruits juices

THESIS OF RESEARCH PROJECTIN CHEMISTRY

(GROUP M)

2K18/MCHM/64 SANA JAWED

2K18/MCHM/57 RABIA ZAFAR

2K18/MCHM/55 NOOR UL HUDA

2K18/MCHM/43 MOHSIN ALI

2K18/MCHM/30 JAVED AKHTER

2K16/CHE/132 UJALLA ARSHAD

INSTITUDE OF CHEMISTRY

UNIVERSITY OF SINDH, JAMSHORO PAKISTAN

1
 ACKNOWLEDGEMENTS

We are thankful to ALMIGHTY ALLAH and His beloved prophet HAZRAT MUHAMMAD (PEACE BE UPON
HIM) for enabling us to complete this work in time.

We are thankful to our respected and most supportive supervisor Dr. Zahid, institude of
chemistry, University of Sindh, jamshoro for the support , co-operation and supervision of this work.
This thesis would not have been possible without his help.

We are also thankful to our respected Director, prof. Dr. Mehboob Ali Rind for his co-operation
and guidance, which lead us to achieve this task.

We are thankful to our teachers and technical staff for their co-operation throughout our
research project.

In the end we pay attribute to our parents and family members for their spirited and moral
support along with the prayers.

2
 CONTENT

i. Acknowledgement

1. CHAPTER 1 -----------------------------------------------------------------------------------------------------6

INTRODUCTION
i. Determination of sugar
ii. Determination of Acid
iii. Titration

2. CHAPTER 2 -----------------------------------------------------------------------------------------------------10

MATERIALS AND METHOD

i. Sample Preparation
ii. Measurement and procedure

3. CHAPTER 3 ------------------------------------------------------------------------------------------------------12

Discussion and Result

i. Calculation
ii. Index

4. CHAPTER 4 --------------------------------------------------------------------------------------------------------14

i. CONCLUSION

3
4
 Determination of Sugar/Acid
ratio
from the fruit

Research work

5
 CHAPTER 1
INTRODUCTION

It is the sugar acid ratio which is contributes towards giving many fruits their characteristics flavor and
so is an indicator of commercial organoleptic ripeness. At the beginning of the ripening process and
sugar / acid ratio is low, because of low sugar content and high fruit content, make the fruit taste sour.
During the repining process the fruit acids are degraded, the sugar content increase and the sugar/acid
ratio achieve a higher value . overripe fruits have very low levels of fruit acid and therefore lack
characteristics flavor.

 APPARATUS:

Beaker, puppet, burr ate, filter paper, iron stand, funnel, Measuring cylinder, dropper.

 CHEMICALS

Noah, phenolphthalein, Distill Water

6
 Sugar present in fruits

All fruit contains some natural sugar including mangoes have a relative high sugar content Fruit contains
two types of sugar Fructose and Glucose

 Glucose : Having Chance to raise the blood sugar. So the body most use insulin to metabolize it.
 Fructose: Doesn’t have chance to raise blood sugar.

Presence of acids in fruits

There are many types of acids that are present in various fruits here we discuss about few
acid that are present in our experimental work.

i. Citric Acid
ii. Malic Acid
iii. Tartaric Acid

7
 I. Citric Acid

 Citric acid is a weak organic acid found in citrus fruits.

 It is a natural preservative and is also used to add an acidic (sour) taste to foods and soft
drinks.
 It is important as an intermediate in the citric acid cycle and therefore occurs in the
metabolism of almost all living things.
 It also serves as an environmentally benign cleaning agent and acts as an antioxidant.
 Citric acid exists in a variety of fruits and vegetables, but it is most concentrated in lemons
and limes, where it can comprise as much as 8 percent of the dry weight of the fruit.

ii. Malic Acid

 Malic acid is a naturally accurring substance found in many fruits.

 It is largely responsible for the sour test found in apples and pears. It is also used as a food
additive and a supplement and has many health benefits.
 Fruit are a major source of malic acid. Especially apples. Infact malic acid is sometimes
referred to as “ Apple acid “ according to the research ninety-four to 98 percent of the total

8
 acid in apples comes from malic acid. Which contributes 85 percent to 95 percent of its total
acid content.

iii. Tartaric Acid

 Tartaric acid is an natural organic acid.

 Tartaric acid is an odorless white crystalline solid .
 The substance has a strong tart taste and contributes to the flavors of many fruits it has a
high ka (Acid dissociation equilibrium constant measure of the strength of acidity) and
possesses Stability.
 It contributes a strong tart taste which enhance fruit flavors particularly grapes and lime .
 Some specified uses of the acid include improving glucose tolerance and lowering overall
glucose levels proving itself useful for individual sensitive to glucose .

There are two methods used for the determination of the titratable acidity of fruits:

i. Titration Method
ii. Potentiometric method

9
 i. Titration :
Titration is a method in which we determine the concentration from an unknown solution.

Once the acid level in a sample has been determined it can be used to find the ratio of sugar to acid in
this method using a coloured indicator

ii. Potentiometric method :

The point of neutrality i.e the end point of titration may also be determined using a PH meter. The
precise method used will depend on the manufacturer instructions, but the following will provide a
general guide.

10
 CHAPTER 2

Method and Materials

Sample Preparation:

1. Preparation is depending upon the procedure what we required .

2. In this process we determing the sugar\ acid content in fruit . so first we need fruits for sampling
3. Then cut it into half and sequeeze out the juice as we want fruit juice extract.
4. We take any citrus fruit or pulpy fruit it squeezed easily
5. We removed the solid skin froms fruits and after extraction it,s being filter out through the fine
filter paper.
6. Now using a clean and dry 10 ml pipette.
7. Draw up 10ml of juice and discharge it into a 250ml beaker.
8. Take another clean and dry pipette and draw up 50ml of distilled water and add to the juice in
the beaker.

 Measurement and Procedure

There are Two methods

1. Method using a coloured indicator .

2. Method using a PH Meter .

1 Method using a coloured indicators:-

11
 1. We are using phenolphthalein as an color indicator. Add 3 drops of phenolphthalein to the juice/
water/solution in each beaker from a dropping pipette which is kept for that purpose.
2. Now pour the 0.1M solution of NAOH into the burette until it reaches the zero mark and make
sure the tap on the burette is shut.
3. Slowly titrate the NAOH into juice solution NAOH is dropped directly into the solution and does
not adhere to the glass, otherwise reading may be incorrect.
4. While titrating continuously swirl the solution in the beaker to kept thoroughly mixed for the
end point of titration easily.
5. The phenolphthalein indicator charges very typically from colorless to pink and the end point
can easily be missed.
6. The indicator color must remain stable (Presisting for 30 seconds).
7. An indicator stripe should be used to avoid the neutral point of ph 8.1.

2 Method using a ph meter

 The point of neutrality i.e titration may also be determined the end point using a ph meter.
 Before using PH meter, make sure PH meter has warmed up before use and almost allow about
30 minutes.
 After that removing the electrode from the distilled water in the storage beaker.
 Now place the electrode into the beaker containing a buffer solution of PH 7 and calibrate the
meter to the same figure.
 Whenever reading are taken ensure that electrode is not in contact with the slide or base of the
beaker.
 At the end remove the electrode and after rinsing in distilled water and place in the solution to
be tested and electrode should not have any contact with the glass.

Chapter 3

Discussion & Result

As we have worked and performed an experiment for the determination acid/sugar ratio of different
fruits sample by using titration. We have worked on six samples like as.

12
 i. Apple
ii. Lemon
iii. Grapes
iv. Mango
v. Pomegranate
vi. Grape Fruit

We have used two specific methods for the titratable acidity of fruits.

i. Method using color indicator

ii. Potentiometric Method.

For the first method we have used Phenolphthalein as an indicator. For the second method We have
used pH meter which should used be for color juices. And we have titrated the species with reagent
NaOH. So we have applied these methods through we have found different acid ratios of different fruit
samples as shown below.

 Apple contains 3.216 acid ratio.

 Lemon contains 85.76 acid ratio.
 Grapes contains 4.54 acid ratio.
 Mango contains 2.55 acid ratio.
 Pomegranate contains 45 acid ratio.
 Grape fruit contains 3.41 acid ratio.

We have also determined Sugar Acid Ratio of different fruit samples through Brix Value and Acid
Percentage.

Calculation of acid `content and of sugar/acid ratio

• Percentage Acid

• Ml titre x Factor acid x 100 Factors for.

10 ml juice Citric acid

(citrus fruit)

0.0064

• Sugar/acid ratio Malic acid

(apples)
13 0.0067

Tartaric acid
(grapes)
 Brix value .

Percentage of acid

• Sugar/acid ratio

Brix value x 10

g/l Acid

All over result that we have found is represented by table shown below.

Table:

S/No FRUIT ACID BASE PH

Sample Value Value
1. Apple 3.216 31.94 2.3

2. Lemon 85.76 0.5247 6

3. Grapes 4.54 30.980 3.2

4. Mango 2.55 50.980 2.2

5. Pomegranate 45 1.415 4.9

6. Grape Fruit 3.41 21.22 2.7

14
15
 Conclusion

Present study included as follows.

1. We select fruit for determine, Containing (Citric acid, Malic acid, Tartaric acid) and calculate
sugar ratio.

2. The reading for each fruit is recorded and the average taken from the total of all samples

3. In our experimental work, fruits (Lemon, pomegranate) containing big amount of acid, Lemon
(85.76), Pomegranate (45) less concentration of fruit.

4. High Sugar containing fruits Apple (31.94), Grapes (30.476), Mango (50.980), Grape fruit
(21.22).

16