KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY

COLLEGE OF SCIENCE
FACULTY OF BIOSCIENCE
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

LEVEL 200
CHEM 293
ENBONG AL-ALIM KUNSAARI
6735716
22/09/2017.
 Tittle
Measurement of the pH values of chemicals, food samples and deionized water

Aim

1. To measure and compare the pH values of dilute and concentrated chemicals

2. To measure and compare the pH values of dilute and concentrated samples of food
substances
3. To measure and compare the pH values of carbonated deionized water
4. To measure and compare the pH values of sugar solutions.

Introduction

An acid is a substance that donates hydrogen ions to other substances and can produce hydrogen
(H+) ions in aqueous solution. Acids are generally sour and turn blue litmus paper red. They react
with bases to produce water and salt and also react with strong metals to liberate hydrogen gas.
Acids equally react with carbonate or bicarbonate to produce carbon dioxide. A base is a
substance that accepts proton and produces hydroxonium ions (OH-) in aqueous solution. Bases
are bitter to taste and turn a red litmus paper blue. Sodium bicarbonate which is a weak base
commonly known as baking soda and used in cooking and weakly ionizes in water.

pH is the measure of the hydrogen ion concentration of a solution. pH is measured by a pH meter

which is scaled from 0-14. pH values between 0 and 7.0 indicates acidity whiles pH values
between 7.0 and 14.0 indicates a basic solution. This shows that at pH 7, the solution is said to be
neutral. (Hazel, et al 2005).

pH is an important factor that affects the shelf- life of many food stuffs hence some food stuffs
require a basic or acidic pH to enable them stay for long. Monitoring of pH levels during the
process of food production is a vital step in the production of high-quality foods. (Alan, et al
2000).
Maintaining a proper pH range is essential in many of the physical and chemical reactions that
take place during food processing. Incorrect pH levels during production of yogurt, for example,
can lead to discoloration, excessive free whey, and additional or insufficient tartness. (Martin, et
al 2006).

In the manufacturing of jelly, pH levels can affect consistency. From wine and cheese to jelly
and yogurt, maintaining the proper pH level is a critical factor in the production of many food
products. While food safety is a crucial consideration, understanding the pH of an ingredient can
also help to achieve balance of flavors. Acidity, or sourness, is as essential as salt or seasoning in
achieving balance of flavor. Proper pH level not only affects the look, taste, and quality of food
products, but also maintaining a proper pH level is a food safety issue. (Lothar, 2000).

A low pH reading of 4.6 will help prevent the growth of deadly bacteria such as botulism in
canned or preserved foods. Accurate monitoring of pH during the production of these types of
foods may be mandated by regulations.

It is a common believe that pH measures the concentration of acid. While there is a relationship
between pH and acidity, they are really mutually exclusive. (Alex, 2000). The concentration of
acid can only be tested by way of a process called titration. For example, two foods may have the
same pH, with significant differences in their concentrations.

Some food products may consist of a mixture of liquid and solid components that differ in
acidity. Other food products may be semisolid in character or be mixed with oils. Special
preparation procedures of the samples are required for pH testing of these samples. Specific
procedures are required for testing the pH levels of mixtures of solid particles in a liquid brine or
syrup, such as chunky salsa and pickled vegetables.

The pH of foods can be measured either directly or by sample testing (Dion, 2008). The direct
method of pH measurement is when the electrode of the pH meter is directly inserted into the
food and the pH value is read. The pH of foods such as salami, cheese, yogurt or wine can be
measured using this method. This method is applied to foods that have uniform consistencies and
are not composed of liquid or solid parts. The sample testing method is when sample of the food
is used for the measurement and is discarded afterwards. This method involves dilution of the
sample by deionized water. Deionized water is used for the dilution because no significant H+ is
introduced into the sample (Torres, 2007).

In this experiment the pH values of various concentrated solutions of chemicals, food samples,
carbonated sugar solutions and carbonated deionized water were measured as well as the pH
values of their respective diluted solutions.

Materials and method

Different concentrations were prepared, i.e. 0.1M of Boric acid, NaOH, Nacl and sucrose. With
the same samples, 0.5M concentrations were also prepared.

Two portions of the various samples (coke, tomato juice, apple drink, fresh yogurt, malt, and
orange juice) were also made, that is the original sample and also a 50% dilution of the sample.

The pH meter was calibrated using the standard operating procedures of the lab.

The pH samples of the various solutions or samples was measured in duplicates by placing
the pH probe gently into the solution and recording the pH that it reads.

Different carbonated water were prepared by pumping carbon dioxide (CO2) (once or trice)
into 100ml of deionised water and labelled.

One and three press(es) of carbon dioxide were added to…. Sugar solution. The pH of the
solutions and samples was measured in duplicates using the pH meter. The results were then
recorded.

Results and discussion

The pH of different substances differ due to their difference in structure and molecular
compositions. While some chemicals have higher pH when concentrated, others have lower pH
values. This is true for their diluted forms. Since food samples are made up of these chemicals,
their pH values are usually determined by them. As for deionized water, its pH is usually neutral
since it has insignificant H+.
Table 1.0

pH values of various conc. Solutions and their respective dilute solutions

Chemical solution pH1 pH2 Average pH

0.1M Boric acid 5.42 5.54 5.48
0.5M Boric acid 4.28 2.28 3.28
0.1M HCl 1.07 1.07 1.07
0.5M HCl 0.48 0.47 0.47
0.1M NaOH 12.68 12.68 12.68
0.5M NaOH 12.98 12.98 12.98

The PH values of all the acidic solutions range from 0.47 to 5.48 depending on the H+
concentration of each acid. From the values obtained, HCl is a very strong acid while boric acid
is a weak acid. This indicates that HCl when taken directly into the body will cause corrosion
and burns. To make use of these acids in the food industry they are usually diluted to obtain a
weak standard of it before using depending on the purpose it is to serve. HCl acid is used for the
production of high fructose corn syrups (HFCS). Much of the HCl consumed in the HFCS
industry is used to regenerate ion resins that are employed to remove impurities. HCl acid is used
to acid-modify cornstarch and to adjust the the PH of intermediate, final product and waste
water. The largest use of HFCS is in the production of soft drinks. It is also used in the
production of vegetable protein and sauce and for the manufacture of gelatin and as an acidifier
for products such as sauce, vegetables juice and canned foods. It is used for the production of
artificial sweeteners. It is used mostly during starch hydrolyses.

Boric acid recorded a weak acidic pH of 5.48 which makes it suitable to be used as food additive
and for preservation. It has the ability to work against yeast, molds and bacteria. These increase
the crispness of foods as well as prevent shrimps from darkening.
Sodium Hydroxide is a inorganic alkali widely used as food preparation agent in Industrial
Production. As a strong chemical base, Sodium Hydroxide can be used in a wide variety of
industries including: food production, beverage, pharmaceutical, cosmetics, and various other
industries. In the experiment conducted, it has a high pH value of 12.68 and 12.98 in its dilute
and concentrated forms respectively. Sodium Hydroxide is widely used as processing aids in
food production. As Processing in some specific food processes to regulate pH, clean container.
Sodium Hydroxide in Beverage is widely used as processing aids in beverage by regulating the
pH of some specific beverage processes. Sodium Hydroxide in Pharmaceutic is widely used as
pH regulator.

Table 1.10

pH values of various conc. Sugar solutions and their respective dilute solutions

Salt/Sugar solution pH1 pH2 Average pH

0.1M NaCl 6.30 6.30 6.30
0.5M NaCl 5.33 5.33 5.33
0.1M Sucrose 6.21 6.21 6.21
0.5M Sucrose 6.53 6.51 6.52
5% (w/v) sucrose 5.96 6.03 6.00
pH of salts are generally closed to 7.0 depending on the types of acids and base that combine to
form the salt. Neutral salts may result from strong acids and strong basses. From the various pH
values of the salts and sugars, all of them recorded values range from 5.33 to 6. 52. The dilute
forms of the each form of the salt or sugar have slight difference in their pH values. The pH of
salts make them suitable to be used as preservatives, spices, agents for food colour maintenance,
food texture and to regulate fermentation by stopping the growth of bacteria, yeast and molds.
Table 1.20

pH values of carbonated solutions of deionized water and sugar solutions

Carbonated solution pH1 pH2 Average

1-press carbonated 4.43 4.43 4.43
water
3-press carbonated 4.23 4.25 4.24
water
1-press carbonated 3.33 3.32 3.33
5% sugar solution
3-press carbonated 4.72 4.72 4.72
5% sugar solution

Carbonation is the processing by which water is bubbled with CO2. Due to the presence of
carbonic acid, it is slightly acidic. From the various pH values obtained, it is clear that carbonic
acid cause solutions to be acidic. The more the CO2 pressed into the solution, the lower the pH
value. Carbonation causes water to become effervescent. As a result of this property of
carbonated water, it is sold in ready to drink bottle as carbonated beverages such as soft drinks.

Carbonation is not just about bubbles, though. The process also changes the taste of the water by
creating a sharp, tangy flavor that can complement some drinks (Stiepin, 2008). What one may
not realize is that this is caused by an acid. When the CO2 dissolves in the water, some of it
reacts with the water which has a chemical formula of H2O and carbonic acid with chemical
formula H2CO3. This is a fairly weak acid, but it is an important part of the process because it
gives fizzy water the bite that some find appealing. Carbonic acid also has a mild antibiotic
effect that prevents bacteria from growing in the water (Johncock, et al 2001).

Table 1.30

TABLE 1.0: RESULTS OBTAINED FOR THE pH VALUES OF THE VARIOUS

SAMPLES
 Sample pH 1 pH 2 SD Average
Deionized water 5.84 5.95 0.08 5.90
0.1M Boric acid 5.42 5.54 0.08 5.48
0.5M Boric acid 4.25 4.28 0.02 4.27
0.1M HCl 1.07 1.07 0.00 1.07
0.5M HCl 0.48 0.47 0.01 0.48
0.1M NaOH 12.68 12.68 0.00 12.68
0.5M NaOH 12.98 12.98 0.00 12.98
0.1M NaCl 6.30 6.30 0.00 6.30
0.5M NaCl 5.33 5.33 0.00 5.33
0.1M Sucrose 6.21 6.21 0.00 6.21
0.5M Sucrose 6.53 6.51 0.01 6.52
5%w/v Sucrose 5.96 6.03 0.05 6.00
1 press carbonated H2O 4.34 4.34 0.00 4.34
3 press carbonated H20 4.23 4.25 0.01 4.24
1 press 5%w/v sugar solution 3.33 3.32 0.01 3.33
3 press 5%w/v sugar solution 4.72 4.72 0.00 4.72
Coke 1 original 2.44 2.46 0.01 2.45
Coke 1 diluted 2.69 2.69 0.00 2.69
Coke 2 original 2.48 2.48 0.00 2.48
Coke 2 diluted 2.76 2.75 0.01 2.76
Apple drink original 2.87 2.87 0.00 2.87
Apple drink diluted 3.01 3.00 0.01 3.01
Tomato juice original 4.07 4.08 0.01 4.08
Tomato juice diluted 4.31 4.31 0.00 4.31
Fanta original 2.90 2.91 0.01 2.91
Fanta diluted 3.01 3.01 0.00 3.01
Yoghurt original 4.31 4.31 0.00 4.31
Yoghurt diluted 4.41 4.37 0.03 4.39
Malt original 5.00 5.00 0.00 5.00
Malt diluted 5.16 5.17 0.01 5.17

The various food samples or soft drinks used for this experiment all recorded pH values below
7.00 which shows clearly that they are all acidic in nature. This is accounted for by their
compositions. It is also realized that the various drinks have pH values which are slightly
different one another example whereas the pH of Coca-Cola range from 2.45 to 2.76, Fanta has a
pH range of 2.91 to 3.01. It is also observed that all the dilute solutions of all the food samples
gave PH values higher than the original PH of the various drinks. The pH values of these drinks
are within the acidic pH range because they are mostly of carbonated water, acidic flavors,
sugars of acidic concentration and various acidic substance. For example, Coca-Cola is made up
of among the above ingredients, phosphoric acid which is a weak acid and may be the reason for
which Coca-Cola has a very low pH value. Although the mixture of phosphoric acid and caffeine
could cause weak bones, the carbonated water used prevents the loss of minerals.

Concentrated and dilute Fanta have pH values of 2.91 and 3.01 respectively which indicates that
the dilute Fanta has higher pH than the original. This could be as a result of the reaction between
the components of the Fanta and water molecule. Fanta is made up of citric juice with carbonated
water. Dilution of the Fanta content decreases the H+.

Malt is also made of carbonated water, sugar, and flavors and other ingredients. The pH of malt
is averagely above 5.0. This shows that malt has weak acid components.

In the production of soft drinks, CO2 is bubbled into the bottle of water and an equilibrium is
established after all the CO2 is dissolved in the water. Although the amount of CO2 that can be
dissolved in water decreases as the temperature rises, this equilibrium will still hold. Chemists
call this a supersaturated solution: The water is holding on to more CO2 than it would absorb at
that temperature. It has nowhere to go until you open the bottle, or the pressure of the gas breaks
or bursts the bottle. Plastic bottles and metal cans are incredibly strong, but they do burst. This is
usually seen if a can of Coke is left in a hot car for a long time (Roe, 2016). It also explains the
effectiveness of giving someone a can of soda that has been in the freezer for a bit so it gushes
out when they open it (Harrison, 2015).When you open a can or bottle of soda, you break the
equilibrium. The gas rushes out and reduces the pressure on the water surface. Suddenly, the CO2
dissolved in the water has somewhere to go, so it starts to escape. It doesn't just rush out of the
top, though. Small bubbles form that grow larger as they rise. That's because these bubbles are
small surfaces in the water, and more of the CO2 rushes in as they rise.

Sources of errors

1. High temperature can affect the pH reading of some samples

2. Improper dilution could result in slightly different results from expected outcomes

Precautions

1. All glassware were thoroughly rinsed and dried before the start of the experiment
 2. All chemicals used in the experiment were stored in tightly closed bottles to avoid them
from spillage
3. Dilution of all concentrated samples were were done by equivalent percentage to track
the effects of dilution on pH.
4. CO2 gas was carefully pressed into each solution according to the number of press
required
5. pH meter was tested with deionized water before use.
6. All test tubes were labeled according to the samples used to avoid mixing up samples.

Conclusion

After the experiment, it was realized that the pH of all dilute solutions and food samples were
higher than their respective concentrated solutions. The various chemicals, salts and sugars used
the production of soft drinks determine the pH of the soft drink. Deionized water has a pH closer
to 7 which is the neutral point.

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