SCIENTIFIC

Publication No. 7645B

Acidity of Beverages
AP* Chemistry Big Idea 1, Investigation 4
An Advanced Inquiry Lab
Introduction
Common beverages may be either acidic or basic. Fruit juices, for example, get their sweet taste from sugars and their sour
or tart taste from weak acids such as citric acid. If the juice contains too much sugar, it will taste bland, but too much acid and
the juice will taste sour. The concentration of acids in various consumer beverages may be determined by titration with sodium
hydroxide.

Concepts
• Acids and bases • Indicators • Equivalence point
• Titration • pH • Neutralization

Background
The main acids present in fruits and fruit juices are citric acid (in citrus fruits), tartaric acid (in grapes), and malic acid (in
apples). All of these are characterized as weak acids.

OH OH OH

HOOC CH2 C CH2 COOH HOOC CH CH COOH HOOC CH2 CH COOH

COOH OH
Citric acid Tartaric acid Malic acid
Figure 1. Organic acids in fruits and fruit juices
The amount of citric acid in citrus fruit juices can be determined by titration with a standard solution of sodium hydroxide. A
standard solution is one whose concentration is accurately known, usually to three significant figures. Citric acid is a tricarboxylic
acid—it has three ionizable or “active” hydrogen atoms in its structure. One mole of citric acid therefore reacts with three moles
of sodium hydroxide via the acid–base neutralization reaction shown in Equation 1.

OH OH 3Na+

2 2 2 HOOC CH2 C CH2 COOH + 3NaOH –O C CH2 C CH2 CO – + 3H O

Equation 1
COOH CO2–
Citric acid Citrate ion

Acid–base titrations are an extremely useful technique to determine the concentration of an acid or base in a sample. In titrat-
ing beverages such as orange juice, apple juice, and sodas that contain weak acids, the juice is called the analyte and a strong base
is used as the titrant.
In the titration procedure, a sodium hydroxide solution of known molarity is carefully added using a buret to a measured vol-
ume of fruit juice containing an indicator. The exact volume of sodium hydroxide that must be added to reach the indicator end-
point is measured and then used to calculate the concentration of citric acid in the juice.

*AP is a registered trademark of the College Board, which was not involved in the production of, and does not endorse, this product.
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 A sample setup for a titration is shown in Figure 2, where a buret containing the titrant is clamped  
to the support stand and a beaker or flask containing the analyte is set a-top a stir plate. If a pH probe is
inserted into the solution, a titration curve can be constructed by plotting the pH of the solution on the
y-axis versus the volume of titrant added on the x-axis. The shape of the titration curve may be used to dis-
tinguish strong and weak acids in the analyte, and also permits graphical analysis of the equivalence point.
At the equivalence point, moles of added titrant are stoichiometrically related to moles of analyte in the
sample.
Choosing a suitable indicator for a titration is important for accurate results. Indicators signify the
endpoint of a titration when a sudden change in the color of the analyte solution occurs. Indicators have
different pH transition ranges and exhibit different colors in acidic versus basic solutions. The color
changes arise because indicators are weak acids for which the acid form HIn and the conjugate base form
In– have different colors. An appropriate indicator for a titration is one whose color change occurs close
Figure 2.
to the theoretical pH of the equivalence point. Examples of indicators provided in this activity are shown
in the following table, along with their colors and pH ranges.

Indicator pH range Color change

Bromthymol blue 6.0–7.6 Yellow to blue
Phenolphthalein 8.2–10.0 Colorless to pink
Thymol blue 8.0–9.6 Yellow to blue
1.2–2.8 Red to yellow

Experiment Overview
The purpose of this advanced inquiry lab is to conduct acid−base titrations and determine the concentration of acid in com-
mon beverages such as orange juice or pineapple juice. The beverages contain weak acids, which will be titrated with a strong
base, sodium hydroxide. The lab begins with an introductory activity to determine the proper indicator to use in the titration of
acetic acid, a characteristic weak acid. The results provide a model for guided-inquiry design of a titration procedure to obtain
titration curve data and calculate the molar concentration of acid in a beverage. The titration curve will be analyzed and the
amount of acid in a typical serving size or bottle may also be determined. The identity of the acid in the beverage may be derived
by reviewing the titration curve and reference information, and by consulting the ingredients label.

Pre-Lab Questions (Answer in a laboratory notebook or on a separate sheet of paper.)

1. Using the structural formula of citric acid shown in Figure 1, determine the molecular formula of citric acid and calculate
its molar mass (g/mol).
2. A 10.0-mL sample of pineapple juice was titrated with 0.100 M sodium hydroxide solution. The average volume of NaOH
required to reach the endpoint was 12.8 mL.
a. Calculate the number of moles of sodium hydroxide required to reach the endpoint.
b. Using the mole ratio for the neutralization reaction shown in Equation 1, determine the number of moles of citric acid
in 10.0 mL of pineapple juice.
c. Multiply the number of moles of citric acid by its molar mass to calculate the mass of citric acid in 10.0 mL of the
juice.
d. The concentration of acid in juices is usually expressed in grams of acid per 100 mL of juice. What is the concentration
of citric acid in pineapple juice?
3. Write a balanced chemical equation for the neutralization reaction of (a) hydrochloric acid and (b) acetic acid with sodium
hydroxide.

–2– IN7645B
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material may be reproduced or transmitted in any form or by any means, electronic or mechanical, including, but not limited to photocopy, recording, or any information storage and retrieval system,
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 4. The titration curves for hydrochloric acid and acetic acid with sodium hydroxide are shown below. Distinguish between
the strong and weak acid in terms of the initial pH, the pH at the equivalence point, and the overall shape of the titration
curve.
Titration Curve HCl + NaOH Titration Curve CH3COOH + NaOH
12 12

10 10

8 8
pH

pH
6 6

4 4

2 2

0 0
0 2 4 6 8 10 12 0 2 4 6 8 10 12 14

Volume NaOH Added (mL)      Volume NaOH Added (mL)

Materials (for each lab group)

Acetic acid, CH3COOH, 0.10 M, 6 mL Indicators, 1–2 mL each
Hydrochloric acid, HCl, 0.10 M, 6 mL (optional)   Bromthymol blue
Sodium hydroxide, NaOH, 0.10 M   Phenolphthalein
Samples, light-colored fruit juices or soda, 45-mL   Thymol blue
Water, distilled or deionized Magnetic stirrer and stir bar or stirring rod
Beaker, 150-mL pH meters or pH paper (if meters are not available)
Beral-type pipets, graduated Support stand and buret clamp
Buret, 50-mL Test tubes, medium, 3
Graduated cylinders, 10-mL and 100-mL Test tube rack

Safety Precautions
Dilute sodium hydroxide and acid solutions are irritating to skin and eyes. Avoid contact of all chemicals with eyes and skin.
All food-grade items that have been brought into the lab are considered laboratory chemicals and are for lab use only. Do not
taste or ingest any materials in the chemistry laboratory. Do not remove any remaining food items from the lab after they have
been used in the lab. Wear chemical splash goggles, chemical-resistant gloves, and a chemical-resistant apron. Wash hands thor-
oughly with soap and water before leaving the lab.

Introductory Activity
Indicators for Titration of a Weak Acid
1. Label three medium test tubes B, P and T for the names of three indicators—bromthymol blue, phenolphthalein, and thy-
mol blue—that will be studied in this activity.
2. Using a 10-mL graduated cylinder, measure and pour 2.0 mL of 0.1 M acetic acid into each test tube.
3. Add 1−2 drops of each indicator to the appropriate test tube.
4. Observe and record the initial indicator color in each test tube.
5. Rinse the graduated cylinder with distilled water and dry the cylinder.
6. Measure 3.0 mL of 0.1 M sodium hydroxide in the graduated cylinder. Using a graduated pipet, add the NaOH solution in
1-mL increments to the acetic acid solution in test tube B. Observe and record the indicator color as the base is added.
7. Note the approximate volume of NaOH that has been added when the indicator color changes.

–3– IN7645B
© 2017 Flinn Scientific, Inc. All Rights Reserved. Reproduction permission is granted only to science teachers who have purchased Acidity of Beverages from Flinn Scientific, Inc. No part of this
material may be reproduced or transmitted in any form or by any means, electronic or mechanical, including, but not limited to photocopy, recording, or any information storage and retrieval system,
without permission in writing from Flinn Scientific, Inc.
 8. Repeat steps 6−7 two times using the acetic acid−indicator solutions in test tubes P and T.
9. Rinse the test tubes with distilled water and dry them.
10. (Optional) Using a clean, 10-mL graduated cylinder, measure and pour 2.0 mL of 0.1 M hydrochloric acid into each test
tube B, P and T. Repeat steps 3−8 to determine the initial and final color changes for HCl and NaOH with various indicators.

Guided-Inquiry Design and Procedure

Titration Curves and the Concentration of Acids in Fruit Juices
Form a working group with other students and discuss the following questions.
1. Choose a suitable indicator for determining the endpoint in the neutralization of a weak acid with a strong base. Explain
your reasoning based on the evidence obtained above as well as the titration curve data discussed in Pre-Lab Question 4.
2. Would you expect any differences in the choice of an appropriate indicator for the titration of a strong acid such as HCl?
Why or why not?
3. Acidic beverages generally contain weak acids, such as citric acid in citrus fruit juices, tartaric or malic acids in other fruit
juices, phosphoric acid in colas, and carbonic acid in seltzers. Write balanced chemical equations and determine the mole
ratio for the reaction of each acid with sodium hydroxide. Note: Use the molecular formulas of the weak acids (it is not
necessary to draw their chemical structures).
4. The titrant used in a titration experiment is a standard solution. Explain what this means, identify the titrant, and obtain the
known molarity from your instructor.
5. Review the setup shown in Figure 2 for a titration procedure.
• The buret should be cleaned and then rinsed with the titrant before beginning the titration. Explain why this is necessary.
• Is it necessary to know the precise volume of beverage that will be titrated? Explain.
• Choose the type of volumetric glassware (flask, graduated cylinder or pipet, etc.) to measure the beverage(s) that will
be titrated in this experiment. Explain the choice.
• It’s helpful to occasionally rinse the sides of the beaker or flask with distilled water during the titration procedure.
Explain why it is not necessary to know the volume of rinse water.
6. Examine a buret and explain how to “read” the volume of titrant in the buret. What precision (number of significant fig-
ures) is allowed in these measurements?
7. What data must be measured and plotted to obtain the titration curve for an acidic beverage? What is an appropriate vol-
ume interval for obtaining this data during the titration? Explain your reasoning.
8. Write a detailed, step-by-step procedure for titrating a beverage to determine the concentration of weak acid, if present.
Include the reagents needed, the glassware and equipment that will be used, and the appropriate measurements and obser-
vations that must be made.
9. Review the hazards of the chemicals used in the procedure and write appropriate safety precautions that must be followed
during the experiment.
10. Carry out a “rough” titration to estimate the volume of beverage to be used in the experiment. Pour 5 mL of juice into a
test tube, add 1−2 drops of indicator, and note the initial color. Add the titrant in 1 mL increments using a graduated pipet
until the endpoint color is observed. Keep the test tube to be used as a “color standard” for the titration.
11. Choose an amount of beverage to be titrated that will require at least 10 mL but less than 20 mL of titrant. Explain why
this range of titrant is optimum.
12. Carry out the titration to obtain the titration curve data. Record the results in an appropriate data table.
13. Repeat the titration as needed to check the reproducibility of the endpoint measurement. It is not necessary to use the pH
meter for the additional trials. Record results.
Analyze the Results: Plot the data and explain the titration curve results, including the initial pH and the pH at the equiva-
lence point. Determine the molar concentration of acid in the beverage sample based on its ingredient label and/or the most prob-
able acid it contains. Calculate the mass of acid contained in a bottle or serving size of the beverage.

–4– IN7645B
© 2017 Flinn Scientific, Inc. All Rights Reserved. Reproduction permission is granted only to science teachers who have purchased Acidity of Beverages from Flinn Scientific, Inc. No part of this
material may be reproduced or transmitted in any form or by any means, electronic or mechanical, including, but not limited to photocopy, recording, or any information storage and retrieval system,
without permission in writing from Flinn Scientific, Inc.
 Teacher’s Notes
Investigation 4—Acidity of Beverages
Part I. Lab Preparation Page No. Part II. Teacher Guidance Page No.
• Materials Lists. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 • Curriculum Alignment. . . . . . . . . . . . . . . .6–7
• Estimated Time Required. . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 • Lab Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
• Procedure for Standardization of Sodium Hydroxide Solution. . 6
• Safety Precautions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
• Disposal Procedures. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Part III. Sample Data, Results, and Analysis

• Answers to Pre-Lab Questions. . . . . . . . . . . . . . . . . . . . . . . . 8
• Sample Data for Introductory Activity . . . . . . . . . . . . . . . .. . 9
• Answers to Guided-Inquiry Discussion Questions. . . . . . . 9–10
• Sample Results for White Grape Juice. . . . . . . . . . . . . . . . . . 11
• Sample Results for Pineapple Juice . . . . . . . . . . . . . . . . . . . . 12
• Sample Results for Orange Juice . . . . . . . . . . . . . . . . . . . . . . 13

Part I. Lab Preparation

Materials Included in Kit (for 24 students working in pairs)
Acetic acid solution, 0.1 M, 100 mL Thymol blue indicator solution, 0.04%, 25-mL
Bromthymol blue indicator solution, 0.04%, 25 mL Beral-type pipets, graduated, 40
Hydrochloric acid solution, HCl, 0.1 M, 75 mL Orange juice, 400-mL
Phenolphthalein indicator solution, 1%, 30 mL Pineapple juice, 350-mL
Potassium hydrogen phthalate, KHC8H4O4, 25 g* White grape juice, 350-mL
Sodium hydroxide solution, NaOH, 0.1 M, 2.5 L
*For standardizing the NaOH solution. See details below.

Additional Materials Required (for each lab group)

Water, distilled or deionized Magnetic stirrer and stir bar, or stirring rod
Balance, 0.01-g precision* pH meters or pH paper (if meters are not available)
Beakers, 50-mL and 150-mL Support stand and buret clamp
Buret, 50-mL Test tubes, 16 × 150 mm, 3
Drying oven* Test tube rack
Graduated cylinders, 10-mL and 100-mL
*For standardizing the NaOH solution. See details below.

Time Required
This laboratory activity can be completed in two 50-minute class periods. It is important to allow time between the
Introductory Activity and the Guided-Inquiry Activity for students to discuss and design the guided-inquiry procedures. Also,
all student-designed procedures must be approved for safety before students are allowed to implement them in the lab. Pre-Lab
Questions may be completed before lab begins the first day.

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Teacher’s Notes continued

Standardization of Sodium Hydroxide Solution

1. Students may standardize their own sodium hydroxide solution or the instructor may standardize ahead of time.
2. Obtain a sample of potassium hydrogen phthalate (KHP) that has been previously dried in an oven at 110 °C for two hours
and stored in a desiccator.
3. On an analytical balance, accurately weigh 0.4 to 0.6 g of KHP.
4. Transfer the KHP into an Erlenmeyer flask or beaker.
5. Add about 40 mL of distilled water to the flask and swirl until all the KHP is dissolved.
6. Obtain 0.10 M sodium hydroxide, NaOH, solution. This is the nominal concentration.
7. Rinse and fill the buret with the NaOH solution.
8. Add three drops of phenolphthalein solution to the KHP solution in the flask.
9. Titrate the KHP solution using the nominal 0.1 M NaOH solution. Three titrations should be conducted and averaged.
10. Calculate the concentration of NaOH. See the following sample calculation.
Sample calculation: Assume 0.500 g of KHP was used, and the average volume of NaOH titrant required was 25.50 mL.
KHP, KHC8H4O4, molar mass = 204.23 g/mol. The mole ratio for the neutralization reaction is one mole per KHP mole
NaOH.
0.500 g
——————— = 2.45 × 10–3 mol KHP
204.23 g/mol
2.45 × 10–3 mol KHP × 1 mol NaOH
——————
1 mol KHP
Concentration of NaOH = ————————————————— = 0.0960 mol/L (M)
0.0255 L

Safety Precautions
Dilute sodium hydroxide and acid solutions are irritating to skin and eyes. Avoid contact of all chemicals with eyes and skin.
All food-grade items that have been brought into the lab are considered laboratory chemicals and are for lab use only. Do not
taste or ingest any materials in the chemistry laboratory. Do not remove any remaining food items from the lab after they have
been used in the lab. Wear chemical splash goggles, chemical-resistant gloves, and a chemical resistant apron. Wash hands thor-
oughly with soap and water before leaving the lab. Please review current Safety Data Sheets for additional safety, handling, and
disposal information.

Disposal
Please consult your current Flinn Scientific Catalog/Reference Manual for general guidelines and specific procedures, and
review all federal, state and local regulations that may apply, before proceeding. Excess acetic acid and hydrochloric acid solu-
tions may be neutralized according to Flinn Suggested Methods #24a and #24b, respectively. Excess sodium hydroxide solution
may be neutralized according to Flinn Suggested Disposal Method #10. The phenolphthalein solution may be saved for future use.
The titrated solutions and leftover juices may be rinsed down the drain with excess water according to Flinn Suggested Disposal
Method #26b.

Part II. Teacher Guidance

Alignment to AP Chemistry Curriculum Framework
Enduring Understandings and Essential Knowledge
Atoms are conserved in physical and chemical processes. (1E)
1E2: Conservation of atoms makes it possible to compute the masses of substances involved in physical and chemical pro-
cesses. Chemical processes result in the formation of new substances, and the amount of these depends on the number
and the types and masses of elements in the reactants, as well as the efficiency of the transformation.
 hemical changes are represented by a balanced chemical equation that identifies the ratios with which reactants react and
C
products form. (3A)

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Teacher’s Notes continued
3A2: Quantitative information can be derived from stoichiometric calculations that utilize the mole ratios from the balanced
chemical equations. The role of stoichiometry in real-world applications is important to note, so that it does not seem to
be simply an exercise done only by chemists.
Learning Objectives
1.20 The student can design, and/or interpret data from, an experiment that uses titration to determine the concentration of an
analyte in a solution.
3.3  The student is able to use stoichiometric calculations to predict the results of performing a reaction in the laboratory
and/or to analyze deviations from the expected results.
Science Practices
1.1 The student can create representations and models of natural or man-made phenomena and systems in the domain.
2.2 The student can apply mathematical routines to quantities that describe natural phenomena.
3.1 The student can pose scientific questions.
4.2 The student can design a plan for collecting data to answer a particular scientific question.
5.1 The student can analyze data to identify patterns or relationships.
6.4 The student can make claims and predictions about natural phenomena based on scientific theories and models.
7.1 The student can connect phenomena and models across spatial and temporal scales.

Lab Hints
• Enough materials are provided in this kit for 24 students working in pairs. Student groups may test different juices. Data
may be compiled and discussed as a class. The kit includes three juice samples, however students may also choose to bring
light-colored sodas to test.
• Three different indicators are included for the baseline activity inquiry section. Allow students to determine the best indi-
cator to use in their titration. Their choice should be phenolphthalein.
• Burets should be rinsed with the standardized sodium hydroxide solution three times, about 5–7 mL each time, before
beginning titrations. Students may standardize their own sodium hydroxide solution or the instructor may standardize
ahead of time.
• Prior to beginning the titration, students may measure 5-mL of juice and conduct a rough titration with a graduated pipet
and phenolphthalein indicator to determine the endpoint of the solution and color. For example, if 3-mL of sodium hydrox-
ide are needed to reach the endpoint for 5-mL of juice, then 12-mL of sodium hydroxide would be needed to reach the
endpoint in 20-mL of juice.
• Students will need a 20-mL sample of juice or soda for titration. They will dilute with 30-mL of distilled or deionized
water. Analyte solution will be a total of 50 mL.
• Student groups will collect pH readings during titrations, every 1 mL added, using a pH meter. The endpoint will also be
detected using an indicator. Phenolphthalein is provided in the kit.
• Students will plot the volume of sodium hydroxide added versus pH readings to construct a calibration curve of the titra-
tion.
• Students will determine the amount of acid in samples of fruit juices. They may report data in grams. See the Sample
Data, Results and Analysis section.
• If pH meters are not available, pH paper may be used. A pH chart will be needed in order to plot data.
• Students may swirl the beaker or flask during the titration procedure or use a magnetic stirrer with a stir bar.

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© 2017 Flinn Scientific, Inc. All Rights Reserved. IN7645B

Teacher’s Notes continued

Part III. Sample Data, Results, and Analysis

Answers to Pre-Lab Questions
1. Using the structural formula of citric acid shown in Figure 1, determine the molecular formula of citric acid and calculate
its molar mass (g/mol).
The molecular formula of citric acid is C6H8O7 and its molar mass = 192.0 g/mol.
2. A 10.0-mL sample of pineapple juice was titrated with 0.100 M sodium hydroxide solution. The average volume of NaOH
required to reach the endpoint was 12.8 mL.
a. Calculate the number of moles of sodium hydroxide required to reach the endpoint.
Moles of NaOH = Molarity (mol/L) × Volume (L)
0.100 mol
Moles of NaOH = ————— × (0.0128 L) = 1.28 × 10 –3 mol
L
b. Using the mole ratio for the neutralization reaction shown in Equation 1, determine the number of moles of citric acid
in 10.0 mL of pineapple juice.
1 mol citric acid
Mole ratio = ———————–
3 mol NaOH
1 mol citric acid
Moles citric acid = (1.28 × 10 –3 mol NaOH) × ———————
3 mol NaOH
= 4.27 × 10 –4 mol citric acid
c. Multiply the number of moles of citric acid by its molar mass to calculate the mass of citric acid in 10.0 mL of the
juice.
(4.27 × 10–4 mol citric acid)(192.0 g/mol) = 0.0819 g
d. The concentration of acid in juices is usually expressed in grams of acid per 100 mL of juice. What is the concentration
of citric acid in pineapple juice?
0.0819 g
Concentration of citric acid = ———— × 100 mL = 0.819 g per 100 mL
10 mL
3. Write a balanced chemical equation for the neutralization reaction of (a) hydrochloric acid and (b) acetic acid with sodium
hydroxide.
a. HCl(aq) + NaOH(aq) → NaCl(aq) + H2O(l)
b. CH3CO2H(aq) + NaOH(aq) → NaCH3CO2(aq) + H2O(l)
4. The titration curves for hydrochloric acid and acetic acid with sodium hydroxide are shown below. Distinguish between the
strong and weak acid in terms of the initial pH, the pH at the equivalence point, and the overall shape of the titration curve.
The initial pH of a strong acid will be lower and more acidic for a strong acid, assuming they both have the same con-
centration (0.1 M in this example). The titration curve for a strong acid is almost flat in the region before the equivalence
point. The pH then rises very suddenly or steeply, giving an almost vertical line right near the equivalence point, which
occurs at pH = 7 for a strong acid. In the case of a weak acid, the rise is not quite as steep and the pH at the equivalence
point is slightly basic, pH = 7.5−8. This is because the conjugate base (salt) of a weak acid is not neutral, but rather is
itself a weak base.

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© 2017 Flinn Scientific, Inc. All Rights Reserved. IN7645B

Teacher’s Notes continued

Sample Data for Introductory Activity

Acid Indicator Initial Color Endpoint Color
Acetic acid Bromthymol blue Yellow Blue
Phenolphthalein Colorless Pink
Thymol blue Yellow-orange Green to blue
Hydrochloric acid Bromthymol blue Yellow Green
Phenolphthalein Colorless Pink
Thymol blue Red Blue

Answers to Guided-Inquiry Discussion Questions

1. Choose a suitable indicator for determining the endpoint in neutralization of a weak acid with a strong base. Explain your
reasoning based on the evidence obtained above as well as the titration curve data discussed in Pre-Lab Question 4.
Phenolphthalein is a suitable indicator for titrating a weak acid with sodium hydroxide. The endpoint color is very sudden
and coincides with the addition of an equivalent amount of sodium hydroxide (that is, the equivalence point). The color
change for acetic acid with bromthymol blue indicator comes before an equivalent amount of sodium hydroxide has been
added. Thymol blue gives a series of color changes from yellow-orange to green and then blue when sodium hydroxide is
added to acetic acid. The true endpoint is difficult to identify.
2. Would you expect any differences in the choice of an appropriate indicator for titration of a strong acid such as HCl. Why
or why not?
Phenolphthalein appears to be a suitable indicator for titration of either a strong acid or a weak acid. The pH changes
very abruptly in the vicinity of the equivalence point. Addition of even one drop of sodium hydroxide after the equivalence
point has been reached will increase the pH of the solution to greater than 8.0, where phenolphthalein changes from color-
less to pink or red.
3. Acidic beverages generally contain weak acids, such as citric acid in citrus fruit juices, tartaric or malic acids in other fruit
juices, phosphoric acid in colas, and carbonic acid in seltzers. Write balanced chemical equations and determine the mole
ratio for the reaction of each acid with sodium hydroxide. Note: Use the molecular formulas of the weak acids (it is not
necessary to draw out their chemical structures).
Citric acid C6H8O7 + 3NaOH → Na3C6H5O7 + 3H2O 1 mol citric acid/3 mol NaOH
Phosphoric acid H3PO4 + 3NaOH → Na3PO4 + 3H2O 1 mol phosphoric acid/3 mol NaOH
Tartaric acid C4H6O6 + 2NaOH → Na2C4H4O6 + 2H2O 1 mol tartaric acid/2 mol NaOH
Malic acid C4H6O5 + 2NaOH → Na2C4H4O5 + 2H2O 1 mol malic acid/2 mol NaOH
Carbonic acid H2CO3 + 2NaOH → Na2CO3 + 2H2O 1 mol carbonic acid/2 mol NaOH
4. The titrant used in a titration experiment is a standard solution. Explain what this means, identify the titrant, and obtain the
known molarity from your instructor.
A standard solution is one whose true (accurate) concentration is precisely known, usually to 3 significant figures. The
titrant in this experiment is sodium hydroxide. The concentration is 0.0971 M. Note: The concentration will vary. Please
see the standardization procedure in the Pre-Lab Preparation section.
5. Review the setup shown in Figure 2 for a titration procedure.
• The buret should be cleaned and then rinsed with the titrant before beginning the titration. Explain why this is necessary.
Clean the buret with distilled or deionized water and rinse the buret with three 5–10 mL portions of the titrant to avoid
contaminating and/or diluting the standard solution. Its true or actual concentration must be precisely known.

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© 2017 Flinn Scientific, Inc. All Rights Reserved. IN7645B

Teacher’s Notes continued
• Is it necessary to know the precise volume of beverage that will be titrated? Explain.
The initial volume of the beverage to be titrated must be precisely measured and known because it enters into the equa-
tion for calculating the molar concentration of acid in the beverage. Molarity is moles per liter. The number of moles is
determined from the volume of titrant used and the mole ratio for reaction with the acid in the beverage. The volume of
the beverage must be measured.
• Choose the type of volumetric glassware (flask, graduated cylinder or pipet, etc.) to measure the beverage(s) that will
be titrated in this experiment. Explain your choice.
The best type of volumetric glassware for measuring the initial volume of beverage is a serological pipet or a graduated
cylinder. Serological pipets are more accurate but may become plugged if the juice contains pulp. A graduated cylinder
is therefore more practical while still giving three significant figures in precision.
• It’s helpful to occasionally rinse the sides of the beaker or flask with distilled water during the titration procedure.
Explain why it is not necessary to know the volume of rinse water.
The volume of rinse water does not enter into the final calculations for the concentration of acid in a beverage. Only
the initial volume of the beverage must be measured.
6. Examine a buret and explain how to “read” the volume of titrant in the buret. What precision (number of significant fig-
ures) is allowed in these measurements?
The volume is read from the top-down in a buret. The buret is marked every 0.1 mL and thus the volume may be read to
two decimal places (see Figure 3).
23

23.45 mL
(not
24.55)
24

Figure 3. How to read a buret volume.

7. What data must be measured and plotted to obtain the titration curve for an acidic beverage? What is an appropriate vol-
ume interval for obtaining this data during the titration? Explain your reasoning.
A titration curve is obtained by plotting pH on the y-axis versus volume of titrant added in mL on the x-axis. An appropri-
ate volume interval is to measure the pH after every 1.0 mL of titrant is added until about 80% of the estimated volume
needed to reach the equivalence point has been added. When approaching the equivalence point, it is best to measure the
pH after every 0.2 to 0.5 mL of titrant is added. The reason is that the pH rises very steeply in the region of the equiva-
lence point.

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Teacher’s Notes continued

Sample Results for White Grape Juice

Standardized NaOH: 0.0971 M

Volume Volume Titration Curve

pH pH
(mL) (mL) White Grape Juice
0.00 3.75 21.00 10.55 12

1.00 3.93 22.00 10.62 10

2.00 4.11 23.00 10.67 8

3.00 4.31 24.00 10.71 pH 6

4.00 4.50 25.00 10.76
4
5.00 4.72 26.00 10.80
2
6.00 4.97 27.00 10.84
0
7.00 5.24 28.00 10.87 0.00 10.00 20.00 30.00 40.00

8.00 5.72 29.00 10.90 Volume of NaOH

9.00 6.44 30.00 10.92

10.00 7.20 31.00 10.96
11.00 8.36 32.00 10.99
12.00 8.98 33.00 11.01
13.00 9.41 34.00 11.04
14.00 9.71 35.00 11.06
15.00 9.92 36.00 11.08
16.00 10.09 37.00 11.10
17.00 10.22 38.00 11.12
18.00 10.33 39.00 11.14
19.00 10.41 40.00 11.16
20.00 10.48
Amount of acid in white grape juice:
Calculations shown below using citric acid. Check ingredients label to know which acid is applicable to the beverage being tested.

Phenolphthalein endpoint: 11.00 mL

0.01100 L × 0.0971 M = 0.00107 mol NaOH
0.00107 NaOH × 1 mol citric acid/3 mol NaOH = 3.57 × 10–4 mol citric acid
3.57 × 10–4 mol acid × 192 g/mol = 0.0684 g in 20 mL juice
0.0684 g/20 mL × 88 mL = 0.301 g in one bottle of juice.
Amount of juice per bottle depends on the bottle volume. In the above example, it was 3 oz or 88 mL.

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Teacher’s Notes continued

Sample Results for Pinapple Juice

Standardized NaOH: 0.0971 M

Volume Volume Titration Curve

pH pH Pineapple Juice
(mL) (mL)
12
0.00 3.65 21.00 8.58
1.00 3.75 22.00 9.13 10

2.00 3.88 23.00 9.53 8

3.00 3.88 24.00 9.78 pH 6

4.00 4.09 25.00 10.04
4
5.00 4.09 26.00 10.21
2
6.00 4.09 27.00 10.36
7.00 4.45 28.00 10.47 0
0.00 10.00 20.00 30.00 40.00
8.00 4.55 29.00 10.56
Volume of NaOH
9.00 4.68 30.00 10.64
10.00 4.81 31.00 10.71
11.00 4.94 32.00 10.77
12.00 5.10 33.00 10.83
13.00 5.27 34.00 10.87
14.00 5.43 35.00 10.91
15.00 5.63 36.00 10.96
16.00 5.88 37.00 11.00
17.00 6.15 38.00 11.03
18.00 6.47 39.00 11.06
19.00 7.02 40.00 11.08
20.00 7.81
Amount of acid in pineapple juice:
Calculations shown below using citric acid. Check ingredients label to know which acid is applicable to the beverage being tested.

Phenolphthalein endpoint: 20.60 mL

0.02060 L × 0.0971 M = 0.00200 mol NaOH
0.00200 NaOH × 1 mol citric acid/3 mol NaOH = 6.67 × 10–4 mol citric acid
6.67 × 10–4 mol acid × 192 g/mol = 0.128 g in 20 mL juice
0.128 g/20 mL × 177 mL = 1.13 g in one bottle of juice.
Amount of juice per bottle depends on the bottle volume. In the above example, it was 6 oz or 177 mL.

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Teacher’s Notes continued

Sample Results for Orange Juice

Standardized NaOH: 0.0971 M

Volume Volume Titration Curve

pH pH
(mL) (mL) Orange Juice
0.00 4.15 22.00 7.97 12

1.00 4.19 23.00 8.31 10

2.00 4.26 24.00 8.66 8
3.00 4.34 25.00 8.90
pH 6
4.00 4.42 26.00 9.17
5.00 4.51 27.00 9.39 4

6.00 4.59 28.00 9.59 2

7.00 4.69 29.00 9.78
0
8.00 4.79 30.00 9.95 0.00 10.00 20.00 30.00 40.00 50.00
9.00 4.90 31.00 10.10 Volume of NaOH
10.00 5.02 32.00 10.24
11.00 5.17 33.00 10.36
12.00 5.32 34.00 10.46
13.00 5.53 35.00 10.54
14.00 5.82 36.00 10.64
15.00 6.03 37.00 10.71
16.00 6.28 38.00 10.77
17.00 6.50 39.00 10.84
18.00 6.73 40.00 10.89
19.00 6.97 41.00 10.93
20.00 7.24 42.00 10.98
21.00 7.59 43.00 11.02
Amount of acid in orange juice.
Calculations shown below using citric acid. Check ingredients label to know which acid is applicable to the beverage being tested.

Phenolphthalein endpoint: 22.50 mL

0.02250 L × 0.0971 M = 0.00218 mol NaOH
0.002 NaOH × 1 mol citric acid/3 mol NaOH = 7.28 × 10–4 mol citric acid
7.28 × 10–4 mol acid × 192 g/mol = 0.140 g in 20 mL juice
0.140 g/20 mL × 200 mL = 1.40 g in one bottle of juice.
Amount of juice per bottle depends on the bottle volume. In the above example, the bottle size was 200 mL.

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Teacher’s Notes continued

References
AP* Chemistry Guided-Inquiry Experiments: Applying the Science Practices; The College Board: New York, NY, 2013.
Harris, D.C. Exploring Chemical Analysis, 3rd ed.; W. H. Freeman and Company: New York, 2005.

Acidity of Beverages—Advanced Inquiry Laboratory Kit and supporting materials are available from
Flinn Scientific, Inc.
Catalog No. Description
AP7645 Acidity of Beverages—Advanced Inquiry Laboratory Kit
AP8673 Flinn pH Meter
Consult your Flinn Scientific Catalog/Reference Manual for current prices.

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© 2017 Flinn Scientific, Inc. All Rights Reserved. IN7645B