Measure the concentrations of citric acid

Reference no: EM132019174

The aim of this practical session is to measure the concentrations of citric acid, sucrose and glucose sugars in the orange naval fruit by using titratable acidity and high-performance liquid chromatography methods respectively.

As well, to measure the moisture content, and the pH utilizing Oven drying and Dean and starke methods for moisture, and pH meter for measuring the pH. All the results have been compared with thenutrition information database.

Reference no: EM132019174

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