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FROM WHERE CAN I GET A GOOD PROJECT ON DETERMINATION OF ACID CONTENTS OF SOUR FRUIT

FROM WHERE CAN I GET A GOOD PROJECT ON DETERMINATION OF ACID CONTENTS OF SOUR FRUIT

Grade:12

2 Answers

Avinash
askIITians Faculty 1246 Points
5 years ago
There is no such thing exists. You can get the info from online regarding initial works and research papers or journals such that you can decide where and in which area the research work has done less and you can make an abstract of that and proceed further
Saurabh Kumar
askIITians Faculty 2411 Points
5 years ago
DETERMINATION OF FRUIT ACIDS BY
TITRATION AND CALCULATION OF THE SUGAR/ACID RATIO
It is the sugar/acid ratio which contributes toward
s giving many fruits their characteristic flavour
and so is an indicator of commercial and organolept
ic ripeness. At the beginning of the ripening
process the sugar/acid ratio is low, because of low
sugar content and high fruit acid content, this
makes the fruit taste sour. During the ripening proc
ess the fruit acids are degraded, the sugar content
increases and the sugar/acid ratio achieves a higher val
ue. Overripe fruits have very low levels of fruit
acid and therefore lack characteristic flavour.
Titration is a chemical process used in ascertainin
g the amount of constituent substance in a
sample, e.g. acids, by using a standard counter-active reagent
, e.g. an alkali (NaOH).
Once the acid level in a sample has been determined i
t can be used to find the ratio of sugar to
acid.
There are two methods specified for the determination of th
e titratable acidity of fruits:
- Method using a coloured indicator;
- Potentiometric method, using a pH meter, which should be us
ed for very coloured juices
11
DETERMINATION OF FRUIT ACIDS BY
TITRATION AND CALCULATION OF THE SUGAR/ACID RATIO
It is the sugar/acid ratio which contributes toward
s giving many fruits their characteristic flavour
and so is an indicator of commercial and organolept
ic ripeness. At the beginning of the ripening
process the sugar/acid ratio is low, because of low
sugar content and high fruit acid content, this
makes the fruit taste sour. During the ripening proc
ess the fruit acids are degraded, the sugar content
increases and the sugar/acid ratio achieves a higher val
ue. Overripe fruits have very low levels of fruit
acid and therefore lack characteristic flavour.
Titration is a chemical process used in ascertainin
g the amount of constituent substance in a
sample, e.g. acids, by using a standard counter-active reagent
, e.g. an alkali (NaOH).
Once the acid level in a sample has been determined i
t can be used to find the ratio of sugar to
acid.
There are two methods specified for the determination of th
e titratable acidity of fruits:
- Method using a coloured indicator;
- Potentiometric method, using a pH meter, which should be us
ed for very coloured juices

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