The Determination of Citric Acid

THE DETERMINATION OF CITRIC ACID
IN FRUIT JUICES
INTRODUCTION
Citric acid is a naturally occurring acid which, as implied in the name, is found in all
citrus fruits. We will be investigating four such fruit juices
today: orange, grapefruit, lemon, and lime. Citric acid
contains three carboxylic acid functional groups and has a
O
molecular formula of H3C6H5O7. The carboxylic acid
C O H functional group is pictured to the left.
Structurally, citric acid is written as pictured. Each proton of

H O each carboxylic acid group has been numbered. Citric acid,
#1 when dissolved in water, becomes a triprotic acid capable of
H C C O H donating 3 protons (see the numbered hydrogen atoms in the
O structure). If a strong base is added to the acid, it will also
#2 react via a neutralization reaction to form
+
a salt and water.
HO C C O H Each of the numbered hydrogens (H ) will react with one
hydroxide ion (OH-) from the NaOH to form water (H2O). A
#3 sodium ion (Na+) remaining from the now dissociated sodium
H C C O H hydroxide will take the place of each hydrogen. The reaction
is pictured at the top of the next page.
H O
H O H O
#1
H C C OH H C C O Na+
O O
#2 + 3 NaOH ----> + 3 H2O
HO C C O H HO C C O Na+
#3 +
H C C OH H C C O Na
H O H O
It is important in a number of everyday items, such as orange juice, that the citric acid
be quantitatively measured. Industries manufacturing juice products must know the
amount of juice, both for regulatory purposes (FDA) and for their own manufacturing
specifications. They can quantitatively determine the amount of juice by measuring the
amount of citric acid. The procedure commonly used to do this takes advantage of the
known reactivity of citric acid with sodium hydroxide and is known as a titration.
A titration is a means of quantitative analysis in which the substance to be

measured (in a liquid solution) is reacted stoichiometrically with another reagent
(called a titrant) until it has completely reacted. The end of the reaction is usually
signaled with the appearance of a color from another non-interfering substance
called an indicator. In the case of the citric acid titration, a known amount of
orange juice is measured into an Erlenmeyer flask with an indicator solution
containing phenolphthalein (the indicator). Sodium hydroxide, at a known
concentration, is then carefully added into the sample until all of the acid has
reacted. When all of the acid has completely been neutralized, the addition of 1
additional drop of the sodium hydroxide solution, the titrant, causes the solution
to become basic. The basic solution will be marked by the appearance of a
pinkish color in the solution of orange juice.
The device used to add the titrant (NaOH) to the juice sample is called a buret. It
allows us to measure the exact amount of solution added during the titration.
Knowledge of this, the concentration of NaOH solution in moles/liter, and the
known stoichiometry of the reaction allows us to calculate the citric acid
concentration in the juice sample.
TECHNIQUES
Using a Buret
1. Rinse the buret barrel, stopcock and tip several times with 5-10 mL of
distilled water. Close the stopcock.
2. Rinse the buret with several 3-5 mL portions of titrant. Tilt and roll the
buret so that the titrant comes in contact with the entire inner surface of
the barrel. Drain each rinse through the buret tip and discard down the
drain. Do not reuse this solution.
3. Place the buret in the buret clamp which is fastened to a ringstand. Close
the stopcock and fill the buret with fresh titrant to just above the zero mark.
Open the stopcock briefly to remove any air bubbles in the tip and be sure
the meniscus is below the zero mark. Wait 30 seconds before reading
and recording the volume (+O.O1 mL).
4. See the "Meniscus" section on page 12 for how to read a meniscus.
5. The buret should not be refilled between repeat titrations if there is

sufficient titrant volume remaining.
6. To clean the buret, open the stopcock and rinse well with tap water and
soap. Rinse twice with distilled water and place the buret with the tip up
into the buret clamp to drain. Be sure the stopcock is open.
SAFETY AND DISPOSAL
• The titrant used in this lab is 0.5 M NaOH. At this concentration, the basic
solution can cause skin irritation and damage the finish on the table tops. If
spilled, please neutralize with acetic or boric acid and wash your skin with lots
of water.
• All solutions may be disposed of down the drain with water.
• Do not put pH paper down the sink.
EXPERIMENTAL PROCEDURE
will appear to indicate helpful hints, additional information, or interesting

facts.
I. Preparation for titration
A. Using the procedure in the Techniques section, set up the buret

using 0.5 M NaOH as the titrant. Make sure to record the molarity
of the NaOH. Record the initial volume. (Data Sheet Item #1).
B. Commercial juice products will be used.
C. One pair should perform the titrations on the orange and grapefruit
juices while the other pair should perform the titrations on the
lemon and lime juices. Information should be shared amongst both
pairs so that everyone has the data concerning all four citric fruit
juices.
D. Measure 10.0 mL of the juice sample in a 10 mL graduated
cylinder. Record the exact volume of juice used if not 10.0 mL (for
example, 9.8 mL) and pour the juice into a clean Erlenmeyer flask.
E. Add approximately 30 mL of water and 3 drops of phenolphthalein
solution. Record the initial pH value of the juice using pH paper.
II. Titration - Fruit Juices
A. Titrate the unknown solution with the sodium hydroxide with constant
swirling until 1 drop of NaOH causes the permanent appearance of a
pink color in the solution.
The closer you get to the end point, the longer the pink color
will persist. The term “permanent” refers to the point at which
the pink color remains even with swirling and mixing.
B. Rinse the inside of the flask by squirting with water and swirl to make
sure pink color remains.
C. If pink color doesn’t remain, continue adding NaOH dropwise until the
pink color remain.
D. Record the final volume reading of the buret and the final pH value of
the juice. (Item #2).
E. Repeat this procedure two more times for a total of three trials for
each juice sample.
III. Calculations
For each trial, calculate the following:

1. The volume of NaOH used
2. The moles of NaOH used
3. The moles of Citric Acid in sample
4. The grams of Citric Acid in sample (MM of citric acid = 192
grams/mole)
5. The % (mass/volume) Citric Acid in sample.
For each juice, calculate the average % Citric Acid in sample. Share and
discuss your data with the two other students at your lab bench.

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What is being investigated in the experiment?

How is citric acid quantified in fruit juices?

THE DETERMINATION OF CITRIC ACID

Structurally, citric acid is written as pictured. Each proton of

A titration is a means of quantitative analysis in which the substance to be

4. See the "Meniscus" section on page 12 for how to read a meniscus.

5. The buret should not be refilled between repeat titrations if there is

SAFETY AND DISPOSAL

will appear to indicate helpful hints, additional information, or interesting

I. Preparation for titration

A. Using the procedure in the Techniques section, set up the buret

B. Commercial juice products will be used.

II. Titration - Fruit Juices

For each trial, calculate the following:

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