“Citric Acid Levels in Commercial & Freshly Squeezed Lemon Juice�? Essay Example

“Citric Acid Levels in Commercial & Freshly Squeezed Lemon Juice”
BY: SERENA GOVENDER Yr10

Question: To investigate the citric acid levels in commercial and freshly squeezed lemon juice
Change:
Type of Lemon Juice
Why I Chose This Topic: I chose this topic because I was interested in investigating the level of citric acid in commercial and freshly squeezed lemon juice in order to compare results and suggest theories and ideas about what increases or decreases the acidity of the lemon juice and why?? (Temperature, adding chemicals/preservatives etc…)

*Reasons that might affect the acidic levels:
-Temperature
-Adding chemicals/ preservatives

-Same amount of lemon juice each
REPEAT 3X-TRAILS
Measuring:
Citric acid- Digital Ph Scale & Tapes

*5-8 types of lemon juice
-3: freshly squeezed
-3-6: commercial
Lemon Juice:
-commercial
-freshly squeezed
“Citric Acid Levels in Lemon Juice”
-FRESHLY SQUEEZED
-COMMERCIAL

Relevant Information: * Freshly squeezed lemon juice contains about 1.44 and 1.38g/oz * Commercial lemon juice contains about 0.03 to 0.22g/oz * Lemon contains about 5-6% * Reasons that affect the acidity of the lemon juice:
-Temperature (boiling or freezing <storage> -decrease)
-Adding chemicals/preservatives (depends on what chemicals added)-result: decrease
-Adding water (decreases and dilutes the acidity)
-Depending how ripe the lemon is (riper the lemon=less sour therefore it would be higher (less acidic), lemon not ripe=sour therefore the acidic level would be lower (more acidic)
-How old/time??
-If the commercial lemon juice was opened and left out
-light (not a huge decrease)
-ascorbic acid (higher content of vitamin C)
-Material the lemon juice is contained in
-Storage (room temperature, heat, freezer etc…)
-added different acidic liquids e.g. vinegar, lime etc… * Measuring: Acidic levels –Digital pH scale + tapes *