Sacsguide: The Amoung of Citric Acid in a 3/4 ripe Mango

AMOUNT OF CITRIC ACID IN A 3/4 g OF RIPE MANGO

RESEARCHERS:

Name1

Name2

Name3

Name4

An Investigatory Project presented to the

Faculty of St. Alphonsus Catholic School

In partial fulfillment of the requirements for the

Subject Science III Chemistry

SY 2008-2009

Problem:

How much citric acid content is present in a ripe mango?

Abstract:

Mangoes belong to the genus Mangifera, consisting of numerous species of tropical

fruiting trees in the flowering plant family Anacardiaceae. The mango is indigenous to

the Indian Subcontinent especially India, Pakistan, Bangladesh, and Southeast Asia.

Cultivated in many tropical regions and distributed widely in the world, mango is one of

the most extensively exploited fruits for food, juice, flavor, fragrance and color, making it

a common ingredient in new functional foods often called superfruits. Its leaves are

ritually used as floral decorations at weddings and religious ceremonies.

Introduction:

Citric acid is a white crystalline powder. It can exist either in an anhydrous

(water-free) form or as a monohydrate. The anhydrous form crystallizes from hot water,

whereas the monohydrate forms when citric acid is crystallized from cold water. The

monohydrate can be converted to the anhydrous form by heating it above 78 °C. Citric

acid also dissolves in absolute (anhydrous) ethanol (76 parts of citric acid per 100 parts of

ethanol) at 15 degrees Celsius.

In chemical structure, citric acid shares the properties of other carboxylic acids. When

heated above 97°C, it decomposes through the loss of carbon dioxide and water.

Review of related literature:

Citric acid is a weak organic acid, and it is a natural preservative and is also used to add an acidic, or sour, taste to foods and soft drinks. In biochemistry, it is important as an intermediate in the citric acid cycle and therefore occurs in the metabolism of almost all living things. It also serves as an environmentally benign cleaning agent and acts as an antioxidant and a lubricant.

Citric acid exists in a variety of fruits and vegetables, most notably citrus fruits. Lemons and limes have particularly high concentrations of the acid; it can constitute as much as 8% of the dry weight of these fruits (1.44 and 1.38 grams per ounce of the juices, respectively). The concentrations of citric acid in citrus fruits range from .005 mol/L for oranges and grapefruits to .030 mol/L in lemons and limes. These values will vary depending on the circumstances in which the fruit was grown.

Procedure:

All the materials were prepared needed for the experiment. First is a need to pick mangoes that are firm, The mango was squeezed a little so that it would be soft and they turn too mush, too firm mangoes have stone in their center, and that's what make them trickery to cut up. The stone were flatted oval; the mangoes were narrower one way than the other in alignment with the stone. The mangoes were washed and took the stickers off... Begin by turning the mango up on this skinny side. The mangoes cheek was cut off, as close to the stone as possible. If the stone was hit, it may usually just serve around it a little. The other cheek was cut; a cheek was taken and sliced the meat of the fruit all the way down to the skin. But not through it be careful. The skin was pretty thick, and it’s not likely cut yourself. The other from now was cut to make a grid. The cheek was flipped inside out so that the fruit now splays out in "cubes" then peel the fruit off. Do this over and over, whatever put the fruit into, as it likely to drip if the mango. If the mango is too ripe, at this stage it wont be able to peel of chunks, but rather than it will find yourself squeezing off mush. The cheeks were put both in the blender here. Now it had all the fruit off mango that can be use. The juice was place of the mango inside the beaker and heats it until it boils. The remaining juice was put it in the titration kit, measure it using acid basses titration. The titrant was used as a calibrated burette to add, it is possible to determine the exact amount that has been consumed when the endpoint is reached. The endpoint was the point at which the titration is complete, as determined by an indicator. This was ideally the same volume as the equivalence point - the volume of added titrant at which the number of moles of titrant is equal to the number of moles of analyte, or some multiple thereof (as in polyprotic acids).

Result and discussion:

Citric acid is the most widely used organic acidulate and pH-control agent. This is

probably due to the fact that it is a WEAK acid. If it was a strong acid it would probably

take out a couple teeth as you gulp it down in your soda

Citrates also aid in the help of alcoholics. Since citric acid IS an acid and a

property of acid is a sour taste. Citric acid is added to a lot of beverages and medications.

Conclusion:

The amount of grams of a citric acid that came from the 3/4 ripe mango is 241.25 g.

Recommendation:

Do the experiment by group and never depend only on one person to do the experiment. And as possible have some research in the library or old books, and have as much time to spend and do the investigatory project early as possible. Have as many bibliographies as possible to have as many ideas.