“Citric Acid Levels in Commercial & Freshly Squeezed Lemon Juice”

1946 Words8 Pages
“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-…show more content…
I think this because by adding chemicals/preservative to the lemon juice and storing in the freezer for a long time, it would drop the acidity whereas a fresh lemon would be higher as it is fresh and chemicals are not added to it. | Trail 1: | Trail 2: | Trail 3: | | | | | Type/Brand: | pH: | Colour: | pH: | Colour: | pH: | Colour: | Average pH & Colour: | Acid/Base/Neutral: | Higher pH=Less acidic (Approx 3-4)Lower pH=more acidic (approx 2-3): | Ranking (most acidic to least acidic): | G1: Berri Lemon Juice | 3.8 | light orange | 3.8 | light orange | 3.8 | light orange | 3.8Light orange | ACID | HIGHER-Less acidic | 7 | G2: Sunshine Lemon Juice | 3.3 | Medium light orange | 3.3 | Medium light orange | 3.3 | Medium light orange | 3.3Medium light orange | ACID | HIGHER-Less acidic | 5 | G3: PLJ Lemon Juice | 3.7 | light orange | 3.7 | light orange | 3.7 | light orange | 3.7LightOrange | ACID | HIGHER-Less acidic | 6 | G4: Golden Crown | 4.1 | Light light orange | 4.1 | Light light orange | 4.1 | Light light orange | 4.1LightLightOrange | ACID | HIGHER-Less acidic | 8 | G5: Realemon,

    More about “Citric Acid Levels in Commercial & Freshly Squeezed Lemon Juice”

      Get Access