DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

College of Agriculture and Food Sciences

Visayas State University
Visca, Baybay City, Leyte
Name: Jadess Lorraine Z. Fusio
Tuesday 1:00-4:00 PM

Date Performed: November 17,2015

Date Submitted: December 1,2015
Ftec 122 Food Analysis
LaboratoryExercise No. IA
pH Determination

Introduction
pH is a measure of the acidity or alkalinity of a water solution. The acidity or alkalinity of a
water solution is determined by the relative number of hydrogen ions (H+) or hydroxyl ions (OH-)
present. Acidic solutions have a higher relative number of hydrogen ions, while alkaline (also called
basic) solutions have a higher relative number of hydroxyl ions. Acids are substances which either
dissociate (split apart) to release hydrogen ions or react with water to form hydrogen ions. Bases are
substances that dissociate to release hydroxyl ions or react with water to form hydroxyl ions. If the
hydrogen ion concentration is very high, the pH value is very low. This is determined using a scale
ranging from 0-14 called the pH scale. It was introduced by a Danish chemist Soren Peder Lauritz
Sorensen. Substances with pH lower than 7 are acidic, those with pH equal to 7 are neutral and those
with pH greater than 7 are basic in nature.
Objectives

To determine the pH of different solutions using pH meter.

To have knowledge on the different ways on how to properly use a pH meter.
To identify which among the solustions is the most acidic and basic.

Methodology
pH meter was used to determine the pH values of the different solutions. In order to properly
have a precise value, different measurement procedure was followerd in this laboratory experiment.
First, when the push button off is depressed it indicates that the pH meter is switched on. The
electrodes was then connected to immersed in a buffer solution. Then, the temperature control was set
to buffer temperature and the pH button was immediately pressed. The pH value of the buffer solution
on the scale was also set together with the asymetry control. For now the instrument is calibrated and
ready to use. Then, the electrode was removed from the buffer soltion and the membrane and salt
bridge was washed down with distilled. In line with this, it was also noted that the membranes with the
spout of the water bottle must never be touched. The electrodes was then wiped with tissues. Lastly, the
electrode was lowered into the test solutions and the pH read button was press to obtain the said pH
value of the different solution.

Results and Discussion

Solutions

pH Values

Vinegar
Silver Swan

2.79

Datu Puti

2.72

Coconut Vinegar

3.13

Soft Drinks
Coke

2.58

Sprite

3.32

Royal

2.99

Beverage
Cofee

6.24

Milk

6.45

C2

3.81

Juices
Zest-O

3.26

Plus (Orange)

3.14

Calamansi Juice

2.6

Table 1.0 pH values of different liquid solutions.

pH is a measure of the acidity or alkalinity of a water solution. The acidity or alkalinity of a
water solution is determined by the relative number of hydrogen ions (H+) or hydroxyl ions (OH-)
present. Acidic solutions have a higher relative number of hydrogen ions, while alkaline (also called
basic) solutions have a higher relative number of hydroxyl ions. Acids are substances which either
dissociate (split apart) to release hydrogen ions or react with water to form hydrogen ions. Bases are
substances that dissociate to release hydroxyl ions or react with water to form hydroxyl ions.
pH is measured using a pH meter of a glass electrode. A pH meter generally comprises a
detecting unit consisting of a glass lectrode and a reference electrode, and an indicating unit for
indicating the pH value coresponding to the electromotive force detected fundamentally represents the
value of hydrogen ion activity in solutions. The pH electrode uses a specially formulated, pH sensitive
glass in contact with the solution, which develops a potential (voltage) proportional to the pH of the
solution. The reference electrode is designed to maintain a constant potential at any given temperature,
and serves to complete the pH measuring circuit within the solution. It provides a known reference
potential for the pH electrode. The difference in the potentials of the pH and reference electrodes
provides a millivolt signal proportional to pH.

In this laboratory experiment, the different pH of liquid solutions namely vinegar, soft drinks,
beverage and juices was determined to identify which among those solutions are acidic or basic using a
pH meter. Identifiying the different solutions of food product will help one identify the level of pH
intended for the specific product. Based on the gathered results, the most acidic solution was coke
which had the lowest pH value of 2.58 while the most basic solution was milk which had the highest
pH value of 6.45. The results implies that acidic solutions are substances that produce free hydrogen
ions (H+ions) when dissolved in water. Bases are substances that produce hydroxyl ions (OH - ions)
when dissolved in water. Acidic solutions are rich in hydrogen ions and basic solutions are poor in
hydrogen ions. Some acids dissociate only partly, releasing very small amounts of H +ions, and are
called weak acids. Others dissociate completely, releasing large amounts of H +ions, and are called
strong acids. In the same way, bases that dissociate partly are called weak bases and those that
dissociate completely are called strong bases.
Conclusion
Therefore, liquid solutions olutions with a pH less than 7 are acidic and solutions with a pH
greater than 7 are alkaline or basic.Contrary to popular belief, the pH value can be less than 0 or greater
than 14 for very strong acids and bases respectively. If the hydrogen ion concentration is very high, the
pH value is very low. It is also important to know the pH or the concentration of the acid in a food
product for understanding the product's properties and for the quality control of commercial products.
Questions and Answers
1. Review the relationship between pH and hydrogen-ion concentration of solutions. Discuss briefly.
Answer: The relationship between pH and hydrogen-ion concentration is direct. PH and H+ are both on
the nomerator. As the H+ ion concentration increases, the pH decreases. As the OH- ion concentration
increases, the pH increases, the more hydrogen an ion has, the more acidic it is.
2. What is the purpose of calibrating the pH measurement?
Answer: The purpose of calibrating the pH measurement is to have a accurate reading and it is
required to match the pH meter to the electrodes. For very precise measurement, the pH meter should
be calibrated before each measurement. The calibration should be performed with at least two buffer
solutions with known pH. For general purposes, buffer solutions with pH 4 and pH 10 are used. For
more precise measurements, three buffer solution calibrations are preferred. Acids and bases around the
balance point of 4 can be assumed to be the opposite of their actual chemistry if the meter is off and
calibrating the pH scale makes the observer understand easily the nature of the substance,i.e. acidic or
basic.
3. What are buffer solutions? What is their application to pH determination?
Answer: Buffer solutions are one which resists changes in pH when small quantities of an acid or an
alkali are added to it. Buffer solutions are necessary or needed to keep the correct pH for enzymes in
many organisms to work.

4. What is the importance of knowing the pH of food materials in food processing?

Answer: The importance of knowing the pH of food materials in food processing is that certain foods
are required to be preserved based on their pH levels. For examples, food with the pH of 5.6 or less
must be preserved because of their acidity. It is also important to know the pH to understand the
properties of different food product.
References

amrita.olabs.co.in,. (2013). Determination of pH. Retrieved 22 November 2015, from

amrita.olabs.co.in/?sub=73&brch=7&sim=144&cnt=1
Bates, Roger G.Determination of pH: theory and practice. Wiley, 1973.
Mendham, J.; Denney, R. C.; Barnes, J. D.; Thomas, M. J. K. (2000),Vogel's Quantitative
Chemical Analysis (6th ed.), New York: Prentice Hall, SBN 0-582-22628-7, Section 13.23,
"Determination of pH"
Maloney, Chris."pH calculation of a very small concentration of a strong acid.". Retrieved 13
March 2011.