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Acidity Analysis of Valentina Sauce by ScribdTranslations is a document available to read on EtoBox.
The document describes an experiment to determine the volume percentage of acidity present in Valentina sauce through a potentiometric titration with sodium hydroxide. Initially, NaOH was standardized with potassium biphthalate as a primary standard. Then, the titration of the sauce with NaOH was carried out by measuring the pH, which allowed the calculation of the acid concentration and the acidity percentage, obtaining a result of 3.36% w/v.
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- ScribdTranslations
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- EN