Abstract

DETERMINATION OF HEAT OF NEUTRALIZATION OF ACID PRESENT IN TOMATO JUICE USING NAOH

Shreya Mishra and Namita Bende*

ABSTRACT

Heat of neutralisation of tomato juice is our study where we used strong base. Tomato juice is very beneficial of human health as it contains Citric acid, malic acid, ascorbic acids and oxalic acid. The naturally occurring acid is Citric Acid. Citric acid is the most commonly found natural acid in tomatoes citric acid is often used in food flavouring and as a due to its ability to kill bacteria .It is particularly used in soft fruit drink to provide that sharp flavour in addition to this, it is integral to the citric acid cycle in the body this process pathway provides nearly two thirds of all energy in the human body. It is used in food flavouring and as a preservative because it has ability to kill microorganisms.

Keywords: Tomato Juice, Bacteria, Preservative.