Practicum verslag - Zoet-zuur ratio van vruchtensap
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Course
Analytische Chemie
Institution
HAS Den Bosch (HAS)
Practicumverslag geschreven over de zoet-zuur ratio van vruchtensap. De ratio is bepaald door een titratie van natronloog.
Verslag is geschreven volgens de richtlijnen van de Has.
Op de HAS Hogeschool heb ik een practicum uitgevoerd waarbij ik de zoet-zuur ratio
ging bepalen van appelsap. Aan de hand van deze bepaling kan je de drinkbaarheid van de
sap bepalen. De zoet-zuur ratio kan bepaald worden door de ˚brix en het citroenzuurgehalte.
Hierbij meet je dus uiteindelijk een verhouding tussen zuurheid en zoetheid. Hypothetisch
gezien verwachten we een zoet-zuur ratio van 12 (Kooten, 2018). Als de zoet-zuur ratio
groter is dan 10 is de appelsap drinkbaar voor de consument.
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