Abstract

DETERMINATION OF HEAT OF NEUTRALIZATION OF ACIDS PRESENT IN FRESH VEGETABLE JUICES-RIGDE GOURD

Ajit Singh and Nameeta Bende*

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Abstract

Determination of heat of neutralization has been determined for fresh vegetable or fruit juices for finding whether the juice is strong electrolyte or weak and whether the juice is acidic or basic in nature. There are two types of electrolyte weak and strong. The study is based on the theory of heat of neutralization which is the heat release when 1 gram equivalent of acid neutralised by a base or wise versa. The heat of neutralization is pH dependent which shows the acidity and basicity of the substance. Neutralization process is generally exothermic in nature. Heat of neutralization is known as Enthalpy of neutralization and has a unit KJ/mol. Juices plays an important role in human health.

Keywords: Neutralization, electrolyte, Enthalpy, Juice and Health.