In this experiment, fruit juice and vinegar were used to be able to

determine the acid content by using the titration method. The total acid content
was calculated by dividing the weight of acid and the weight of the sample,
multiplied by 100. Our sample in fruit juice was the Nestea Lemon, which means it
contains citric acid. The calculated total acid content of the fruit juice was
0.2254% whereas the normal range of the total acid content for the citric acid is
0.39- 1.1%. Our sample in vinegar was the Silver Swan Vinegar, which means it
contains acetic acid. The calculated total acid content of the fruit juice was
0.2254% whereas the total acid content for the acetic acid is 5%. There could be
minimal errors in this experiment, particularly because these errors
are indeterminate. For example, there is a slight difference between the change in
indicator color and the actual equivalence point of the titration.
Our inability to observe and detect little differences in the physical changes also a
ffects our determination of the end point.

Since the calculated results of the total acid content of the samples didnt
reached in the standard total acid content, it implies that there were minimal
errors in the experiment. For example, there is a slight difference between the
change in indicator color and the actual equivalence point of the titration.
Our inability to observe and detect little differences in the physical changes also a
ffects our determination of the end point.