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How do you calculate a total acid on a dry drink mix with adipic and malic acid in it?
Wiki User
∙ 14y ago
Hi,
I don't know how to calculate adipic acid, but here's how I calculated the
Percentage of total acid for tartaric acid in my wine experiment:
If you use 0.1 N NaOH for titration: tartaric acid g/100ml=V*0.075
v=sample volume
75 is the molecular weight of Tartaric acid, if you know the MW of adipic acid you should be able to calculate that too.
I'm a student, not a Professor so if you really need to be sure you should ask for more opinions.
Wiki User
∙ 14y ago
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What fruit has the most malic acid?
Apples contain the most malic acid as a percentage of total fruit acid content. The amount of malic acid in apples as a percentage of the total acid is 94-98%
Is malic acid a natural product?
There are two forms of malic acid; the L-isomer is found naturally in most fruits and many vegetables in varying amounts. Of the total acid content in apples, 90-98% is L-malic acid. Malic acid can also be produced synthetically from maleic anhydride. It is impossible to choose whether natural L-malic acid or the unnatural D-malic acid isomer is formed during synthesis so a mixture of the two is formed, often called DL-malic acid. It is most likely that if malic acid is used as an additive, it is the synthetic DL-malic acid. The body metabolises the two forms in exactly the same way.
Why is malic acid used for acidification of apple products?
Malic acid was first isolated from apples. Of the total acid content, 90-98% in an apple is malic acid. Apple-flavoured products have malic acid added to them because it makes the apple flavour taste more authentic. Malic acid also has the advantage of being a preservative to some degree because it lowers the pH and many bacteria do not survive outside of a neutral pH range. Finally, malic acid can also be used to keep the acidity of the product stable, so the flavour tastes the same for longer. In Europe, malic acid has the E number E296.
Benefits of malic acid?
Malic acid is a naturally occurring fruit acid. 90% of the total acid content in apples is malic acid. When malic acid is added to foods (E296), it is usually to make use of its flavour profile. It can make foods taste fresher - like biting into a crisp green apple. It also blends flavours together and reduces the need for some artificial sweeteners, like aspartame. Malic acid is metabolised through the Krebs cycle, which means it can be used as a source of energy by your body. A selection of foods where you might find malic acid include jams and jellies, sugar candy, savoury snacks, fruit juices and dried fruits. Malic acid is also sometimes used in dog chews because it makes them salivate which keeps their teeth healthy. In medicine, a combination of malic acid with magnesium salts has been shown to reduce some of the symptoms of fibromyalgia which is a huge benefit!
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