At what temperature does citric acid decay?

In summary, a group of students are conducting an experiment to test the thermal decay of citric acid by juicing lemons, filtering the juice, and titrating it with sodium hydroxide at different temperatures. They are having difficulty finding information on this topic and are looking for sources or answers. Suggestions include researching the Arrhenius equation and considering the effect of temperature on reaction rates. However, there may be limitations to the experiment, such as not being able to use a hot plate. It is also noted that filtering lemon juice would not affect the concentration of citric acid, but evaporating it on a steam bath would. Additionally, it is clarified that titration is done with a molar solution of NaOH, not just one
  • #1
Nicksterino
I am currently performing a school experiment in which I am testing when citric acid decays. We are juicing lemons, filtering them to get a higher concentration of citric acid, placing them in water baths from 10 to 90 degrees Celsius and then titrating them against one mole of sodium hydroxide. Currently, research has shown little data about this topic is out there and our experimentation is proving difficult. Can anyone provide any sources or answers (preferably sources) about this topic?
 
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  • #2
I have not checked what is in any of the resulting hyperlinks, but if you open Google search engine and put in : citric acid thermal decay
there will be several listed hyperlinks which appear related.
 
  • #3
Look up the Arrhenius equation, too. Perhaps a better way to frame the question is, "How much does increasing the temperature increase the reaction rate".
 
  • #4
Asymptotic said:
Look up the Arrhenius equation, too. Perhaps a better way to frame the question is, "How much does increasing the temperature increase the reaction rate".
This is about degradation, not reaction rates. Or are the two intertwined somehow?
 
  • #5
Degradation can be brought about through other mechanisms (exposure to visible and UV light, for instance), but in this case temperature is the controlled variable.
Does a carton of milk degrade - spoil - more rapidly as storage temperature increases? If so, why so?
 
  • #6
You haven't described the experiment well enough. No idea what exactly you are doing. Citric acid doesn't start to "decay" appreciably (by purely thermal means) until it gets up above about 148+ degrees Celsius. Maybe this is what your teacher wants you to figure out, that your data is useless because you aren't allowed to use a hot plate. Source:
http://www.sciencedirect.com/science/article/pii/0040603186870812
There are also other problems with what you've said. Filtering lemon juice would not affect the concentration of citric acid in the aqueous solution. Evaporating on a steam bath, however, would.
You don't titrate with a mole of NaOH. You titrate with a __ molar solution of NaOH.
 
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1. What is the decay temperature of citric acid?

The decay temperature of citric acid can vary depending on the conditions, but it typically ranges from 175-200 degrees Celsius.

2. How does temperature affect the decay of citric acid?

Temperature plays a significant role in the decay of citric acid. Higher temperatures can accelerate the decay process, while lower temperatures can slow it down.

3. What happens to citric acid when it reaches its decay temperature?

When citric acid reaches its decay temperature, it begins to break down into smaller molecules, such as acetic acid and carbon dioxide.

4. Can citric acid decay at room temperature?

Yes, citric acid can decay at room temperature, but it will take a longer time compared to higher temperatures. It is more stable at room temperature, but it will eventually decay over time.

5. How can the decay of citric acid be prevented?

To prevent the decay of citric acid, it is best to store it in a cool, dry place away from sunlight and heat sources. Adding a preservative, such as sugar or salt, can also help slow down the decay process.

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