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Yiwei Zhou
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So, does the concentration of citric acid in a lemon change over time under standard temperature and pressure? If so, why?
Does Citric acid decompose in a lemon over time?
- Thread starter iambadatscience
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- Acid citric Citric acid Time
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Discussion Overview
The discussion revolves around the decomposition of citric acid in lemons over time, particularly in the context of an experiment measuring citric acid concentration through titration against sodium hydroxide. Participants explore the biochemical processes involved, the experimental design, and the implications of their findings over a 25-day period.
Discussion Character
- Exploratory
- Technical explanation
- Debate/contested
- Experimental/applied
Main Points Raised
- One participant proposes conducting a titration experiment over 25 days to observe changes in citric acid concentration in lemons.
- Another suggests investigating the biochemistry of lemon ripening and degradation, mentioning the citric acid cycle as a relevant concept.
- Some participants express uncertainty about the behavior of citric acid in lemons, with one speculating that the concentration might increase due to water loss, while others note potential biochemical changes.
- A participant raises concerns about the specificity of titration methods, suggesting that other acids and compounds in lemon juice could affect results.
- One participant shares initial experimental results indicating a slight decrease in citric acid concentration after 20 days, but expresses confusion about the underlying reasons.
- Another participant questions the methodology, asking for clarification on whether measurements were taken from different lemons or the same lemon over time.
- Some discuss the effects of storage conditions on citric acid concentration, with one providing insights into the biological processes of citrus fruits.
- A suggestion is made to consider the stability of aqueous citric acid against atmospheric oxidation and to conduct control experiments.
Areas of Agreement / Disagreement
Participants do not reach a consensus on the behavior of citric acid in lemons, with multiple competing views on its stability and the effects of time and conditions on its concentration. The discussion remains unresolved regarding the exact biochemical processes at play.
Contextual Notes
Participants note limitations in their experimental design, including the need for standardization and the potential influence of other organic acids and compounds present in lemon juice. There is also uncertainty regarding the specific effects of environmental conditions on citric acid concentration.
Who May Find This Useful
This discussion may be of interest to those studying biochemistry, experimental design in chemistry, and the properties of organic acids in fruits.
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