The Effect of Temperature on the pH of Orange Juice
School Name
Heathwood Hall Episcopal School
Grade Level
10th Grade
Presentation Topic
Chemistry
Presentation Type
Non-Mentored
Abstract
This experiment was conducted to research the relationship between pH and temperature by measuring the pH of 50 mL of orange juice at the temperatures of 4ºC, 23ºC, and 100ºC. The independent variable in this study was the temperature of the orange juice. The dependent variable of this study was the pH of the orange juice. The hypothesis was that the pH level of orange juice will be affected when exposed to temperatures of 4ºC, 23ºC, and 100ºC. The results indicated that while there was a decrease in pH with an increase in temperature, the change was not significant enough to support the hypothesis because the F-value (0.83) was lower than the F-critical (9.6). The amount of ascorbic acid inside the orange juice may have played a role in lower the pH of the orange juice. If more trials were conducted, the pH means of each temperature level may have been more statistically significant.
Recommended Citation
Barnes, Kayla, "The Effect of Temperature on the pH of Orange Juice" (2020). South Carolina Junior Academy of Science. 259.
https://scholarexchange.furman.edu/scjas/2020/all/259
Location
Furman Hall 108
Start Date
3-28-2020 10:00 AM
Presentation Format
Oral and Written
Group Project
No
The Effect of Temperature on the pH of Orange Juice
Furman Hall 108
This experiment was conducted to research the relationship between pH and temperature by measuring the pH of 50 mL of orange juice at the temperatures of 4ºC, 23ºC, and 100ºC. The independent variable in this study was the temperature of the orange juice. The dependent variable of this study was the pH of the orange juice. The hypothesis was that the pH level of orange juice will be affected when exposed to temperatures of 4ºC, 23ºC, and 100ºC. The results indicated that while there was a decrease in pH with an increase in temperature, the change was not significant enough to support the hypothesis because the F-value (0.83) was lower than the F-critical (9.6). The amount of ascorbic acid inside the orange juice may have played a role in lower the pH of the orange juice. If more trials were conducted, the pH means of each temperature level may have been more statistically significant.
