The only protocol I got to calculate combined acidity was from the book Table Olives: Production and processing by A.Garrido Fernandez

Combined Acidity

Reagents:

Hydrocloric acid. 2M standardized solution

Magnetic stirrer

pH meter

Procedure

Titrate 25ml of brine with hydrochloric acid standardized solution. Add the acid slowly and shake until a pH of 2.6 is reached.

Calculation

Results are expressed in normality, the equivalents of sodium hydroxide per litre of brine. Milliequivalents/ 1 is also used.

but I am struggling to understand the calculation and any help will be much appreciated

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