Total solube solids

I.ESTIMATION OF TOTAL SOLUBLE SOLIDS (TSS)

Aim :

         To estimate the amount of total soluble solids present in given fruit sample

Principle:

         A known volume of tomato juice is evaporated over a water bath and the weight of total soluble solids is determined.

Materials required:

         Wearing blender; 250 ml conical flask; 250 ml beaker ; Glass wool; Dessiccator; Chemical balance with weight box or electronic balance

Procedure:

·         Macerate 25 grams of the given fruit in a glass mortar and transfer to a 250 ml volumetric flask. Make up the volume to 250 ml and filter through glass wool.

·         Pipette out 100 ml of the filtrate into a previously weighed 250 ml beaker and evaporate over a water bath to dryness.

·         Cool it in a desiccator and weigh.

·         Calculate the parameters.

Observation and calculation:

Weight of fruit sample taken                       =      W     g

Volume of fruit juice extract                       =      V     ml

Volume made upto                                      =      250 ml

Volume of fruit juice pipetted out               =      100 ml

Weight of empty beaker                              =      A     g

Weight of beaker + total soluble solids        =      B      g

Weight of total soluble solids alone             =      (B-A)   g

This is present in 100 ml of juice

/250 ml of juice contains                             =      (B-A) x   250\100    g of TSS

This is present in ‘W’ gram of fruit

/ 100 gram of fruit contains                         =      B- A x   250\100          x  100\W         g of TSS

Result :

         The amount of total soluble solids (TSS) in the given fruit =                    %