Acidity Olive oil tester

Acidity Olive oil tester 

        Acidity, defined as percent oleic acid, is a parameter that indicates olive oil freshness. A high acidity value indicates the oil quality has diminished and is at risk of becoming rancid. Acidity is used to discriminate an extra virgin olive oil from all other olive oils. According to the CEE 2568/91 regulation, olive oil is considered extra virgin when its acidity level is below one percent. A low acidity value also indicates a natural extraction process occurred soon after olive harvesting.

        Acidity(expressed as percent oleic acid) is the most fundamental measurement of olive oil. It is the primary indicator of olive oil purity and freshness. The quanlity of olive oil is directly related to the degree of breakdown of the fatty acids in the oil. As  the bound fatty acids break down, free fatty acids are formed which increase the acidity of the percent oil. Acidity, expressed as oleic acid, is a measure of the free fatty acid present in the oil, which is directly related to its purity.

        The quanlity of olive oil can be adversely affected during maturation or by environm ental conditions. Mishanding, processing and bruishing during harvesting can also contribute to a breakdown of fatty acids and an increase in free acidity. Improper and / or long term storage can cause olive oil to breakdown and become rancid. Regular acidity testing is the best way to ensure and maintain quality and freshness.

         Normally, testing acidity is a complicated process requiring the use of various chemicals in a laboratory environment. Studies have shown that the quality of olive oil has a direct impact on its health benefits. Extra Virgin Olive Oil contains higher levels of antioxidants, particularly phenols and vitamin E (because it is less processed). Antioxidants can help prevent oxidation damage to body tissue caused by free radicals, Studies have also shown that the oxidation of LDL (or bad) Cholesterol is associated with the hardening of arteries that can lead to heart disease. With some test kit, it is possible to easily and accurately test the quality of olive oil at various stages of processing and storage to monitor and maintain the highest quality.

           In accordance with the European Community(EC) reg. CEE2568/91 quality classification of olive oil based on acidity(expressed as percent oleic acid) is as follows :

           Extra Virgin Olive Oil : Acidity</= 1% "Perfect flavor and odor", with a maximum acidity, expresses as oleic acid of 1 g/100 g.
           Virgin Olive Oil : Acidity 1 - 2 % "Perfect flavor and odor", with a maximum acidity, expresses as oleic acid, of 2g/100 g.
            Ordinary Virgin Olive Oil : Acidity 2 - 3 .3%(tolerance of 10 %) "Good flavor and odor", with a maximum acidity, expressed as oleic acid, of 3.3g/100 g.
             Virgin Lampante Olive Oil : +3.3 %. Not fit for human consumption "Off flavor and odor", with a maximum acidity, expresses as oleic acid, > 3.3g/100 g.

           Today our water supplies are becoming more contaminated with corrosive chemicals from industrial dumping or acid rain. Therefore, acidity measurements are an essential monitoring device to define and control pollution in sewers, lakes and rivers. Acidity of water is equally important to monitor in soils and fish farming to maximize the growing environment.

             The acidity of a water sample is its capacity to neutralize hydroxide ions. Acidity may be caused by mineral acids such as sulfuric acid or hydrochloric acid or by dissolved carbon dioxide. Most commonly in drinking water. Carbon dioxide is the principal cause of acidity in drinking water, but also it can be caused by mineral and organic acids. Acidity increase the corrosive behavior of water. Drinking water with high acidity level is likely to be corrosive to copper water pipes and to the solder which joins those pipes. 

             High levels of copper and lead indrinking water often occur when acidic water stands in pipes for extended periods of time(such as over night). In addition to creating a possible health hazard due to dissolved metal ions, acidity in water can cause copper plumbing to develop pin hole leaks after a few years.

             With the use of diluted sodium hydroxide as the titrant and bromphenol blue or phenolphthalein indicators, the contribution of strong or organic acids can be determined. The measurement of the strong acid contribution to the sample acidity is known as methyl orange acidity. This is carried out by titrating with sodium hydroxide until the solution turns from yellow to green/blue(pH endpoint about 4.5). The total acidity caused by both mineral and organic acids is determined by titrating to an endpoint pH of 8.3, using phenolphthalein as an indicator. This is known as phenolphthalein inacidity.

             The total exchangeable acidity(TEA) is a measure of the amout of acidic cations(hydrogen, aluminum, iron and manganese) present is soil. It is expressed in milliequivalent per one hundred grams(meq/100 g) of soil. The more acidic it is a soil, the lower the soil pH value will be Soils in humid regions normally accumulate increasing amounts of exchangeable acidity as they get older. Soil acidity may develop toxicity that can damage or kill plants. The extraction method is the potassium chloride method. The acidic cations are firstly leached from the soil and then titrated with a standard alkali. The reaction endpoint is visually indicated by a color change(from colorless to pink) of the indicator reagent.