September 23rd

Today in science class we measure the amount acidic acid was in different types of fruits (lemons, oranges, limes, and grapefruit), and different types of fruit juices (lime juice, white and pink grapfruit juice, and lemon juice). We found that when we added vinegar to baking soda there was a reaction between the two, it foamed and fizzed. When we added water to the baking soda, the water just absorbed the baking soda; the baking soda almost dissoved. We found that juice holds the most acidic acid, not the actual fruit. We labeled which fruit juices were the most acidic and fizzed the most, 1. lime juice, 2.vinegar, 3. white grapefruit juice, 4. pink grapefruit juice, and 5. orange juice. We tested the acidic amount with our reaction tubes and found results for this area as well.