Overall, the concentration of citric acid was slightly higher than the concentration of phosphoric acid. This makes sense because citric acid is the only thing used to obtain the tart flavor for clear soda whereas phosphoric acid is used as a compliment with caramel to obtain the flavor for dark soda. The Ka’s found during this lab appear to be slightly larger for both citric acid and phosphoric acid when compared to the Ka’s found in our previous lab.
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