Food chemistry, instrumental technique

4. SR.NO. Material Eqivalence
Point
Percentage
1. Kissan
tomato
Sauce
28 2.05%
2. Surabhi
tomato
Sauce
56 4.41%
3. Tomato
Juice
2 0.157%
Result:

5. CONCLUSION:
 Tomatoes sauces are typically more acidic than
fresh tomatoes due to the impact of the
preservation process. The pH of preserved
tomatoes sauce can dip down to low pH indicated
by increase in the acidity which is 2.05% and 4.41%
and for fresh tomato vegetable juice the acidity is
very low indicated by 0.157% of acidity .
 For this reason, avoiding preserved tomatoes
sauce would be another recommendation if a
person were trying to consume foods with less
acidity.

6.  In these traditions tomatoes are considered to
be an alkalizing vegetable that will help lower
the body's acidity when digested and
metabolized.
 For example, it is the ability of tomatoes to help
alkalize the blood that makes them
recommended as a food that might help
improve certain health problems that are
understood as problems of excessive acidity.

7. THANK YOU