We have a jam sapmle what is the best methods for determination pH and cetric acid . if we use titrometric instruments how much we add water to the sapmle and this much of water will effect in the results
To measure the pH use an electronic pH meter, and determination of citric acid will be a little harder as there are probably many other acidic compounds in your jam such as ferulic acid, flavonoids, ellagic acid, ursolic acid, and gallic acid to name a few. I think it will be difficult to extract all the citric acid, but here
(obtained from this
thread) is a good method of extraction. This way you don't need to do any titrimetric analysis.