2.3.5. pH and total acidity
Honey pH and total acidity were measured according to AOAC
method 962.19 (2006). Total acidity was determined by the titrimetric
method. Ten g of honey was dissolved in 75 ml distilled
water, and this solution was titrated with 0.05 M NaOH solution
until the pH reached 8.5. Ten ml of 0.05 M NaOH was added immediately,
and back-titrated with 0.05 M HCl solution until the pH
reached 8.3 (lactone acidity) to determine the acidity. A
Cyberscan waterproof (Singapore) model PC300 Series digital pH
meter was used to take the pH measurements.