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Measuring The Amount of Acetic Acid in Vinegar by Titration With An Indicator Solution Certificate

This document outlines a procedure to determine the amount of acetic acid in different types of vinegar using titration. The procedure involves titrating vinegar samples with a sodium hydroxide solution of known concentration and tracking the color change of an indicator at the endpoint. Three experiments are performed to titrate household, wine, and fruit vinegars. The concentration of acetic acid is then calculated for each vinegar based on the titration results. The wine vinegar is found to contain the highest amount of acetic acid, followed by fruit vinegar, then household vinegar.

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97 views

Measuring The Amount of Acetic Acid in Vinegar by Titration With An Indicator Solution Certificate

This document outlines a procedure to determine the amount of acetic acid in different types of vinegar using titration. The procedure involves titrating vinegar samples with a sodium hydroxide solution of known concentration and tracking the color change of an indicator at the endpoint. Three experiments are performed to titrate household, wine, and fruit vinegars. The concentration of acetic acid is then calculated for each vinegar based on the titration results. The wine vinegar is found to contain the highest amount of acetic acid, followed by fruit vinegar, then household vinegar.

Uploaded by

black kobra
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 17

AIM

Measuring the Amount of Acetic Acid In


Vinegar by Titration with an Indicator
Solution Certificate
INDEX
1. Certificate

2. Acknowledgement

3. Aim

4. Objective

5. Introduction

6. Materials and Equipment

7. Theory

8. Experimental Procedure

 Experiment 1

 Experiment 2

 Experiment 3

9. Result

10. Precautions

11. Bibliography
OBJECTIVE

The goal of this project is to determine the amount of Acetic


Acid in different types of vinegar using titration with a
coloured pH indicator to determine the endpoint.
INTRODUCTION
Vinegar is a solution made from the fermentation of ethanol
(CH3CH2OH), which in turn was previously fermented from
sugar. The fermentation of ethanol results in the production of
acetic acid (CH3COOH). There are many different types of
vinegar, each starting from a different original sugar source
(e.g., rice, wine, malt, etc.). The amount of acetic acid in
vinegar can vary, typically between 4 to 6% for table vinegar,
but up to three times higher (18%) for pickling vinegar.

In this project, we will determine the amount of acid in


different vinegars using titration, a common technique in
chemistry. Titration is a way to measure the unknown amount
of a chemical in a solution (the titrant) by adding a measured
amount of a chemical with a known concentration (the
titrating solution). The titrating solution reacts with the titrant,
and the endpoint of the reaction is monitored in some way.
The concentration of the titrant can now be calculated from
the amount of titrating solution added, and the ratio of the two
chemicals in the chemical equation for the reaction.
To measure the acidity of a vinegar solution, we can add
enough hydroxyl ions to balance out the added hydrogen ions
from the acid. The hydroxyl ions will react with the hydrogen
ions to produce water. In order for a titration to work, we need
three things:

 a titration solution (contains hydroxyl ions with a


precisely known concentration),
 a method for delivering a precisely measured volume of
the titrating solution, and
 a means of indicating when the endpoint has been
reached.

For the titrating solution, we'll use a dilute solution of sodium


hydroxide (NaOH). Sodium hydroxide is a strong base, which
means that it dissociates almost completely in water. So for
every NaOH molecule that we add to the solution,we can
expect to produce a hydroxyl ion.

To dispense an accurately measured volume of the titrating


solution, we will use a burette. A burette is a long tube with a
valve at the bottom and graduated markings on the outside to
measure the volume contained in the burette. The burette is
mounted on a ring stand, directly above the titrant solution (as
shown in the picture).

Solutions in the burette tend to creep up the sides of the glass


at the surface of the liquid. This is due to the surface tension
of water. The surface of the liquid thus forms a curve, called a
meniscus. To measure the volume of the liquid in the burette,
always read from the bottom of the meniscus.

In this experiment, we will use an indicator solution called


phenolphthalein. Phenolphthalein is colourless when the
solution is acidic or neutral. When the solution becomes
slightly basic, phenolphthalein turns pinkish, and then light
purple as the solution becomes more basic. So when the
vinegar solution starts to turn pink, we know that the titration
is complete.
MATERIALS AND EQUIPMENT

To do this experiment we will need the following materials


and equipment:

 Vinegar, three different types.


 Distilled water
 Small funnel
 0.5% Phenolphthalein solution in alcohol (pH indicator
solution)
o M sodium hydroxide solution
 125 mL Conical flask
 25 or 50 mL burette
 10 mL graduated cylinder
 Ring stand
 Burette clamp
THEORY

Required amount of sodium hydroxide (NaOH) can be


calculated using the following formula:
W _ Molarity x Molarmass x Volume(cm ) _ 1000
Molar mass of NaOH = 40 g/mol = 0.5 x 40 x 500 ~ 1000 =
10 g
The acetic acid content of a vinegar may be determined by
titrating a vinegar sample with a solution of sodium hydroxide
of known molar concentration (molarity).

At the end point in the titration stoichiometry between the


both solution lies in a 1:1 ratio.

Strength of acid in vinegar can be determined by the


following formula:
Indicator:- Phenolphthalein End Point:- Colourless to
pink

EXPERIMENTAL PROCEDURE
Performing the Titration

1. Pour 1.5 ml of vinegar in an Conical flask.

1. Add distilled water to dissolve the vinegar so that the


volume of the solution becomes 20 mL.
2. Add 3 drops of 0.5% phenolphthalein solution.
 Use the burette clamp to attach the burette to the
ring stand. The opening at the bottom of the burette
should be just above the height of the Conical flask
we use for the vinegar and phenolphthalein solution.
 Use a funnel to fill the burette with a 0.1 M solution
of sodium hydroxide.
 Note the starting level of the sodium hydroxide
solution in the burette.
 Put the vinegar solution to be titrated under the
burette.
 Slowly drip the solution of sodium hydroxide into
the vinegar solution. Swirl the flask gently to mix
the solution, while keeping the opening underneath
the burette.
 At some point we will see a pink colour in the
vinegar solution when the sodium hydroxide is
added, but the colour will quicklydisappear as the
solution is mixed. When this happens, slow the
burette to drop-by-drop addition.
1. When the vinegar solution turns pink and remains that
colour even with mixing, the titration is complete. Close
the tap (or pinch valve) of the burette.
2. Note the remaining level of the sodium hydroxide
solution in the burette. Remember to read from the
bottom of the meniscus.
3. Subtract the initial level from the remaining level to
figure out how much titrating solution we have used.
4. For each vinegar that we test, repeat the titration at least
three times.
EXPERIMENT – 1
I. Take the household vinegar in the conical flask and do the
titration with sodium hydroxide (NaOH) as mentioned.

OBSERVATIONS

CALCULATIONS
EXPERIMENT – 2
I. Take the wine vinegar in the conical flask and do the
titration with sodium hydroxide (NaOH) as mentioned.

OBSERVATIONS

CALCULATIONS
EXPERIMENT – 3
I. Take the fruit(Persimmon) vinegar in the conical flask and
do the titration with sodium hydroxide (NaOH) as mentioned.

OBSERVATIONS

CALCULATIONS
RESULT
 Strength of acetic acid in household vinegar = 40.5 g/L.
 Strength of acetic acid in wine vinegar = 72 g/L.
 Strength of acetic acid in fruit vinegar = 48 g/L.

Graphically plotting various vinegar samples in accordance


with the amount of acetic acid present in them we present a
stunning find:

Household Vinegar Wine Fruit Vinegar

Order of amount of acetic acid in different samples of vinegar


is:

Wine > Fruit vinegar > Household vinegar


PRECAUTIONS

 Transference of measured vinegar into a measuring flask


should be done very carefully.
 Measuring must be performed carefully.
 Look at the meniscus of solution at eye level to avoid
parallax.
 Look at the lower meniscus in the light coloured solution
and upper meniscus in the dark coloured solution
because of visibility.
 Do not forget to add distilled water to the vinegar.
BIBLIOGRAPHY

 http://www.icbse.com

 http://www.wikipedia.com

 http://www.scribd.com

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