INTRODUCTION:

Measuring the Amount of Acetic Acid in

Vinegar by Titration with an Indicator Solution.
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.

acid or

unknown concentration
AIM:
Measuring the Amount of Acetic Acid in
Vinegar by Titration with an Indicator Solution.
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.
THEORY:
Vinegar is a solution made from the
fermentation of ethanol (CH3CH20H), 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 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:
1. a titration solution (contains hydroxyl ions
with a precisely known concentration),
2. a method for delivering a precisely measured
volume of the titrating solution, and
3. 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 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 REQUIRED:
To do this experiment we will need the
following materials and equipment:
Distilled water e Small funnel
0.5% phenolphthalein solution in alcohol (pH
indicator solution
0.1 M sodium hydroxide solution
125 mL conical flask
25 or 50 mL burette
10 mL graduated cylinder
Ring stand
Burette clamp
Vinegar, three different types
SOOUJM
ΝαοΗ
PROCEDURE:
Performing the Titration
1. Pour 1.5 ml of vinegar in an Conical flask.
2. Add distilled water to dissolve the vinegar so
that the volume of the solution becomes 20 mL.
3. Add 3 drops of 0.5% phenolphthalein solution.
4. 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 used for the solution of vinegar
and phenolphthalein solution.
5. Use a funnel to fill the burette with a 0.1 M
solution of sodium hydroxide.
6. Note the starting level of the sodium hydroxide
solution in the burette. Put the vinegar solution
to be titrated under the burette.
7. 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.
8. At some point we will see a pink colour in the
vinegar solution when the sodium hydroxide is
added, but the colour will quickly disappear as
the solution is mixed. When this happens, slow
the burette to drop-by-drop addition.
9. 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.
10. Note the remaining level of the sodium
hydroxide solution in the burette. Remember to
read from the bottom of the meniscus.
l l. Subtract the initial level from the remaining
level to figure out how much titrating solution we
have used.
12. For each vinegar that we test, repeat the
titration at least three times.
CALCULATION:
Required amount of sodium hydroxide (NaOH)
can be calculated using the following formula:

M=molarity xmolar mass x volume

1000
Molar mass of NaOH =40g/mol

1000

log

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).
CH3COOH + NaOH CH3COONa + H20 (Acid) +
(Base) --> (Salt) + (Water)
At the end point in the titration stoichiometry
between the both solution lies in a ratio

M CH3COOH V CH3COOH 1
M NaOH V NaOH 1
Strength of acid in vinegar can be determined by
the following formula:
Strength of acetic acid = MCH3COOH x 60
OBSERVATION:
S.no Volume of Burette reading Volume of
vinegar NaOH
solution solution used
Initial(ml) Final (ml)

1 20 48 48

2 20 0 48 48
3 20 48 48
RESULT:
--1 Strength of acetic acid in household vinegar
40.5g/L.
--1 Strength of acetic acid in wine vinegar = 72
g/L.
—l Strength of acetic acid in fruit vinegar = 48
g/L.
CONCLUSION:
--1 Transference of measured vinegar into a
measuring flask should be done very carefully.
-n Measuring must be performed carefully.
--1 Look at the meniscus of solution at eye level to
avoid parallax.
—l Look at the lower meniscus in the light
coloured solution and upper meniscus in the dark
coloured solution because of visibility.
—IDO not forget to add distilled water to the
vinegar
BIBILOGRAPHY:
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