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4 views

Chem project

Uploaded by

6374sskzm
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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You are on page 1/ 17

ACKNOWLEDGEMENT

I feel proud to present my Investigatory project in Chemistry on


the topic “TO DETERMINE THE AMOUNT OF ACETIC ACID IN
DIFFERENT TYPES OF VINEGAR”.

This project wouldn’t have been feasible without the proper and
rigorous guidance of my chemistry teacher who guided me
throughout this project in every possible way. An investigatory
project involves various difficult lab experiments which have to
be carried out by the student to obtain the observations and
conclude the report on a meaningful note under the able
guidance of the lab assistant.
Rigorous hard work has been put in this project to ensure that it
proves to be the best. I hope that this project will prove to be a
breeding ground for the next generation of students and will
guide them in every possible way.
Index
1. Certificate
2. Acknowledgement
3. Aim
4. Introduction
5. Materials and Equipment
6. Theory
7. Experimental Procedure
Experiment 1
Experiment 2
Experiment 3
8. Result
9. Precautions
10.Bibliography
AIM
The aim 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:

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
1. 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)
 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:

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:- Phenolphthalin

End point:- Colorless to pink


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 use for
the 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.
11. 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.
EXPERIMENT – 1

I. Take the household vinegar in the conical flask and do


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

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

OBSERVATIONS:-
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.
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
NCERT Class XII Textbook
en.wikipedia.org
Comprehensive Lab Manual

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