Experiment-Number-2 Final
Experiment-Number-2 Final
Experiment-Number-2 Final
Background/ Introduction
Acetic Acid is a carboxylic acid with the chemical formula of CH3COOH. It used
important part of the food industry. Vinegar has many beneficial properties; it has
antioxidant and antimicrobial properties for example. Vinegar is used in pickling fruits
and vegetables, it is also an essential seasoning used in food (Mercola, 2014). Vinegar
is an aqueous solution of an organic acid, the acetic acid (Mm=60.05 g/mol), regardless
of its variety. It is a chemical substance subjected to analytical scrutiny. The FDA (Food
and Drug Administration) set certain standards for every food item that contains
common vinegar cannot be less than 4 or more than 5 percent by weight. The acid
content in vinegar is referred to as acidity. The acidity in each specific batch of vinegar
produced is routinely verified by the quality control lab at the manufacturer’s site,( A+
solution of unknown concentration. The addition of the titrant will stop after a color
change is observed. Titration process is usually done with an indicator; the indicator
allows for the color change to occur (Titration, 2017). Sodium hydroxide often appears
wet since it absorbs moisture from air. Thus, if the solution of sodium hydroxide is
prepared by weighing, the concentration of solution may not be precisely the intended
from air and will dry for a reasonable period of time. Potassium hydrogen phthalate is
a primary standard and it means that carefully prepared solution of known concentration
acid and base are present. Once the equivalent point of the titration is known, the
vinegar. Concentration of vinegar is determined and the percent acetic acid can be
determined from the concentration of vinegar. The reaction between standard sodium
This experiment also ought to determine the percent acetic acid in a commercial
To end, the purpose and rationale of conducting this kind of experiment is for us
II. Results
in L 0.020225 0.0209
(SD/Mean)* 100
color. Changes in color dictates whether the endpoint has been reached or not (Titration,
2017). In the standardization of Sodium Hydroxide, the primary standard used was
KHP with a % purity of 99.99%. Primary standards are usually used in titration because
they are pure, stable in air, and water soluble (Brubaker, 2018). The data gathered
during titration was used to solve for the concentration of NaOH. In determining the
acid content of vinegar, the NaOH solution was used as the standard.
During titration and when the endpoint was reached, the concentration of the acid
multiplied by the volume of the acid is equal to the concentration of the base multiplied
by the volume of the base (Gillespie, 2018). With the data gathered, the molarity of
NaOH was obtained. The molarity of the NaOH in the three trials were 0.12105501M,
The same process was used in determining the acid content of vinegar and was later
deviation of 0.324675325.
c. Patterns
depends on the strength of the acid or base (Acid-base Titration Curves, n.d.). Titration
involving strong acids and strong bases have a neutral pH at equivalence point, while
titrations involving weak acids or weak bases result to basic or acidic at equivalence
point.
acetic acid. The concentration of acetic acid in the vinegar used in the experiment was
determine the concentration of an unknown solution. Typically, the titrant (the know
solution) from a buret is added to a known quantity of the analyte (the unknown
solution) until the reaction is complete. Knowing the volume of titrant added allows the
usually signal the end of the reaction, the endpoint, which is indicated by a change of
color.
IV. References
http://www.studymode.com/essays/Fda-Vinegar- Chemistry-1225-Lab-
1821067.html.
https://www.khanacademy.org/test-prep/mcat/chemical-processes/titrations-
and-solubility-equilibria/a/acid-base-titration-curves
Britannica: https://www.britannica.com/science/acetic-acid
substance-8304038.html
Sciencing: https://sciencing.com/calculate-titration-5328453.html
Mercola, J. (2014, June 14). Functional Health Properties of Vinegar. Retrieved from
Mercola:
https://articles.mercola.com/sites/articles/archive/2014/06/14/vinegar-health-
properties.aspx
https://www.britannica.com/science/titration
Appendices:
Phthalate
Figure 3
Figure 3.1
Figure 3.3
Figure 3.2