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Lab Report Vinegar Titration

1) The experiment determined the concentration of acetic acid in vinegar through titration with a 0.110M NaOH solution using phenolphthalein as an indicator. 2) Titration was performed on three trials of 5mL diluted vinegar samples. The mean volume of NaOH used was 4.120mL. 3) Calculations based on the titration data found the mean molarity of acetic acid in the vinegar to be 0.9064M, equivalent to a 5.440% concentration of acetic acid by mass.

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316 views5 pages

Lab Report Vinegar Titration

1) The experiment determined the concentration of acetic acid in vinegar through titration with a 0.110M NaOH solution using phenolphthalein as an indicator. 2) Titration was performed on three trials of 5mL diluted vinegar samples. The mean volume of NaOH used was 4.120mL. 3) Calculations based on the titration data found the mean molarity of acetic acid in the vinegar to be 0.9064M, equivalent to a 5.440% concentration of acetic acid by mass.

Uploaded by

Jessica Cumlat
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© © All Rights Reserved
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ANALYSIS OF VINEGAR BY TITRATION

Group 4
CHIONG, JOSIE JONICA
CATLI, MARYA CZAINAH LORIONNE
CIMAFRANCA, MARY ROSE
CORPUZ, HONEY CLEAR

Department of Biology, Central Mindanao University,


Bachelor of Science in Biology

DECEMBER , 2021

Ms. Ritchel Merencillo


I. INTRODUCTION
Vinegar is a fermentation product that combines acetic acid and water. Any liquid
derived from a plant food, such as fruits, whole grains, potatoes, or rice, is consumed by yeast.
When these liquid ferments, it turns into alcohol. Following that, the alcohol is exposed to
oxygen and the acetic acid bacterium Acetobacter, which causes the alcohol to ferment again
over several weeks or months, producing vinegar. The US Food and Drug Administration
required that vinegar include at least 4% acetic acid, while commonly used vinegars can contain
up to 8%. In addition to acetic acid, vinegar contains trace vitamins which is responsible for the
acidic and pungent scents and fragrances we recognize, mineral salts, amino acids, and
polyphenolic compounds (Harvard T.H CHAN, 2020).
The major component of vinegar is ethanoic acid, which is a form of acid (CH3COOH).
Other acids, such as tartaric and citric acid, are also used in the mix. A vinegar's pH range is
normally between 3 and 3. 5. In this experiment, the percent acidity of a commercial vinegar
sample was determined using an analytical technique called titration.
Titration is an analytical method for determining the concentration of an acid or base by
adding known amounts of the acid or base to a measured volume of the test solution until the test
solution is entirely neutralized. The point at which the neutralization is complete is referred to as
the endpoint and is observed by the color change in the added indicator, phenolphthalein. To
conduct this method, you will need a burette to hold the reactant. Then a stopcock will be
attached to the burette that can enable us to control the amount of liquid that is coming through.

Objective: The objective of this experiment was to determine the concentration of acetic acid in
vinegar a 0.110M NaOH standard solutions and an acid-base indicator, phenolphthalein
Purpose: The purpose of this investigation is to experimentally determine the mean percent of
acetic acid in vinegar.
Hypothesis: The mean percent of acetic acid in a 100mL sample of vinegar is 5.440%.
II. METHODS AND MATERIALS
In this experiment, a neutralization reaction occurs between sodium hydroxide and the
acetic acid in vinegar. Phenolphthalein is a pH sensitive organic dye. At the equivalence point of
the titration, the entire solution will change from colorless to a very pale pink.
This experiment was made possible through http://chemcollective.org/activities/autograded/131

1. Blank Determination
A 50-mL burette and a 0.110 M NaOH solution were obtained from the stockroom. Then
the burette was filled with 0.110 M solution until the bottom of the meniscus dropped to the
0.0mL mark. The reading was then recorded as the initial volume of the base. Then a 250-mL
Erlenmeyer flask, a 5-mL pipette, and the phenolphthalein indicator were obtained from the
stockroom. Afterward, we precisely pour 5 mL of distilled water into the Erlenmeyer flask and
add a 0.1 mL phenolphthalein indicator into the Erlenmeyer flask containing distilled water.
Then the flask with 0.110M NaOH was titrated from the burette. Using the precise mode, the
volume was set to 0.01 mL and was dispensed to the sample flask. After a drop, the solution
turns pink or fuchsia pink.
2. Dilution of Vinegar
Using a 10.00 mL pipet, we precisely aliquot 10.00 ml of the vinegar solution and
transfer it to the 100.0 mL volumetric flask. and diluted with distilled water to the desired
mark, then it was labelled as a diluted vinegar sample.
3. Titration of Vinegar
The burette with 0.110 M NaOH was refilled until the bottom of the meniscus
dropped to the 0.0 mL mark. From the stockroom, the following were: three 250-mL
Erlenmeyer flasks, a 5-mL pipette, and the phenolphthalein indicator. Then the
Erlenmeyer flasks were renamed to trials 1, 2, and 3. Using a 5.00 mL pipette, we
precisely retracted the diluted vinegar solution and poured it into each Erlenmeyer flask
5.00 mL of the samples. We filled each Erlenmeyer flask with 0.1 mL of phenolphthalein
indicator and titrated the solution with the burette's standard 0.110 M NaOH. Then 2.00
ml of titrant were precisely dispensed into the sample flask until a faint pink hue
appeared. Then we put an end to the titration. For trial 1, we record the burette reading as
the final volume of the base, and for trial 2, we tally it as the initial volume. The same
steps were repeated for flask trials 2 and 3.
RESULTS
The following tables and figures show the results for the titration of the vinegar from the
virtual laboratory. Table 1 represents the 50-mL burette with 0.110 M solution until the bottom
of the meniscus dropped to the 0.0mL mark. Then the reading was recorded as the initial volume
of the base. After a drop, the solution turns pink or fuchsia pink. Table 2 denotes the result of a
5.00 mL pipette, with which we precisely retracted the diluted vinegar mixture and poured it into
each flask. The same steps were repeated for flask trials 2 and 3.
Table 1. Volumes of NaOH added to distilled water (blank)
Trial 1 Trial 2 Trial 3
Volume of Base added, mL 0.00 0.00 0.00
Mean Volume of Base added, mL 0.00

Table 2. Titration Data for the Vinegar Analysis


Trial 1 Trial 2 Trial 3
Volume of Sample (diluted), mL 100.0 mL 100.0 mL 100.0mL
Standard concentration of NaOH, N 0.9664 N

Initial Reading of NaOH in burette, mL 51.99mL 47.87 mL 43.75 mL


Final Reading of NaOH in burette, mL 47.87 mL 43.75 mL 39.63 mL
Volume of NaOH used in titration, mL 4.120 mL 4.120 mL 4.120 mL
Corrected volume (Vol NaOH used -Mean volume in Table A) 4.120mL 4.120 mL 4.120 mL
Equivalence of NaOH=Equivalence of Acetic Acid in diluted sample 0.09064 N 0.09064 N 0.09064 N
Concentration of acetic acid in diluted vinegar, N 0.9064 N 0.9064 N 0.9064 N
Mean Normality of acetic acid in diluted vinegar, N 0.9064 N

Concentration of acetic acid in vinegar, N 0.9064 N 0.9064 N 0.9064 N


Mean Normality of acetic acid in vinegar, N 0.9064 N

Concentration of acetic acid in vinegar, M 0.9064 M 0.9064 M 0.9064 M


Mean Molarity of acetic acid in vinegar, M 0.9064 M

Percent acetic acid in vinegar, % (w/v) 5.440 % 5.440 % 5.440 %


Mean Percent acetic acid in vinegar, % (w/v) 5.440%

The table 1 signifies the result of the blank determination which the NaOH was added to
the distilled water during the experiment. The table 2 gives us the result of the titration that were
done to the three samples. The data gives exact amount that helps to find the mean percent of
acetic acid in the vinegar solution.
Figure 1. Determination of the concentration of Acetic Acid in Vinegar result.
The above figure shows correct answer to the concentration of the acetic acid and
the mass percentage of acetic acid in the given vinegar solution.

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