NAME: ………….
CLASS: x
1
AIM
2
CERTIFICATE
taken in making this project have been declared at the end of the
report.
_______________________
______________________
3
ACKNOWLDGEMENT PAGE
thank Ambili ma’am and the chemistry lab assistant for guiding
4
INDEX
COVER 1
AIM 2
CERTIFICATE 3
ACKNOWLEDGEMENT PAGE 4
INDEX 5
INTRODUCTION 6
THEORY 8
EXPERIMENTAL PROCEDURE 14
RESULT 17
CONCLUSION 18
PRECAUTIONS 24
BIBLIOGRAPHY 25
5
INTRODUCTION
Acetic acid is the major acid that is found in vinegar. Acetic acid
acetic acid through foods and also from the air and are not in
any danger from this exposure. Acetic acid by itself is clear and
6
SCOPE OF THE PROJECT
One can use this method to find out if the commercial company/local
acetic acid present in the vinegar. One can also use this method to
7
THEORY
(e.g., rice, wine, malt, etc.). The amount of acetic acid in vinegar
8
solution reacts with the titrant, and the endpoint of the reaction
ions to balance out the added hydrogen ions from the acid.
The hydroxyl ions will react with the hydrogen ions to produce
known concentration),
9
For the titrating solution, we’ll use a dilute solution of Sodium
10
phenolphthalein. Phenolphthalein is colorless when the solution
is acidic or neutral.
W= (0.1 x 40 x 100)/1000
W=0.4 g
11
CH3COOH + NaOH --> CH3COONa + H2O
formula:
12
MATERIALS AND APPARATUS
equipment:
Distilled water
Small funnel
solution)
25 or 50 mL burette
10 mL graduated cylinder
Ring stand
Burette clamp
13
PROCEDURE
IV. Used the burette clamp to attach the burette to the ring
stand.
above the height of the conical flask we use for the vinegar
14
VIII.Put the vinegar solution to be titrated under the burette.
vinegar solution.
IX. Swirled the flask gently to mix the solution, while keeping
X. Closed the tap (or pinch valve) of the burette. Noted the
burette.
15
XI. Subtracted the initial level from the remaining level to
16
Result
acid in different samples of vinegar is: Wine > Fruit vinegar >
Household vinegar
17
CALCULATIONS
0 48 48 2. 20 0 48 48 3. 20 0 48
18
the conical flask and do the titration with sodium hydroxide
32 2. 20 0 32 32 3. 20 0 32 32
Vinegar.
19
Precautions
http://www.icbse.com
BIBLIOGRAPHY
20