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    Determination of Calcium

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    fsedf
    This document describes an experiment to determine the calcium carbonate content of eggshells through back titration. Calcium carbonate in eggshells reacted with hydrochloric acid, and the excess acid was back titrated with sodium hydroxide. The shop egg was found to contain 34.5% calcium carbonate, while the white egg contained 36.3% calcium carbonate. Potential sources of error included membrane remaining on the eggshells and uncertainties in measurement equipment.

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    Determination of Calcium

    Uploaded by

    fsedf
    14 views3 pages
    This document describes an experiment to determine the calcium carbonate content of eggshells through back titration. Calcium carbonate in eggshells reacted with hydrochloric acid, and the excess acid was back titrated with sodium hydroxide. The shop egg was found to contain 34.5% calcium carbonate, while the white egg contained 36.3% calcium carbonate. Potential sources of error included membrane remaining on the eggshells and uncertainties in measurement equipment.

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    Determination Of Calcium

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    This document describes an experiment to determine the calcium carbonate content of eggshells through back titration. Calcium carbonate in eggshells reacted with hydrochloric acid, and the excess acid was back titrated with sodium hydroxide. The shop egg was found to contain 34.5% calcium carbonate, while the white egg contained 36.3% calcium carbonate. Potential sources of error included membrane remaining on the eggshells and uncertainties in measurement equipment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    14 views3 pages

    Determination of Calcium

    Uploaded by

    fsedf
    This document describes an experiment to determine the calcium carbonate content of eggshells through back titration. Calcium carbonate in eggshells reacted with hydrochloric acid, and the excess acid was back titrated with sodium hydroxide. The shop egg was found to contain 34.5% calcium carbonate, while the white egg contained 36.3% calcium carbonate. Potential sources of error included membrane remaining on the eggshells and uncertainties in measurement equipment.

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    Determination of Calcium Carbonate Content of Various Eggshells Using

    Back Titration

    Raw Data

    Hydrochloric acid concentration 1 moll^-1


    Hydrochloric acid volume 25cm³
    Volumetric flask 250cm³
    Sodium Hydroxide Concentration 0.1 moll^-1

    Shop Egg Titre 1 Titre 2 Titre 3


    Initial burette 0 18.9 0
    reading /cm³
    Final burette 18.9 39.7 17.3
    reading /cm³
    18.9 20.8 17.3
    Titre volume /cm³

    Average titre = 18.1 cm³ (not including titre 2)

    White Egg Titre 1 Titre 2 Titre 3


    Initial burette 17.3 0 17.7
    reading /cm³
    Final burette 35.1 17.7 35.1
    reading /cm³
    17.8 17.7 17.4
    Titre volume /cm³

    Average titre = 17.75 cm³ (not including titre 3)

    Results

    General observations:

    The end point of the reaction was observed when the colourless phenolphthalein solution turned a
    pale shade of pink.

    Shop Egg

    CaCO3 + 2HCl CaCl2 + H2O + CO2

    HCl + NaOH NaCl + H2O

    n(NaOH for Shop) = 0.1 x 18.1/1000 = 1.81 x 10^-3

    1.81 x 10^-3 x 10 = 1.81 x 10^-2

    n(NaOH for Shop) = 1.81 x 10^-2

    Acid reacted = 25 x 10^-3 – 1.81 x 10^-2

    = 6.9 x 10^-3 (moles of reacted HCl)


    CaCO3 + 2HCl

    Ratio 1:2

    n 3.45 x 10^-3 6.9x10^-3

    Mass of CaCO3 :

    n x Mr = 3.45 x 10^-3 x 100.1

    = 0.345g

    % Purity = Calculate mass / Sample mass x 100

    = 0.345/1 x100

    = 34.5% CaCO3 in shop egg

    White Egg

    CaCO3 + 2HCl CaCl2 + H2O + CO2

    HCl + NaOH NaCl + H2O

    n(NaOH for white egg) = 0.1 x 17.75/1000 = 1.775 x 10^-3

    1.775 x 10^-3 x 10 = 1.775 x 10^-2

    n(NaOH for white egg) = 1.775 x 10^-2

    Acid reacted = 25 x 10^-3 – 1.775 x 10^-2

    = 7.25 x 10^-3 (moles of reacted HCl)

    CaCO3 + 2HCl

    Ratio 1:2

    n 3.625 x 10^-3 7.25 x 10^-3

    Mass of CaC03:

    n x Mr = 3.625 x 10^-3 x 100.1

    = 0.363g

    % Purity = 0.363/1 x 100

    = 36.3% CaC03 in white egg

    Graph of % Purity
    Egg samples CaCO3 % Purity
    36.50% 36.30%

    36.00%

    35.50%
    % Purity

    35.00%
    34.50%
    34.50%

    34.00%

    33.50%
    Egg Sample

    Shop White

    Conclusion

    The calcium carbonate (CaCO3) % purity of the shop egg was found to contain 34.5% CaCO3. The
    calcium carbonate % purity of the white egg was found to contain 36.3% CaCO3.

    Evaluation

    The titration was repeated 3 times for both egg samples and a mean titre was calculated. This made
    my results more accurate.

    During the cleaning process, it was not possible to remove all membrane from the eggshell before it
    was reacted with acid. This could have altered the volume of acid required to react with the base.

    For my experiments:

    Volumetric Flasks volume = 250cm³  0.3 cm³

    % Uncertainty = 0.3 / 250 x 100

    = 0.12%

    Pipette Volume = 25cm³ ± 0.06 cm³

    % Uncertainty = 0.06 / 25 x 100

    = 0.24%

    Balance = 1.00g  0.01g

    % Uncertainty = 0.01 / 1.00 x 100

    = 1%

    Burette error: (for shop egg titre 1)

    Shop egg titre 1 = 18.9cm³  0.1 cm3

    % Uncertainty = 0.1/18.9 x 100 = 0.53%

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