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    CHEM XII Modified

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    CHEM XII Modified

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    CHEM XII modified

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    2 views7 pages

    CHEM XII Modified

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    AISSCE 2017-2018

    D.A.V. Sr. SECONDARY SCHOOL,


    MOGAPPAIR,CHENNAI-37
    CHEMISTRY PROJECT
    ESTIMATION OF ACETIC ACID
    CONCENTRATION IN VINEGAR

    NAME : R.RAGA SARANYA


    CLASS : XII-A
    REGISTRATION NO. :

    CHEMISTRY PROJECT
    ESTIMATION OF ACETIC ACID
    CONCENTRATION IN VINEGAR

    NAME :
    CLASS : XII-A7
    REGISTRATION NO. :
    CONTENTS
    INTRODUCTION
    AIM
    MATERIALS REQUIRED
    THEORY
    PROCEDURE
    OBSERVATION
    RESULT
    PRECAUTIONS
    BIBLIOGRAPHY

    INTRODUCTION
    Vinegar is a liquid consisting of about acetic acid (CH3COOH), water,
    and other trace chemicals, which may include flavourings. The acetic
    acid is produced by the fermentation of ethanol by acetic acid and
    bacteria. Vinegar is now mainly used as a cooking ingredient, or
    in pickling. As the most easily manufactured mild acid, it has historically
    had a great variety of industrial, medicinal, and domestic uses, some of
    which (such as its use as a general household cleaner) are still
    commonly practiced today.

    Commercial vinegar is produced either by a fast or a slow fermentation


    processes. In general, slow methods are used in traditional vinegars
    where fermentation proceeds slowly over the course of a few months or
    up to a year. The longer fermentation period allows for the accumulation
    of a non-toxic slime composed of acetic acid bacteria. Fast methods
    add mother of vinegar (bacterial culture) to the source liquid before
    adding air to oxygenate and promote the fastest fermentation. In fast
    production processes, vinegar may be produced between 20 hours to
    three days.

    The term "distilled vinegar" as used in the United States (called "spirit
    vinegar" in the UK, "white vinegar" in Canada) is something of a
    misnomer because it is not produced by distillation but by fermentation
    of distilled alcohol. The fermentate is diluted to produce a colourless
    solution of 5% to 8% acetic acid in water, with a pH of about 2.6. This is
    variously known as distilled spirit, "virgin" vinegar, or white vinegar,
    and is used in cooking, baking, meat preservation, and pickling, as well
    as for medicinal, laboratory, and cleaning purposes. The most common
    starting material in some regions, because of its low cost, is malt or in
    the United States, corn. It is sometimes derived from petroleum.
    Distilled vinegar in the UK is produced by the distillation of malt to give
    a clear vinegar which maintains some of the malt flavour. Distilled
    vinegar is used predominantly for cooking, although in Scotland it is
    used as an alternative to brown or light malt vinegar. White distilled
    vinegar can also be used for cleaning, and some is actually sold
    specifically for this purpose.

    Fruit vinegars are made from fruit wines, usually without any additional
    flavouring. Common flavours of fruit vinegar include
    apple, blackcurrant, raspberry, quince, and tomato. Typically, the
    flavours of the original fruits remain in the final product. Most fruit
    vinegars are produced in Europe, where there is a growing market for
    high-price vinegars made solely from specific fruits (as opposed to non-
    fruit vinegars that are infused with fruits or fruit flavours). Several
    varieties, however, also are produced in Asia. Persimmon Vinegar,
    called gam sikcho, is popular in South Korea. Jujube vinegar,
    called zaocu or hongzaocu, and wolfberry vinegar are produced in
    China.

    The acetic acid (CH3COOH) concentration in


    commercial vinegar may be easily determined by titrating a suitable
    sample of the vinegar with the standardized sodium hydroxide solution.
    AIM:
    To determine the amount of acetic acid in the vinegar , the acetic
    acid will be titrated with the solution of known concentration of
    sodium hydroxide.
    MATERIALS REQUIRED:
    Pipette , burette, conical flask , porcelain tile, stand,
    • M NaOH , distilled vinegar, fruit vinegar, distilled water,
    Phenolphthalein, funnel, beaker.
    THEORY:
    If we test for the acetic acid concentration and molarity of distilled
    vinegar , then we will prove the commercial distilled vinegar has
    a molarity of approximately 0.79M and fruit vinegar has a molarity
    of approximately 0.89M.
    The molarity of acetic acid is determined by titrating it against the
    standard solution of NaOH using phenolphthalein as indicator.

    CH3COOH + NaOH → CH3COONa + H2O


    CHEMICAL EQUATION:

    INDICATOR: Phenolphthalein
    Burette Solution: NaOH
    Pipette Solution: Vinegar
    End point: Colourless to pink

    PROCEDURE:
    • Wash all the apparatus with water.
    • Rinse the burette with burette solution and pipette with pipette
    solution.
    • Pipette out 5 ml of vinegar into a conical flask.
    • Dilute it with 20 ml of distilled water.
    • Add 5 droplets of phenolphthalein to it and place it just below the
    nozzle of the burette over a white porcelain tile.
    • Fill the burette with prepared 0.1 M solution NaOH and run the
    base solution slowly and dropwise through the titration flask till
    the colour of the solution changes to pink from colourless.
    • Note the final reading.
    • Repeat the procedure for the next sample of vinegar and note the
    final reading.
    OBSERVATION:
    Molarity of NaOH solution : 0.1M
    Volume of vinegar used for each titration : 5ml
    S.No Volume of acetic acid Burette Reading Volume of NaOH
    Initial Final
    1. 5 ml 0ml ml ml
    2. 5ml 0ml ml ml

    According to volumetric analysis,


    M1V1 = Stoichiometric coefficient of acid
    M2V2 Stoichiometric coefficient of base
    Sample 1 ( Distilled Vinegar) :
    M1 = 0.1 x = M
    5
    Strength = Molarity x Molar Mass
    = x 60
    = g/L

    Sample 2 (Fruit Vinegar):


    M1= 0.1 x = 0.89 M
    5
    Strength = Molarity x Molar Mass
    = x 60
    = g/L

    RESULT
    Molarity of Acetic acid in Distilled Vinegar : M
    Strength of Acetic acid in Distilled Vinegar : g/L
    Molarity of Acetic acid in Fruit Vinegar : M
    Strength of Acetic acid in Fruit Vinegar : g/L
    PRECAUTIONS
    • The burette and the pipette must be rinsed with its respective
    solutions to remove any water sticking to their sides, which
    otherwise would decrease the concentration the solutions to be
    taken in them.
    • Read the lower meniscus (colourless solutions).
    • Do not rinse the titration flask.

    BIBLIOGRAPHY
    Comprehensive Practical Chemistry Class 12
    www.google.com/wikipedia
    www.youtube.com/titrations

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