Vinegar Acidity by Titration, Acid-Base Indicators and pH: Lab Report

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Experiment 11: Determination of the Acidity of Vinegar by Titration, Acid-Base Indicators and pH Karen Finn Lauren Timmerman Lab Section C November 25th, 2012 Abstract: This set of experiments explored how to determine the acidity of vinegar by titration and to study the pH of household products using various indicators including litmus paper, pH paper, methyl orange, phenolphthalein and red cabbage juice. In part one, each household product was tested to determine whether or not it is an acid or a base. Ammonia is basic, lime out is acidic, baking soda is basic, dish soap is basic, and soda is acidic. Mouthwash is neutral because it has a pH of 7. In an acidic solution the phenolphthalein is very light blue almost clear color. In a basic solution it is a very light pink. The pH color chart for the red cabbage juice indicator was pink when acidic and it’s a green blue when it is more basic. There is 5.184% per volume of acetic acid in vinegar in 100 mL of vinegar. In trail 1, 0.00456 moles of NaOH was used in this trail. In trail 2, 0.00408 moles of NaOH was used. Background: This series of experiments explores the acidity of vinegar by titration, acid-base indicators, and pH. Acids Continue...


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Both of these experiments have potential sources of error. In part two, when using the stopcock of the buret it was very important to start using drops around 20 mL because too much of the base would be added which is called overtitration. Color Pink light pink slight blue tint light blue bluegray light green 4 7 9 10 12 14The red cabbage juice would turn the egg whites green. The strength of an acid or base in a solution is measured on a scale called a pH scale. are ionic compounds, a compound with a positive or negative charge that breaks apart in water to form a hydrogen ion. When ammonia, which is a base, was added to the phenolphthalein it turned a slight pink color. There are many possible sources of error that may have occurred in this experiment. There was not an exact amount so if a lot of the product was added then it could have caused the data to be incorrect. The more H the stronger the acid will be. The pH color chart for the red cabbage juice indicator was pink when acidic and it"tms a green blue when it is more basic.

PROFESSIONAL ESSAYS:

The Titration of Milk of Magnesia
The Titration of Milk of Magnesia. Introduction This laboratory looks at the titration of Milk of Magnesia (magnesium hydroxide) with vinegar (acetic acid). (664 3 )

The Buffer Effect This laboratory looked at the buffer
Procedures Materials: premassed sample sodium carbonate sodium bicarbonate pH meter distilled water vinegar(acetic acid) ammonia (ammonium hydroxide) dropper (861 3 )

CO2
The octet rule cannot be satisfied for all compounds. 14.1a Ammonia - NH3 Vinegar - CH3COOH Dissociation reactions: Ammonia NH4 ? NH3 + H+ Vinegar CH3COOH ? (924 4 )

Laboratory Experiment This laboratory looked
dissolve recorded. Part 3: Effect of a Catalyst A beaker was half-filled with vinegar and allowed to reach room temperature. An (655 3 )

PKA & PKB of Weak Acids & Bases This laboratory is concerned with
Procedure Materials Vinegar (acetic acid CH3COOH) Seltzer Water (carbonic acid H2CO3) Ammonia (ammonium hydroxide NH4OH) Calibration buffer pH Meter 3 small (351 1 )

Daoism & Confucianism
Finally, one of the things I kept in mind while reading this section is the chapter in The Tao of Pooh that talks about the picture called The Vinegar Tasters. (948 4 )