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

Length: 8 Pages 2054 Words

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...


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's a green blue when it is more basic.