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
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.
This series of experiments explores the acidity of vinegar by titration, acid-base indicators, and pH. Acids are ionic compounds, a compound with a positive or negative charge that breaks apart in water to form a hydrogen ion. Because the electron is not present in a hydrogen ion, the hydrogen ion has a positive charge. The strength of an acid is based on the concentration of H+ ions in the solution. The more H+ the stronger the acid will be. An example of a strong acid is sulfuric acid that has a very high concentration of H+ ions. An example of a weak acid is vinegar because it has a low concentration of H+ ions.
Bases are ionic compounds that break apart to form a negatively charged hydroxide ion (OH-) in water. The strength of a base is determined by the concentration of Hydroxide ions (OH-). The greater the ...