Objective: To determine the percent acetic acid of commercial vinegars.
             Introduction: Titration is the process, of determining the concentration of a substance in solution by adding to it a standard reagent of known concentration in carefully measured amounts until a reaction of definite and known proportion is completed, as shown by a color change and then calculating the concentration. Titration is used for various substances, including vinegar. Vinegar is an impure dilute solution of acetic acid obtained by fermentation beyond the alcohol stage and used as a condiment and preservative. The word vinegar comes from two Latin words: 'vinum' meaning wine and 'acer' meaning sour. Vinegar can be naturally made by the decaying of plant parts in anaerobic respiration. Acetic acid is created by the fermentation of alcohol. Common household vinegar has about a 5% acetic acid concentration and is prepared from grapes (wine), apples (cider), or grains (malt). Fermentation creates vinegar when sugars are converted into alcohol and carbon-dioxide....the alcohol reacts with air and specific bacteria to make vinegar. Concentrated acetic acid created by synthetic processes is not considered organic and is not used by the organic agricultural community. Vinegar (made from plant sources) with high acetic acid concentration created by distillation or freeze-evaporation process is deemed acceptable for organic garden use.
             Throughout this experiment we will be using common household vinegars, therefore the acid content should be no greater than 5.0% acetic acid. This experiment was done on a Microscale level, which is a much smaller version of a large experiment. In this experiment we used 3 generic brand vinegars. We used 5% Hydrochloric acid (HCL) as the control. A drop of is added phenolphthalein as the indicator. " An indicator is used to signal the point
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