ELIZABETH SETON SCHOOL

Senior High School Division

Science Department
SY: 2022 - 2023

Science 11
General Chemistry 2

SCL: Date:

Name: Teacher: Ms. Jo

Level & Section:

Score:
Term: THIRD 60

Scoring Rubric (Paper)

Criteria Score

Hypothesis 2

Prelab 10

Table 35

Guide Question 5

Conclusion 5

Punctuality 3

Laboratory Activity #3:

Acid-Base Titration

Introduction

Many acidic compounds occur in nature. Some examples of naturally occurring acids are
the fatty acids, amino acids, and citric acid in foods and the hydrochloric acid of the stomach.
Nitrogen and sulfur containing oxyacids are found in acid rain, battery acid and various cleaning
agents.
To give a carbonated beverage a slight sour or tart taste, many manufacturers include an
acid as one of the ingredients. The two acids most commonly used are citric acid
(HOC(CH2CO2H)2CO2H, which has a condensed formula of C6H8O7) and phosphoric acid
(H3PO4) or a partially neutralized form of phosphoric acid such as NaH2PO4.

3 NaOH (aq) + H3C6H5O7 (aq) → Na3C6H5O7 (aq) + 3 H2O

Dark sodas such as the colas and root beer nearly always contain phosphoric acid since
it is believed to enhance the taste of the caramel used to obtain the dark color. The less dark
sodas usually have a more citrus, fruit-like taste due to the presence of citric acid as the acidic
ingredient.

In this experiment you will determine the citric acid content of a carbonated beverage.

I. OBJECTIVES:
a. Investigate the relationships in the reaction of sodium hydroxide and citric acid.
b. Demonstrate the basic laboratory technique of titration; and
c. Solve for the concentration of citric acid in a carbonated beverage.
II. FORMULATING A HYPOTHESIS:
a. Is there a relationship between the color of the carbonated beverage and its citric acid
content?

III. EXPERIMENTING:
A. ASSIGNED CARBONATED BEVERAGE
● SCL1 : Royal ● SCL5 : RC Cola
● SCL2 : Mountain Dew ● SCL6 : Root Beer
● SCL3 : Sprite ● SCL7 : 7 UP
● SCL4: Coca-Cola

B. MATERIALS
● 250mL beaker ● Iron ring
● 2-100mL beaker ● Bunsen burner
● 2-Erlenmeyer flask ● Funnel
● 100mL graduated cylinder ● Wire Gauze
● pH strip paper ● Digital Balance / Analytical
● Stirring rod Balance
● Medicine dropper ● 1L distilled water
● Filter Paper ● 2.5M NaOH solution
● Buret ● Phenolphthalein indicator
● Iron Stand ● KHP crystals
● Iron clip ● Citric acid

C. PROCEDURE
a. Preparation of Soda Sample
1. Measure. Place in a 250-mL beaker about 90 mL of clear soda. Determine the
exact volume of the sample with a 100-mL graduated cylinder to the nearest 0.1
mL. Record the volume and identity of your sample.
2. Measure. Obtain a strip of pH indicator paper. To determine the pH of your
sample, dip a stirring rod into the soda, then touch the stirring rod to the indicator
strip. Take the strip to the color chart posted by your instructor and compare the
colors. Record the initial acidity of the beverage.
3. Observe. Heat your sample on a ring stand to near boiling to remove the carbon
dioxide in the solution. Allow it to cool.
4. Measure. Remeasure its volume. Add distilled water to bring its volume back to
its initial volume (same measurement in step 1). Determine its pH now by using a
second indicator strip. Record it in the table provided below.

b. Preparation of 150 mL of 0.04 M NaOH

1. Calculate. Calculate the volume of 2.5 M sodium hydroxide solution needed to
make 200 mL of a 0.04 M solution using the formula: C1V1 = C2V2.
 2. Measure. Take a clean, but not necessarily dry, 10-mL graduated cylinder and
obtain the volume of 2.5 M sodium hydroxide calculated in the last procedure.
3. Identify. Pour the 2.5 M NaOH solution obtained into a 500-mL Erlenmeyer flask
containing about 100 mL of distilled water. Use 5 mL of distilled water to rinse the
graduated cylinder. Add this wash to the flask.
4. Measure. Record the time it takes for the glycerin to reach Point B from Point A
(60cm) in the table provided in the data section..
5. Measure. Add additional distilled water to the 500-mL Erlenmeyer flask until a
total volume of 200 mL is reached.
6. Identify. Mix thoroughly by carefully swirling. Stopper the flask and label it ‘‘0.04
M NaOH’’.
7. Identify. Set up a 50-mL buret. Check that it is clean, free of grease, and
draining properly.

8. Measure. Rinse the buret with three 5 mL portions of your 0.04 M NaOH
solution. Fill the buret with the NaOH solution to above the 0-mL mark.
9. Observe. If a bubble is formed in the buret tip, drain some of the solution from
the buret into a waste beaker to expel air from the buret tip. Refill until the NaOH
solution is exactly at the 0-mL mark.

c. Standardization of the 0.04 M NaOH Solution using HCl

1. Measure. Add approximately 100 mL distilled water to the flask. Then, add 10mL
of hydrochloric acid to the Erlenmeyer flask. Swirl.
2. Measure. Add ten drops of phenolphthalein indicator to the HCl solution in the
flask and set the flask on a sheet of white paper under the buret. Read the
volume in buret to the nearest 0.01 mL. Record the reading of the volume.
 3. Observe. While gently swirling the warm flask, slowly add the 0.04 M NaOH
solution to the HCl solution until a pale pink endpoint is observed and that
persists for about a minute. Record the final buret reading. Empty the flask and
rinse it with distilled water.

d. Titration of the Beverage

1. Observe. Check that your second 50-mL buret is clean, free of grease, and
draining properly. Rinse the buret three times with 3 mL of your de-gassed
sample of a beverage.
2. Observe. If a bubble is formed in the buret tip, drain some of the beverage from
the buret into a waste beaker to expel air from the buret tip. Refill until the
beverage is exactly at the 0-mL mark. Read and record the volume level of your
beverage sample in the buret.

3. Measure. Slowly drain about 35 of the solution into a clean, but not necessarily
dry 250-mL beaker. Record the final buret reading. Add four drops of
phenolphthalein to the solution
4. Observe. Titrate with your NaOH solution to a pale pink endpoint. Record the
initial and final buret readings of the NaOH buret.
5. Calculate. Calculate the concentration of the citric acid in terms of both molarity
and percent concentration by mass. If time allows, repeat the titration.

IV. COLLECTING AND ANALYZING DATA

PRE-LAB QUESTIONS
1. Answer. What is the difference between a titrant and an analyte in titration? (3pts)

2. Calculate. Calculate the volume of 2.5 M NaOH solution needed to prepare 200 mL (2
significant figures) of a 0.040 M NaOH solution. (3pts)
3. Answer. Sometimes there is an air bubble in the stopcock of the buret. Why do you want
to remove the air bubble before starting a titration? (3pts)

LABORATORY PROPER
4. Collect Data. Fill in the table below.

TABLE 1: BEVERAGE SAMPLE

Name of Beverage: Volume of Sample: mL

Initial pH: pH after degassing:

SOLUTION PREPARATION
● Concentration of stock NaOH solution: __________
● Volume of stock NaOH soln. used: __________
● Mass of KHP calculated to neutralize 15 mL of 0.04 M NaOH: _________ g

Table 2: SOLUTION STANDARDIZATION

Phthalate Mass (g) Trial 1 (mL) Trial 2 (mL)

Trial 1 Final Volume (NaOH)

Trial 2 Initial Volume (NaOH)

Volume consumed

Table 4: BEVERAGE SAMPLE

Beverage mL Trial 1 (mL) Trial 2 (mL)

Trial 1 Final Volume (NaOH)

Trial 2 Initial Volume (NaOH)

Volume consumed

Table 5: SOLUTION STANDARDIZATION

Trial 1 (M) Trial 2 (M)

Standardized concentration of NaOH solution:

 Table 7: DETERMINATION OF BEVERAGE SAMPLE
Trial 1 Trial 2

Moles of NaOH consumed

Moles of citric acid neutralized

Molarity of citric acid in beverage sample

Average M of beverage

% Concentration by mass: (assume a density

of 1.00 g/mL)

Average % concentration:

5. Analyze: Answer the questions below.

6. What is the easiest and the hardest part of the experiment? Why? (2pts)

7. How does an acid-base indicator (ex. phenolphthalein) works in your lab activity? Briefly
explain your answer. (3pts)
V. DRAWING CONCLUSION

Compare the concentration of your beverage sample to the concentrations of the beverage
sample of the other groups. What can you conclude about the relationship between the color of
the beverage sample and the citric acid content of the carbonated drink? (5pts)