Chemistry Investigatory Project. Hardeep2.PDF 20250214 105837 0000
Chemistry Investigatory Project. Hardeep2.PDF 20250214 105837 0000
I would like to express my sincere gratitude to my Chemistryteacher, bk sharma Sir, for their invaluable guidance, support, and
I am also thankful to my parents and family for their unwavering support and belief in my
abilities. Their continuous encouragement and motivation provided me with the
determination to overcome challenges and excel in this project. Furthermore, I would like to acknowledge the contributions of my
Vinegar is a solution made from the fermentation of ethanol (CH3CH2OH), which in turn was
previously fermented from sugar. The fermentation of ethanol results in production
of acetic acid (CH3COOH). There are many different types of vinegar, each starting from a
different original sugar source (e.g., rice, wine, mlt, etc.). The amount of acetic acid in
vinegar can vary, typically between 4 to 6% for table vinegar, but up to three times higher
(18%) for pickling vinegar.
Titration Introduction:
In this project, I have determined the amount of acid in different vinegars using titration, a
common technique in chemistry. Titration is a way to measure the unknown amount of a
chemical in a solution (the titrant) by adding a measured amount of a chemical with a
known concentration (the titrating solution). The titrating solution reacts with the titrant,
and the endpoint of the reaction is monitored in some way. The concentration of the
titrant can now be calculated from the amount of titrating solution added, and the ratio
of the two chemicals in the chemical equation for the reaction.
Titration theory
To measure the acidity of a vinegar solution, we can add enough hydroxyl ions to balance
out the added hydrogen ions from the acid. The hydroxyl ions will react with the
hydrogen ions to produce water. In order for a titration to work, we need three things:
THEORY
Required amount of sodium hydroxide (NaOH) can be calculated using formula:
𝑀 𝑜 𝑙 𝑎 𝑟 𝑖 𝑡 𝑦 𝑋 𝑚 𝑜 𝑙 𝑎 𝑟 𝑚 𝑎 𝑠 𝑠 𝑋 𝑣 𝑜 𝑙 𝑢 𝑚 𝑒 ( 𝑐
𝑊 =
1000
Molar mass of NaOH = 4 0 𝑔 / 𝑚 𝑜 𝑙
0 . 5 𝑋 4 0 𝑋 5 0 0
=
1000
=10𝑔
The acetic acid content of vinegar may be determined by titrating a vinegar sample with a
solution of sodium hydroxide of known molar concentration (morality).
At end point in titration stoichiometry between the both solutions lies in a 1:1 ratio.
1 20 0 15.2 15.2
2 20 0 15.2 15.2 15.2 15.2
3 20 0
Concordant value=15.2
CALCULATIONS: -
We know that
𝑀𝐶𝐻3𝐶𝑂𝑂𝐻 𝑋 𝑉𝐶𝐻3𝐶𝑂𝑂𝐻=𝑀𝑁𝑎𝑂𝐻 𝑋
𝑀𝑁𝑎𝑂𝐻 𝑋 𝑉𝑁𝑎𝑂𝐻
𝑀𝐶𝐻3𝐶𝑂𝑂𝐻 =
𝑉𝐶𝐻3𝐶𝑂𝑂𝐻
0.5 𝑋 15.2
𝑀𝐶𝐻3𝐶𝑂𝑂𝐻 =
20
= 0 . 3 8 𝑚 𝑜 𝑙 / 𝐿
𝑆 𝑡 𝑟 𝑒 𝑛 𝑔 𝑡 ℎ 𝑜 𝑓 𝑎 𝑐 𝑒 𝑡 𝑖 𝑐 𝑎 𝑐 𝑖 𝑑 = 0 . 3 8 𝑋 6 0 𝑔
= 2 2 . 8 𝑔 / 𝐿
EXPERIMENT 2
Take the household vinegar in the conical flask and do titration with NaOH as
mentioned.
𝑀𝐶𝐻3𝐶𝑂𝑂𝐻 𝑋 𝑉𝐶𝐻3𝐶𝑂𝑂𝐻=𝑀𝑁𝑎𝑂𝐻 𝑋
𝑀𝑁𝑎𝑂𝐻 𝑋 𝑉𝑁𝑎𝑂𝐻
𝑀𝐶𝐻3𝐶𝑂𝑂𝐻 =
𝑉𝐶𝐻3𝐶𝑂𝑂𝐻
0.5 𝑋 13.5
𝑀𝐶𝐻3𝐶𝑂𝑂𝐻 =
10
= 0 . 6 7 5 𝑚 𝑜 𝑙 / 𝐿
𝑆 𝑡 𝑟 𝑒 𝑛 𝑔 𝑡 ℎ 𝑜 𝑓 𝑎 𝑐 𝑒 𝑡 𝑖 𝑐 𝑎 𝑐 𝑖 𝑑 = 0 . 6 7 5 𝑋 6 0
= 4 0 . 5 𝑔 / 𝐿
EXPERIMENT 3
Take the wine vinegar in the conical flask and do titration with NaOH as
mentioned.
𝑀𝐶𝐻3𝐶𝑂𝑂𝐻 𝑋 𝑉𝐶𝐻3𝐶𝑂𝑂𝐻=𝑀𝑁𝑎𝑂𝐻 𝑋
𝑀𝑁𝑎𝑂𝐻 𝑋 𝑉𝑁𝑎𝑂𝐻
𝑀𝐶𝐻3𝐶𝑂𝑂𝐻 =
𝑉𝐶𝐻3𝐶𝑂𝑂𝐻
0 . 5 𝑋 2 4
𝑀𝐶𝐻3𝐶𝑂𝑂𝐻 =
10
= 1 . 2 𝑚 𝑜 𝑙 / 𝐿
𝑆 𝑡 𝑟 𝑒 𝑛 𝑔 𝑡 ℎ 𝑜 𝑓 𝑎 𝑐 𝑒 𝑡 𝑖 𝑐 𝑎 𝑐 𝑖 𝑑 = 1 . 2 𝑋 6 0 𝑔
= 7 2 𝑔 / 𝐿
RESULT
𝑆 𝑡 𝑟 𝑒 𝑛 𝑔 𝑡 ℎ 𝑜 𝑓 𝑎 𝑐 𝑒 𝑡 𝑖 𝑐 𝑎 𝑐 𝑖 𝑑 𝑖 𝑛 𝑙 𝑎 𝑏 𝑜 𝑟 𝑎 𝑡 𝑜 𝑟 𝑦
𝑆 𝑡 𝑟 𝑒 𝑛 𝑔 𝑡 ℎ 𝑜 𝑓 𝑎 𝑐 𝑒 𝑡 𝑖 𝑐 𝑎 𝑐 𝑖 𝑑 𝑖 𝑛 ℎ 𝑜 𝑢 𝑠 𝑒 ℎ 𝑜 𝑙 𝑑 𝑣
𝑆 𝑡 𝑟 𝑒 𝑛 𝑔 𝑡 ℎ 𝑜 𝑓 𝑎 𝑐 𝑒 𝑡 𝑖 𝑐 𝑎 𝑐 𝑖 𝑑 𝑖 𝑛 𝑤 𝑖 𝑛 𝑒 𝑣 𝑖 𝑛 𝑒 𝑔 𝑎
70
Strength of acetic acid
60
50
40
30
20
10
0
laboratory vinegar household vinegar wine vinegr
Thank You
→ Look at the meniscus of solution at eye level to avoid parallax.
→ Look at the lower meniscus in the light coloured solution and upper
meniscus in the dark coloured solution because of visibility.
→ Do not forget to add distilled water to the vinegar.
Bibliography
1) Comprehensive Lab Manual for class 12
2) www.google.com
3) www.icbse.com
4) www.scribd.com