Determination of Acetic Acid in Vinegar

Determination of Acetic Acid in Vinegar - Determination of...

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Determination of Acetic Acid in Vinegar Group Participants: Jason Christian , Connor Dennis, Josh Istas Section Number: 416 Meeting Time: 7:30-10:20 October 5, 2006 TA: Amanda Reeves Introduction Acids are used in many household items including: vinegar, soda, pickles, and some cleaning supplies. Acids are used in many household items including vinegar. Vinegar is the product of fermentation of sugars. First, fruit is fermented with yeast. The product is then oxidized. A strong acid is an acid that tends to dissociate in a solution. Weak acids have much fewer molecules that dissociate than strong acids. If a strong acid combines with a strong base with the same number of moles, the reaction neutralizes the acid and base into water: H 3 O + + OH => 2H 2 O When an acid and a base react to neutralize, no more reactant is formed. Since, in this experiment, acetic acid (HC 2 H 3 O 2 ) and sodium hydroxide (NaOH) have a one-to-one mole ratio, when neutralization occurs, the number of moles of NaOH used to reach neutralization will be the same used in HC 2 H 3 O 2 . Also, indicators can be used to show when a solution reaches a certain pH. Phenolphthalein is used in this experiment. It changes to color of a solution to pink when the solution reaches a pH of about eight. Experimental
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This note was uploaded on 04/07/2008 for the course CHEM 185 taught by Professor Berrie during the Spring '08 term at Kansas.

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Determination of Acetic Acid in Vinegar - Determination of...

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