This preview shows page 1. Sign up to view the full content.
Unformatted text preview: agents
~50 mL 0.5 M sodium hydroxide (NaOH)
~25 g commercial vinegar (HC2H3O2)
~1 mL phenolphthalein solution
www.webassig n.net/ebooks/wsug encheml1/lab_10/manual.html 3/5 4/15/13 Lab 10 - Titr ations deionized water Safety
NaOH is corrosive. It can attack the skin and cause permanent damage to the eyes. If NaOH solution
splashes into your eyes, use the eyewash immediately. Hold your eyes open and flush with water. If contact with
skin or clothing occurs, flush the affected area with water. Have your lab partner notify your instructor about the
spill. Waste Disposal
Dispose of all solutions as directed by your instructor. Prior to Class
Please read the following sections of the Introductory Material:
Please review the following videos:
Cleaning and Conditioning a Buret
Cleaning a Buret Lab Procedure
Please print the worksheet for this lab. You will need this sheet to record your data. 1
Obtain a clean, dry 10.0 mL graduated cylinder.
Using a clean, dry 30 mL beaker, obtain about 25 mL of vinegar.
Condition the graduated cylinder with vinegar solution before using it. This is done by adding a little
vinegar solution to the graduated cylinder, swirling so that all of the sides are coated with vinegar and then
discarding the remaining vinegar. Repeat this procedure 1 - 2 more times to ensure that the graduated
cylinder is conditioned.
Obtain about 50 mL of 0.5 M NaOH solution in a clean, dry 100 mL beaker. Record the exact
concentration of NaOH in Table A1.
www.webassig n.net/ebooks/wsug encheml1/lab_10/manual.html 4/5 4/15/13 Lab 10 - Titr ations 5
Condition the 25.0 mL buret with NaOH solution as directed by your instructor, and according to the
description in "Volumetric Glassware" in Lab Equipment.
Fill the buret with NaOH and carefully clamp it to the ring stand.
Record the initial reading on the buret, to the nearest 0.01 mL in Table A1. Reading a buret to this
accuracy is tricky. Remember, the last significant figure is expected to be...
View Full Document
This document was uploaded on 01/22/2014.
- Spring '14