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TITRATION: CONCENTRATION OF ACETIC ACID IN VINEGAR

R.M. LUMONGSOD
CHEMISTRY III, S.Y. 2012-2013 PHILIPPINE SCIENCE HIGH SCHOOL CENTRAL LUZON CAMPUS INTRODUCTION Titration is a process in chemistry wherein a solution of accurately known concentration (titrant), called a standard solution, is added gradually to another solution of unknown concentration (analyte), until the chemical reaction between the two solutions is complete. If the volumes of the standard and unknown solutions used in the titration, along with the concentration of the standard solution is already known, then it would be possible to calculate the concentration of the unknown solution. (Chang, 2010) Strong acids mixed with strong bases are already known to exhibit less complicated titration mechanics. A point wherein the titrant and analyte both becomes neutralized is called the equivalence point. Indicators play a huge role in titration, so we used the phenolphthalein indicator in this experiment for the reaction between sodium hydroxide and different variants of vinegar. Their pH shall be known through calculations using molarity as conversion factors. This paper also aims to illustrate how titration works. METHODOLOGY To do the experiment, the first thing that needs to be done is to prepare the titration set-up (Figure 1). Make sure that the base burette is secured. It should also be filled with a stoichiometric amount of titrant inorder to do faster calculations (Figure 2).

Figure 1(The titration set-up, with the iron stand, burette clamp, base burette, and Erlenmeyer flask.)

Figure 2 (Base burette filled with stoichiometric amount of analyte.) The burette was filled with 1.0 M of NaOH solution, making it a basic titrant. A clear bond paper is seen in the set up, so that faster and easier comparison between color changes can be done. The initial burette reading and final burette reading (after titration) were both recorded. Approximately 20 mL of the unkown acid was put in the Erlenmeyer flask to be titrated. The unknown acid was titrated by dropping small amounts of NaOH in the solution and swirling it simultaneously. If a color change of colorless to light pink occurs, then the titration is finally done. RESULTS AND DISCUSSION One of the trials ended up being overtitrated. (Figure 3). The other two trials were executed properly.

Table 1. Data for the first vinegar variant (100 mL). Overtitrated. Trial 1 6.1 mL 36 mL 29.9 mL Trial 2 14.2 mL 41.0 mL 26.8 mL Trial 3 2.10 mL 31.10 mL 29 mL

Initialr

Finalr Added NaOHv Molaritya 0.0299M 0.0268 M 0.029 M Table 2. Data for the second vinegar variant (100 mL) Trial 1 1.1 mL 10.6 mL 9.5 mL Trial 2 4.1 mL 16.8 mL 12.7 mL Trial 3 0.0 mL 9.7 mL 9.7 mL

Initialr

Finalr Added NaOHv Molaritya 0.095 M 0.0127 M 0.097 M Table 3. Data for the third vinegar variant (100 mL) Trial 1 10.6 mL 15.3 mL 4.7 mL Trial 2 16.8 mL 22.8 mL 6 mL 0.006 M = volume, Trial 3 9.7 mL 14.3 mL 4.6 mL 0.046 M = of acetic

Initialr

Finalr Added NaOHv Molaritya 0.047 M r = burette reading, acid in vinegar

The average molarity of the first variant is 0.02857 M and its pH is 1.54. The average molarity of the second variant is 0.06823 M and its pH is 1.17. The average molarity of the third variant is 0.033 M and its pH is 1.48. CONCLUSION AND RECOMMENDATION Figure 3. (Overtitrated sample) The data and average molarity of the 3 vinegar variants are shown (Table 1, 2, and 3). Average molarity is obtained through the use of the molarity and volume of the titrant compared with that of the analyte. The concentration of acetic acid in the vinegar makes it more sour. The higher the concentration, the stronger the taste of the vinegar. Thus, the lower the pH, the more sour a food gets. It is better to let thge drops in titration fall slowly, so as to avoid obver titration. Also, good eyesight and a clean sheet of bond paper

may help in seeing the closest possible equivalence point of the solution. The equivalence point is when the faintest pink is just seen. REFERENCES [1] Burdge, J., &Overby, J. (2012). Chemistry: Atoms first. (International ed., p. 608). New York: McGraw-Hill Companies, Inc. DOI: www.mhhe.com [2] Chang, R. (2010). Chemistry. (10th ed., p. 616). New York: McGraw-Hill Companies, Inc. DOI: www.mhhe.com

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