VINEGAR ANALYSIS

SAÑOSA, CARL ANGELO C.

CE-1
CM011L- A13
PROFESSOR: JOHN HARVEY M. SANTOS
ABSTRACT
 Vinegar is a solution made from acetic acid and trace
chemicals that may include flavors. Some of its types are
white vinegar, balsamic vinegar, ciders, and red wine. It
usually contains 5-20% of acetic acid by volume and
some types contain 93-96% of water. Commonly, acetic
acid is produced by fermentation of sugars or also
ethanol by using acetic acid bacteria. Vinegar isn’t just a
solution, perhaps it is one of the many components that
every other solutions need in order to have a successful
mixture. It is usually used for cooking, baking, cleaning
and can also help if you’re losing weight and you want
your blood sugar to lower.

The purpose of this experiment is to determine the

percent by mass of acetic acid in vinegar. Can one trial
be enough to determine the vinegar’s percent by mass?
Or how long will you do the titration technique for the
result can be determined?

It is hoped that this experiment will be informative in

the field of volumetric analysis in chemistry.

Introduction
 This experiment looks into the ways on how to
determine the percent by mass of acetic acid in vinegar.
A household vinegar has a 4-5% by mass of acetic acid.
Therefore caramel flavoring are added to make the
product more appealing. A volumetric analysis using the
titration technique is the method used for finding the
percent by mass of acetic acid in vinegar. A c