St.

Mary’s College

CAPE CHEMISTRY UNIT 2

Student’s Name: ADAM MAHABIR Teacher’s Name: MR.KHAN

Date: 19/02/2020 Module 3 Lab No.: 14

Topic: Ethanol

Problem Statement: Mr. Jones feels that he gets more intoxicated when he drinks a homemade
wine compared to a commercial wine. Suggest a hypothesis for his feelings and design an
experiment to test your hypothesis.
HYPOTHESIS: Homemade wine contains more ethanol than commercial wine and makes
Mr. Jones feel more intoxicated.

AIM: To determine the ethanol concentration of homemade and commercial wine by doing a
back titration.

APPARATUS: pipette, burette, conical flask, retort stand, white tile, volumetric flask, distilled
water, homemade and commercial wine, measuring cylinder, potassium iodide, 0.1M sodium
thiosulfate, starch, 40% sulfuric acid, 0.05M potassium dichromate

METHOD:

(1)Pipette 25mL of homemade wine into a 250 mL volumetric flask, make up the 250mLmark by

adding distilled water and mix.

(2)Pipette 25mL of the diluted solution into three conical flask.

(3)Using a measuring cylinder add 10 mL of 0.05M potassium dichromate into each conical

flask

(4)Using a gloves add 10 mL of 40% sulfuric acid to each conical flask

(5)Add a stopper to each flask and heat for 10 minutes at 45

(6)After heating, add 2g of potassium iodide to each flask

(7)Titrate the contents of each conical flask with 0.1M sodium thiosulfate, adding 2mL starch

when the brown colour of the solution develops a green tinge (the equivalence point of the

reaction is obtained when the blue brown colour of the starch disappears leaving a green colour).

(8)Repeat steps 1 to 7 for commercial wine.

Manipulated Variables- type of wine (homemade and commercial)

Responding Variables- volume of sodium thiosulphate
Constant Variables- type of indicator, amount of drops of indicator
EXPECTED RESULTS:
Rough 1 2 3
Final burette
reading/cm3
burette
reading/cm3
Volume of
thiosulphate
used/cm3

TREATMENT OF RESULTS:

REACTIONS:

(1)3C2H5OH(aq) + Cr2O72-(aq) + 8H+ (aq)  3CH3CHO(aq) + 2Cr3+(aq) + 7H2O(l)

(2)Cr2O72-(aq) + 14H+(aq) + 6I-(aq)  2Cr2+(aq) + 7H2O(l) + 3I2(aq

Titration reaction

(3)3I2(aq) + 6S2O32-(aq)  6I-(aq) + 3S4O62-(aq)

CALCULATIONS:

(1)Number of mols dichromate ions in conical flask = (10/1000 x 0.05) dichromate ions
= 0.0005 mols dichromate ions
(2) The average volume of thiosulphate used is calculated as

Volume1 + volume2 + volume3 = V.avg

3

The number of moles of thiosulphate is calculated as

0.1 x V.avg = X moles of thiosulphate

1000

(3)ratio of thiosulphate to iodine from equation3 = 2:1

Number of moles of iodine remaining after reaction2 = (2 x X mols of thiosulphate)
= Y mols
(4) Ratio of dichromate ions to iodine in reaction 2 = 1:3
Number of moles of dichromate remaining after reaction 1 = (1/3 x Y)mols
(5) number of moles of dichromate used = initial amount – final amount
= 0.0005- 1/3Y

(6)Ratio of dichromate to ethanol in reaction 1 = 1:3

Number of moles of ethanol in conical flask = 3 x (0.0005- 1/3Y) mols

(7) number of moles of ethanol in in volumetric flask = [10 x 3 x (0.0005- 1/3Y)]

Concentration ethanol = [10 x 3 x (0.0005- 1/3Y)] x (1000/25)

The wine which contains the higher concentration of ethanol is that which reacts with a smaller
volume of thiosulphate. This is because less thiosulphate means there is less I2 remaining from
reaction 2, because there is less dichromate remaining from reaction 1 because more ethanol
reacted with the dichromate. More ethanol means there is a higher concentration.
Ethanol is a physco-active drug which when consumed provides a feeling of intoxication.
Higher concentrations of ethanol would cause Mr. Jones to feel more intoxicated.

PRECAUTIONS:

-A white tile will be used to view the colour change.

-The burette will be read at eye level.

LIMITATIONS/SOURCES OF ERROR:

-There might be impurities in the wine that will react with the reagents.
-The volume of thiosulphate used might be more if the burette is closed after the colour change
due to a slow reaction time.

ASSUMPTIONS:

-The amount of potassium dichromate was in excess.

-The time was enough for the reaction to be completed.
 Max Actual
Planning and Design mark mark
1. Statement of hypothesis 2
- Clearly stated and linked to the problem  (2)
- Clearly stated but partially linked to problem (1)
- Not clearly stated but related to problem (1)
2. Aim 2
- Relevant to problem/hypothesis and includes the method used (2)
- Relevant to the problem/hypothesis but does not includes the
method used (1)
3. Apparatus and Materials 3
- All essential ones mentioned (3)
-One essential apparatus/ material missing (2)
- Two essential apparatus/ materials missing (1)
4. Method/ Procedure 3
- Written in a logical sequence of steps and appropriate language
(3)
- All steps written but no order, correct tense (2)
- All steps written, no order, wrong tense (1)
5. Variables 3
- All essential manipulating  variables(1)
-All essential controlled variables (1)
-All essential responding variables (1)
6. Data to be collected 2
- All essential data listed (2)
- One essential data missing (1)
7. Predicted results 3
- Correctly linked to the problem/hypothesis (3)
- Not properly linked to the problem / hypothesis (2)
- Not linked but correct (1)
8. Treatment/Analysis of data 3
- Shows correctly how all data collected was used (3)
- Shows correctly how some of the data collected was used (2)
- Shows how to use all the data but some was incorrectly used (1)
9. Limitations/Sources of Error 2
- Any two credible ones (2)
- One credible one (1)
10. Assumption 1
At least one relevant assumption given
TOTAL (PD) 24

TOTAL (PD)/12 12