SMART INDIAN MODEL SCHOOL

Session :- 2023-24

INVESTIGATORY PROJECT
ON
MEASURING THE AMOUNT OF
ACETIC ACID IN VINEGAR

 NAME :- SHIVAM
 CLASS :- XII
 SEC :- A
 ROLL NO :- 06
 SUBJECT :- CHEMISTRY

TEACHER’S SIGNATURE PRINCIPAL'S SIGNATURE

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 CONTENTS

1. Certificate

2. Acknowledgement

3. Introduction

4. Theory

5. Experimental Procedure

6. Activity

Experiment 1

Experiment 1

Experiment 1

7. Bibliography

8. Results

9. Precautions
 CERTIFICATE

This is to certify that project was done by , Roll No. 23 Class

XIIth (A) Science of Smart Indian Model School Has
successfully completed her project in Chemistry for the AISSCE
as per prescribed by CBSE in the year 2023-2024

Signature of internal signature of external

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Signature of principal

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 Acknowledgement

I take this opportunity to express my deep sense of gratitude to

my chemistry teacher Mr Merajuddin Sir, Smart Indian
Model School, for her constant guidance and insightful
comment during the project work.

I shall always the cherish my association with them for their

constant encouragement and freedom to thought and action that
rendered to me throughout the project work.I would like to
thank the principal and all the teachers of Smart Indian Model
School, for maintaining a congenial environment.
Encouragement for my successful completion of project work.

SHIVAM
CLASS : XII SCIENCE

Aim of the project:

Measuring the Amount of Acetic Acid in Vinegar by Titration with an
Indicator solution

Summary : The accidental discovery in ancient times that grape juice, left
undisturbed, turns into wine was a cause for celebration. Wine has been
used in celebrations ever since. The subsequent and inevitable discovery
that wine, left undisturbed, eventually turns into vinegar was not heralded
with as much enthusiasm. However,over many long years the wonders of
vinegar have been revealed, and will continue to be for many years to
come.

 Ancients very quickly uncovered the tremendous versatility of

vinegar. While records were not kept before 5000 BC legend has it
that the Sumerians, a civilization of ancient Babylonia, used vinegar
as a cleaning agent. The Babylonians discovered that vinegar slows or
stops the action of bacteria that spoils food so they used it as a
preservative. They also used it as a condiment. Caesar's armies used
vinegar as a beverage. The Egyptian queen, Cleopatra, demonstrated
its solvency powers by dissolving precious pearls in vinegar to win
awager that she could consume a fortune in a single meal. Helen of
Troy apparently bathed in vinegar to relax. Hannibal, the famous
African General, used vinegar to help his army cross the Alps.
According to the writings of Titus Livius, a historian who lived
around the time of Christ, obstructive boulders were heated and
drenched in vinegar.2 This action cracked the boulders into small
pieces, allowing them to be easily moved away.

 Vinegar has been revered throughout the ages. There are many
Biblical references in both the Old and New Testaments that reveal
the use of vinegar as a beverage, likely diluted and sweetened. In fact,
the scriptures say that Jesus drank vinegar just before he was crucified.
There are also Biblical references to the use of vinegar as a condiment
to dip bread and as a remedy for infections and wounds. Vinegar is
also mentioned in the Talmud where it is called for to make haroseth
in Pesachim. Vinegar became one of our first medicines around 400
BC. Hippocrates,a Greek physician and writer, known as the father of
medicine, extolled vinegar's therapeutic qualities. He prescribed
drinking vinegar to his patients for many ailments.
 Vinegar came to the rescue in the Middle Ages in some extraordinary
ways. During the Black Plague in Europe, thieves poured vinegar
over their skin to protect themselves from germs before robbing the
dead.3 During the seventeenth century in Europe and England vinegar
was used as a deodorizer. Citizens held sponges soaked in vinegar to
 their noses to reduce the smell of raw sewage in the streets. Women
conveniently carried vinegar-laden sponges in small silver boxes and
men stored them in their walking canes. The powerful British Navy
used vinegar to preserve food during long sea voyages and to clean
the decks of their ships.4

 In modern times vinegar continues to play a valuable role in society.

During World War I vinegar was used to treat wounds on the
battlefields. Today, white vinegar is recommended for the treatment
of rashes, bites and other minor ailments when camping. Vinegar has
become most popular, however, as a condiment on French fries and as
an ingredient in food and baking. The virtues of specialty vinegars,
such as balsamic and rice vinegars are proclaimed with increasing
passion by food connoisseurs. Vinegar is still used for pickling and
preserving, but less so, as People have less time for this fine craft.

Objective
The goal of this project is to determine the amount of Acetic Acid in
different types of vinegar using titration with a colored pH indicator to
determine the endpoint.

Introduction
about Vinegar
Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and
water. The acetic acid is produced by the fermentation of ethanol by
acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient,
but historically, as the most easily available mild acid, it had a great
variety of industrial, medical, and domestic uses, some of which (such as
a general household cleanser) are still promoted today.

Commercial vinegar is produced either by fast or slow fermentation

processes. In general, slow methods are used with traditional vinegars,
and fermentation proceeds slowly over the course of months or a year.
The longer fermentation period allows for the accumulation of a nontoxic
slime composed of acetic acid bacteria. Fast methods add mother of
vinegar (i.e., bacterial culture) to the source liquid before adding air using
a venturi pump system or a turbine to promote oxygenation to obtain the
fastest fermentation. In fast production processes, vinegar may be
produced in a period ranging from 20 hours to three days. With those fast
processes, commercial vinegar contains residual alcohol (about 6 to 7 %).

About phenolphthalein:
Phenolphthalein is a chemical compound with the formula C20H14O4
and is often written as "HIn" or "phph" in shorthand notation. Often used
in titrations, it turns colorless in acidic solutions and pink in basic
solutions. If the concentration of indicator is particularly strong, it can
appear purple. In strongly basic solutions, phenolphthalein's pink color
undergoes a rather slow fading reaction and becomes completely
colorless above 13.0 pH.
Titration introduction:
In order to determine the concentration of a solution, there must be
something tocompare it against (benchmark). This benchmark is
referred to as a standard.Sodium hydroxide (basic) is typically
used as a standard to determine theconcentration of acids. When
an acid and base react, they form salt and water(neutral).

Acid + Base → Salt + Water

A titration measures the volume of a solution added to a reaction using a

burette. Aburette is a long tube that is typically calibrated in milli litres.
The acid and base are reacted together until one of the two is completely
reacted.That point is called the endpoint which is neutral. If any
additional acid or base is added, the solution will then become acidic or
basic depending on which wasadded in excess.

To visually determine the endpoint, an indicator is added to the

reaction. An indicator is a chemical that changes colours at a particular
pH. Since an acid base reaction upon completion is neutral, an indicator is
used to visually indicate the point at which just a tiny excess of
the acid or base is added beyond the completion of the reaction.

In order to use a standardized solution, the solution must be

prepared. After preparation, the exact concentration of the standard
solution will be known. In this experiment, a standardized sodium
hydroxide solution (NaOH) will be used.

Using basic stoichiometry, the moles of acetic acid (CH3COOH) in the

vinegar solution can be determined from the moles of NaOH added to the
reaction.

APPARATUS REQUIRED FOR TITRATION:

➔Vinegar, three different types.

➔Distilled water

➔Small funnel

➔0.5% Phenolphthalein solution in alcohol

(pH indicator solution)

➔0.1 M sodium hydroxide solution

➔125 mL Conical flask

➔25 or 50 mL burette

➔10 mL graduated cylinder

➔Ring stand

➔Burette clamp

THEORY OF TATIRATION
Required amount of sodium hydroxide (NaOH) can be calculated Using
the following formula:

W= Molarity X Molar Mass X Volume (cm3)

1000

Molar mass of NaOH =40 g/mol

=0.5 X 40 X 500
1000
= 10g

The acetic acid content of vinegar may be determined by Titrating a

vinegar sample with a solution of sodium hydroxide Of known molar
concentration (molarity).

CH,COOH (aq) + NaOH (aq) --> CH,COONa (aq) + H;0(1)

(Acid) + (Base) --> (Salt) + (Water)

At the end point in the titration stoichiometry between the both solution
lies in a 1:1 ratio.

MCH3COOH X VCH3COOH-MNaOH X VNaOH

Strength of acid in vinegar can be determined by the following Formula:

Strength of acetic acid = MCH3COOH X 60

Indicator :- Phenolphthalein
End Point :- Colorless to pink

PROCESS OF TITRATION
1. Cleana 50 ml burette and rinse with DI water. A clean burette will have
no droplets clinging to the Inside of the glass.

2. Rinse the burette with two 5 ml portions of the Standardized NaOH

solution. Make sure you drain the NaOH solution through the tip of the
burctte.

3. Using a funnel, fill the burette with the standardized NaOH solution.
Make sure that the tip is also filled and there are no air bubbles in the tip.

4. Slowly drain the NaOH out of the burette until the burette reads 0.0 ml.
Read from the bottom of the meniscus. It is sometimes helpful to hold a
Piece of paper with a black line behind the burette and line it up with the
meniscus.

PREPARATION OF THE VINEGAR SOLUTION

5. Pipette 5 ml of the vinegar solution into a clean 250 ml flask.

6. Add 50 ml of DI water to the flask.

7. Add two drops of phenolphthalein indicator.

DETERMINATION OF % ACETIC ACID IN A VINEGAR
SOLUTION

8. Place a white background underneath the flask with the Vinegar

solution.

9. Slowly add with constant swirling the NaOH drop-wise to the vinegar
solution.

10. Continue adding drop wise to the vinegar solution until The vinegar
solution turns a faint shade of pink that Remains for 30 seconds. This is
called your endpoint.

11. Calculate the % by mass acetic acid in the vinegar solution

 EXPERIMENT 1
Taking the laboratory vinegar in the conical flask and do the titration with
NaOH as mentioned.

Observation:
CONCORDATE VOLUME: 15.2 ml

CALCULATION:-
we know that -
M CH3COOH X V CH3COOH = M NaOH X V NaOH

MCH 3COOH =M NaOH X NaOH

VCH 3COOH
M CH3COOH = 0.5 X 15.2
20
= 0.38mol/L
Strength of acetic acid = 0.38 X 60 g/L
= 22.8g/L

EXPERIMENT 2
Taking the household vinegar in the conical flask and do the titration with
NaOH as mentioned.

Observation :
CONCORDATE VOLUME: 13.5 ml

CALCULATION:-
we know that -
M CH3COOH X V CH3COOH = M NaOH X V NaOH

MCH 3COOH =M NaOH X NaOH

VCH 3COOH
M CH3COOH = 0.5 X 13.2
10
= 0.38mol/L
Strength of acetic acid = 0.675 X 60 g/L
= 40.5g/L

EXPERIMENT 3
Taking the Wine vinegar in the conical flask and do the titration with
NaOH as mentioned

Observation
CONCORDATE VOLUME: 24 ml

CALCULATION:-
we know that -
M CH3COOH X V CH3COOH = M NaOH X V NaOH

MCH 3COOH =M NaOH X NaOH

VCH 3COOH
M CH3COOH = 0.5 X 24
10
= 1.2mol/L
Strength of acetic acid = 1.2 X 60 g/L
= 72g/L

Results:
 Strength of acetic acid in laboratory vinegar = 22.8 g/L

 Strength of acetic acid in houschold vinegar = 40.5 g/L

 Strength of acetic acid in wine vinegar =72 g/L

Order of amount of acetic acid in vinegar is :-

Wine Vinegar > Household Vinegar> Laboratory Vinegar

Precautions to be taken while titrating:-

 Usually an air bubble is present in the nozzle of the burette; it must

removed before taking the initial reading.

 There should not be any leakage from the burette during titration.

 Keep your eye in level with the liquid surface while taking the burette
reading or while reading the pipette or measuring flask etc.

 Always read lower meniscus in case of colorless solution and upper

meniscus in case of colored solutions.

 Do not blow through the pipette tp expel the last drop of solution
from it, simply touch the inner surface of the titration flask with the
nozzle of the pipette for this purpose.

 Shaking of the titration flask should be continuous during adding the

solution from the burette.

 Use your index finger while pipetting the solution.

 Do not waste your time in bringing the burette reading to zero before
each titration.