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Experiment to Determine Acidities of Wine. The purpose of this experiment is to determine the total and volatile acidities of each of the wines and compare them.

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  • Essay length: 3117 words
  • Submitted: 13/02/2012
  • Marked by teacher: (?) Brady Smith
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AS and A Level Organic Chemistry

Teacher essay summary

5 star(s)

This is an excellent report. It uses sound theory to construct and perform a very accurate experiment. It then makes direct and legitimate conclusions. It is written well and is easy to read.

Marked by teacher Brady Smith 17/06/2012

The first 200 words of this essay...

Experiment to Determine Acidities of Wine

The purpose of this experiment is to determine the total and volatile acidities of each of the wines and compare them.

Acidity is a major contributor to the taste of wines. This is especially important in white wines, because there are very little tannins found in it, so acidity can affect the taste of the wine much more than in red wines.

In this experiment, 0.1M Sodium Hydroxide solution is needed for titrations. Because this is not a standard solution, it is first standardised using oxalic acid.

In order to calculate the total acidity of the wine, a titration with 0.1M sodium hydroxide is carried out with a pH meter. The pH of the wine and sodium hydroxide solution is measured when a certain volume of NaOH is added each time, and a titration curve of volume against pH is plotted. The volume for the solution to reach a pH of 8.2 is recorded. This is because NaOH is a strong alkali and wine is a weak acid, so the pH lies more to the side of the alkali. A pH of 8.2 as the equivalence

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MbT essay summary

This is an excellent report. It uses sound theory to construct and perform a very accurate experiment. It then makes direct and legitimate conclusions. It is written well and is easy to read.

Marked by teacher Brady Smith 17/06/2012

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