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Finding the Amount of Ethanoic acid in Vinegar.

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Finding the Amount of Ethanoic acid in Vinegar Plan I am going to do an investigation into the ethanoic acid content of various vinegars. The chemical equation for the making of ethanoic acid is as follows: Ethanol oxidization ? bacteria Ethanoic Acid To do this experiment I intend to do an accurate titration using a burette. Hypothesis: I predict that the amount of acid in the vinegar depends on the alcohol content that you start off with. For example if we decided to use a lot of alcohol then the vinegar produced would be have a lower pH than if we used a smaller amount of alcohol. Prediction: I predict that the vinegar with the highest amount of acid (concentration) in is the distilled vinegar as distilled means to increase the concentration of, or purify. So I think that all the impurities will not be present and so there will be more acid in this vinegar. Apparatus: Firstly here is a complete list of apparatus that I will need to complete the experiment successfully. * Burette and burette clip * Stand and white tile * Different Vinegars: Red Wine Vinegar Cider White Wine Malt Vinegar Distilled Vinegar * Flask * Sodium hydroxide solution of concentration 0.1M or 0.4M * Phenalthaylene or Methyl Orange indicator * Pipette * Funnel and 100ml Conical flask Preliminary Experiments: Before starting the investigation I will need to experiment with the two ...read more.


Wearing safety goggle until all practical work and clearing up is finished. Standing up during the experiment and making sure that nothing is on the floor is also very important in case of an emergency. Stools should be under the bench, and you should not drink or eat anything during the experiment. Observations Here are the results that I collected after I had followed my method. All results in the table are cm� unless otherwise stated. Red Wine Start Volume Volume Used Average Used Cider Start Volume Volume Used Average Used White Wine Start Volume Volume Used Average Used Malt Vinegar Start Volume Volume Used Average Used Distilled Malt Start volume Volume Used Average Used Rangefinder 0 9.7 0 11.5 0 9.5 0 11.1 0 11.4 First Time 0 9.7 0 11.4 0 9.0 0 11.1 0 11.3 Second Time 0 9.7 0 11.6 0 9.2 0 11.2 0 11.3 Third Time 0 9.7 9.7 0 11.5 11.5 0 9.1 9.1 0 11.2 11.2 0 11.3 11.3 I took a rangefinder so that it was easier to get the exact volume when I did it for the three real attempts. This way it allowed me to drip the acid drip by drip until it was perfect. I took three reading rather than one so I would get sufficient evidence to support my conclusion. ...read more.


So it is true to say that the alcohol content is proportional to the amount of acid in the vinegar. Evaluation I think that we used a safe and easy procedure to obtain the results that we did, (meaning that if we did the experiment again we would get the same results) without getting any anomalies. We tried to be as accurate as possible on every reading that we made, as well as taking precautions so any anomalies would not occur. I feel that my hypothesis was correct, by stating that the more alcohol content you start with the higher the concentration of acid. As this is proven by the fact that the wines both had the highest alcohol content. If I were to repeat the experiment then I would take a bigger variety of vinegars from which I could get additional evidence to support my conclusion. Also I would use a pH meter so rather than guessing the neutral point the pH meter could be a lot more accurate. Another thing that I think that would have improved the experiment was to standardize the amount of indicator used to around 5 drops. Because if there was too much indicator it affected the results, in that slightly more vinegar was needed to neutralize the solution. If too little indicator was added it was very hard to see the colour change. I would also have taken more readings so that I would have a better average and more accurate calculations. James van der Hoorn 4? ...read more.

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