Analysis of vinegar. Comparing the concentration of different samples of vinegar.

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Ahvashta Seeburrun

Unit 1.4a

Aim: analysis of vinegar

Introduction: quantitative analysis can be used to determine the concentration of active ingredient in foods. In this experiment, samples of vinegar has been analysed to calculate the concentration of standard vinegar to the restaurant and take-away vinegar. The restaurant and take-away should contain less acid than the standard vinegar. The take-away should water down the vinegar. Titration is used to find the concentration of an acid. Titration means how much acid is needed to neutralise an alkali. Titration is known to be the more accurate method to find the concentration of a solution. The burette is used to deliver the second reactant to the flask and the indicator is used to detect the endpoint of the reaction. When the dark pink colour changes to colourless indicate the reaction is complete. The indicator is important as both solutions are colourless so it will be hard to figure out when the reaction is complete. Titration always occurs between one base and one acid, the acid is the vinegar and the base is the sodium hydroxide solution. Ethanoic acid is produced when ethanol reacts with oxygen, it is a weak acid which can be happen anywhere where there is bacteria. The restaurant use Ethanoic acid (vinegar) for preservative and food flavouring. The Ethanoic acid’s pH = 3.

References: Applied science book and websites: ,  and

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Apparatus list:

  • 25cm3 graduated Pipette – the pipette is used to measure 25 cm3 of the sodium hydroxide.

  • Pipette filer – the pipette filer is used to draw liquid from the pipette.

  • Conical flask – the conical flask is used to hold chemicals

  • Clamp and stand – clamp and stand is used to hold the pipette while mixing the sodium hydroxide and the vinegar

  • Filter funnel - the funnel is used to transfer liquids from one container to another without spilling.

  • Lap coat – the lap coat is used ...

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