Measuring the Amount of Acetic Acid In Vinegar

AIM

Measuring the Amount of Acetic Acid In Vinegar by Titration with an Indicator Solution

Introduction

Vinegar is a solution made from the fermentation of ethanol (CH3CH2OH), which in turn
was previously fermented from sugar. The fermentation of ethanol results in the
production of acetic acid (CH3COOH). There are many different types of vinegar, each
starting from a different original sugar source (e.g., rice, wine, malt, etc.). The amount of
acetic acid in vinegar can vary, typically between 4 to 6% for table vinegar, but up to
three times higher (18%) for pickling vinegar.

In this project, we will determine the amount of acid in different vinegars using titration,
a common technique in chemistry. Titration is a way to measure the unknown amount of
a chemical in a solution (the titrant) by adding a measured amount of a chemical with a
known concentration (the titrating solution). The titrating solution reacts with the titrant,
and the endpoint of the reaction is monitored in some way. The concentration of the
titrant can now be calculated from the amount of titrating solution added, and the ratio of
the two chemicals in the chemical equation for the reaction.

To measure the acidity of a vinegar solution, we can add enough hydroxyl ions to balance
out the added hydrogen ions from the acid. The hydroxyl ions will react with the
hydrogen ions to produce water. In order for a titration to work, we need three things:

1. a titration solution (contains hydroxyl ions with a precisely known concentration),

2. a method for delivering a precisely measured volume of the titrating solution, and
3. a means of indicating when the endpoint has been reached.

For the titrating solution, we’ll use a dilute solution of sodium hydroxide (NaOH).
Sodium hydroxide is a strong base, which means that it dissociates almost completely in
water. So for every NaOH

molecule that we add to the solution,we can expect to produce a hydroxyl ion.

To dispense an accurately measured volume of the titrating solution, we will use a

burette. A burette is a long tube with a valve at the bottom and graduated markings on the
outside to measure the volume contained in the burette. The burette is mounted on a ring
stand, directly above the titrant solution (as shown in the picture).

Solutions in the burette tend to creep up the sides of the glass at the surface of the liquid.
This is due to the surface tension of water. The surface of the liquid thus forms a curve,
called a meniscus. To measure the volume of the liquid in the burette, always read from
the bottom of the meniscus.

In this experiment, we will use an indicator solution called phenolphthalein.

Phenolphthalein is colourless when the solution is acidic or neutral. When the solution
becomes slightly basic, phenolphthalein turns pinkish, and then light purple as the
solution becomes more basic. So when the vinegar solution starts to turn pink, we know
that the titration is complete.

Materials and Equipment

To do this experiment we will need the following materials and equipment:

.     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

Required amount of sodium hydroxide (NaOH) can be calculated using the following
formula:

W _ Molarity x Molarmass x Volume(cm )

_ 1000

Molar mass of NaOH = 40 g/mol =   0.5 x 40 x 500 ~        1000 =    10 g

♦♦♦ The acetic acid content of a vinegar may be determined by titrating a vinegar sample
with a solution of sodium hydroxide of known molar concentration (molarity).

CH3COOH(aq) + NaOH(aq)     CH3COONa(aq) + H2O(l) (acid) + (base) — > (salt) +

(water)

At the end point in the titration stoichiometry between the both solution lies in a 1:1 ratio.
M
CH3COOHVCH3COOH      1
M
NaOHVNaOH                         1

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

Strength of acetic acid = MCH COOH x 60

Indicator:- Phenolphthalein End Point:- Colourless to pink

Experimental Procedure

Performing the Titration

1. Pour 1.5 ml of vinegar in an Conical flask.

1. Add distilled water to dissolve the vinegar so that the volume of the
solution becomes 20 mL.
2. Add 3 drops of 0.5% phenolphthalein solution.
1. Use the burette clamp to attach the burette to the ring stand. The
opening at the bottom of the burette should be just above the height
of the Conical flask we use for the vinegar and phenolphthalein
solution.
2. Use a funnel to fill the burette with a 0.1 M solution of sodium
hydroxide.
3. Note the starting level of the sodium hydroxide solution in the
burette. Put the vinegar solution to be titrated under the burette.
4. Slowly drip the solution of sodium hydroxide into the vinegar
solution. Swirl the flask gently to mix the solution, while keeping the
opening underneath the burette.
5. At some point we will see a pink colour in the vinegar solution when
the sodium hydroxide is added, but the colour will quickly

disappear as the solution is mixed. When this happens, slow the burette to drop-by-drop
addition.

1. When the vinegar solution turns pink and remains that colour even with mixing,
the titration is complete. Close the tap (or pinch valve) of the burette.
2. Note the remaining level of the sodium hydroxide solution in the burette.
Remember to read from the bottom of the meniscus.
3. Subtract the initial level from the remaining level to figure out how much titrating
solution we have used.
 4. For each vinegar that we test, repeat the titration at least three times.

EXPERIMENT – 1

I.   Take the household vinegar in the conical flask and do the titration with sodium
hydroxide (NaOH) as mentioned.

OBSERVATIONS

S.no Volume of vinegarBurette Reading Volume of

solution Initial (in mL) Final (in mL) NaOH solution
used
1. 20 0 27 27
2. 20 0 27 27
3. 20 0 27 27

Concordant volume = 27 mL

CALCULATIONS

We know that,M CH 3 COOH VCH 3 COOH _ M NaOH VNaOH

=> MCH3COOh

V M NaOH VNaOH

CH3COOH

COOH 0.5 x 27

=> MCH

20

= 0.675 mol/L

Strength of acetic acid=0.675 x 60

=40.5 g/L

EXPERIMENT – 2

I.   Take the wine vinegar in the conical flask and do the titration with sodium hydroxide
(NaOH) as mentioned.

OBSERVATIONS

S.no Volume of vinegarBurette Reading Volume of

solution Initial (in mL) Final (in mL) NaOH solution
used
1. 20 0 48 48
2. 20 0 48 48
3. 20 0 48 48

Concordant volume = 48mL

CALCULATIONS

……

20

= 1.2 mol/L
Strength of acetic acid=1.2 x 60

=72 g/L

EXPERIMENT – 2

I.   Take the fruit(Persimmon) vinegar in the conical flask and do the titration with
sodium hydroxide (NaOH) as mentioned.

OBSERVATIONS

S.no Volume of vinegarBurette Reading Volume of

solution Initial (in mL) Final (in mL) NaOH solution
used
1. 20 0 32 32
2. 20 0 32 32
3. 20 0 32 32

Concordant volume = 32 mL

CALCULATIONS

We know that,
M
CH3COOHVCH3COOH _ MNaOHVNaOH

……Strength of acetic acid=0.8 x 60

=48 g/L

Result

>    Strength of acetic acid in household vinegar = 40.5 g/L.

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

>    Strength of acetic acid in fruit vinegar = 48 g/L.

Graphically plotting various vinegar samples in accordance with the amount of acetic
acid present in them we present a stunning find:

Household Vinegar                       Wine                           Fruit Vinegar

Order of amount of acetic acid in different samples of vinegar is:

Wine > Fruit vinegar > Household vinegar

Precautions

>    Transference of measured vinegar into a measuring flask should be done very
carefully.

>    Measuring must be performed carefully.

>    Look at the meniscus of solution at eye level to avoid parallax.

>    Look at the lower meniscus in the light coloured solution and upper meniscus in the
dark coloured solution because of visibility.

>    Do not forget to add distilled water to the vinegar.