AIM

Estimation of Acetic
acid in different
samples of vinegar by
Titration.
 CERTIFIACTE
This is to certify that #NAME#, a
student of class #### has successfully
completed the research on finding the
amount of acetic acid in different
samples of vinegar under the guidance
of #name# and lab assistant #name#
during the session 2019-20.

Internal Examiner External Examiner

 ACKNOWLEDMENT
In the accomplishment of this project
successfully, many people have
bestowed upon their blessings and the
heart pledged support, this time I am
utilizing to thank all thank all the
people who have been concerned with
the project.
Primarily I would thank god to be able
to complete this project with success.
Then I would like to thank my
chemistry teacher whose valuable
guidance has been the ones that had
helped me patch this project and make
it full proof success as her suggestions
and her instructions has served as the
major contributor towards the
completion of this project.
Then I would like to thank my parents
and friends who have helped me with
their valuable suggestions and
guidance in various phases of the
completion of this project.
Last but not the least I would like to
thank my classmates who have helped
me a lot.

-ISHAN
 PURPOSE
The goal of this project is to
determine the amount of
acetic acid in different
types of vinegar using
titration with a coloured
indicator to determine the
end point.
INTRODUCTION
About Vinegar:
Vinegar is a solution made from the
fermentation of ethanol (CH3CH2OH), which
inturn was previously fermented from sugar.
The fermentation of ethanol results in the
formation of acetic acid (CH3COOH). There
are many different types of vinegar, each
starting from a different original sugar source.
The amount of acetic acid in vinegar can vary,
typically between 4-6% for table vinegar, but
up to three times high (18%) for pickling
vinegar.
Titration Introduction:
In this project I have determined the amount
of acid in different vinegar samples using
titration, a common technique in chemistry.
Titration is a way to measure the unknown
amount of a chemical in solution (the titrant)
by adding a measured amount of a chemical
with known concentration (the titrating
solution). The titrating solution reacts with
the titrant, and the end point of the reaction
is monitored some way. The concentration of
the titrant can now be calculated from the
amount of the titrating solution added, and
the ratio of the two chemicals in the chemical
equation for the reaction.
 THEORY
To measure the acidity of the vinegar
solution, we can add enough Hydroxyl ions
to balance out the added hydrogen ions
from the acid. The Hydroxyl ion will react
with the hydrogen ion to form water.
In order for titration to work, we need three
things:-
1. A titration solution
2. A method for delivering a precisely
measured volume of titration solution
and
3. A means of indicating when the end
point is reached. For titrating the
solution, we’ll use dilute solution of
Sodium Hydroxide (NaOH). Sodium
hydroxide being a strong base
 dissociates completely in water, so for
every NaOH we add to the solution we
can expect a hydroxyl ion.
Performing Titrations:
To dispense an actual measured volume of
the titrating solution, we will use a burette.
A burette is a long tube with the valve at
the bottom and graduated markings on the
outside to measure the volume contained in
the burette. The burette is mounted on the
ring stand, directly above the titrating
solution. 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 known as
meniscus. To measure the volume of the
liquid in the burette, always read from the
bottom of the meniscus.
Indicators:
In this experiment we will use the indicator
called phenolphthalein. Phenolphthalein is
colourless when the solution is acidic or
neutral. When the solution becomes slightly
basic, phenolphthalein becomes 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.
 APPARATUS
REQUIRED
1. Small Funnel
2. 125ml Conical Flask
3. 50ml Burette
4. Burette Stand
5. 10ml Graduated Cylinder
6. Burette Clamp
7. Pipette
 CHEMICALS
REQUIRED
1. Three samples of vinegar:-
 White(synthetic) Vinegar
 Black Vinegar
 Laboratory Vinegar
2. Distilled Water
3. 0.1 M Sodium Hydroxide
Solution
4. Phenolphthalein Indicator
 FORMULA REQUIRED
Required amount of sodium hydroxide
(NaOH) can be calculated using the
formula:-
Molarity x Molar Mass x Volume
W=
1000
Molar Mass of NaOH = 40g/mol
0.5 x 40 x 500
=
1000

= 10 g
The acetic acid content of the vinegar may
be determined by titrating a vinegar sample
with a solution of sodium hydroxide
solution of known molar concentration
(molarity).
CH3COOH (aq) + NaOH (aq)  CH3COONa (aq) + H2O (l)
(acid) + (base)  (salt) + (water)
At the end point of the titration
stoichiometry between both the solutions
lies in 1:1 ratio.
MCH3COOH x VCH3COOH = MNaOH x VNaOH
Strength of the acid in the vinegar can be
determined by the formula:
Strength of acetic acid = MCH3COOH x 60
(Molar Mass of acetic acid = 60g/mol)
Indicator: - Phenolphthalein
End Point:- Colourless to Pink
 PROCEDURE
1. Pour 5ml of vinegar sample in the
conical flask.
2. Add distilled water to dissolve the
vinegar so that the volume of the
solution becomes 25ml.
3. Add 2-3 drops of phenolphthalein
indicator to the conical flask.
4. 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 indicator.
5. Use a funnel to fill the burette with 0.1
molar sodium hydroxide.
6. Note the starting level of the sodium
hydroxide solution in the burette. Put
the vinegar solution to be titrated
under the burette.
7. Slowly drip the solution of sodium
hydroxide into the vinegar solution.
Swirl the flask gently to mix the
solution, while keeping the opening
under the burette.
8. At some point we will see a pink colour
in the vinegar in the conical flask when
sodium hydroxide is added, but the
colour disappears as the bottom
solution is mixed. When this happens
slow the burette to drop-by-drop
addition.
9. When the vinegar solution turns pink
and remains that colour even mixing,
the titration is complete. Close the
valve (or pinch valve) of the burette.
10. Note the remaining level of sodium
hydroxide solution in the burette.
Remember to read from the bottom of
the meniscus.
11. Subtract the initial and final level to
get the volume of sodium hydroxide
solution used for the titration.
12. For each vinegar sample, repeat the
titration three times.
 EXPERIMENT 1: TEST FOR
WHITE (SYNTHETIC) VINEGAR
PROCEDURE:-
Take the white vinegar in the conical
flask and do the titration with NaOH as
mentioned.

CHEMICAL REACTIONS INVOLVED

CH3COOH (aq) + NaOH (aq)  CH3COONa (aq) + H2O (l)

(acid) + (base)  (salt) + (water)
 EXPERIMENT 2: TEST FOR
BLACK VINEGAR
PROCEDURE:-
Take the black vinegar in the conical
flask and do the titration with NaOH as
mentioned.

CHEMICAL REACTIONS INVOLVED

CH3COOH (aq) + NaOH (aq)  CH3COONa (aq) + H2O (l)

(acid) + (base)  (salt) + (water)
 EXPERIMENT 3: TEST FOR
LABORATORY VINEGAR
PROCEDURE:-
Take the laboratory vinegar in the
conical flask and do the titration with
NaOH as mentioned.

CHEMICAL REACTIONS INVOLVED

CH3COOH (aq) + NaOH (aq)  CH3COONa (aq) + H2O (l)

(acid) + (base)  (salt) + (water)
 RESULT
 Strength of acetic acid in white
(synthetic) vinegar =
 Strength of acetic acid in black
vinegar =
 Strength of acetic acid in laboratory
vinegar =

Order of amount of acetic acid in

vinegar is given as follow: -
 CONCLUSIONS
DISADVANTAGES OF VINEGAR
1. Vinegar is well-known for its strong
odour. Hence people tend to buy
other cleaning products like lysol
which doesn’t have a strong stench
like vinegar.
2. Vinegar has very low energy level.
Hence, if vinegar is used on certain
plants, it can harm them to grow
slower or not at all even slowly kill
them.
3. Some people tend to avoid using
vinegar as a cleaning product because
of its price. Vinegar is much more
expensive than usual products.
4. Vinegar can also affect the human
health. For instance it causes teeth
 erosion due to its acidity. Because of
its low pH level, it can cause blood in
the mouth to become thinner which
can decrease resistance to bruises and
bleeding.
5. Since vinegar is highly acidic it can
cause caustic burns to the esophageus
and stomach.
Advantages of Vinegar
1. NUTRTION
Vinegar contains essential nutrients that
are important for healthy digestion,
food metabolism and energy
production. All vinegars particularly
organic types, which are less filtered and
processed, are beneficial for heart,
blood vessel, nerve and muscle health.
These include vitamins A, B-complex, C
and E and minerals such as calcium,
magnetism, potassium, phosphorus and
sodium.
2. INSULIN SENSITIVITY
Resistance to the hormone insulin,
which is responsible for transporting
glucose or sugar from the blood into the
cells of the body, can increase the risk
for diabetes. Research Association
shows that adding apple cider vinegar
and other varieties to your regular diet
can help improve insulin sensitivity for
more stable blood glucose levels. This
can help insulin resistance and improve
glucose control in individuals with type 2
or adult-onset diabetes. Additionally
vinegar lowers the glycemic index of
food, reducing the rate at which the y
raise blood glucose levels. A dose of 1 or
2 tablespoons of vinegar per day for
which the adults can help to balance
blood glucose levels after a meal and
help prevent or treat type 2 diabetes
mellitus.
3. REDUCE APPETITE
Vinegar is a common weight loss
supplement because it can help reduce
hunger. A study published in the medical
journal “BMC Gastrology” reported that
ingesting vinegar reduced the rate of
food digestion and lowered blood
glucose and insulin levels. This helps to
improve digestion, decrease unhealthy
food cravings and maintain feelings of
fullness and longer.
4. REDUCE ACIDITY
Although vinegar contains high level of
acetic acid, taking as little as 2
teaspoons a day, may help to balance
your body’s pH and for a alkalizing
effect. Taking vinegar helps to reduce
acidity and alkalize the body, which may
help improve illnesses such as gout,
arthritis, allergic reactions and headache
pain according to the National
Standards. However, these effects of
vinegar have not yet been confirmed by
medical studies.
 PRECAUTIONS
1. Do not use any equipment unless
you are trained and approved as a
under by supervisor.
2. Wear safely glasses or face shields
when working with hazardous
materials and/or equipments.
3. Do not leave any on-going
experiment unattended.
4. Never taste anything and pipette out
carefully.
BIBLOGRAPHY
1. http://www.comeforlearn.com
2. http://nutriheal.weebly.com/
3. http://en.wikipedia.org.wiki/Soft_drin
k
4. https://www.google.co.in
5. https://priskajp.wordpress.com