Chemistry Project 2

CERTIFICATE
THIS IS TO CERTIFY THAT NAUSHIN

SANIA HAQUE OF CLASS XII-A OF
FACULTY SENIOR SECONDARY
SCHOOLHAS SUCCESSFULLY CARRIED
OUT THE INVESTIGATORY PROJECT
ENTITLED “TO DETERMINE THE
AMOUNT OF ACETIC ACID IN
DIFFERENT TYPES OF VINEGAR” UNDER
THE SUPERVISION OF CHEMISTRY
TEACHER JYOTI REKHA FOR THE
ACADEMIC YEAR 2024-2025. ALL THE
WORKS RELATED TO THE PROJECT IS
DONE BY THE CANDIDATE
HERSELF.THE APPROACH TOWARDS
THE SUBJECT HAS BEEN SINCERE AND
SCIENTIFIC
ROLL NO- DATE-
ACKNOWLEDGEMENT
I feel proud to present my Investigatory
project in Chemistry on the topic “TO
DETERMINE THE AMOUNT OF ACETIC ACID
IN DIFFERENT TYPES OF VINEGAR”. This
project wouldn’t have been feasible without
the proper and rigorous guidance of my
chemistry teacher who guided me
throughout this project in every possible
way. An investigatory project involves
various difficult lab experiments which
have to be carried out by the student to
obtain the observations and conclude the
report on a meaningful note. Rigorous hard
work has been put in this project to ensure
that it proves to be the best. I hope that this
project will prove to be a breeding ground
for the next generation of students and will
guide them in every possible way
INDEX
Certificate
Acknowledgement
Aim
Introduction
Materials and Equipment
Theory
ExperimentalProcedure
*Experiment 1
*Experiment 2
*Experiment 3
Result
Precautions
Bibliography
AIM
The aim of this project is to
determine the amount of
Acetic Acid in different
types of vinegar using
titration with a coloured pH
indicator to determine the
endpoint
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,
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.
MATERIAL 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
0.1 M sodium hydroxide solution
125 mL conical flask
25 or 50 mL burette
10 mL graduated cylinde
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^3)

1000
Molarmass of NaOH=40g/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)+H20
(acid) + (base) ---> (salt) + (water)
At the end point in the titration stoichiometry

between the both solution lies in a 1:1 ratio.
Molarity of CH3COOH x Volume of CH3COOH =1

Molarity of NaOH x Volume of NaOH 1
 Strength of acid in vinegar can be determined
by the following Formula:
Strength of acid = Molarity of CH3COOH x 60

= 1 x 60
= 60
Indicator: - Phenolphthalein
End Point: - Colourless to pink
EXPERIMENTAL PROCEDURE
Performing the Titration
1. Pour 1.5 ml of vinegar in an Conical flask.

2. Add distilled water to dissolve the vinegar so that the
volume of the solution becomes 20 mL.
3. Add 3 drops of 0.5% phenolphthalein solution.
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 solution.
5. Use a funnel to fill the burette with a 0.1 M solution of
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 underneath the burette.
8. 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.
9. 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.
10.Note the remaining level of the sodium hydroxide solution
in the burette. Remember to read from the bottom of the
meniscus.
11. Subtract the initial level from the remaining level to figure
out how much titrating solution we have used.
12. For each vinegar that we test, repeat the titration at least
three times.
EXPERIMENT-1
RED WINE VINEGAR
I. Take red wine vinegar in the conical flask

and do the titration with sodium hydroxide
(NaOH) as mentioned.
OBSERVATION
Burette Reading
Volum
Volume of
Sl.no e of
NaOH
vineg
ar
Initial{ml} Final{ml}
1 1.5 ml 0 14.3 ml 35.7 ml
2 1.5 ml 0 19.6 ml 30.4 ml
3 1.5 ml 0 23 ml 30.4 ml
CALCULATION
50-14.3=35.7 ml
50-19.6=30.4 ml
50-23=27 ml
Volume of NaOH Used
=> 35.7+30.4+27
3
=> 93.1
3
=>31.03 ml
Molarity of NaOH=0.02M
Average volume of NaOH=31.03
=0.03103
Vinegar solution=1.5 ml
=0.0015 ml
M=0.02 M x 0.03103
0.0015 l
= 0.4137 M/l
Strength of acetic acid=0.4137 x 60

= 24.8 g/l
EXPERIMENT-2
WHITE WINE VINEGAR
Take the white wine vinegar in the conical
flask and do the titration with sodium
hydroxide (NaOH) as mentioned.
OBSEVATION
Burette reading
Volume of Volume of
Serial.
vinegar NaOH
No
Initial{ml}
Final{ml}
1 1.5 ml 0 17.6 ml 32.4ml
2 1.5 ml 0 14.8 ml 35.2ml
3 1.5 ml 0 18.9 ml 31.1ml

CALCULATION
50-17.6=32.4 ml
50-14.8=35.2 ml
50-18.9=31.1 ml
Volume of NaOH Used
=> 32.4+35.2+31.1
3
=> 98.7
3
=>32.9 ml
=0.0329
=0.0015 ml
M=0.02 M x 0.0329
0.0015 l
= 0.4139 M/l

= 26.34 g/l
EXPERIMENT-3
SYNTHETIC VINEGAR
I. Take synthetic vinegar in the conical flask

and do the titration with sodium hydroxide
(NaOH) as mentioned
OBSEVATION
Burette reading
Volume of Volume of
Serial.
vinegar NaOH
No
Initial{ml}
Final{ml}
1 1.5 ml 0 13 ml 37 ml
2 1.5 ml 0 9 ml 41 ml
3 1.5 ml 0 10.3 ml 39.7ml

CALCULATION
50-13=32.4 ml
50-9=35.2 ml
50-11.3=31.1 ml
Volume of NaOH Used
=> 37+41+39.7
3
=> 114.7
3
=>38.2 ml
=0.0382
=0.0015 ml
M=0.02 M x 0.0382
0.0015 l
= 0.509 M/l

= 30.54 g/l
RESULT
Strength of acetic acid in red wine vinegar

= 24.8 g/L.
Strength of acetic acid in white wine vinegar
= 26.34 g/L.
Strength of acetic acid in synthetic
vinegar = 30.54 g/L
Graphically plotting various vinegar samples in

accordance with the amount of acetic acid present in
them
RED WINE VINEGAR WHITE WINE VINEGAR SYNTHETIC VINEGAR
Strength of Different Vinegars Order of amount of acetic acid in different

samples Of vinegar is:
Red Wine Vinegar < White Wine Vinegar < Synthetic Vinegar
PRECAUTION
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.
BIBLIOGRAPHY
NCERT Class XII Textbook

www.sciencebuddies.com
www.technopedia.com
www.slideshare.com
en.wikipedia.org
Comprehensive Lab Manual

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CERTIFICATE

THIS IS TO CERTIFY THAT NAUSHIN

Phenolphthalein is colourless when the solution is

Vinegar, three different types.

W=Molarity x Molarmass x Volume(cm^3)

The acetic acid content of a vinegar may be

At the end point in the titration stoichiometry

Molarity of CH3COOH x Volume of CH3COOH =1

Strength of acid = Molarity of CH3COOH x 60

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

I. Take red wine vinegar in the conical flask

1 1.5 ml 0 14.3 ml 35.7 ml

2 1.5 ml 0 19.6 ml 30.4 ml

Strength of acetic acid=0.4137 x 60

1 1.5 ml 0 17.6 ml 32.4ml

2 1.5 ml 0 14.8 ml 35.2ml

3 1.5 ml 0 18.9 ml 31.1ml

Volume of NaOH Used

Strength of acetic acid=0.439 x 60

I. Take synthetic vinegar in the conical flask

3 1.5 ml 0 10.3 ml 39.7ml

Volume of NaOH Used

Strength of acetic acid=0.509 x 60

Strength of acetic acid in red wine vinegar

Graphically plotting various vinegar samples in

RED WINE VINEGAR WHITE WINE VINEGAR SYNTHETIC VINEGAR

Strength of Different Vinegars Order of amount of acetic acid in different

NCERT Class XII Textbook

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