Acetic Acid And Vinegar Lab Report

The mass percent of ascorbic acid in the sample is given by dividing the calculated mass of ascorbic acid (0.414060408 g) by the calculated mass of the sample (0.5500 g) and multiplying the quotient by 100%.

4. It would be difficult to measure the concentration of acid in red wine or coca-cola because the colour of the drink is too dark for us to see when the phenolphthalein indicator changes colour. You could overcome this difficulty by using a pH meter.

Vinegar is a common household product, when mixed with the indicator, phenolphthalein, it turns pink. This indicates that Vinegar is acidic.

Hydrate the yeast packets in a beaker with 400 mL of distilled water at a 10% concentration. In a 50 mL

Vinegar is made by fermenting ethanol which produces acetic acid. The Ph Level of vinegar is 2.5 meaning that it is highly acidic. The acid in the vinegar will break down the minerals and cause the mineral to “fizz”. If not scratching the Mineral with a nail will expose another layer of the mineral and make it so it is more likely for the vinegar to “fizz” on the mineral.

Since Alka Seltzer is swallowed and reacts with stomach acid, the vinegar is in this experiment is substituting as the stomach acid. The principle of limiting reagents relates to this lab because

The results showed the molarity of the NaOH solution. This experiment was completed twice and a new average molarity

Using elemental analysis to determine the percent mass composition of each element in a compound is the first step in creating an empirical formula. There are many different types of elemental analysis, but in this experiment gravitational analysis and Beer’s Law are used. Elemental analysis is first used to find the moles of each element, then converted to mass, and then the percent mass of the element in the product is found (2).

for percent acetic acid in vinegar, it can be concluded that the percentage of acetic acid in the

Cider: T1 = 4  C T2= 65C Cp= 3.651 kJ/kg C Mass = 150 kg

Table 2: Consists of color extract taken from a red cabbage for a natural indicator. The pH reading that was measured by using the pH meter and the result of the pH reading to determine whether the solution was acidic or basic.

Throughout the course of the experiment, the weight of the beaker and liquid, the weight of the Alka-Seltzer tablet, the weight of the beaker with liquid plus the weight of the tablet, and the weight of the beaker with all of the contents after the bubbling ceased remained roughly constant and did not vary widely. However, a trend is able to be seen in Figure 1. It is clear that as the mL of vinegar used in each experiment run increased, the mass percent of NaHCO3 increased as well. During the construction of Figure 1, experiment runs four and six were deleted to create the expected graph which consists of a gradual increase and eventually leveling off into a plateau.

When we began our experiment we were attempting to figure out which ratio of baking soda to vinegar produced the most thrust (or which ratio produced the most carbon dioxide). We were planning to do this by creating a baking soda and vinegar bottle rocket and measuring the distance that the bottle rocket flew. Our hypothesis was that an equal mix of baking soda and vinegar would cause the biggest reaction. We then proceeded with our experiment. Unfortunately, we were not able to get the bottle rocket to launch. We did four tests with our unit of measurement being a ½ cup; two with a 1:2 ratio , two with a 1:1 ratio, two with a 2:1 ratio, and (based on our results) two with a 3:1 ratio. In our 1st test, the 1:2 ratio, we calculated that the

Experiment to investigate the amount of sodium hydroxide needed to neutralize the solution of vinegar

5. In reaction three, the number of moles of NaOH can be calculated from the concentration of the solution (1.0M = 1.0mole/L) and the volume used. The calculation is below. Enter the result into Data Table 2.