Vinegar Lab Report

4. To utilize the titration results to calculate the molarity of the hydrochloric acid and the

The experiment included four cups: One contained 50% vinegar, the second contained 10% vinegar, a third contained soda water, and the fourth contained distilled water. The hypothesis for the cup with 50% vinegar was that this would have the greatest amount of chemical weathering because it had the most acidic solution. The hypothesis for the cup with 10% vinegar solution was that this would have the second-most chemical weathering, having the second-most acidic solution. The hypothesis for the cup with soda water was that this would be next in chemical weathering, having soda in the water. The cup with distilled water was hypothesized to have the least amount of chemical weathering because distilled water should be the most neutral

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

By using acid-base titration, we determined the suitability of phenolphthalein and methyl red as acid base indicators. We found that the equivalence point of the titration of hydrochloric acid with sodium hydroxide was not within the ph range of phenolphthalein's color range. The titration of acetic acid with sodium hydroxide resulted in an equivalence point out of the range of methyl red. And the titration of ammonia with hydrochloric acid had an equivalence point that was also out of the range of phenolphthalein.. The methyl red indicator and the phenolphthalein indicator were unsuitable because their pH ranges for their color changes did not cover the equivalence points of the trials in which they were used. However, the

The active ingredient in vinegar is acetic acid. The reaction between acetic acid and sodium hydroxide is called a neutralization reaction.

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

It was hypothesised that the vinegar would cause the most decay as the vinegar is a strong acidic substance. As the pH level of the vinegar was low, it was very acidic resulting in a high mass loss of 95.784% as seen in Graph 3, Average shell mass loss percentage graph. The water that had a more neutral pH of 6 did not have a large decay like the vinegar. Its decay process was of a minor 0.014%. The soft drink had a somewhat acidic pH of 3.5 and a small decay percentage of 1.901%. The orange juice had a pH level of 4.5 but has the second largest decay percentage of 8.796%. The milk’s pH level was 6.5 and had a decay percentage of 0.560%. These results raised several reasons for decay in the range of liquids offered.

There were couple of mistakes that occurred over the span of experiment. These mistakes could have irrelevantly influenced the outcomes obtained through the procedure. One common error that occurred was an extremely basic blunder within the lab and that was over-titration, which regularly happens. This is the point in which an excess of titrate is added to the analyte amid the trial. Therefore, the reaction passed the endpoint as too much of the essential sodium hydroxide was added to the Hydroxide arrangement. Fortunately, this occurred only in one trial. Case in point, phenolphthalein reaches its endpoint when it changes from being clear and straightforward to turning into a light shade of pink. In spite of the fact that this might be, for one of our trials when using this indicator the shading turned into a hot pink shade demonstrating that over-titration had occurred. An improvement for this component of the lab is simple. An improvement to control this error would be to use a burette with a smaller opening. This is because the endpoint can be overshot quite easily and this would ensure the error would not take place. It would have been best to manage the amount of base entering the beaker as much as possible with greater accuracy.

The process for making apple cider vinegar begins by first mashing up ripe apples. Next, special bacteria and yeast are added into this mash, and it is fermented into alcohol. Lastly, more bacteria are added in that make acetic acid form. The mixture is strained, so that only a liquid remains, and it is officially vinegar.

In this lab, sodium hydroxide, NaOH (0.0973M), will be the titrate and will be added to the flask containing the unknown acid until it turns into a pinkish solution. This pinkish solution means that it is neutralized. The agent that makes it pink is the phenolphthalein that would be added to the acid solution and what the phenolphthalein does is it turns pink when in normal conditions, but colorless when in acidic conditions. The whole point of the lab is to titrate the sodium hydroxide into the flask with the unknown acid in order to get that pinkish color. Neutralizing the solution helps identify the concentration of the unknown acid because the sodium hydroxide’s concentration is known. With the data being found, the moles and concentration

The “before” and “after” samples were produced with the same concentrations at the same time. First, 220 ml of H2O is measured in a graduated cylinder and poured into an Erlenmeyer flask. Then, 5 drops of 10% sodium hydroxide and 3 drops of phenolphthalein is added and swirled gently together. Next, the solution is aliquoted into two 250 ml Erlenmeyer flasks with 100 ml in each flask. The subject inserted a straw into the solution of one flask and blown gently through the straw. The observer watched carefully and recorded the number of seconds it took for the solution to change from pink to clear. The resting time is recorded and the subject exercised vigorously for five minutes. The subject repeated the blowing process through the straw using the second flask and the observer recorded the time it took for the solution to turn

As per a study conducted in 2009, obese people who consumed 15 ml to 30 ml of acetic acid (apple cider vinegar) diluted with water for about 12 weeks, experienced a significant decrease in weight gain, abdominal fat, waist circumference and triglycerides. Another reason apple cider vinegar helps in maintain weight is its ability to reduce appetite, which again is because of the presence of acetic acid in it.

Apple cider vinegar is obtained by the fermentation of apple cider or apple must which is made from crushed organic apples. Just for your information, fermentation means an act of conversion. Organic apples have some kind of bacteria and yeast on their skins. So when they are crushed, you get pure apple juice with a mixture of bacteria and yeast.

There are several fermented products that are currently marketed globally. Vinegar is a well-known product that is utilized in many ways. Various types of vinegars exist worldwide and they vary in taste, form, and practical use. These factors have been traced back to ancient times within various cultures. Vinegar has been used as a food preservative, condiment, and a home remedy that has been used for centuries (Mas et al. 2014). In 1732, the Dutchman Boerhaave noted that the “mother of vinegar” was a living organism, although he did not specify the role of this organism in the process of acidification (Mas et al. 2014). Later, it was determined that this process was known as acetification. Vinegar is produced industrially by two main methods, a slow process involving static surface acetic acid fermentation and a fast submerged fermentation process (Nanda et al. 2001). The raw materials, such as sorghum, rice, wheat, grapes, or apples, determine the outcome of the vinegar (Chen et al. 2016).

The rice wine were made by steaming a 1:1 ratio of whole dry rice and water. A 1:1 mixed rice and water was steamed at 125℃ for about one hour. Then it was cooled to room temperature about 25℃. After cooked rice was cooled to nearly 25℃, In order to dilute the rice, extra water have to be added and mixed with rice. In traditional aging process, this process would be repeated 3 times. In order to generate amyloglucosidase, glucoamylase, a-amylase, and b-glucuronidase aspergillus awamori was then inoculated into the rice, which would break down the starch polymers into smaller starch oligo carbohydrate polymers and sugar monomers and also to dilute the rice for further yet more complete fermentation. After one hour, when the temperature falling to about 25℃, Saccharomyces sake was inoculated into the rice and kept this temperature for fermentation.