Online General Chemistry Titration of Acetic Acid in Vinegar Lab Manual pp158-167 When performing step 9 you want to remove all the NaOH from the beaker before adding acid (vinegar) to the beaker. If you do not remove the NaOH, it will react with the acid in the vinegar prior to starting the titration, making the vinegar appear less acidic than it really is. The next lab lists white vinegar as provided by the student. This one asks for brand and label information, yet implies the vinegar is provided by LabPaq. Results Sheet, Experiment 13 Brand of Vinegar used:________________ Acetic Acid % from bottle label_____________ | Initial NaOH Reading(estimate to 0.1 mL) | Final NaOH Reading(estimate to 0.1 mL) | Volume NaOH used(Final – Initial) | Trial 1 | 9.5 | 1.3 | 8.2 | Trial 2 | 9.6 | 1.4 | 8.2 | Trial 3 | 9.7 | 1.4 | 8.3 | Average Volume of NaOH used | 8.2 | Calculations: Normality of the acetic acid: .82 Mass of acetic acid: 49.2 % acetic acid (divide the grams, above, by the volume you used to get g/L): 4.92 Answer questions A-G in the lab manual: A.
9) The number of moles of H2CO3 in the reaction NaHCO3 + C2H4O2 NaC2H3O2 + H2CO3 is also the number of moles of NaHCO3. 10) Calculate the number of grams of sodium bicarbonate by multiplying the number of moles of sodium bicarbonate by its molar mass. OBSERVATIONS BEFORE REACTION Total Mass: 165.93 g Total Mass: 165.93 g Mass: Alka Seltzer Tablet: 3.82 g Beaker + Vinegar: 162.11 g Temperature: 20.9 °C DURING REACTION Observations: Alka Seltzer is fizzing and dissolving into the vinegar Gas is being released as bubbles form; it’s carbon dioxide Looks like a nice glass of frothy beer AFTER REACTION Observations:
Experiment 5: Titration for Acetic Acid in Vinegar Name: Lab Partners: None Date of Experiment: March 25th, 2013 Location: My House Course Number: Chem 112 Abstract: In this experiment the objectives were develop familiarity with the concepts and techniques of titration and to determine the concentration of an acetic acid solution in vinegar. Experiment and Observation: Data Table 1: Quantity of NaOH needed to Neutralize 5 mL of Acetic AcidBrand of Vinegar Used: Heinz White Distilled VinegarLabel Notes: ______________________ | | Initial NaOH reading(Interpolate to 0.1 mL) | Final NaOH reading(Interpolate to 0.1 mL) | Volume of NaOH used | Trial 1 | 9.5 | 1.3 | 8.2 | Trial 2 | 9.7 | 1.4 | 8.3 | Trial 3 | 9.6 | 1.4 | 8.2 | Average volume of NaOH used: | 8.2 | Calculations and Errors: Errors: Calculations: A. Calculate the average number of mL of NaOH used for the 3 trials and record. B. Calculate the Normality of the vinegar using the previously given equation.
William Flores-Paz Monitoring Acid-Base Titrations with a pH meter October 30, 2013 Introduction The purpose of this experiment was to record the volume of HCl and acetic acid with a NaOH with a known molarity. This data would allow us to create a graph so we could compare the two titration curves. We would then use these curves to calculate the unknown molarities. HCl + NaOH >H2O + NaCl This equation shows the relationship between the acid and the base then the reaction goes forward and they are titrated creating salt and water. This particular reaction is a strong acid and a strong base which means that when the reaction reaches the equivalence point, the moles of the acid and the base are equal and the solution is neutral so the pH should be around 7.0 depending on the final volume of each solution.
Do not go into detail about the protocol. The purpose of the experiment is to use a colorimetric assay to determine the optimal pH and temperature of a phosphatase enzyme found in a crude protein extract isolated from alfalfa sprouts. After conclusion of the experiment, it has been found that the pH optimum of the phosphatase enzyme was 5 and the temperature optimum was 55 degrees Celsius. The phosphatase enzyme was classified as acidic. 5.
Methyl Red turns red for a PH that is lower than 4.4 and it turns orange for a Ph between 4.4 and 6.0. Methyl Red will turn yellow with a Ph of 6.0 or above. Red means that the bacteria produces stable acid end products, yellow color means no acid end products, and orange is inconclusive. ("Lab manual," nd, p. 140) the Voges-Proskauer test determines the
Alkalinity can be defined as the capacity to neutralize acids. Carbonates (CO32-) are a major constituent in natural water that helps it behave as a buffer. Acid rain can reduce the alkalinity of water and hence would decrease its pH. In this experiment, water sources that measure pH below 5.6 will be considered acidic precipitation. Water from a variety of sources that receive precipitation is being sampled.
Sulfuric Acid is a strong acid that exists as a colorless oily corrosive liquid and is made by reacting sulfur trioxide with water. This is most commonly found in batteries, manufacture of fertilizers, explosives, detergents, dyes and other different chemicals. Sulfuric Acid is very dangerous to humans as it can cause respiratory tracts of humans and other animals while doing some major damage to plants that helps provide oxygen for us. Ground-level ozone is a secondary air pollutant formed when sunlight triggers reactions between nitrogen oxides and volatile hydrocarbons. If a human inhales ground-level ozone it can cause chest pain, throat irritation, and congestion.
SO2, sulfur dioxide effects our trees and water systems and is the prominent cause of acid rain. Mercury- when Mercury enters our water systems it becomes harmful to our ecology (fish, plants, animals etc) and effects anyone who consumes part of the food chain. Nitrogen
It also have some very harmful effects on humans and nature. It creates large amount of pollution, destroys the nature and also increases the diseases in human societies. As in documentary about “The Ethics of Fracking” by Marleen troy PhD (Environmental Engineer), Bernard Prausak and Rabbi Mordechai Liebling.