CHEMISTRY INVESTIGATORY PROJECT

TO MEASURE THE AMOUNT OF ACETIC ACID IN

MANAR SYED
XII-B
CONTENT
• Certificate
• Acknowledgement
• Reason for choosing the topic
• Introduction
• Aim
• Apparatus
• Material required
• Theory
• Procedure
• Observation
• Calculations
• Result
• Precautions
• Conclusions
• Fact file
• Bibliography
 CERTIFICATE
This is to certify that MANAR SYED, a student of class 12-B has successfully
completed the Investigatory project on Measuring the amount of acetic acid in
different types of vinegar. under the supervision of teacher Ranjan Rekha, during
the year 2022-23.

Ranjan Rekha
Carmel Convent school Delhi
ACKNOWLEDGEMENT
It gives me immense pleasure to express my gratitude towards our chemistry
teacher Mrs. Ranjan Rekha for her guidance, support, and encouragement
throughout the duration of the project. Without her motivation and help the
successful completion of this project would not have been possible.
I would also like to thank my friends and family who have motivated me
throughout and have helped me to finish this project in the given time limit.
Reason for choosing the topic

The goal of this project is to determine the amount of Acetic Acid in different
types of vinegar using titration with a colored pH indicator to determine the
endpoint.
I chose this topic as I wanted to conduct this experiment and learn about the
advantages and disadvantages of vinegar. I found the topic really interesting
because even though all the three types are vinegar, they are so distinct and have
such a difference in the amount of acetic acid.
This project has taught me a lot and I’ve acquired good speed while doing
titration.
I've had a really amazing experience and will be sure to look forward to new
projects in the future.
INTRODUCTION
Vinegar is an aqueous solution of acetic acid and trace compounds that may
include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually,
acetic acid is produced by double fermentation, converting simple sugars to
ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria.
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 distinct 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.
Titration
In this project, I determined 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.
AIM
To Measure the amount of acetic acid in different types of vinegar.

APPARATUS
• Small funnel
• 125 mL conical flask
• 25 mL or 50 mL burette
• Burette stand
• 10 mL graduated cylinder
• Burner
• Ring stand
• Burette clamp

MATERIALS REQUIRED
1. Vinegar of three distinct types-
• Household vinegar
• Laboratory vinegar
• Grape vinegar
2. Distilled water
3. 0.1 M Sodium hydroxide solution
4. 0.5 phenolphthalein solution in alcohol (pH indicator solution)
THEORY
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.
The hydroxyl ions will react with the hydrogen ions to produce water. 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,
and
3. a means of indicating when the endpoint has been reached.
Indicator: -
In this experiment, we will use an indicator solution called phenolphthalein.
Phenolphthalein is colorless 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 becomes complete.
PROCEDURE
Performing the titration: -
1. Pour 1.5 ml of vinegar in a 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
Test for household vinegar procedure: -
I. Take the household vinegar in the conical flask and do the titration with sodium
hydroxide (NaOH) as mentioned.

OBESRVATION
S No. Volume in Burette reading Volume of
vinegar Initial Final NaOH
Solution (in (In mL) (In mL) solution used
mL) (in mL)
1. 20
2. 20
3. 20

Concordant value =

CALCULATIONS
MCH3COOH X VCH3COOH = MNaOH X VNaOH
→ MCH3COOH = MNaOH X VNaOH / VCH3COOH
MCH3COOH =
Strength of acetic acid =
EXPERIMENT 2
Test for laboratory vinegar procedure: -
I. Take the laboratory vinegar in the conical flask and do the titration with sodium
hydroxide (NaOH) as mentioned.

OBSERVATION
S No. Volume in Burette reading Volume of
vinegar Initial Final NaOH
Solution (in (In mL) (In mL) solution used
mL) (in mL)
1. 20
2. 20
3. 20

Concordant value =

CALCULATIONS
MCH3COOH X VCH3COOH = MNaOH X VNaOH
→ MCH3COOH = MNaOH X VNaOH / VCH3COOH
MCH3COOH =
Strength of acetic acid =
EXPERIMENT 3
Test for grape vinegar procedure: -
I. Take the grape vinegar in the conical flask and do the titration with sodium
hydroxide (NaOH) as mentioned.

OBSERVATION
S No. Volume in Burette reading Volume of
vinegar Initial Final NaOH
Solution (in (In mL) (In mL) solution used
mL) (in mL)
1. 20
2. 20
3. 20

Concordant value =

CALCULATIONS
MCH3COOH X VCH3COOH = MNaOH X VNaOH
→ MCH3COOH = MNaOH X VNaOH / VCH3COOH
MCH3COOH =
Strength of acetic acid =
RESULT
Strength of acetic acid in household vinegar =
Strength of acetic acid in laboratory vinegar =
Strength of acetic acid in grape vinegar =

The order of amount of acetic acid in different samples of vinegar is: -

PRECAUTIONS
• 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.
• Do not forget to add distilled water to the vinegar.
CONCLUSION
Advantages of vinegar: -
• Reduce appetite- vinegar is a common weight loss supplement as it can
help reduce hunger.
• Nutrition- Vinegar contains essential nutrients that are important for
healthy digestion, food metabolism and energy production.
• Although vinegar contains high levels of acetic acid, taking a little vinegar a
day may help to balance your body’s pH and has an alkalizing effect
Disadvantages of vinegar: -
• Vinegar has a very low pH level. Hence, if vinegar is used on certain plants,
it can harm it causing them to grow slower or not at all and even slowly kill
them
• Vinegar can also affect human health. For instance, it can cause teeth
erosion due to its acidity. It can also cause blood in the mouth to become
thinner which can decrease resistance to bruises and bleeding.
• Since vinegar is highly acidic, it can cause caustic burns to the esophagus
and stomach.
BIBLIOGRAPHY
• Class 12 NCERT Chemistry book
• Accessed from World Wide Web: <[Link]
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• Accessed from world Wide web: <[Link]
• Accessed from World Wide Web: < [Link]