Scenario: My aim is to perform an investigation based on quantitive analysis which involves understanding the concept of red-hot based titration in order to determine the absorption of active ingredients in foods.
look: Vinegar
Vinegar is used in huge amounts in bighearted variety of food items. For instance: sauces and pickles. It is mainly used as a food preparation to add a asideset of panellingity and add a taste to the food. This liquid astringent is created from the fermentation of ethanol with the help of acetic acid (ethanoic acid - CH3COOH) bacteria.
Acetic acid is the chemical present in vinegar which makes vinegar an vital
Equipment:
6 Beakers (1 Large and 5 Small) The 5 Vinegar samples
Bromothymol blue indicator Pipettes (x2)
Safety Goggles Distilled body of water
Burette Funnels (x2)
Filter paper Clamp stand
Sodium Hydroxide
determination and Interpretation:
The purpose of this experiment was to conclude the molar concentration of acetic acid, CH3COOH, in a commercial vinegar samples. On the basis of data I have received afterwards having performed this investigation, I found out how using the technique of acid base titration helps in determine the molar concentration of acetic acid present in vinegar by titrating it with type sodium hydroxide in order to find out the concentration of active ingredients in food. As a result, I observed that Vinegar C has the strongest acidity with 0.9 as its grand which tells me that its not been diluted because its near to the metre concentration of 1 which is what the total molar concentration of the sodium hydroxide base is. Followed by Vinegar A with 0.8 as its molarity therefore it has the second most strongest...If you want to absorb a full essay, order it on our website: Orderessay
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