ACETIC ACID BY THE CHIYODA/UOP ACETICA™ PROCESS Aspen Model Documentation Index • Process Summary • About This Process • Process Definition • Process Conditions • Physical Property Models and Data • Chemistry/Kinetics • Key Parameters • Selected Simulation Results: Blocks Streams • References PEP Process Module 1 19 Aug 1999 SRI Consulting Process Summary This Aspen Plus model simulates the production of acetic acid by low pressure methanol
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FDA Vinegar / Acetic Acid Analysis Objective- Determine the Acetic acid level contained within the vinegar sample Background- Per the FDA regulation which states that consumer vinegar may contain no less than four percent and no more than five percent Acetic Acid‚ we will determine the Acetic Acid content of a sample of the vinegar in question through titration. After standardization of our titrant‚ which in this case will be NaOH‚ we will use this along with the indicator Phenolphthalein
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alcohol) and acetic acid. It is mostly found in oranges and other citrus products. Octyl acetate can be synthesized by a condensation reaction: C8H17OH + CH3COOH → C10H20O2 + H2O Uses Because of its fruity odor‚ octyl acetate is used as the basis for artificial flavors and in perfumery. It is also as a solvent for nitrocellulose‚ waxes‚ oils and some resins. Source: http://en.wikipedia.org/wiki/Octyl_acetate Acetic Acid Acetic acid /əˈsiːtɨk/ (systematically named ethanoic acid /ˌɛθəˈnoʊɨk/)
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amount concentration of acetic acid in a sample of vinegar is 0.83 mol/L. VCH3COOH (aq) = 10.00 mL VNaOH (aq) = ? CCH3COOH = 0.83 mol/L CNaOH (aq) = 0.145 mol/L Materials: Sodium hydroxide 100 mL Acetic acid 50 mL 250 mL beaker x 2 Distilled water x 1 bottle Erlenmeyer flask x 1 Burette x 1 Pipette x 1 Pipette bulb x 1 Volumetric pipette x 1 Phenolphalein Procedure: Step 1- Gather materials‚ put on eyeglasses and apron. Step 2- Pour 50 mL of acetic acid into one 250 beaker
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Experiment 4 SOLUTION STOICHIOMETRY ACID-BASE TITRATIONS Determination of the Percent Acetic Acid in Vinegar Objectives: (1) To introduce and use the concept of solution stoichiometry (2) To specifically use solution stoichiometry to determine the percent of acetic acid in vinegar. (3) To prepare a standard solution by the method of titration. Consider the following balanced chemical equations: (1) HCl + NaOH ------> NaCl + HOH (2) H2SO4
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alcohol (1.0 mL) and excess glacial acetic acid(1.5 mL‚ 17.6M) were eppendorf pipetted into a 5 mL conical vile. This mixture was acid catalyzed by the addition on two drops of H2SO4. The mixture was then heated to 150-160⁰C in order to increase energy for esterification to occur over a period of 60- 75 minutes. The mixture then was cooled to room temperature before the addition of 5% aqueous sodium bicarbonate( 1.0 mL) in order to react excess acetic acid to form a the anionic form sodium acetate
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UNIVERSITI TEKNOLOGI MARA FAKULTI KEJURUTERAAN KIMIA ENGINEERING CHEMISTRY LABORATORY (CHE 485) GROUP : GROUP 1 EXPERIMENT : 1 - DETERMINATION OF THE CONCENTRATION OF ACETIC ACID IN VINEGAR DATE PERFORMED : 26TH OF SEPTEMBER 2013 SEMESTER : 1 PROGRAMME/CODE : EH220 - BACHELOR OF CHEMICAL ENGINEERING (HONS.) Table of content NO Title Allocated Marks (%) Marks 1 Abstract / Summary 5 2 Introduction 5 3 Aims 5 4 Theory 5 5 Apparatus 5 6
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Since a three-component system offers four degrees of freedom‚ temperature and pressure are held constant. A mixture of acetic acid‚ water and chloroform was studied in this experiment. A binodal curve was constructed by means of applying turbidimetric titration. Acetic acid-water mixture was titrated with chloroform and acetic acid-chloroform was titrated with water. The acetic acid composition was pre-assigned and the composition of each of the component in the mixture was determined and plotted in
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(acetyl salicylic acid) from salicylic acid and acetic anhydride. CO2H OH salicylic acid 2g 0.014 mole O O O CH3 H2SO4 ethyl acetate CO2H O O acetyl salicylic acid acetic acid CH3 O + H3C + H3C OH acetic anhydride 5 mL 0.05 mole The limiting reagent is salicylic acid. The theoretical yield of acetyl salicylic acid is 2.52 g. Physical Data:* mp MW salicylic acid 157-9˚ 138 acetyl salicylic acid 135-6˚ 180 acetic anhydride — 102 acetic acid — 60 sulfuric acid — 98 ethyl acetate
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production (De Ory et al 2002). Acetic acid is the predominant flavoring and antimicrobial component in vinegar. Vinegar bacteria‚ also called acetic acid bacteria‚ are members of the genus Acetobacter and characterized by their ability to convert ethyl alcohol‚ C2H5OH‚ into acetic acid‚ CH3CO2H‚ by oxidation as shown below; Anaerobic Aerobic 2C2H5OH 2CH3CHO 2CH3CO2H + 2H2O Most bacteria strains derived from vinegar factories are able to oxidize acetic acid to CO2 and H2O (over-oxidation)
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