Determining the Molarity of Acetic Acid in Vinegar Abstract This experiment was done to determine the molarity of acetic acid in vinegar. The acetic acid in vinegar was titrated with a strong base sodium hydroxide to determine the equivalence point of this chemical reaction. The indicator phenolphthalein was used because the moment it changes color is on the basic side of the pH scale. To insure the experiment was done with the most accuracy‚ the two conductors of this experiment took three
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bouillon cube * 3 small clear cups * 1 measuring spoon (5mL) * White vinegar * Masking tape * Marking pen * Table salt Procedure 1. Fill the measuring cup with hot water from the faucet. Add the bouillon cube and wait for it to dissolve. Divide the solution equally among the three cups. 2. Add one spoonful of vinegar to the first cup. Using masking tape and pen‚ mark the cup “vinegar”. Add one spoonful of salt to the second cup. Mark that cup “Salt”. DO not add anything
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simple chemical tests‚ such as solubility‚ pH‚ or color tests. In our group we had to test come common powders such as Alka-Seltzer‚ baking soda‚ flour‚ Vitamin C (ascorbic acid)‚ and salt. Other chemicals that were used to do this experiment were vinegar‚ and Iodine 2 Solution. The equipment used to do this experiment was red litmus paper‚ and 5 test tubes per group. After all materials were gathered‚ we then had to do five different tests to determine what the powder material does. The first
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Title: The Effects of Microwaved Water on Plant Growth Problems: 1. What are the factors that make the microwave harmful? 2. What happens to the water (when microwaved) that causes it to affect plant growth? 3. What are the effects of microwaved water on the growth of plants? Hypotheses: 1. The micro wavelength radiation the microwave contains makes it harmful. 2. The water undergoes ionizing radiation which causes it to affect the growth of the plant 3. The growth of the plant
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In this experiment‚ we will be finding out what happens to gummy bears when put in different solutions to observe and predict why they dissolve‚ shrink‚ or grow in each of them. The solutions that we are using are 2 % Low-Fat milk‚ apple cider vinegar‚ filtered water‚ sugar‚ baking powder‚ and salt. The prediction is that when the gummy bears are in baking powder‚ they will be hypotonic‚ but will be hypertonic in sugar. Our controls are the same intervals of time and the same type of gummy bear
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RESEARCH PROPOSAL CALAMANSI WITH VINEGAR (as CLEANING BATHROOMS) 11-25-13 @ ETC. school! Research Paper Mr. GG ( Teacher/Instructor ) OPM ( Student ) INTRODUCTION: a.) BACKGROUND OF THE STUDY Calamansi It is also called as Citrofortunella microcarpa or known in the other country as calamondin. It is a fruit tree in the family Rutaceae native asia. A mixture between species in the citrus family and is unknown in
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DESIGN (Production of Vinegar from Banana Peels) Submitted to: Engr. Caesar P. Llapitan Professor Submitted by: Balod‚ Marie Paz Edraira‚ Marie Grace Jurado‚ Orencio III ChE - V Process Description Vinegar Making from Banana Peelings I. Raw Materials For every kilogram of banana peels (Cavendish or saba)‚ add 170 g of sugar‚ 225 g vinegar (starter liquor)‚ 0.879 g bakers yeast‚ 907 g water‚ and 7.05 g ammonium sulfite. II. Procedure Vinegar making is a fermentation
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Investigation 8.4- Titration Analysis of Vinegar Prediction: We predict that the 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
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types of de-scalers‚ however the main types of de-scalers are: § Ethanoic acid (Vinegar or Acetic acid) § Citric acid § Sulfamic acid Advantages and Disadvantages of commonly used De-Scalers Ethanoic acid (vinegar or acetic acid) Ethanoic acid is an organic compound‚ a product from oil [4] a mixture of Ethanol (C2H5OH) and Oxygen (O2). It is used to make beer or wine taste sour. More commonly‚ it is used in vinegar (food flavouring) [1] Ethanol reacts with oxygen to form ethanoic acid and
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or black grapes -3 cups of red wine vinegar - Sugar‚ salt and chili powder (as per taste) -1 tablespoon of yellow mustard seeds and black peppercorn each -1 teaspoon of cumin seeds - Few cloves‚ bay leaves and cinnamon sticks Instructions
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