IIRA INTERNATIONAL SCHOOL
CHEMISTRY INVESTIGATORY PROJECT
Name: Mohd Sajjad
Roll No.: 09
Class: XII
CONTENTS
1. CERTIFICATE
2. ACKNOWLEDGEMENT
3. INTRODUNCTION
4. AIM OF THE PROJECT
5. THEORY
6. APPARATUS AND CHEMICALS
7. PROCEDURE
8. OBSERVATIONS
9. CALCULATIONS
10. CONCLUSION
11. BIBLIOGRAPHY
INTRODUCTION
Acetic acid, also known as ethanoic acid, is an
organic chemical compound best recognized for
giving vinegar its sour taste and pungent smell.
Pure water-free acetic acid (glacial acetic acid) is a
colorless hygroscopic liquid and freezes below
16.7°C (62°F) to a colourless crystalline solid.
Acetic acid is corrosive, and its vapour is irritating
to eyes and nose, although it is a weak acid based
on its ability to dissociate in aqueous solutions.
Acetic acid is one of the simplest carboxylic acids
(the second-simplest, next to formic acid). It is an
important chemical reagent and industrial chemical
that is used in the production of polyethylene
terephthalate mainly used in soft drink bottles;
cellulose acetate, mainly for photographic film; and
polyvinyl acetate for wood glue, as well as many
synthetic fibres and fabrics. In households diluted
acetic acid is often used in descaling agents. In the
food industry acetic acid is used under the food
additive code E260 as an acidity regulator.
Acetic acid has the empirical formula CH2O and the
molecular formula C2H4O2. The latter is often
written as CH3-COOH, CH3COOH, or CH3CO2H to
better reflect its structure. The ion resulting from
loss of H+ from acetic acid is the acetate anion.
The name acetate can also refer to a salt
containing this anion or an ester of acetic acid.
The crystal structure of acetic acid[4] shows that
the molecules pair up into dimers connected by
hydrogen bonds. The dimers can also be detected
in the vapour at 120 °C. They probably also occur
in the liquid phase of pure acetic acid, but are
rapidly disrupted if any water is present. This
dimerisation behaviour is shared by other lower
carboxylic acids.
Acetic acid can be detected by its characteristic
smell. A colour reaction for salts of acetic acid is
iron(III) chloride solution, which results in a deeply
red colour that disappears after acidification.
Acetates when heated with arsenic trioxide form
cacodyl oxide, which can be detected by its
malodorous vapours.
In the form of vinegar, acetic acid solutions
(typically 5% to 18% acetic acid, with the
percentage usually calculated by mass) are used
directly as a condiment, and also in the pickling of
vegetables and other foodstuffs. Table vinegar
tends to be more dilute (5% to 8% acetic acid),
while commercial food pickling generally employs
more concentrated solutions. The amount of acetic
aid used as vinegar on a worldwide scale is not
large, but historically, this is by far the oldest and
most well-known application.
AIM OF THE PROJECT
The aim of the project is to determine
volumetrically the amount of acetic acid present in
commercial vinegar sample.
THEORY
According to the theory of acid base titration, the
end point in the titration of vinegar with NaOH will
be observed between ph 8 and 10. Therefore in the
titration also, the phenolphthalein is a suitable
indicator. The reaction between vinegar and NaOH
is given by:
CH3COOH + NaOH --> CH3COONa + H2O
By knowing the volume of vinegar solution reacting
with a definite volume of NaOH solution, the
strength of vinegar solution can be calculated. The
equation for standardization of NaOH and Oxalic
acid is:
2NaOH + (COOH)2 --> 2COONa + 2H2O
APPARATUS AND
CHEMICALS
Burette and burette stand
Pipette (20 ml)
Standard flask (100 ml)
Conical flash (250 ml)
Weighing Bottle
Funnel
Solution
a) 0.1 N NaOH solution prepared by dissolving
4 g NaOH in a litre of pure water.
b) Phenolphthalein indicator prepared by
dissolving 0.4 g phenolphthalein in 500cc of
water by constantly stirring (and filtering if
needed)
Chemicals
a) Vinegar sample
b) Oxalic acid (AR)
PROCEDURE
1. PREPARATION OF STANDARD OXALIC
ACID SOLUTION
Carefully weigh the dry bottle with about 0.63g of
AR oxalic acid crystals in a chemical balance.
Determine the weight of the weighing bottle again
and find the exact mass of oxalic acid transferred
by taking the difference between the two weights.
The oxalic acid in the funnel is washed down into
the standard flask by a jet of water from a wash
bottle (about 20ml). By carefully giving the flask a
rotator motion the oxalic acid is dissolved. The
funnel and its stem are then rinsed down into the
standard flask and the funnel removed. Then make
up the solution to the mark and shake well to get
uniform concentration.
2. STANDARDISATION OF NaOH SOLUTION
Rinse the burette with a little of oxalic acid solution
and then fill it to the zero mark with the acid.
Pipette out 20m1 of standard NaOH solution to
250m1 conical flask. Add one or two drops of
phenolphthalein indicator to generate a pink colour
to the solution. Titrate this solution against oxalic
acid in the burette till the pink colour just
disappears. Note the burette reading. Repeat the
titration to get concordant titrate values.
3. ESTIMATION OF ACETIC ACID IN
VINEGAR
Rinse a clean burette with a small amount of the
vinegar sample solution and fill it to the zero mark
with the same solution. Now pipette out of 20 ml of
NaOH solution into a 250 ml conical flask and add
one or two drops of phenolphthalein indicator. This
solution is titrated against the vinegar solution from
the burette until the pink colour just disappears.
Note the burette reading. Repeat the titration to
get concordant titrated values.
OBSERVATIONS
Mass of weighing bottle + oxalic acid crystals =
7.14g
Mass of weighing bottle = 6.51g
Mass of oxalic acid transferred = 0.63g
TABLE 1: OXALIC ACID V/S NAOH SOLUTION - PHENOLPHTHALEIN
INDICATOR
S.No. Volume Initial Final Volume
of NaOH burette burette of oxalic
solution reading reading acid
1 20ml 0ml 25.2ml 25.2ml
2 20ml 0ml 25.2ml 25.2ml
TABLE 2: VINEGAR SOLUTION (GREEN CHILLIES) V/S NAOH -
PHENOLPHTHALEIN
S.No. Volume Initial Final Volume
of NaOH burette burette of
solution reading reading vinegar
solution
1 20ml 0ml 3ml 3ml
2 20ml 0ml 3ml 3ml
TABLE 3: VINEGAR SOLUTION (KALYAN) V/S NAOH - PHENOLPHTHALEIN
S.No. Volume Initial Final Volume
of NaOH burette burette of
solution reading reading vinegar
solution
1 20ml 0ml 3.6ml 3.6ml
2 20ml 0ml 3.6ml 3.6ml
TABLE 4: VINEGAR SOLUTION (KISSAN) V/S NAOH - PHENOLPHTHALEIN
S.No. Volume Initial Final Volume
of NaOH burette burette of
solution reading reading vinegar
solution
1 20ml 0ml 4.5ml 4.5ml
2 20ml 0ml 4.5ml 4.5ml
TABLE 4: VINEGAR SOLUTION (DOUBLE HORSE) V/S NAOH -
PHENOLPHTHALEIN
S.No. Volume Initial Final Volume
of NaOH burette burette of
solution reading reading vinegar
solution
1 20ml 0ml 3.5ml 3.5ml
2 20ml 0ml 3.5ml 3.5ml
TABLE 4: VINEGAR SOLUTION (ORMA) V/S NAOH - PHENOLPHTHALEIN
S.No. Volume Initial Final Volume
of NaOH burette burette of
solution reading reading vinegar
solution
1 20ml 0ml 4.2ml 4.2ml
2 20ml 0ml 4.2ml 4.2ml
CALCULATIONS
STANDARDISATION OF NaOH SOLUTION
Equivalent mass of oxalic acid=126/2 = 63
Mass of oxalic acid present in 100ml solution
=0.63g
Normality of oxalic acid, N1 = (0.63*100)/(63*100)
= 0.1 N. Volume of NaOH solution, V2= 20ml
Volume of oxalic acid required to react with 20ml of
NaOH solution, V1= 25.2ml
Let the normality of NaOH solution be N2
We know
N1 x V1 = N2 x V2
N2 = (N1 x V1)/V2 = (0.1*25.2)/20 = 0.126 N
ESTIMATION OF STRENGTH OF VINEGAR
SOLUTION [GREEN CHILLIES]
Normality of NaOH solution, N2 = 0.126 N
Volume of NaOH solution, V2 = 20ML
Volume of vinegar solution reacting with 20ml
NaOH solution, V3 = 3ml
Let normality of vinegar solution be N3,
N2 x V2=N3 x V3
N3 = (N2 x V2)/V3 = (0.126 x 20)/3 = 0.84 N
Equivalent mass of acetic acid=60
Strength of commercial Vinegar = 5 x N3 x 60
= 5 x 0.84 x 60
= 252 g/l
ESTIMATION OF STRENGTH OF VINEGAR
SOLUTION [DOUBLE HORSE]
Volume of vinegar solution reacting with 20ml
NaOH solution, V4 = 3.5ml
Let normality of vinegar solution be N4,
N2 x V2=N4 x V4
N4 = (N2 x V2)/V4 = (0.126 x 20)/3.5 = 0.72 N
Equivalent mass of acetic acid=60
Strength of commercial Vinegar = 5 x N4 x 60 =
216 g/l
ESTIMATION OF STRENGTH OF VINEGAR
SOLUTION [ORMA]
Volume of vinegar solution reacting with 20ml
NaOH solution, V5 = 4.2ml
Let normality of vinegar solution be N5,
N2 x V2=N5 x V5
N5 = (N2 x V2)/V5 = (0.126 x 20)/4.2 = 0.60 N
Equivalent mass of acetic acid=60
Strength of commercial Vinegar = 5 x N5 x 60
= 5 x 0.60 x 60
= 180 g/l
ESTIMATION OF STRENGTH OF VINEGAR
SOLUTION [KALYAN]
Volume of vinegar solution reacting with 20ml
NaOH solution, V6 = 3.6ml
Let normality of vinegar solution be N3,
N2 x V2=N6 x V6
N6 = (N2 x V2)/V6 = (0.126 x 20)/3.6 = 0.70 N
Equivalent mass of acetic acid=60
Strength of commercial Vinegar = 5 x N6 x 60
= 5 x 0.70 x 60
= 210 g/l
ESTIMATION OF STRENGTH OF VINEGAR
SOLUTION [KISSAN]
Volume of vinegar solution reacting with 20ml
NaOH solution, V7 = 4.5ml
Let normality of vinegar solution be N7,
N2 x V2=N7 x V7
N7 = (N2 x V2)/V7 = (0.126 x 20)/4.5 = 0.56 N
Equivalent mass of acetic acid=60
Strength of commercial Vinegar = 5 x N7 x 60
= 5 x 0.56 x 60
= 168 g/l
CONCLUSION
The vinegar with brand name Green Chillies has
high normality of 0.84 N and more strength (252
g/l). So among the other brands, Green Chillies is
the good quality vinegar.
BIBLIOGRAPHY
BOOKS
1. Comprehensive Practical Chemistry
– N.K. Sharma
2. Practical Chemistry – A.O. Thomas
3. NCERT Chemistry Text Book
4. EVERGREEN Chemistry Lab Manual
