CHEM 301 LECTURE

Unit 9. PRECIPITATION TITRATION PRECIPITIMETRY a titrant is added to precipitate the analyte

Method

Mohr

Volhard

Fajans

Karl Friedrich Mohr Analyte Titrant Cl

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Jacob Volhard Cl
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Kazimierz Fajans Cl
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AgNO3

AgNO3 (excess) KSCN (back-titration) indirect (back titration)

AgNO3 + Cl AgCl + NO3
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AgNO3

Type

direct titration

direct titration

Reaction

AgNO3 + Cl AgCl + NO3

AgNO3 + KSCN AgSCN + KNO3

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AgNO3 + Cl AgCl + NO3

Equivalence point Indicator End point Examples:

mol Cl = mol AgNO3

mol Cl = mol AgNO3 mol KSCN

mol Cl = mol AgNO3

K2CrO4 reddish brown ppt (Ag2CrO4)

ferric alum blood red color (Fe(SCN)3)

dichlorofluorescein green to pink suspension

1. The salt content was extracted from a 12.0000 g junk food sample. The extract was diluted to 100 mL. From this solution, 15.00 mL was taken and required 23.75 mL of a 0.08943 M AgNO 3 solution to reach the endpoint. What is the percentage by mass of salt as NaCl (58.45 g/mol) in the junk food sample? Answer: 6.897 % NaCl

2. A salt sample was analyzed for its purity. A 0.5000 g sample was dissolved in water and diluted to 250 mL. From this solution, 25.00 mL was taken for analysis. To this aliquot, 20.00 mL of a 0.08735 M AgNO 3 solution was added to precipitate the chloride. The excess AgNO3 required 12.45 mL of a 0.09473 M KSCN solution for backtitration. Calculate the purity of the salt sample as percent by mass of KCl (74.55 g/mol). Answer: 84.69 % KCl
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