CERTIFI CATE

This is to certify that HIMANSHU, a

student of class XII-A, rollno has
successfully completed the research on
the below mentioned project under my
guidance during the session 2017-18 in
partial fulfillment of chemistry practical
examination conducted by C.B.S.E New
Delhi in Kendriya Vidyalaya A.F.S
ARJANGARH NEW DELHI

STUDENT SUBJECT TEACHER

SIGNATURE SIGNATURE

(MR. SUMAN KUMAR)

(PGT-CHEMISTRY)
 ACKNOWLEDGEMENT
In the accomplishment of this project successfully,
many people have best owned upon me their
blessings and the heart pledged support, this time
I am utilizing to thank all the people who have been
concerned with project.
Primarily I would thank god for being able to
complete this project with success. Then I would
like to thank my CHEMISTRY teacher MR. SUMAN
KUMAR, whose valuable guidance has been the
ones that helped me patch this project and make it
full proof success his suggestions and his
instructions has served as the major contributor
towards the completion of the project.
Then I would like to thank my parents and friends
who have helped me with their valuable
suggestions and guidance has been helpful in
various phases of the completion of the project.
Last but not the least I would like to thank my
classmates who have helped me a lot.

- HIMANSHU

SIGNATURE:-
 INDEX
S NO. CONTENT PAGE
NO
1 PURPOSE 1
2 INTRODUCTION 2
3 THEORY 3-4
4 APPARATUS REQUIRED 5
5 CHEMICALS REQUIRED 6
6 FORMULA REQUIRED 7
7 PROCEDURE 8-9
8 EXPERIMENT 1: TEST FOR 10-11
LABORATORY VINEGAR
9 EXPERIMENT 2: TEST FOR 12-13
HOUSEHOLD VINEGAR
10 EXPERIMENT 3: TEST FOR WINE 14-15
VINEGAR
11 RESULT 16
12 CONCLUSION 17-18
13 PRECAUTIONS 19
14 BIBLOBRAPHY 20
 PURPOSE
THE GOAL OF THIS PROJECT IS TO
DETERMINE THE AMOUNT OF
ACETIC ACID IN DIFFERENT TYPES
OF VINEGAR USING TITRATION
WITH A COLORED pH INDICATOR
TO DETERMINE THE END POINT
 INTRODUCTION
About Vinegar:
Vinegar is a solution made from the fermentation of
ethanol (CH3CH2OH), which in turn was previously
fermented from sugar. The fermentation of ethanol
results in the production of acetic acid (CH3COOH).
There are many different types of vinegar, each starting
from a different original sugar source
(e.g., rice, wine, malt, etc.) . The amount of acetic acid
in vinegar can vary, typically between 4 to 6% for table
vinegar, but up to three times higher (18%) for pickling
vinegar.
Titration introduction:
In this project, I have determined the amount of acid in different
vinegars using titration, a common technique in chemistry.
Titration is a way to measure the unknown amount of a chemical
in a solution (the titrant) by adding a measured amount of a
chemical with a known concentration (the titrating solution).
The titrating solution reacts with the titrant, and the endpoint of
the reaction is monitored in some way. The concentration of the
titrant can now be calculated from the amount of titrating
solution added, and the ratio of the two chemicals in the
chemical equation for the reaction.
 To measure the acidity of a vinegar solution, we can add
enough hydroxyl ions to balance out the added hydrogen
ions from the acid. The hydroxyl ions will react with the
hydrogen ions to produce water.
In order for a titration to work, we need three
things:-
1. A titration solution (contains hydroxyl ions with a
precisely known concentration),
2. A method for delivering a precisely measured volume
of the titrating solution, and
3. A means of indicating when the endpoint has been
reached. For the titrating solution, we'll use a dilute
solution of sodium hydroxide (NaOH). Sodium
hydroxide is a strong base, which means that it dissociates
almost completely in water. So for every NaOH
molecule that we add to the solution, we can expect to
produce a hydroxyl ion.
Performing Titration:
To dispense an accurately measured volume of the
titrating solution, we will use a burette. A burette is a
long tube with a valve at the bottom and graduated
markings on the outside to measure the volume
contained in the burette. The burette is mounted on a
ring stand, directly above the titrant solution. Solutions
in the burette tend to creep up the sides of the glass at
the surface of the liquid. This is due to the surface
tension of water. The surface of the liquid thus forms a
curve, called a meniscus. To measure the volume of the
liquid in the burette, always read from the bottom of the
meniscus.
Indicators:
In this experiment, we will use an indicator solution
called phenolphthalein. Phenolphthalein is colorless
when the solution is acidic or neutral. When the
solution becomes slightly basic, phenolphthalein turns
pinkish, and then light purple as the solution becomes
more basic. So when the vinegar solution starts to turn
pink, we know that the titration is complete
 APPARATUS
REQUIRED
1. SMALL FUNNEL
2. 125ml CONICAL FLASK
3. 25ml or 50ml BURETTE
4. BURETTE STAND
5. 10ml GRADUATED CYLINDER
6. BURNER
7. RING STAND
8. BURETTE CLAMP
CHEMICALS
REQUIRED
1. VINEGAR OF THREE DIFFERENT
TYPES:-
 WINE VINEGAR
 HOUSEHOLD VINEGAR
 LABORATORY VINEGAR
2. DISTILLED WATER
3. 0.1M SODIUM HYDROXIDE
SOLUTION
4. 0.5% PHENOLPHTHALEIN
SOLUTION IN ALCOHOL (pH
INDICATOR SOLUTION)
 FORMULA REQUIRED
Required amount of sodium hydroxide (NaOH) can be
calculated
Using the following formula:

The acetic acid content of a vinegar may be determined

by Titrating a vinegar sample with a solution of sodium
hydroxide of known molar concentration (molarity).
CH3COOH (aq) + NaOH (aq) --> CH3COONa (aq) + H2O(l)
(acid) + (base) --> (salt) + (water)

At the end point in the titration stoichiometry between the

both solutions lies in a 1:1 ratio

Strength of acid in vinegar can be determined by the

following
Formula:
Strength of acetic acid = M CH 3
COOH X 60
 PROCEDURE
1. Pour 1.5 ml of vinegar in a conical flask.
2. Add distilled water to dissolve the vinegar so that the
volume of the solution becomes 20 mL.
3. Add 3 drops of 0.5% phenolphthalein solution.
4. Use the burette clamp to attach the burette to the ring
stand. The opening at the bottom of the burette should be
just above the height of the conical flask we use for the vinegar
And phenolphthalein solution.
5. Use a funnel to fill the burette with a 0.1 M solution of
sodium hydroxide.
6. Note the starting level of the sodium hydroxide solution in
the burette. Put the vinegar solution to be titrated under the
burette.
7. Slowly drip the solution of sodium hydroxide into the
vinegar solution. Swirl the flask gently to mix the solution,
while
Keeping the opening underneath the burette.
8. At some point we will see a pink color in the vinegar
solution when the sodium hydroxide is added, but the color
will quickly disappear as the solution is mixed. When this
happens, slow the burette to drop-by-drop addition.
9. When the vinegar solution turns pink and remains that
color even with mixing, the titration is complete. Close the
tap (or pinch valve) of the burette.
10. Note the remaining level of the sodium hydroxide
solution in the burette. Remember to read from the bottom
of the meniscus.
11. Subtract the initial level from the remaining level to figure
out how much titrating solution we have used.
12. For each vinegar that we test, repeat the titration at least
three times.
EXPERIMENT 1:
TEST FOR LABORATORY VINEGAR
PROCEDURE:-
Take the laboratory vinegar in the conical flask and
do the titration with NaOH as mentioned.

CHEMICAL REACTION INVOLVED

CH3COOH (aq) + NaOH (aq) --> CH3COONa (aq) + H2O(l)
(acid) + (base) --> (salt) + (water)
 OBSERVATION
S Volume in Burette Reading Volume of
Vinegar Initial Final NaOH solution
No.
Solution (in ml) (in ml) (in ml) used (in ml)

1 2 0 15.2 15.2
0
2 2 15.2 30.4 15.2
0
2
3 30.4 45.6 15.2
0
Concordant Value = 15.2ml

CALCULATION
EXPERIMENT 2:
TEST FOR HOUSEHOLD VINEGAR
PROCEDURE:-
Take the household vinegar in the conical flask
and do the titration with NaOH as mentioned.

CHEMICAL REACTION INVOLVED

CH3COOH (aq) + NaOH (aq) --> CH3COONa (aq) + H2O(l)
(acid) + (base) --> (salt) + (water)
 OBSERVATION
S Volume in Burette Reading Volume of NaOH
Final
No. Vinegar Initial solution used (in
Solution (in ml) (in ml) (in ml) ml)

1 10 0 13.5 13.5

2 10 13.5 27.0 13.5

3 10 27.0 40.5 13.5

Concordant Value = 13.5ml

CALCULATION
EXPERIMENT 3:
TEST FOR WINE VINEGAR
PROCEDURE:-
Take the wine vinegar in the conical flask and do the
titration with NaOH as mentioned

CHEMICAL REACTION INVOLVED

CH3COOH (aq) + NaOH (aq) --> CH3COONa (aq) + H2O(l)
(acid) + (base) --> (salt) + (water)
 OBSERVATION
S Volume in Burette Reading Volume of NaOH
Final
No. Vinegar Initial solution used (in
Solution (in ml) (in ml) (in ml) ml)

1 10 0 24.0 24.0

2 10 24.0 48.0 24.0

3 10 0 24.0 24.0

Concordant Value = 24.0ml

CALCULATION
 RESULT
➢ Strength of acetic acid in laboratory vinegar = 22.8 g/L
➢ Strength of acetic acid in household vinegar = 40.5 g/L
➢ Strength of acetic acid in wine vinegar = 72 g/L

Graphically plotting various vinegar samples in accordance

with the amount of acetic acid present in them we present a
stunning find :-

Order of amount of acetic acid in vinegar is:-

Wine Vinegar > Household Vinegar > Laboratory Vinegar
 CONCLUSION:-
DISADVANTAGES OF VINEGAR
1. Vinegar is well-known for its strong odour. Hence, people
tend to buy other cleaning products like Lysol because it
doesn't have a strong stench like vinegar.

2. Vinegar has a very low pH level. Hence, if vinegar is used on

certain plants, it can harm it causing them to grow slower or
not at all and even slowly kill them.

3. Some people tend to avoid using vinegar as a cleaning

product because of is price. Vinegar is much more expensive
than usual cleaning products. For instance, a gallon of vinegar
is $13.40 while a gallon of bleach costs $3.05.

4. Vinegar can also affect the human health. For instance, it can
cause teeth erosion due to its acidity. Because of its low pH
level, it can cause the blood in the mouth to
become thinner which can decrease resistance to bruises and
bleeding.

5. Since vinegar is highly acidic, it can cause caustic burns to

the esophagus and stomach.
 ADVANTAGES OF VINEGAR
1.Nutrition
Vinegar contains essential nutrients that are important for healthy digestion, food
metabolism and energy production. All vinegars, particularly organic types such as
apple cider vinegar, which are less filtered and processed, are beneficial for heart, blood
vessel, and nerve and muscle health. These include vitamins A, B-complex, C and E and
minerals such as calcium, magnesium, potassium, phosphorus and sodium.

2. Insulin Sensitivity
Resistance to the hormone insulin, which is responsible for transporting glucose or
sugar from the blood into the cells of the body, can increase the risk for diabetes.
Research published by the American Diabetes Association shows that adding apple
cider vinegar and other varieties to your regular diet can help improve insulin
sensitivity for more stable blood glucose levels. This can help treat insulin resistance
and improve glucose control in individuals with type 2 or adult-onset diabetes.
Additionally, vinegar lowers the glycemic index of foods, reducing the rate at which
they raise blood glucose levels. A dose of 1 to 2 tablespoons of vinegar per day for
adults can help to balance blood glucose levels after a meal and help prevent or treat
type 2 diabetes mellitus.

3. Reduce Appetite
Vinegar is a common weight-loss supplement because it can help reduce hunger. A
study published in the medical journal "BMC Gastroenterology" reported that
ingesting vinegar reduced the rate of food digestion and lowered blood glucose and
insulin levels after eating. This helps to improve digestion, decrease unhealthy food
cravings and maintain feelings of fullness longer.

4. Reduce Acidity
Although vinegar contains high levels of acetic acid, taking as little as 2 teaspoons a
day may help to balance your body's pH and has an alkalizing effect. Taking vinegar
helps to reduce acidity and alkalize the body, which may help improve illnesses such as
gout, arthritis, allergic reactions and headache pain according to the National Standard.
However, these effects of vinegar have not yet been confirmed by medical studies
 PRECAUTIONS
1. Do not use any equipment unless you are trained and approved as a user by
your supervisor.
2. Wear safety glasses or face shields when working with hazardous materials
and/or equipment.
3. Wear gloves when using any hazardous or toxic agent.
4. Keep the work area clear of all materials except those needed for your work.
Coats should be hung in your room or placed in a locker. Extra books, purses,
etc. should be kept away from equipment that requires air flow or ventilation
to prevent overheating.
5. Disposal - Students are responsible for the proper disposal of used material if
any in appropriate containers.
6. Equipment Failure - If a piece of equipment fails while being used, report it
immediately a technician. Never try to fix the problem yourself because you
could harm yourself and others.
7. Do not leave an on-going experiment unattended.
8. Never taste anything. Never pipette by mouth; use a bulb.
9. Never use open flames in laboratory unless instructed by TA.
10. Check your glassware for cracks and chips each time you use it. Cracks could
cause the glassware to fail during use and cause serious injury to you or lab
mates.
11. Never return chemicals to reagent bottles. (Try for the correct amount and
share any excess.)
12. Never allow a solvent to come in contact with your skin. Always use gloves.
13. Never "smell" a solvent!! Read the label on the solvent bottle to identify its
contents.
14. Treat every chemical as if it were hazardous.
15. Clean your lab bench and equipment, and lock the door before you leave the
laboratory.
BIBLOGRAPHY
1. http://www.comeforlearn.com
2. http://healthyeating.sfgate.com
3. https://nutriheal.weebly.com/
4. https://en.wikipedia.org/wiki/Soft_drink
5. https://www.google.co.in
6. https://priskajp.wordpress.com