Concentration of Ethanoic acid in vinegar

Research question

To what extent can different concentrations of ethanoic acid present within diverse brands of vinegar be
determined by acid and base titration using the phenolphthalein indicator?

Aim: To investigate the concentration of ethanoic acid present in different types of vinegar using the
acid and base titration method.

Background information:

The chemistry behind the secret ingredients that allow for the production of vinegar was reveled in late
1673 where French citizens tended to ferment ethanol which is known in the modern society as pure
alcohol into a volume of ethanoic acid with the presence of oxygen. Ethanoic acid is an organic
compound that is composed of methyl group bonded to a carboxyl group this functional group gives the
ethanoic acid the needed properties in order to be classified as a carboxylic acid. Ethanoic acid can be
found in vinegar were it represents 9% of its components. It's usually recognized for its neutral color as
well as distinctive smell. The chemical formula occupied by ethanoic acid is CH3COOH were the carboxyl
group COOH partially dissociates in water making the chemical compound be considered as weak acid.
The formation of ethanoic acid can be achieved through the oxidation of ethanol by a redox reaction
that involves the use of oxidizing agents such as potassium manganite which is considered a strong
oxidizing agent. Once it's transferred to the tube containing the ethanol solution a chemical process
would occur were it would be reduced into manganese (IV) oxide which will later react with a catalyst
known as diluted sulfuric acid allowing the color of the solution to change into brown. The solution
made will be exposed to heat until it decolorizes completely indicating that the manganese (IV) oxide
have been reduced completely and caused the formation of a solution containing ethanoic acid and
manganese ions. The following chemical formula reveals the formation of ethanoic acid:

My last exploit to Ukraine have given me the opportunity to explore a verity of dishes that involve the
use of different brands of vinegar such as the apple cider vinegar which is commonly used by the
Ukrainian citizens in order to make traditional soup known as borscht. It's also used by my siblings in
their daily life as a cleaning product claiming that it can remove stains from the carpets as well as
pesticides from fruits and vegetables minimizing the chance of developing infectious diseases. I always
wondered about the concentration of ethanoic acid used by the industries in order to produce different
brands of vinegar as well as its hidden characteristics this have inspired me to choose three diverse
types of vinegar in order to discover wither there is positive correlation between the percentage yield of
ethanoic acid present in each vinegar samples and its impact on their sourness or not. The method that
will be used to discover the concentration of ethanoic acid within the different brands of vinegar will be
acid and base titration. The brands of vinegar that will be used in the experiment are the following
Kitchen crown white vinegar, American garden apple cider, Nare grape vinegar. The titrant that will be
used to react with the analytes is potassium hydroxide.

Materials:

- Phenolphthalein universal indicator.

- 2.805g of potassium hydroxide tablets.(± 0.01g)
- 600 cm3 of distilled water.
- Three diverse brands of vinegar: Kitchen crown white vinegar, American garden apple cider
vinegar, Nare grape vinegar.

Apparatus:

- 3, 250 cm3 volumetric flasks. (±0.15cm3)

- 1, 500 cm3 volumetric flask. (± 0.25cm3)
- 1, 50 cm3 burette. (± 0.05)
- 1, 3 cm3 teat dropper. (± 0.25cm3)
- Electronic weighting scale. (± 0.01g)
- 1, 1000 cm3 beaker. (± 30cm3)
- 1,250 cm3 beaker.(± 10cm3)
- 1, 10 cm3 graduated pipette. (± 0.05cm3)
- 1, 25 cm3 graduated pipette. ( ±0.1cm3)
- Glass stirring rod.
- 3, 50 cm3 conical flasks.
- Retort stand and clamp.
- Petri dish.
- Safety glasses.
- Wash bottle.
- Funnel.

Variables

Independent variable:

The concentration of the different vinegar solutions will act as analytes during the acid and base
titration.

Dependent variable:
 The volume of potassium hydroxide solution poured in the 50 cm3 burette.

Table1: Controlled variables.

Controlled variables Method of control

The concentration of potassium hydroxide tablets used to
prepare the needed volume of KOH solution that will act as a
titrant within each trial conducted during the experiment.
The concentration of KOH solution used to neutralize 10cm3 of
the three chosen brands of vinegar solutions.
The volume of the three different brands of vinegar that will be
used to form the vinegar solutions that will act as analytes
during the acid and base titration process.
The volume of the vinegar solutions that will be transferred
from the 250cm3 volumetric flask to the 50cm3 conical flask
where the neutralization process will take place.
The electronic weighting scale will be acquired in order to measure
2.805g of potassium hydroxide tablets. The 2.805g of KOH tablets will
be shifted to 250cm3 beaker. Within the beaker the KOH tablets would
be dissolved by 150cm3 of distilled water and then transferred to
500cm3 volumetric flask. Distilled water will be added until the
collaboration point was reached forming o.1mol/dm3 of KOH solution.
Each trial will require 50cm3 of KOH solution.
The 25cm3 graduated pipette will be used to transfer 25cm3 of the
chosen vinegar into a 250cm3 volumetric flask. Distilled water will be
poured into the beaker until the collaboration point is reached.
Each trial would require 10cm3 of the vinegar solution that will be
measured by the usage of 10cm3 graduated pipette.

The drops of phenolphthalein indicator poured into the conical Teat dropper will be acquired to ensure that 3 drops of
flasks containing the chosen brands of vinegar solutions. phenolphthalein indicator are been placed within each conical flask
containing diverse vinegar solutions.

Method

Procedure for the preparation of KOH solution:

 Put the electronic weighting scale into function by measuring 2.805g of potassium hydroxide
tablets.
 Once the needed amount of potassium hydroxide was maintained shift it to 250cm3 beaker.
 Pour 100cm3 of distilled water from the 1000cm3 beaker containing 600cm3 of distilled water
into the beaker containing the KOH tablets.
 Using glass stirring rod dissolve the 2.805g of KOH tablets and then transfer the solution into
500cm3 volumetric flask.
 Rinse the beaker using 150cm3 of distilled water then transfer the components into the 500cm3
volumetric flask.
 Using a washing battle carefully add distilled water into the 500cm3 volumetric flask until the
calibration point was maintained.

Procedure for the preparation of different brands of vinegar solutions:

 Label 3, 250cm3 volumetric flasks with the three diverse brands of vinegar chosen for the
experiment.
 Shift 25cm3 of the selected vinegar into the 250cm3 volumetric flask using a 25cm3 graduated
pipette then pour water in the flask until reaching the collaboration point.

Procedure for the titration process:

 Using the remaining distilled water rinse the burette and the 50cm3 conical flasks.
  Pure the potassium hydroxide solution into the 50cm3 burette until reaching the point zero this
process would be established by using funnel.
 Add 10cm3 of the chosen vinegar solution into 50cm3 conical flask by using the 10cm3 graduated
pipette.
 Add 3 drops of phenolphthalein indicator into the conical flask containing the vinegar solution.
 Slowly titrate the potassium hydroxide solution against the vinegar solution present in the
50cm3 conical flask.
 Note any qualitative changes in the vinegar solution such as the change of color from white to
pink.
 When the color change will be absorbed stop the titration process and proceed to record the
volume of potassium hydroxide released from the burette.
 Repeat the process for the other brands of vinegar. Each one of them will have approximately 3
trials.
 Use the raw data gathered during the experiment to calculate the percentage ethanoic acid
present within the three diverse brands of vinegar.

Qualitative data:
When the titration process between the potassium hydroxide solution and the 10 cm3 of the
three chosen vinegar solutions have reached the equivalence point the CH COOH was 3

completely neutralized. The neutralization of CH COOH was indicated by the color change of the
3

mixed solutions from colorless to light pink color by the help of phenolphthalein indicator.
Quantitative Data

Raw data table: Determines a set of qualitative readings gathered from titrating 0.1mol/dm -3 of potassium hydroxide
solution against 10cm3 of the three chosen brands of vinegar after dilution.
Kitchen crown white vinegar;
Trials. Burette Primary reading. Burette absolute reading. Volume used. Mean volume.
(±0.05cm3) (±0.05cm3) (±0.1cm3) (±0.1cm3)
1 0 8.6 8.6 (8.66±0.1) cm3
2 8.6 17.3 8.7
3 17.3 26 8.7
American garden apple cider vinegar:
Trials. Burette Primary reading. Burette absolute reading. Volume used. Mean volume.
(±0.05cm3) (±0.05cm3) (±0.1cm3) (±0.1cm3)
1 0 10.1 10.1 (10.03±0.1) cm3
2 10.1 20.1 10.0
3 20.1 30.1 10.0
Nare grape vinegar:
Trials. Burette Primary reading. Burette absolute reading. Volume used. Mean volume.
(±0.05cm3) (±0.05cm3) (±0.1cm3) (±0.1cm3)
1 0 8.9 8.9 (9.00±0.1) cm3
2 8.9 18.0 9.1
3 18.0 27.0 9.0
Processed data:

The chemical reaction established between the ethanoic acid and potassium hydroxide is shown in the
following equation:

CH3COOH +KOH > CH3COOK + H2O

1mole of potassium hydroxide reacts with 1 mole of ethanoic acid to form 1 mole of potassium acetate.

Based on the following formula:

𝑐1 𝑣1 𝑐2 𝑣2
=
𝑛1 𝑛2

C1: Ethanoic acid concentration determined within each brand of vinegar.

V1: The capacity of ethanoic acid within each type of vinegar.

C2: The potassium hydroxide concentration used in each trial.

V2: The mean volume of KOH solution.

The (n) value represents the number of moles. It will be excluded from the calculation section as both
the reactants have the same number of moles (1mol).

Calculation section A: Determines the concentration of ethanoic acid preceding dilution in mol/dm-3.

The common givens:

 (V1): The capacity of ethanoic acid: 10cm3.

 (C2): The potassium hydroxide concentration: 0.1 mol/dm-3.
 (n1): The coefficient of the first constituent: 1.
 (n2): The coefficient of the second constituent: 1.

Kitchen crown white vinegar:

𝑐1 𝑣1 𝑐2 𝑣2 𝐶1 × 10 0.1 × 8.66
= → =
𝑛1 𝑛2 1 1

0.1 ×8.66
𝐶1 = 10
= 0.0866 𝑚𝑜𝑙/𝑑𝑚−3

0.0866 ×250
𝐶1 = 25
= 0.866 𝑚𝑜𝑙/𝑑𝑚−3

Calculation section B: Reveals the set of calculations made to maintain the percentage yield of ethanoic
acid that is present within the three diverse brands of vinegar:

The obtained concertation of ethanoic acid before dilution would be multiplied by the molar mass of
CH3COOH in order to enhance the mass of ethanoic acid within 1dm3 of the three chosen vinegar
solutions. The value gathered will be divided by 10 to work out the mass of ethanoic acid within 100cm3
of the chosen vinegar solutions and thus the percentage yield of ethanoic acid present in each brand of
vinegar.
The formulas used to calculate the percentage yield of CH3COOH are the following:

M1= C1 × Mr of CH3 COOH.

𝑀𝑎𝑠𝑠 𝑜𝑓 𝐶𝐻3 𝐶𝑂𝑂𝐻 𝑖𝑛 1𝑑𝑚3 𝑜𝑓 𝑣𝑖𝑛𝑒𝑔𝑎𝑟 𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛𝑠
M2= 10

Based on the given formulas:

 (M1).The mass of ethanoic within 1dm3 of the chosen vinegar solutions.

 (M2). Mass of ethanoic acid within 100cm3 of vinegar solutions.
 (C1). Concentation of CH3 COOH before dilution in mol/d𝑚−3 .
 (Mr. of CH3COOH): The relative molecular mass of ethanoic acid: 60.06g/mol.

Kitchen crown white vinegar:

M1= C1 × Mr of CH3 COOH.

𝑀1 = 0.866𝑚𝑜𝑙/𝑑𝑚−3 × 60.06 𝑔/𝑚𝑜𝑙 = 52.01 𝑔/𝑑𝑚−3

𝑀𝑎𝑠𝑠 𝑜𝑓 𝐶𝐻3 𝐶𝑂𝑂𝐻 𝑖𝑛 1𝑑𝑚3 𝑜𝑓 𝑣𝑖𝑛𝑒𝑔𝑎𝑟 𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛𝑠
M2=
10

52.01
M2 = = 5.20g
10

Therefore the percentage yield of CH3COOH in the Kitchen crown vinegar is 5.2 %.

American garden apple cider vinegar:

M1= C1 × Mr of CH3 COOH.

𝑀1 = 1.003𝑚𝑜𝑙/𝑑𝑚−3 × 60.06 𝑔/𝑚𝑜𝑙 = 60.24 𝑔 /𝑑𝑚−3

𝑀𝑎𝑠𝑠 𝑜𝑓 𝐶𝐻3 𝐶𝑂𝑂𝐻 𝑖𝑛 1𝑑𝑚3 𝑜𝑓 𝑣𝑖𝑛𝑒𝑔𝑎𝑟 𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛𝑠
M2= 10

60.24
M2 = = 6.02𝑔
10

Therefore the percentage yield of CH3COOH in the American garden apple cider is 6 %.

American garden apple cider vinegar:

𝑐1 𝑣1 𝑐2 𝑣2 𝐶1 × 10 0.1 × 10.03
= → =
𝑛1 𝑛2 1 1

0.1 × 10.03
𝐶1 = = 0.1003 𝑚𝑜𝑙/𝑑𝑚−3
10

0.1003 ×250
𝐶1 = 25
= 1.003 𝑚𝑜𝑙/𝑑𝑚−3

Nare grape vinegar:

𝑐1 𝑣1 𝑐2 𝑣2 𝐶1 × 10 0.1 × 9.00
= → =
𝑛1 𝑛2 1 1

0.1 × 9.00
𝐶1 = 10
= 0.09 𝑚𝑜𝑙/𝑑𝑚−3
 0.09 ×250
𝐶1 = 25
= 0.9 𝑚𝑜𝑙/𝑑𝑚−3

Calculation section B: Reveals the set of calculations made to maintain the percentage yield of ethanoic
acid that is present within the three diverse brands of vinegar:

The obtained concertation of ethanoic acid before dilution would be multiplied by the molar mass of
CH3COOH in order to enhance the mass of ethanoic acid within 1dm3 of the three chosen vinegar
solutions. The value gathered will be divided by 10 to work out the mass of ethanoic acid within 100cm3
of the chosen vinegar solutions and thus the percentage yield of ethanoic acid present in each brand of
vinegar.

The formulas used to calculate the percentage yield of CH3COOH are the following:

M1= C1 × Mr of CH3 COOH.

𝑀𝑎𝑠𝑠 𝑜𝑓 𝐶𝐻3 𝐶𝑂𝑂𝐻 𝑖𝑛 1𝑑𝑚3 𝑜𝑓 𝑣𝑖𝑛𝑒𝑔𝑎𝑟 𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛𝑠
M2=
10

Based on the given formulas:

 (M1).The mass of ethanoic within 1dm3 of the chosen vinegar solutions.

 (M2). Mass of ethanoic acid within 100cm3 of vinegar solutions.
 (C1). Concentation of CH3 COOH before dilution in mol/d𝑚−3 .
 (Mr. of CH3COOH): The relative molecular mass of ethanoic acid: 60.06g/mol.

Kitchen crown white vinegar:

M1= C1 × Mr of CH3 COOH.

𝑀1 = 0.866𝑚𝑜𝑙/𝑑𝑚−3 × 60.06 𝑔/𝑚𝑜𝑙 = 52.01 𝑔/𝑑𝑚−3

𝑀𝑎𝑠𝑠 𝑜𝑓 𝐶𝐻3 𝐶𝑂𝑂𝐻 𝑖𝑛 1𝑑𝑚3 𝑜𝑓 𝑣𝑖𝑛𝑒𝑔𝑎𝑟 𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛𝑠
M2= 10

52.01
M2 = 10
= 5.20g

Therefore the percentage yield of CH3COOH in the Kitchen crown vinegar is 5.2 %.

American garden apple cider vinegar:

M1= C1 × Mr of CH3 COOH.

𝑀1 = 1.003𝑚𝑜𝑙/𝑑𝑚−3 × 60.06 𝑔/𝑚𝑜𝑙 = 60.24 𝑔 /𝑑𝑚−3

𝑀𝑎𝑠𝑠 𝑜𝑓 𝐶𝐻3 𝐶𝑂𝑂𝐻 𝑖𝑛 1𝑑𝑚3 𝑜𝑓 𝑣𝑖𝑛𝑒𝑔𝑎𝑟 𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛𝑠
M2=
10

60.24
M2 = 10
= 6.02𝑔

Therefore the percentage yield of CH3COOH in the American garden apple cider is 6 %.

Nare grape vinegar:

M1= C1 × Mr of CH3 COOH.

M1= 0.9𝑚𝑜𝑙/𝑑𝑚−3 × 60.06 𝑔/𝑚𝑜𝑙 = 54.05 𝑔/𝑑𝑚−3

 𝑀𝑎𝑠𝑠 𝑜𝑓 𝐶𝐻3 𝐶𝑂𝑂𝐻 𝑖𝑛 1𝑑𝑚3 𝑜𝑓 𝑣𝑖𝑛𝑒𝑔𝑎𝑟 𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛𝑠
M2= 10

54.05
M2= 10
= 5.41𝑔

Therefore the percentage yield of CH3COOH in the Nare grape vinegar is 5.4 %.

Graph1: Interprets the percentage yield of ethanoic acid present within the diverse brands of vinegar
used during the experiment:

The percentage yield of ethanoic acid in three diverse vinegar

6.2 brands.
The precentage yield of CH3COOH.

5.8

5.6

5.4 6
5.2
5.4
5 5.2
4.8
The diverse brands of vinegar used in the experiment.

Kitchen crown white vinegar American garden apple cider Nare grape vinegar

Calculation section C: Determines the absolute uncertainty value in the three chosen brands of vinegar
in both units' mol/dm3 and grams:

In order to obtain the absolute uncertainty value of the three vinegar solutions the percentage
uncertainty values of the used apparatus must be calculated using the subsequent formula:
𝑇ℎ𝑒 𝑢𝑛𝑐𝑒𝑟𝑡𝑖𝑛𝑖𝑡𝑦 𝑣𝑎𝑙𝑢𝑒.
The percentage uncertainty 𝑣𝑎𝑙𝑢𝑒 = 𝑇ℎ𝑒 𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑡ℎ𝑒 𝑎𝑝𝑝𝑎𝑟𝑎𝑡𝑢𝑠. × 100

Table2: Determines the percentage uncertainty values of the apparatus acquired in the experiment.

The acquired apparatus with the uncertainty values. The percentage uncertainty value.
250 cm3 volumetric flask. (±0.15cm3) 0.15
250
=0.06%
500cm3Volemetric flask. (± 0.25cm3) 0.25
500
=0.05%
10 cm3 graduated pipette. (± 0.05cm3) 0.05
10
=0.5%
25 cm3 volumetric flask. (±2.5cm3) 0.1
25
=0.4%
Therefore the total percentage uncertainty value= 0.06% + 0.05% + 0.5%+0.4%=1.01%

The absolute uncertainty of the three brands of vinegar will be calculated by using the following
formulas:

Absolute uncertainty (𝑚𝑜𝑙/ 𝑑𝑚−3 ) = Molarity of the vinegar solution (mol/dm-3) × Total uncertainty (percent).

Absolute uncertainty(𝑔) = Mass of 1dm3 of the vinegar solution (g) × Total uncertainty (percent).
Based on the two acquired formulas the absolute uncertainty can be enhanced following the
subsequent procedures:

Kitchen crown white vinegar:

The acquired values:

 Number of moles: 0.866 𝑚𝑜𝑙/𝑑𝑚−3

 The total percentage uncertainty: 1.01%
 Mass of 1dm3 of the Kitchen crown white vinegar: = 51.96 𝑔/𝑑𝑚−3

Therefore the absolute uncertainty of the white crow vinegar:

Absolute uncertainty (𝑚𝑜𝑙 𝑑𝑚 −3 ) = 0.866 𝑚𝑜𝑙 /𝑑𝑚−3 × 1.01% = 0.874𝑚𝑜𝑙 𝑑𝑚−3

Absolute uncertainty(𝑔) = 51.96 𝑔/𝑑𝑚−3 × 1.01% = 52.5 g

American garden apple cider vinegar:

The acquired values:

 Number of moles: 1.003 𝑚𝑜𝑙/ 𝑑𝑚−3

 The total percentage uncertainty: 1.01%
 Mass of 1dm3 of the Kitchen crown white vinegar: = 60.18 𝑔 /𝑑𝑚−3

Therefore the concentration of the ethanoic acid present in the white crow vinegar:

Absolute uncertainty (𝑚𝑜𝑙 𝑑𝑚 −3 ) = 1.003 𝑚𝑜𝑙/ 𝑑𝑚−3 × 1.01% = 1.013 𝑚𝑜𝑙 𝑑𝑚−3

Absolute uncertainty(𝑔) = 60.18 𝑔 /𝑑𝑚−3 × 1.01% = 60.78 g

Nare grape vinegar:

The acquired values:

 Number of moles: 0.9 𝑚𝑜𝑙/ 𝑑𝑚−3

 The total percentage uncertainty: 1.01%
 Mass of 1dm3 of the Kitchen crown white vinegar: = 54 𝑔 /𝑑𝑚−3

Therefore the concentration of the ethanoic acid present in the white crow vinegar:

Absolute uncertainty (𝑚𝑜𝑙 𝑑𝑚 −3 ) = 0.9 𝑚𝑜𝑙/ 𝑑𝑚−3 × 1.01% = 0.909 𝑚𝑜𝑙 𝑑𝑚−3

Absolute uncertainty(𝑔) = 54 𝑔 /𝑑𝑚−3 × 1.01% = 54.54 g

Conclusion:

The experimental data established a remarkable series of results that enhanced the concentration of
ethanoic acid within the following brands of vinegar solutions; Kitchen crown vinegar, American apple
cider vinegar and Nare grape vinegar. The raw data table have been able to provide effective burette
readings that were acquired in order to estimate the mean volume of potassium hydroxide solution that
was required to neutralize 10cm3 of the chosen vinegar brands within a range of three trials per each
solution. The interpretation of the raw data table shows that the American apple cider vinegar solution
generated the highest mean volume consisting of 10.03 cm3 followed by Nare grape vinegar (9.00cm3)
and Kitchen crown white vinegar(8.66cm3) this is due to the excessive volume of potassium hydroxide
solution needed to neutralize the ethanoic acid present in the apple cider solution. The interpretation of
the chemical equation established between the ethanoic acid and the potassium hydroxide solution
have distinguished that coefficient ratio is 1:1 as 1 mole of ethanoic acid reacts with 1 mole of
potassium hydroxide to produce 1 mole of potassium acetate. Calculation section A have enabled a
proper numerical procedures through which the concentration of ethanoic acid within the three vinegar
brands was enhanced before being diluted with 225cm3 of distilled water. The analysis of calculation
section A have revealed that the highest concentration of ethanoic acid in 𝑚𝑜𝑙/ 𝑑𝑚−3 was determined
in the American apple cider vinegar with an equivalent of 1.003mol/dm-3 followed by Nare grape
(0.9mol/dm-3 ) and the Kitchen crown white vinegar (0.866mol/dm-3) By calculating the concentration of
CH3COOH present in 1dm3 of the three chosen vinegar and then divide the value by 10 to obtain the
concentration of CH3COOH in 100cm3 within the vinegar solutions and hence the percentage yield of
CH3COOH present in each brand of vinegar. The main findings of calculation section B strengthen the
evidence provided in both the raw data table and calculation section A that the American apple cider
vinegar contains the highest concentration of ethanoic acid as the results revealed that the percentage
yield of ethanoic acid present within the American apple cider vinegar was determined to be 6%
followed by the Nare grape vinegar (5.4%) and the Kitchen Crown white vinegar (5.2%). The percentage
yield of ethanoic acid in the chosen vinegar solutions were represented by bar chart1 were the
independent variable was representing the three diverse brands of vinegar and the dependent variable
was representing the percentage yield of ethanoic acid obtained from calculation section B. Calculation
section C provided the precise concentration of CH3COOH in the three different brands of vinegar by
enhancing the total percentage uncertainty of the apparatus used in the experiment which have been
obtained in table2. The total uncertainty value of the apparatus used in the experiment in percent was
used to calculate the absolute uncertainty in both unit's mol/dm-3 and grams, thus the concentration of
ethanoic acid in the chosen brands of vinegar. The main results showed that the concentration of
ethanoic acid within the Kitchen Crown vinegar is (0.866±0.874)mol/dm-3 or (5.20±52.5) % this indicates
that these two values determine that the concentration of CH3COOH in each 1dm3 of the Kitchen crown
white vinegar is (0.866±0.874) moles or for each 100cm3 of vinegar (5.20±52.5) g of ethanoic acid is
present. The concentration of ethanoic acid within the American apple cider vinegar is
(1.003±1.013)mol/dm-3 or (6±60.78) % this indicates that within 1dm3 of the American apple cider there
is (1.003±1.013) moles of ethanoic acid or in each 100cm3 of vinegar there is (6±60.78)g of ethanoic
acid. Within the Nare grape vinegar the concentration of CH3COOH is (0.9±0.909) mol/dm-3 or
(5.41±54.54) % meaning that for each 1dm-3 of the Nare grape vinegar there is (0.9±0.909) moles or in
each 100cm3 of vinegar there is (5.41±54.54) g of ethanoic acid is present.

Error investigation:

The subsequent formula will be used to calculate the percentage error derived from the experiment:
𝑇ℎ𝑒 𝑒𝑥𝑝𝑒𝑟𝑖𝑚𝑒𝑛𝑡𝑎𝑙 𝑟𝑒𝑠𝑢𝑙𝑡−𝑇ℎ𝑒 𝑡ℎ𝑒𝑜𝑟𝑎𝑡𝑖𝑐𝑎𝑙 𝑟𝑒𝑠𝑢𝑙𝑡
Percentage error= 𝑇ℎ𝑒 𝑡ℎ𝑒𝑜𝑟𝑎𝑡𝑖𝑐𝑎𝑙 𝑟𝑒𝑠𝑢𝑙𝑡
× 100

Based on the given formula the percentage error of the three brands of vinegar can be obtained by
following the upcoming procedure:
Kitchen crown white vinegar:

The theoretical result provided by the ingredient sign at the back of the Kitchen crown vinegar is 5% and
the enhanced experimental result was (5.20±52.5) %.
5.2−5
Therefore the percentage error= 5
× 100 = ±4%

The percentage error that have been obtained from the experiment is ±4% which exceeds the total
percentage uncertainty of the apparatus which is 1.01% this is due to a set of systematic errors.

American garden apple cider vinegar :

The theoretical result of the American garden apple cider was determined to be 5% and the obtained
experimental result was (6±60.78) %.
6−5
Therefore the percentage error= × 100 = ±20%
5

Nare grape vinegar:

The theoretical result of the Nare grape vinegar is 5% and the enhanced experimental result is
(5.41±54.54) %
5.4−5
The percentage error= × 100 = ±8%
5

The percentage error is greater than the total percentage uncertainty of the apparatus which is 1.01%
such diversity is also associated with systematic errors.

Evaluation:

The percentage error values were above the total percentage uncertainty value of the acquired
apparatus in the experiment this can be explained in terms of a systematic error accrued due to the
apparatus or the used procedure. The main systematic error is that the used concentration of potassium
hydroxide might have been less or higher than the required amount which is 2.805g this error can derive
from the usage of unstandardized electronic weighting scale for instance the readings on the electronic
scale may show that the mass of the measured substance is 1.00g greater than the actual mass of the
substance. There is a possibility that the glass starring rod used to dissolve the 2.805g of potassium
hydroxide tablets was not rinsed with distilled water and thus contained reagents that have impacted
the needed concentration of KOH solution which is 0.1mol/dm-3. There is also a possibility that the
0.1mol/dm-3 of potassium hydroxide solution haven't been successfully transferred to the 500cm3
volumetric flask due to the miss proper usage of the funnel which have led to the loss of certain quantity
of the KOH solution to the surroundings. The error can also derive from a malfunctioning in certain
apparatus used in the experiment such as a crack in the 50cm3 burette used to hold the 0.1mol/dm-3 of
the KOH solution or a leakage in the 10cm3 graduated pipette that was used to shift 10cm3 of the three
chosen brands of vinegar into the 50cm3 conical flasks. There is a possibility that the 25cm3 graduated
pipette was used unintentionally to transfer the two solutions from one system to another this would
have likely caused a contamination in the mixture and thus effected the mean volumes of the three
brands of vinegar that were calculated in the raw data table. There is also a probability that the
collaboration point wasn't addressed properly for instance the preparation of the vinegar solutions
required 225cm3 of distilled water to be poured into the 250cm3 volumetric flask the water that was
poured in may have been lower or above the calibration point. There is a chance of having errors that
are associated with exceeding the equivalence point which can cause a major impact on the burette
readings usually the equivalence point is determined by the light pink color of the solution and beyond
the equivalence point the color of the solution would appear dark pink. There is a chance that the
experiment involved using more than three drops of Phenolphthalein indicator which have impacted the
titration rate within the experiment. There is also a chance during the titration process the conical flask
wasn't removed properly causing incomplete neutralization to the ethanoic acid within the vinegar
solution. In order to prevent systematic errors the apparatus used in the experiment must be
qualitatively observed by student in order to prevent malfunctions within the apparatus to ruin the
results of the experiment. The readings provided by the electronic balance scale must be compared to
the readings given by other standardized electronic scales to ensure higher precision and accuracy in the
main findings. The random errors can be resolved by conducting more than three trials per each brand
of vinegar solutions and careful observation on the qualitative aspects of the experiment.

Bibliography:

 "Title determination of concentration of ethanoic acid in vinegar by titration". Slideshare.

Lawronce Kok, 21/3/2011.Web.21/11/2017.
https://www.slideshare.net/wkkok1957/determination-of-concentration-of-ethanoic-acid-in-
vinegar-by-titration

 "Vinegar Background". Madehow. N.P, N.D, 18/01/2006.Web. 20/11/2017.

http://www.madehow.com/Volume-7/Vinegar.html
 "How to Clean Almost Everything With Vinegar". Goodhousekeeping.Lauren Piro, Lauren Smith,
31/10/2017.Web.21/11/2017.
http://www.goodhousekeeping.com/home/cleaning/tips/a20505/dont-use-vinegar-cleaning/
 "Ethanoic acid". bbc.co.uk. N.P, 23/06/2013.Web.22/11/2017
http://www.bbc.co.uk/schools/gcsebitesize/science/triple_edexcel/organic_chemistry/organic_
chemistry/revision/6/
 Owen, Steve. Hoeben, Peter. Headlee, Mark. Chemistry for the IB Diploma. United kingdom:
Cambridge University Press,2011.Print