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PROJECT
SUBMITTEDBY:
ANAND BABURAJAN ( XII – A )
ESTIMATION OF ACETIC
ACID IN DIFFERENT
SAMPLES OF VINEGAR
DEPARTMENT OF CHEMISTRY
SENIOR SECONDARY
VELLITHURITHY, MARHAMCODE (PO), THRISSUR.
SENIOR SECONDARY
DEPARTMENT OF
CHEMISTRY
CERTIFICATE
Certified that this is a bonafide record of the project work in
CHEMISTRY
DECLARATION
I, ANAND BABURAJAN, hereby declare that this project
work entitled “ESTIMATION OF ACETIC ACID IN DIFFERENT
SAMPLES OF VINEGAR” submitted to Blooming Buds
Bethania English School Senior Secondary, Velliturithy,
Marathamcode, (Affiliated to CBSE, New Delhi, and
Affiliation No. 930307) is original record work done by me
under the supervision and guidance of Mrs. JEENA JOSE T.,
Department of Chemistry.
Countersigned By:
Date:
ACKNOWLEDGEMENT
The success and final outcome of this project required a lot of
guidance and assistance from many people and I am
extremely fortunate to have got this all along the completions
of my project work. Whatever I have done is only due to such
guidance and assistance and I would not forget to thank them
I have taken efforts in this project. However, it would not have
been possible without the kind support and help of many
individuals. I would like to extend my sincere thanks to all of them.
I am highly indebted to my chemistry teacher Mrs. Jeena Jose T. for
her guidance and constant supervision as well as for providing
necessary information regarding the project & also for supporting me
in completing this project. I also thank our respected Principal Mrs.
Remabai V.K and Vice Principal Mrs. Sathidevi Rajagopal for their
support.
I am thankful to and fortunate enough to get constant
encouragement, support and guidance from all teaching staff
of Department of Chemistry which helped me in successfully
completing this project
I would like to express my gratitude towards my parents for their kind
co-operation and encouragement which help me in completion of
this project.
My thanks and appreciations also go to my colleague in
developing the project and people who have willingly helped me
out with their abilities.
ESTIMATION
OF ACETIC
ACID IN
DIFFERENT
SAMPLES OF
VINEGAR
CONTENTS
1. INTRODUNCTION
3. THEORY
5. PROCEDURE
6. OBSERVATIONS
7. CALCULATIONS
8. CONCLUSION
9. 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
BIBLIOGRAPHY
BOOKS
1. Comprehensive Practical Chemistry – N.K.
Sharma
2. Practical Chemistry – A.O. Thomas
3. NCERT Chemistry Text Book