Conclusion. In conclusion, this experiment found the molar concentration of acetic acid in vinegar to be 0.44mol/L.
The grams of acetic acid in the vinegar sample can be calculated by multiplying the moles of acetic acid by the molecular weight of acetic acid (MW).
For an acid-base titration, the known chemical reaction in general is: acid + base → water + salt (1) and for the titration of the vinegar in this experiment the following specific reaction will be used to calculate the acetic acid content of the vinegar sample: HC2H3O2(aq) + NaOH(aq) → H2O(l) + NaC2H3O2(aq).
Vinegar is used as a condiment and contains 4%–18% acetic acid.
White vinegar consists of 5 to 20 percent acetic acid and water. It has a variety of industrial, medical and domestic uses. An easy way to mix vinegar to have 5 percent acidity is to mix 1/2 cup acetic acid with 1 gallon of water.
Acetic acid is a byproduct of fermentation, and gives vinegar its characteristic odor. Vinegar is about 4-6% acetic acid in water. More concentrated solutions can be found in laboratory use, and pure acetic acid containing only traces of water is known as glacial acetic acid.
In order to determine the amount of acetic acid in the vinegar, the acetic acid will be titrated with a solution of known concentration of sodium hydroxide. The balanced chemical equation shows that one mole of CH3COOH reacts with exactly one mole of NaOH.
A bottle of vinegar has 3.78 g of acetic acid per 100.0 g of solution.
Going back to moles, you can calculate the mass of acetic acid in the solution by multiplying the moles by the molar mass of the acetic acid ( 60.05gmol ). This will then be divided by the volume of the solution in mL.
A dilute (approximately 5 percent by volume) solution of acetic acid produced by fermentation and oxidation of natural carbohydrates is called vinegar; a salt, ester, or acylal of acetic acid is called acetate.
Vinegar is a combination of acetic acid and water made by a two-step fermentation process. First, yeast feed on the sugar or starch of any liquid from a plant food such as fruits, whole grains, potatoes, or rice. This liquid ferments into alcohol.