Question

Explain in detail the experimental procedure you would use for determining the concentration of acetic acid in an aged wine sample. ( Answer in detail)

Answer 1

use acid base titration experimental procedure use for determining the concentration of acetic acid in an aged wine sample.

This is a simple neutralization reaction as

CH3COOH + NaOH --> CH3COONa + H2O

first take double buret-clamp on a ring stand, attach one 50 ml buret loaded with standard NaOH solution. Measure into a clean, 250 ml Erlenmeyer flask 5ml of vinegar or 50ml of wine, and place the flask on a circle of white filter paper beneath the buret set-up. Now add one dropper full of phenolphthalein indicator to the solution in the flask and mix its contents by gentle swirling. Carefully open the buret stop-cock and allow the NaOH solution to drain into the flask slowly while swirling it to insure continuous mixing.

As more NaOH is added, the red color, which forms on the point of contact, becomes progressively harder to bleach by swirling. The base should be added till one drop turns the solution faint pink, and then stopped. The faint pink color at the end-point should persist for at least 30 seconds of swirling to be accepted as genuine.

Weigh a clean dry 50 ml beaker, 150 ml beaker, or a 10 ml graduated cylinder and record mass. Pipette 5ml of vinegar into the beaker or add 5 ml of vinegar to the graduated cylinder. Weigh the vinegar and beaker or vinegar and graduated cylinder and record mass.

acetic acid reacts with NaOH on the 1:1 basis. That makes calculation especially easy - when we calculate number of moles of sodium hydroxide used it will be already number of moles of acetic acid.