CHEMISTRY INVESTIGATORY PROJECT

VINEGAR ACIDITY ANALYSIS

SUBMITTED BY:

Name: Devesh J

Class: XII – SCIENCE STREAM

Subject: CHEMISTRY

Batch: 2024 - 2025

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 (2024-2025)
Chemistry
investigatory
ProjeCt

vinegar aCidity
analysis

Submitted by:
DEVESH J
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 BONAFIDE CERTIFICATE

This is to certify that DEVESH J, a student of Grade XII has

successfully completed Chemistry project entitled “Analysis of
fertilizers” under the guidance of [Link] Devi., (PGT –
CHEMISTRY ) during the academic year 2024 – 2025 in partial
fulfillment of chemistry practical examination conducted by SSCE,
New Delhi.

REGISTRATION NUMBER:

DATE OF EXAMINATION:

INTERNAL EXAMINER EXTERNAL EXAMNIER

PRINCIPAL

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 ACKNOWLEDGEMENT

I would like to express my special thanks of gratitude to Mr. Dr. R.

KRISHNAMOORTHY, CHAIRMAN SIR, Sri Krish International School for
providing me with all the facility that was required to complete my project.

I am thankful to Mrs. Dr. [Link] CHITRA, PRINCIPAL, Sri Krish

International School for her valuable guidance and for her constant
encouragement.

It gives me great pleasure to extend my special thanks to my chemistry teacher

Mrs. [Link] Devi., (PGT- CHEMISTRY) for her guidance, support &
encouragement throughout the duration of the project. Without her motivation
and help, the successful completion of this project would not have been possible.

I like to thank Mr. T. MANOHAR, Lab In charge for helping me out during
the practical part of this project & all those who have helped me to complete this
project on time.

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 table of Contents

1. aim
2. introduCtion
3. materials and equiPment required
4. ChemiCal ProPerties and safety
guidelines
5. theory
6. molarity and strength of aCetiC aCid
7. Ph of aCetiC aCid solution
8. exPerimental exeCution Plan
9. observation
10. CalCulation
11. result
12. PreCautions for exPerimental
ProCedure
13. ConClusion
14. bibliograPhy
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 aim

 The aim of this project is to find out how much acetic acid is in household
vinegar by using titration. By measuring the amount of sodium hydroxide
needed to neutralize the vinegar, we can determine its acidity and
understand its chemical properties.

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 introduCtion
 Vinegar is made from the fermentation of ethanol, which comes from
sugar.

 Vinegar contains acetic acid, typically 4-6% for table vinegar and up to 18%
for pickling vinegar.

 This project aims to determine the amount of acetic acid in vinegar using
titration.

 Titration measures an unknown amount of a substance by adding a known

amount of another substance that reacts with it.

 In this case, hydroxyl ions (OH⁻) from the titration solution react with
hydrogen ions (H⁺) from the acetic acid in vinegar to produce water (H₂O).

 The titration solution used is sodium hydroxide (NaOH), a strong base that
dissociates completely in water, providing hydroxyl ions.

 A burette, a long tube with a valve and measurement markings, is used to

dispense the NaOH solution accurately.

 Phenolphthalein is used as an indicator because it is colorless in acidic or

neutral solutions but turns pink in basic solutions, indicating the endpoint
of the titration.

 The procedure involves filling the burette with the NaOH solution and
slowly adding it to the vinegar until the solution turns pink, indicating that
all the acetic acid has reacted.

 By knowing the volume of NaOH added, the concentration of acetic acid in

the vinegar can be determined.

 This method allows for a precise measurement of the acidity of vinegar.

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 materials and equiPment required
 Vinegar (household)

 Distilled water

 0.5% phenolphthalein solution: The magical indicator that changes color

to show the reaction's endpoint.

 0.1M sodium hydroxide solution: The powerful base that will react with
the vinegar.

 Conical flask: The classic container for mixing and reacting.

 50 mL burette: The precision tool for measuring and dispensing the sodium
hydroxide.

 10 mL pipette: The trusty tool for accurately transferring small volumes of

liquid.

 Clamp stand: The essential support for holding the burette steady during
the titration process.

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ChemiCal ProPerties and safety guidelines
 Sodium Hydroxide (NaOH, 0.1M)
 Clear, colorless basic solution, odorless
 Slightly toxic if breathed in or swallowed, avoid contact with skin and
eyes
 Non-combustible
 First aid: If inhaled, move to fresh air immediately; if swallowed, drink
plenty of water; if it gets on skin or eyes, rinse with water for at least
15 minutes

 Vinegar (CH3COOH)
 Clear liquid with a strong acetic acid smell
 Not hazardous, but continuous inhalation can cause irritation
 Non-flammable and non-combustible
 First aid: If inhaled, move to fresh air immediately; if swallowed, drink
plenty of water; if it gets on skin or eyes, rinse with water for at least
15 minutes

 Phenolphthalein
 Changes color depending on the solution: colorless in neutral or acidic
solutions, pink to deep red in basic solutions
 Smells like alcohol
 Toxic and flammable
 First aid: If inhaled, move to fresh air immediately; if swallowed, drink
plenty of water; if it gets on skin or eyes, rinse with water for at least
15 minutes

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 theory
 In this experiment, we’re exploring what vinegar is really made of by
focusing on its acetic acid content. Vinegar consists mostly of acetic acid
dissolved in water, and we use a method called titration to find out exactly
how much acetic acid is there. Titration is a precise technique where we
add a solution of known concentration (in this case, sodium hydroxide or
NaOH, a strong base) to the vinegar until a specific reaction completion
point, which we can see because the solution changes color.

 We use phenolphthalein as our color-changing indicator. It starts out

colorless in the acidic environment of the vinegar and turns pink in a basic
environment, signaling that the titration has reached the endpoint. The
reaction between acetic acid and sodium hydroxide can be summed up
with the chemical equation: CH3COOH + NaOH → CH3COONa + H2O. By
carefully measuring how much sodium hydroxide is needed to change the
color, we can calculate the concentration of acetic acid in the vinegar using
the stoichiometry of the reaction. This tells us just how acidic the vinegar
really is!

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 molarity and strength of aCetiC aCid
 Required amount of sodium hydroxide (NaOH):

𝑣𝑜𝑙𝑢𝑚𝑒(𝑚𝑙)
𝑊 (𝑔𝑟𝑎𝑚) = 𝑚𝑜𝑙𝑎𝑟𝑖𝑡𝑦 × 𝑚𝑜𝑙𝑎𝑟 𝑚𝑎𝑠𝑠 ×
1000

Molar mass (NaOH) = 40 gmol-1

50
0.1 × 40 × = 0.2𝑔
1000

 The acetic acid content of vinegar is determined by titrating it with NaOH

solution:

CH3COOH (aq) + NaOH (aq)  CH3COONa (aq) + H2O (l)

Hence, at the endpoint in the titration stoichiometry between the

both solutions is 1:1 ratio

𝑀(𝐶𝐻3𝐶𝑂𝑂𝐻 ) 𝑉(𝐶𝐻3𝐶𝑂𝑂𝐻 )
=1
𝑀(𝑁𝑎𝑂𝐻 ) 𝑉(𝑁𝑎𝑂𝐻 )

 Strength of acid in vinegar can be determined by:

Strength = M(CH3COOH) × 60

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 Ph of aCetiC aCid solution
 The pH of acetic acid can also be calculated by finding the value of H+
concentration.

CH3COOH → CH3COO- + H+ [dissociation of acetic acid]

 The initial value for CH3COOH is the molarity calculated, say C,

and zero for CH3COO- and H+. An x minus from molarity of acetic
acid and added to acetate ion and hydronium ion. The value of
the acetic acids Ka is 1.8× 10-5. The equation is then solved for
x, ignoring the x in the denominator. Since the molarity of a
single x is molarity of H+( [H+] ).

CH3COOH CH3COO- H+

Initially C 0 0

At
C-x X X
equilibrium

-5 𝑋2
1.8 × 10 =
𝑐−𝑥

X2 = 1.8 × 10-5 × C

X = (1.8 × 10−5 × 𝐶 )−2

H+ = (1.8 × 10−5 × 𝐶 )−2

PH = -log[H+]

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 exPerimental exeCution Plan
 Start by grabbing a conical flask and using a pipette to carefully measure
and add 10 ml of vinegar into it. Next, enrich the vinegar with 2 to 3 drops
of phenolphthalein solution, which will act as our indicator.

 Set up your burette by attaching it securely to a clamp stand. Ensure the

burette’s bottom opening is positioned just above the conical flask for easy
dispensing. Fill the burette with 0.1M sodium hydroxide solution up to the
zero mark, readying it for titration.

 Place the flask containing the vinegar solution directly under the burette.
Begin to slowly add the sodium hydroxide solution, drop by drop, into the
vinegar. While adding, gently swirl the flask to mix the solutions well,
ensuring the flask's opening remains under the burette.

 Watch for a change: as you add sodium hydroxide, a pink color will briefly
appear but should vanish as you continue to stir. This is the moment to be
attentive. When the vinegar solution turns pink and stays pink even after
swirling, the endpoint of your titration has been reached. At this point,
quickly close the burette’s tap to stop adding more solution.

 Record the volume of sodium hydroxide used by reading the lower

meniscus level in the burette. To ensure accuracy, repeat the titration
process until you consistently get the same measurement, known as the
concordant value. This repetition helps confirm the precision of your
findings.

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 observation

[Link] Volume of vinegar Volume of NaOH Burette reading

solution (in ml) (in ml)
Initial Final
(in ml) (in ml)
1. 10.0 9.7 0.0 9.7
2. 10.0 9.8 9.7 19.5
3. 10.0 9.8 19.5 29.3

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 CalCulation

 W.K.T,
M(CH3COOH) × V(CH3COOH) = M(NaOH) × V(NaOH)

𝑉(𝑁𝑎𝑂𝐻)
M(CH3COOH) = 𝑀(𝑁𝑎𝑂𝐻 ) ×
𝑉(𝐶ℎ3𝐶𝑂𝑂𝐻)

9.8 𝑚𝑙
M(CH3COOH) = 0.1𝑀 ×
10 𝑚𝑙

M(CH3COOH) = 0.098 molL-1

 Strength of acetic acid

= 0.098 × 60 gL-1

= 5.88 gL-1

 PH of acetic acid

Ka = 1.8 × 10-5

Ka = CH3COO- + H+

𝑥2
1.8 × 10-5 = [𝑋 2 = (1.8 × 10 − 5)(0.098)]
0.098 – 𝑥

[H+] = √1.8 × 10−5 × 0.098

PH = -log[H+]

= 5.7

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 result
 Molarity Determination: The analysis revealed that the molarity of the
acetic acid present in the household vinegar is 0.098 mol/L. This indicates a
moderate concentration of acid per liter of solution, typical for culinary
vinegars.

 Acetic Acid Strength: The strength of the acetic acid within the vinegar
was measured at 5.88 grams per liter. This quantifies the amount of pure
acetic acid dissolved in the vinegar, providing insights into its potency and
potential culinary uses.

 pH Measurement: The pH of the vinegar solution was determined to be

5.7. This slightly acidic pH level is characteristic of vinegar and reflects its
acidic properties which are essential for various cooking and preservation
processes.

These enhanced details offer a clearer understanding of the chemical properties

of household vinegar, supporting its various applications in cooking, cleaning,
and food preservation.

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 PreCautions for exPerimental ProCedure
 Careful Transfer: Handle the vinegar with care when pouring it into the
conical flask. Any spills or inaccuracies during this step can affect the
accuracy of your measurements and the reliability of your results.

 Precision in Measurement: Ensure precise measurements at every stage

of the experiment. Even minor errors in measuring the volumes of
solutions can lead to significant discrepancies in your data and
conclusions.

 Eye-Level Observations: Always position yourself at eye level with the

solution when taking measurements from the burette or pipette. This eye-
level view helps to avoid parallax errors and ensures accurate readings.

 Meniscus Consideration: Take into account the color and clarity of the
solution when determining which part of the meniscus to read. For light-
colored or clear solutions, focus on the lower meniscus, while for darker
solutions, it may be easier to read the upper meniscus for better visibility.

 Distilled Water Addition: Remember to add distilled water to the vinegar

solution as directed by the experiment protocol. This step is crucial for
diluting the vinegar to the appropriate concentration, ensuring accurate
titration results.

By adhering to these precautions, you can minimize errors and enhance the
reliability and validity of your experimental outcomes, ultimately contributing to
a successful and meaningful experiment.

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 ConClusion

 In conclusion, this project successfully determined the concentration of

acetic acid in household vinegar using the titration method. By carefully
adding a sodium hydroxide solution to the vinegar and observing the color
change with phenolphthalein, we accurately measured the vinegar's
acidity. The experiment provided a clear understanding of vinegar's
chemical properties, demonstrating the effectiveness of titration in
quantifying acetic acid content. This knowledge is valuable for both
academic purposes and practical applications in cooking and cleaning

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 bibliograPhy
 Comprehensive Practical Chemistry for Class 12

 Chemistry Resources at BPC: Table of Ka Values for Common Monoprotic

Acids

 Flinn Scientific, Inc. – Material Safety Data Sheet

 [Link]

 Google Images

 NCERT Textbook for Class 12

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