Little World School

Academic Year: 2024-2025

Practical File

Submitted by: Sahil Soni

Roll No:
Class: 12th Sci-A
Subject: Chemistry
Sub code: 043
Project: Mrs. Rekha Shahi
 Index
 Certificate
 Acknowledgement
 Aim
 Introduction
 Materials and Equipment
 Theory
 Experimental Procedure
 Experiment 1
 Experiment 2
 Experiment 3
 Result
 Precautions
 Bibliography

Certificate
Name: Preesha Sharma Class: XII Sci - A

School: Little World School

This is to certify that Preesha Sharma has successfully

prepared the report on the project entitled “To dye cotton with
malachite green”. The report is found worthy of acceptance as
the final project for the subject Chemistry of Class XII.

He has prepared the report under my guidance.

Mrs. Rekha Shahi Preesha

Sharma (Chemistry Practical Teacher) (Student)
 Acknowledgment
I would like to express my special thanks of gratitude to our
principal Mrs. Paridhi bhargawa as well as my teacher Mrs.
Rekha Shahi who gave me the golden opportunity to do this
wonderful project on the topic “To dye cotton with malachite
green”, which also helped me in doing a lot of research and I
came to know about so many new things and I am really
thankful to them.

Secondly, I would also like to thank my parents and friends who

helped me a lot in finalizing this project within the limited time
frame.

Objective
To dye cotton with malachite green
 Introduction
Vinegar is a solution made from the fermentation of ethanol (CH3CH2OH), which in
turn was previously fermented from sugar. The fermentation of ethanol results in the
production of acetic acid (CH3COOH).

There are many different types of vinegar, each starting from a different original sugar
source (e.g., rice, wine, malt, etc.). The amount of acetic acid in vinegar can vary,
typically between 4 to 6% for table vinegar, but up to three times higher (18%) for
pickling vinegar.

In this project, we will determine the amount of acid in different vinegars using
titration, a common technique in chemistry. Titration is a way to measure the
unknown amount of a chemical in a solution (the titrant) by adding a measured
amount of a chemical with a known concentration (the titrating solution). The titrating
solution reacts with the titrant, and the endpoint of the reaction is monitored in some
way. The concentration of the titrant can now be calculated from the amount of
titrating solution added, and the ratio of the two chemicals in the chemical equation
for the reaction.

To measure the acidity of a vinegar solution, we can add enough hydroxyl ions to
balance out the added hydrogen ions from the acid. The hydroxyl ions will react with
the hydrogen ions to produce water. In order for a titration to work, we need three
things:

 A titration solution (contains hydroxyl ions with a precisely known concentration)

 A method for delivering a precisely measured volume of the titrating solution
 Means of indicating when the endpoint has been reached.

For the titrating solution, we’ll use a dilute solution of sodium hydroxide (NaOH).
Sodium hydroxide is a strong base, which means that it dissociates almost completely
in water. So for every NaOH molecule that we add to the solution, we can expect to
produce a hydroxyl ion. To dispense an accurately measured volume of the titrating
solution, we will use a burette. A burette is a long tube with a valve at the bottom and
graduated markings on the outside to measure the volume contained in the burette.
The burette is mounted on a ring stand, directly above the titrant solution. Solutions in
the burette tend to creep up the sides of the glass at the surface of the liquid. This is
due to the surface tension of water. The surface of the liquid thus forms a curve,
called a meniscus. To measure the volume of the liquid in the burette, always read
from the bottom of the meniscus.

In this experiment, we will use an indicator solution called phenolphthalein.

Phenolphthalein is colourless when the solution is acidic or neutral. When the solution
becomes slightly basic, phenolphthalein turns pinkish, and then light purple as the
solution becomes more basic. So when the vinegar solution starts to turn pink, we
know that the titration is complete.

Materials and Equipment

To do this experiment we will need the following materials and equipment:

 Vinegar, three different types

 Distilled water
 Small funnel
 0.5% Phenolphthalein solution in alcohol (pH indicator solution)
 M sodium hydroxide solution
 125 mL Conical flask
 50 mL burette
 10 mL graduated cylinder
 Ring stand
 Burette clamp
 Theory
Required amount of sodium hydroxide (NaOH) can be calculated using the following
formula:

W =Molarity × Molar Mass ×Volume ( cm3 ) ÷ 1000

Molar mass of NaOH = 40 g/mol

Therefore, amount (gm) of NaOH required=0.5x40x500/1000=10

The acetic acid content of vinegar may be determined by titrating a vinegar sample
with a solution of sodium hydroxide of known molar concentration (molarity).

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

(Acid) + (base) (salt) + (water)

At the end point in the titration stoichiometry between the both solutions lies in a 1:1
ratio.

M CH3COOH V CH3COOH =M NaOH V NaOH

Strength of acid in vinegar can be determined by the following formula:

Strength of acetic acid = M CH3COOH x 60

Indicator: Phenolphthalein
End Point: Colourless to pink

Experimental Procedure
Performing the Titration

1. Pour 1.5 ml of vinegar in a conical flask.

2. Add distilled water to dissolve the vinegar so that the volume of the solution
becomes 20 mL.
3. Add 3 drops of 0.5% phenolphthalein solution.
4. Use the burette clamp to attach the burette to the ring stand. The opening at the
bottom of the burette should be just above the height of the conical flask we use
for the vinegar and phenolphthalein solution.
5. Use a funnel to fill the burette with a 0.1 M solution of sodium hydroxide. Note the
starting level of the sodium hydroxide solution in the burette. Put the vinegar
solution to be titrated under the burette.
6. Slowly drip the solution of sodium hydroxide into the vinegar solution. Swirl the
flask gently to mix the solution, while keeping the opening underneath the burette.
7. At some point we will see a pink colour in the vinegar solution when the sodium
hydroxide is added, but the colour will quickly disappear as the solution is mixed.
When this happens, slow the burette to drop-by-drop addition.
8. When the vinegar solution turns pink and remains that colour even with mixing, the
titration is complete.
9. Close the tap (or pinch valve) of the burette. Note the remaining level of the
sodium hydroxide solution in the burette. Remember to read from the bottom of
the meniscus.
10. Subtract the initial level from the remaining level to figure out how much
titrating solution we have used.
11. For each sample that we test, repeat the titration at least three times .
 EXPERIMENT – 1
I. Take the household vinegar in the conical flask and do the titration with
sodium hydroxide (NaOH) as mentioned.

OBSERVATIONS

[Link] Initial Reading Final Reading Volume of NaOH

(ml) (ml) used
1 0 27 27
2 0 27 27
3 0 27 27
Concordant Volume=27 ml

CALCULATIONS

We know that,

M CH3COOH V CH3COOH =M NaOH V NaOH

M CH3COOH =M NaOH V NaOH /V CH3COOH

M CH3COOH = 0.5 x 27/20

M CH3COOH = 0.675 mol/L

Strength of acetic acid = 0.675 x 60

=40.5 g/L
 EXPERIMENT – 2
I. Take the wine vinegar in the conical flask and do the titration with sodium
hydroxide (NaOH) as mentioned.

OBSERVATIONS

[Link] Initial Reading (ml) Final Reading (ml) Volume of NaOH

used
1 0 48 48
2 0 48 48
3 0 48 48
Concordant Volume=48 ml

CALCULATIONS

We know that,

M CH3COOH V CH3COOH =M NaOH V NaOH

M CH3COOH =M NaOH V NaOH /V CH3COOH

M CH3COOH = 0.5 x 48/20

M CH3COOH = 1.2 mol/L

Strength of acetic acid = 1.2 x 60

= 72 g/L

EXPERIMENT – 3
 I. Take the fruit (Persimmon) vinegar in the conical flask and do the titration
with sodium hydroxide (NaOH) as mentioned.

OBSERVATIONS

[Link] Initial Reading (ml) Final Reading (ml) Volume of NaOH

used
1 0 32 32
2 0 32 32
3 0 32 32
Concordant Volume=32 ml

CALCULATIONS

We know that,

M CH3COOH V CH3COOH =M NaOH V NaOH

M CH3COOH =M NaOH V NaOH /V CH3COOH

M CH3COOH = 0.5 x 32/20

M CH3COOH = 0.8 mol/L

Strength of acetic acid = 0.8 x 60

= 48 g/L

Result
 Strength of acetic acid in household vinegar = 40.5 g/L
 Strength of acetic acid in wine vinegar = 72 g/L
 Strength of acetic acid in fruit vinegar = 48 g/L
Graphically plotting various vinegar samples in accordance with the amount of acetic
acid present in them we present a stunning find:

Strength Of Different Vinegars

80
Strength of Different Vinegars

70

60

50

40

30

20

10

0
Household Vinegar Wine Vinegar Fruit Vinegar

Order of amount of acetic acid in different

samples of vinegar is:
Wine > Fruit vinegar > Household vinegar
 Precautions
 Transference of measured vinegar into a measuring flask should be done very
carefully.
 Measuring must be performed carefully.
 Look at the meniscus of solution at eye level to avoid parallax.
 Look at the lower meniscus in the light coloured solution and upper meniscus in
the dark coloured solution because of visibility.
 Do not forget to add distilled water to the vinegar.

Bibliography
 Help taken from: [Link]