CHEMISTRY INVESTIGATORY

PROJECT

Determining amount of Acetic acid in

different types of vinegar

Submitted by: Adarsh Tiwari

Class: XII A
Roll No.: 05
 CERTIFICATE

This is to certify that Adarsh Tiwari of Class XII A-Science of

Vidyashilp Public School has successfully carried out the
investigatory project entitled “Determining amount of Acetic acid in
different types of vinegar ” for the subject Chemistry during the
academic year 2024- 25 in the school as per the CBSE syllabus.

Principal

Internal Examiner External Examiner

 ACKNOWLEDGEMENT

I extend my heartfelt gratitude to the CBSE Board for giving me

this opportunity to explore the practical applications of the theory
that I have learnt in our curriculum.

I wish to express my deep gratitude and sincere thanks to the

Principal for providing all the facilities required for the
completion of this project. I also extend my hearty thanks to
our Chemistry teacher, Ms. Princy Thomas for her invaluable
guidance and encouragement which has sustained my efforts at
all the stages of this project work.

Lastly, my sincere thanks to my parents for their valuable advice

and support.
 INDEX

1. Certificate
2. Acknowledgement
3. Objective
4. Introduction
5. Aim
6. Theory
7. Apparatus
8. Experimental Procedure
9. Experiment 1
10. Experiment 2
11. Experiment 3
12. Result
13. Precautions
14. Bibliography
Objective : The goal of this project is to determine the amount of Acetic Acid
in different types of vinegar using titration with a coloured pH indicator to
determine the endpoint.

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, and

• A 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.
Aim : To measure the amount of Acetic acid in different types of
Vinegar by titration using an Indicator solution .

THEORY:

•Titration theory:

• 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:
1.A titration solution (contains hydroxyl ions with a precisely known
concentration),

2.A method for delivering a precisely measured volume of the

titrating solution, and
3.A 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.
• Performing titration :

• 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.

• Indicators:

• 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.
Calculation Theory :

• Required amount of sodium hydroxide (NaOH) can be calculated

using the following formula:

W=

Molar mass of NaOH = 40 g/mol =

= 10 g

• The acetic acid content of a 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

solution lies in a 1:1 ratio.

• Strength of acid in vinegar can be determined by the following

formula:

Strength of acetic acid = 60

Indicator: Phenolphthalein

End Point : Colourless to pink

Apparatus:

• To do this experiment we will need the following materials and

equipment:
 Vinegar, three different types.

 Distilled water

 Small funnel
 Phenolphthalein solution (pH indicator solution)

 0.1 M sodium hydroxide solution

 125 mL Conical flask

 Burette

 10 mL graduated cylinder

 Ring stand

 Burette clamp
Experimental Procedure

Performing the Titration -

1. Pour 1.5 ml of vinegar in an 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 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.

6. Note the starting level of the sodium hydroxide solution in the

burette. Put the vinegar solution to be titrated under the burette.

7. 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.

8. 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.
9. When the vinegar solution turns pink and remains that colour
even with mixing , the titration is complete . Close the tap (or
pinch the valve) of the burette .

10. Note the remaining level of NaoH solution in the burette.

Remember to read from bottom of the meniscus.

11. Subtract the initial level from the remaining level to figure out
how much titrating solution we have used.

12. For each vinegar that we test , repeat the titration at least three

times .
 EXPERIMENT -1
 Take the household vinegar in the conical flask and do the titration
with sodium hydroxide (NaOH) as mentioned.

• OBSERVATIONS:

[Link]. Volume of Initial Final burette Volume of NaoH

Vinegar solution burette reading solution used
reading (in ml)
(in ml)
1. 20 ml 0 15.5 15.5

2. 20 ml 0 15.5 15.5

3. 20 ml 0 15.5 15.5

• CALCULATIONS:
[Concordant Volume = 15.5 ml]

 Strength =
= 0.0775 x 60
= 4.65 g/l
 EXPERIMENT -2
 Take the laboratory vinegar in the conical flask and do the
titration with sodium hydroxide (NaOH) as mentioned.

• OBSERVATIONS:

[Link]. Volume of Initial Final burette Volume of NaoH

Vinegar solution burette reading solution used
reading (in ml)
(in ml)
1. 20 ml 0 16.2 16.2

2. 20 ml 0 16.2 16.2

3. 20 ml 0 16.2 16.2

• CALCULATIONS:
[Concordant Volume = 16.2 ml]

 Strength =
= 0.081 x 60
= 4.86 g/l
 EXPERIMENT -3
 Take the Apple cedar vinegar in the conical flask and do the
titration with sodium hydroxide (NaOH) as mentioned.

• OBSERVATIONS:

[Link]. Volume of Initial burette Final burette Volume of NaoH

Vinegar solution reading reading (in solution used
(in ml) ml)

1. 20 ml 0 13.9 13.9

2. 20 ml 0 13.9 13.9

3. 20 ml 0 13.9 13.9

• CALCULATIONS:
[Concordant Volume = 13.9ml]

 Strength =
= 0.0695 x 60
= 4.17 g/l
Result :

 Strength of acetic acid in household vinegar = 4.65 g/L.

 Strength of acetic acid in laboratory vinegar = 4.86 g/L.

 Strength of acetic acid in fruit vinegar = 4.17 g/L.

# Order of amount of acetic acid in different samples of

vinegars is :

Laboratory Vinegar > Household Vinegar > Fruit 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 :

• Class 12th NCERT textbook

• Chem guide : [Link]

• Wikipedia – Acetic acid : [Link]

• Vogel’s Textbook of Quantitative Chemical Analysis

• “Determination of Acetic Acid in Vinegar by Titration with

Sodium Hydroxide”
Source: Journal of Chemical Education

• Science Buddies –

[Link]
em_p045/chemistry/measuring-the-amount-of-acid-in-vinegar-by-titra
tion-with-an-indicator-solution