Titration Test: Observation and Inference
Titration test
Alfredo Verzo III
We have been provided with two samples of vinegar, one removed from a restaurant and one removed from a take-away. Trading Standards suspect these two establishments of watering down the vinegar. They need evidence that the samples contain less acid than the standard vinegar sample provided.
What is the purpose of this?
I’m a worker in the Trading Standards which carries out tests to see if restaurants and takeaways are watering down the vinegar. We will take one sample of vinegar from a restaurant and from a takeaway which we will carry out an experiment that will show us the results and concentration of the vinegar compared to the standard solution which Trading Standard provides.
What is a Vinegar?
Vinegar is a versatile liquid that is created from fermentation of ethanol, this is done by when yeast or any type of bacteria. These converts sugar in ethyl alcohol and carbon dioxide. Fermentation begins after the glucose enters the cell. The glucose is broken down into pyruvic acid and is converted into CO₂, ethanol and energy for the cell. It also contains acetic acid, this acid is the key ingredient because of this acid, and you can taste the acidic taste in the vinegar. Vinegar also contains different types of acid like tartaric, and citric, typical vinegar has a pH of 2 – 3.5. A standard table Vinegar contains about 4-8 percent of acid by volume Vinegar is mostly used for flavouring in food; by it also has medical, industrial and domestic use.
What percentage of which acid should a standard, ‘table vinegar’ solution contain?
A table Vinegar tends to be more diluted which can be 4/5% acetic acid and standard table Vinegar tends to be around 5% acetic acid (CH3COOH) which is also known as ethanoic acid. This is the chemical formula of acetic acid; ethanoic acid is diluted version of acetic. One molecule of acetic acid contains four hydrogen, two carbon and two oxygen atoms, this forms the
Alfredo Verzo III
We have been provided with two samples of vinegar, one removed from a restaurant and one removed from a take-away. Trading Standards suspect these two establishments of watering down the vinegar. They need evidence that the samples contain less acid than the standard vinegar sample provided.
What is the purpose of this?
I’m a worker in the Trading Standards which carries out tests to see if restaurants and takeaways are watering down the vinegar. We will take one sample of vinegar from a restaurant and from a takeaway which we will carry out an experiment that will show us the results and concentration of the vinegar compared to the standard solution which Trading Standard provides.
What is a Vinegar?
Vinegar is a versatile liquid that is created from fermentation of ethanol, this is done by when yeast or any type of bacteria. These converts sugar in ethyl alcohol and carbon dioxide. Fermentation begins after the glucose enters the cell. The glucose is broken down into pyruvic acid and is converted into CO₂, ethanol and energy for the cell. It also contains acetic acid, this acid is the key ingredient because of this acid, and you can taste the acidic taste in the vinegar. Vinegar also contains different types of acid like tartaric, and citric, typical vinegar has a pH of 2 – 3.5. A standard table Vinegar contains about 4-8 percent of acid by volume Vinegar is mostly used for flavouring in food; by it also has medical, industrial and domestic use.
What percentage of which acid should a standard, ‘table vinegar’ solution contain?
A table Vinegar tends to be more diluted which can be 4/5% acetic acid and standard table Vinegar tends to be around 5% acetic acid (CH3COOH) which is also known as ethanoic acid. This is the chemical formula of acetic acid; ethanoic acid is diluted version of acetic. One molecule of acetic acid contains four hydrogen, two carbon and two oxygen atoms, this forms the
Bibliography: • http://www.wisegeek.com/what-is-vinegar.htm information taken on the 13/11/2012 • http://en.wikipedia.org/wiki/Acetic_acid information taken on the 13/11/2012 • http://en.wikipedia.org/wiki/Vinegar information taken on the 13/11/2012 • http://wiki.answers.com/Q/What_is_the_chemical_formula_of_vinegar information taken on the 13/11/2012 • http://chemed.chem.purdue.edu/genchem/lab/techniques/titration/what.html information taken on the 13/11/2012 • http://chemed.chem.purdue.edu/genchem/lab/techniques/titration/what.html information taken on the 13/11/2012