...Determination of Acetic Acid in Vinegar Objective: The purpose of this experiment is to determine the concentration of acetic acid (in parts per thousand) present in a sample of vinegar. This will be achieved by using the method of titration with standard sodium hydroxide using phenolphthalein indicator. Procedure: * Prepare 0.1 M sodium hydroxide * Using a graduated cylinder measure 7.0mL of saturated NaOH * Pour the saturated NaOH into a 1 Liter bottle * Use distilled H2O to fill the bottle and shake until mixed * Set solution aside for later use in this and other experiments * Standardization of NaOH titrant * Get 4g of KHP or potassium acid phthalate (KHC8H4O4) from TA * Record its purity factor * Weigh out three samples of 0.7-0.9g KHP into 250mL Erlenmeyer flasks using the weigh by difference technique and recording to the fourth decimal place. * Add distilled H2O to the 50mL line on each flask and dissolve completely * Add 2 drops of the phenolphthalein indicator to each flask * Titrate until the solution turns a faint pink for longer than 20 seconds * Determination * Pipet 25mL of vinegar into a 250mL volumetric flask * Using distilled H2O fill to 250mL mark then mix to obtain your main solution * Take 50mL of this solution and put in a new 250mL Erlenmeyer flask * Add 2 drops of the phenolphthalein indicator and 25mL distilled H2O to the new flask ...
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...Determination of Acetic Acid in Vinegar Introduction: Vinegar is a dilute solution of acetic acid. Since vinegar is an acid it can be titrated with a base. Titration is the process of adding a known amount of a solution of known concentration to a known amount of solution of unknown concentration. The more accurately the concentration of the solution of known concentration is known, the more accurately the concentration of the unknown solution can be determined. Some chemicals can be purchased in a pure form and remain pure over a long period or time. Other chemicals are easily contaminated by the absorption of carbon dioxide or water from the air. Sodium hydroxide absorbs moisture from the air and often appears wet. Thus if a solution of sodium hydroxide is prepared by weighing the sodium hydroxide, the concentration of the solution may not be precisely the intended concentration. Potassium hydrogen phthalate on the other hand, has a lesser tendency to absorb water from the air and when dried will remain dry for a reasonable period of time. Potassium hydrogen phthalate may be purchased in pure form at reasonable cost. Potassium hydrogen phthalate is a primary standard. This means that carefully prepared solutions of known concentration of potassium hydrogen phthalate may be used to determine, by titration, the concentration of another solution such as sodium hydroxide. The equation for the reaction of potassium hydrogen phthalate with sodium hydroxide is: ...
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...Study of Pineapple Peelings Processing into Vinegar by Biotechnology ABSTRACT | This study aimed to reduce post-harvest losses of pineapple local variety egbenana by the transformation of juice into vinegar through biotechnological process.Vinegar was produced through two successive fermentations: alcoholic and acetic fermentations. The alcohol fermentation was carried out at 30°C using yeast. Biomass, pH and Brix were evaluated daily during the fermentation. Acetic fermentation was carried out at 30°C using an acetic bacteria strain isolated from pineapple wine previously exposed to ambient temperature (28°C) for 5 days. Biomass, pH and acid levels were monitored each 2 days. The performance of acetic bacteria isolated was also assessed by studying their glucose and ethanol tolerance. The study allowed the isolation of yeast coded Saccharomyces cerevisiae (LAS01) and an acetic bacteria coded Acetobacter sp. (ASV03) both occurring in the pineapple juice. The monitoring of successive fermentations indicated that the pineapple juice with sugar concentration of 20 Brix, seeded with 106 cells of Saccharomyces cerevisiae (LAS01) for alcoholic fermentation for 4 days and afterwards seeded with 106 cells of Acetobacter sp. resulted in 4.5 acetic degree vinegar at Brix 5.3% and pH 2.8 for 23 to 25 days. The study of glucose tolerance of the strain of Acetobacter sp. showed that the growth of acetic bacteria was important in a juice with high concentration of sugar. However, the concentration...
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...Experiment 1 Determination of the Acetic Acid Content of Vinegar. Goal: During this experiment you will gain experience in working with volumetric glassware, and gain knowledge on how to determine the uncertainties in the volumes delivered by these. In addition, you will use a suitable titration to determine the concentration of acetic (ethanoic) acid in vinegar samples. Objectives: On completion of the laboratory you should be able to: Demonstrate proper techniques for using `pipette, burette and volumetric flask. Assess the random error in the volume delivered from the pipette and a burette. Accurately dilute a sample. Use a suitable titration to determine the concentration of ethanoic acid in vinegar. Theory: All measurements (volumes, lengths, weights etc.) have associated errors. Some, called gross errors, arise from mistakes (writing down the wrong number, recording the wrong units, etc.) but these can be easily avoided by working carefully. Others, called systematic errors, arise from equipment or instruments not operating according to their specifications (for example a pipette delivers 4.96 cm3 rather than the stated 5.00 cm3) or something goes wrong with the measurement procedure (for example there is something unexpected in the sample being studied (called an interferant) that results in the measurement being different from what it would be if the interferant was not there). Systematic errors lead to inaccurate results but can be avoided if the cause...
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...titration of acetic acid in vinegar. Vinegar is a solution of acetic acid, an organic acid of formula CH3COOH (MW = 60.0526 g/mole). In order to be sold as vinegar, it needs to meet the FDA’s guideline of 5.00% acetic acid by mass. Knowing that the density of vinegar is 1.04 g/mL and analyzing this solution by titration, chemists can determine the mass percentage of acetic acid in a sample of vinegar. The titration reaction is given below: CH3COOH + NaOH ( CH3COONa + H2O Reaction 1 A customer has purchased a vinegar solution at a local thrift store at a 20% discount and he believes that the sample of vinegar he has purchased does not meet FDA regulations. He is suing the thrift store for the $0.36 he feels that he has been cheated out of. The court has asked you to analyze the sample and render your verdict. Does this sample conform to the FDA guideline? If 2.00 mL of the thrift store vinegar required 9.73 mL of 0.150 M NaOH to reach the endpoint, then 0.00877 g of acetic acid was present. 9.73 mL NaOH x 1 liter NaOH x 0.150 mole NaOH x 1 mole CH3COOH x 60.0526 g CH3COOH 1000 mL 1 liter 1 moles NaOH 1 mole CH3COOH = 0.0876 grams CH3COOH in sample 2.00 mL vinegar x 1.04 g vinegar = 2.08 g vinegar 1 mL 0.0876 g CH3COOH x 100 = 4.21 % CH3COOH by mass 2.08 g vinegar sample You can find the molarity of acetic acid in vinegar by dividing the number of moles of acetic acid in vinegar...
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...statistics Related links Share Share on deliciousShare on googleShare on twitterShare on diggShare on citeulikeMore Sharing ServicesMore More Sharing ServicesMore Permalink Brazilian Journal of Chemical Engineering On-line version ISSN 0104-6632 Braz. J. Chem. Eng. vol.29 no.3 São Paulo July/Sept. 2012 http://dx.doi.org/10.1590/S0104-66322012000300003 BIOPROCESS ENGINEERING Study on fermentation conditions of palm juice vinegar by response surface methodology and development of a kinetic model S. Ghosh; R. Chakraborty; G. Chatterjee; U. Raychaudhuri* Centre for Medicinal Food and Applied Nutrition, Department of Food Technology and Biochemical Engineering, Fax: 91-033-24146822, Jadavpur University, Kolkata, 700032, India. E-mail: utpal31@hotmail.com ABSTRACT Natural vinegar is one of the fermented products which has some potentiality with respect to a nutraceutical standpoint. The present study is an optimization of the fermentation conditions for palm juice vinegar production from palm juice (Borassus flabellifer) wine, this biochemical process being aided by Acetobacter aceti (NCIM 2251). The physical parameters of the fermentation conditions such as temperature, pH, and time...
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...Pineapple Peelings as Vinegar II. TABLE OF CONTENTS Title Page Abstract…………………………………………………………... 1 Research Plan…………………………………………………….. 2 * Introduction………………………………………………….. 2 * Statement of the Problem…………………………………….. 2 * Significance of the Study…………………………………….. 2 * Scope,Delimitation and Limitations………………………….. 2 * Definition of Terms…………………………………………… 3 Review of Related Literature……………………………………… 4 Methodology……………………………………………………… 5 * Materials………………………………………………………. 5 * Procedures…………………………………………………….. 5 Result of Discussion………………………………………………. 6 * Tabular Presentation………………………………………….. 6 * Analysis………………………………………………………. 6 * Interpretation…………………………………………………. 6 Conclusion………………………………………………………... 7 Recommendation…………………………………………………. 7 References………………………………………………………… 7 Acknowledgement………………………………………………… 8 III. ABSTRACT The pineapple is a tropical plant and fruit. It is an example of a multiple fruit: multiple, spirally-arranged flowers along the axis, each produce a fleshy fruit that becomes pressed against the fruits of adjacent flowers, forming what appears to be a single fleshy fruit. Pimeapples are the only eration fruit in widespread cultivation. It is one of the most commercially important plants which carry out Crassulacean acid metabolism or CAM photosynthesis. The pineapple has a peelings which we considered as waste but in just a simple and easiest way we can make it into another...
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...ans 777777 In object-oriented programming, polymorphism (from the Greek meaning "having multiple forms") is the characteristic of being able to assign a different meaning or usage to something in different contexts - specifically, to allow an entity such as a variable, a function, or an object to have more than one form. There are several different kinds of polymorphism. 1) A variable with a given name may be allowed to have different forms and the program can determine which form of the variable to use at the time of execution. For example, a variable named USERID may be capable of being either an integer (whole number) or a string of characters (perhaps because the programmer wants to allow a user to enter a user ID as either an employee number - an integer - or with a name - a string of characters). By giving the program a way to distinguish which form is being 2) A named function can also vary depending on the parameters it is given. For example, if given a variable that is an integer, the function chosen would be to seek a match against a list of employee numbers; if the variable were a string, it would seek a match against a list of names. In either case, both functions would be known in the program by the same name. This type of polymorphism is sometimes known as overloading. 3) Polymorphism can mean, as in the ML language, a data type of "any," such that when specified for a list, a list containing any data types can be processed by a function. (For example, if a...
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...their solubility at different temperatures. In this experiment, three test tubes with water, hexane and, ethanol, respectively, were used to dissolve pure acetanilide. These test tubes were placed in a water bath for one to five minutes, then, were cooled through running water for the selection of the best solvent to use in recrystallization. Crude acetanilide was obtained by mixing two milliliters aniline and 20 milliliters distilled water with three milliliters acetic anhydride, which was cooled with running water. It was then filtered and dried for the procurement of crude acetanilide. This was mixed with 20 milliliters of the chosen solvent and heated through water bath until the solid was dissolved. Next, it was immediately filtered while hot. The filtrate was collected and was cooled with running water leading to the recrystallization of pure acetanilide. This was again filtered with a tared filter paper to obtain pure acetanilide. This pure acetanilide was dried then placed in a capillary tube for the determination of its melting point. The melting point was 115 °C. ------------------------------------------------- Keywords: Recrystallization, pure and crude acetanilide, filtrate INTRODUCTION...
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...Parle Milind et al. IRJP 2013, 4 (1) INTERNATIONAL RESEARCH JOURNAL OF PHARMACY www.irjponline.com ISSN 2230 – 8407 Review Article LABORATORY MODELS FOR SCREENING ANALGESICS Parle Milind* and Yadav Monu Pharmacology Division, Dept. Pharm. Sciences, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India Article Received on: 13/11/12 Revised on: 17/12/12 Approved for publication: 23/12/12 *Email: mparle@rediffmail.com ABSTRACT Pain is a complex unpleasant phenomenon composed of sensory experiences that include time, space, intensity, emotion, cognition and motivation. Analgesics are the agents, which selectively relieve pain by acting in the CNS or by peripheral pain mechanisms without significantly altering consciousness. Analgesics may be narcotic or non-narcotic. The study of pain in animals raises ethical, philosophical and technical problems. Philosophically, there is a problem that pain cannot be monitored directly in animals but can only be measured by examining their responses to nociceptive stimuli. The observed reactions are almost always motor responses ranging from spinal reflexes to complex behavior. The animal models employed for screening of analgesic agents, include Pain-state models based on the use of thermal stimuli, mechanical stimuli, electrical stimuli and chemical stimuli. The neuronal basis of most of the above laboratory models is poorly understood, however their application is profitable in predicting analgesic...
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...way. This method involves a series of “spot” tests, one for each ion, carried out on separate samples of the unknown solution. The difficulty with this way of doing qualitative analysis is that frequently, particularly in complex mixtures, one species may interfere with the analytical test for another. Although interferences are common, there are many ions which can be identified in mixtures by simple spot tests. In this experiment we will use spot tests for the analysis of a mixture which may contain the following commonly encountered ions in solution: CO32– SO42– PO43– SCN Cl – – carbonate sulfate phosphate thiocyanate chloride acetate ammonium C2H3O2– NH4+ 78 Chemistry 1B Experiment 16 The procedures we involve simple acid-base, precipitation, complex ion formation or oxidation-reduction reactions. You will carry out each test three times. First, you will test 1 M solutions of each ion, so you can easily observe the expected results. Then you will test 0.1 M solutions of each ion, which will require more careful observation. Finally, you will test an unknown solution, which will be a dilute mixture of 3 or 4 of the ions. SAFETY PRECAUTIONS: Wear your SAFETY GOGGLES. If you...
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...------------------------------------------------- March 2013 APPROVAL SHEET This thesis entitled “Utilization of Characterized Activated Carbon Prepared from Corn Cobs in Sugar Decolorization”, prepared by Dyle Angellowe B. Mapagu, Aurilyn A. Ramirez and Roxanne L. Soriano, in partial fulfilment of the requirements for the degree Bachelor of Science in Chemical Engineering, is hereby recommended for oral examination. Approved by the Tribunal on Oral Examination with a grade of _________. Engr. Ma. Haidee A. Mabborang Member Engr. Monico U. Tenedor Member Engr. Marianne DC. Calica Member Engr. Caesar P. Llapitan Chairman Accepted in partial fulfilment of the requirements for the degree Bachelor of Science in Chemical Engineering. Engr. Ernesto D. Marallag Dean, College of Engineering ACKNOWLEDGEMENT We, the authors, convey our gratefulness and appreciation to the people who have given valuable assistance in the completion of this study. To Engr. Policarpio Mabborang, Jr. for providing a perceptive and logical evaluation of our research, for his corrections and suggestions in the improvement of the study, and for his patience towards us; To Engr. Caesar Llapitan, Engr. Marianne Calica, Engr. Monico Tenedor, and Engr. Ma. Haidee Mabborang, who served as our panelists in the defense, pointed out mistakes and gave good suggestions in revising our thesis; To Engr. Gina Consigna, head of the Feed Laboratory...
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...search for new sources of traditional materials such as those from the petrochemical industry. As the fossil organic reserves dwindle, new sources of the organic chemicals presently used have to be found. In addition, chemists are continually searching for compounds to be used in the design and production of new materials to replace those that have been deemed no longer satisfactory for needs. This module increases students’ understanding of the implications of chemistry for society and the environment and the current issues, research and developments in chemistry. 1.1 Construct word and balanced formulae equations of all chemical reactions as they are encountered in this module: • Acid reactions: o acid (aq) + base (aq) salt (aq) + water (l) o acid (aq) + active metal (s) salt (aq) + hydrogen (g) o acid (aq) + metal carbonate (s) salt (aq) + water (l) + carbon dioxide (g) • Cracking of long chain alkanes (e.g. decane) to give a shorter chain alkene & alkane o Thermal cracking (heated with steam in absence of O2 to 750-900°C) Initiation: C10H22 2C5H11· Propagation: C5H11· C3H7· + C2H4 Termination: 2C3H7· C6H14 o Catalytic cracking zeolite (heated in absence of O2 to 500°C)...
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...Analytical Chemistry David Harvey DePauw University Boston Burr Ridge, IL Dubuque, IA Madison, WI New York San Francisco St. Louis Bangkok Bogotá Caracas Lisbon London Madrid Mexico City Milan New Delhi Seoul Singapore Sydney Taipei Toronto McGraw-Hill Higher Education A Division of The McGraw-Hill Companies MODERN ANALYTICAL CHEMISTRY Copyright © 2000 by The McGraw-Hill Companies, Inc. All rights reserved. Printed in the United States of America. Except as permitted under the United States Copyright Act of 1976, no part of this publication may be reproduced or distributed in any form or by any means, or stored in a data base or retrieval system, without the prior written permission of the publisher. This book is printed on acid-free paper. 1 2 3 4 5 6 7 8 9 0 KGP/KGP 0 9 8 7 6 5 4 3 2 1 0 ISBN 0–07–237547–7 Vice president and editorial director: Kevin T. Kane Publisher: James M. Smith Sponsoring editor: Kent A. Peterson Editorial assistant: Jennifer L. Bensink Developmental editor: Shirley R. Oberbroeckling Senior marketing manager: Martin J. Lange Senior project manager: Jayne Klein Production supervisor: Laura Fuller Coordinator of freelance design: Michelle D. Whitaker Senior photo research coordinator: Lori Hancock Senior supplement coordinator: Audrey A. Reiter Compositor: Shepherd, Inc. Typeface: 10/12 Minion Printer: Quebecor Printing Book Group/Kingsport Freelance cover/interior designer: Elise Lansdon Cover image: © George Diebold/The Stock Market Photo...
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...What is Microbiology? Microbiology is the study of organisms too small to be seen with the naked eye. Originally, emphasis was placed on harmful micro organisms which cause disease or spoilage of beverages and food, but it is now recognized that many microbes have essential roles in our ecosystem or can be used to accomplish beneficial tasks. Human history is full of examples of major devastations caused by bacteria and viruses. Some of these historically important diseases still occur, such tuberculosis and yellow fever. Microorganisms are evolving to cause new infectious disease problems such as Lyme disease and AIDS, which capture public attention. Control and eradication of infectious diseases remain important goals of many microbiologists. The recognition that microorganisms were responsible for what was earlier thought to be "spontaneous generation" opened the door to industrial (pharmaceutical, chemical, energy) and food microbiology, technologies which contribute substantially to today's way of life. Microorganisms in soil and water are essential in the transformation of carbon, nitrogen, oxygen, sulfur and iron to products needed by plants and animals. In various ways, microbes participate in environmental cycling and degradation and global change. In the last few decades, microorganisms have been recognized as ideal model systems for the study of basic biological processes. More recently, microbiologists have brought an exciting dimension to the study of biology...
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