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PROJECT
SUBMITTED BY:
ANAND BABURAJAN ( XII A )
ESTIMATION OF ACETIC
ACID IN DIFFERENT
SAMPLES OF VINEGAR
DEPARTMENT OF CHEMISTRY
SENIOR SECONDARY
VELLITHURITHY, MARHAMCODE (PO), THRISSUR.
DEPARTMENT OF
CHEMISTRY
CERTIFICATE
Certified that this is a bonafide record of the project work in
CHEMISTRY
Submitted to the Central Board of Secondary Education in partial fulfillment
of Senior Secondary Examination.
---------------- -----------------
Faculty Guide Principal
Submitted for Practical Examination and Viva-Voce held on _ _ _ _ _ _ _ _ _
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Internal Examiner External Examiner
DECLARATION
I, ANAND BABURAJAN, hereby declare that this project
work entitled ESTIMATION OF ACETIC ACID IN DIFFERENT
SAMPLES OF VINEGAR submitted to Blooming Buds
Bethania English School Senior Secondary, Velliturithy,
Marathamcode, (Affiliated to CBSE, New Delhi, and
Affiliation No. 930307) is original record work done by me
under the supervision and guidance of Mrs. JEENA JOSE T.,
Department of Chemistry.
Countersigned By:
Date:
ACKNOWLEDGEMENT
The success and final outcome of this project required a lot of
guidance and assistance from many people and I am extremely
fortunate to have got this all along the completions of my project
work. Whatever I have done is only due to such guidance and
assistance and I would not forget to thank them
I have taken efforts in this project. However, it would not have been
possible without the kind support and help of many individuals. I
would like to extend my sincere thanks to all of them.
ESTIMATION
OF ACETIC
ACID IN
DIFFERENT
SAMPLES OF
VINEGAR
CONTENTS
1. INTRODUNCTION
2. AIM OF THE PROJECT
3. THEORY
4. APPARATUS AND CHEMICALS
5. PROCEDURE
6. OBSERVATIONS
7. CALCULATIONS
8. CONCLUSION
9. BIBLIOGRAPHY
INTRODUCTION
Acetic acid, also known as ethanoic acid, is an organic
chemical compound best recognized for giving vinegar its
sour taste and pungent smell. Pure water-free acetic acid
(glacial acetic acid) is a colorless hygroscopic liquid and
freezes below 16.7C (62F) to a colourless crystalline solid.
Acetic acid is corrosive, and its vapour is irritating to eyes
and nose, although it is a weak acid based on its ability to
dissociate in aqueous solutions.
We know
N1 x V1 = N2 x V2
N2 x V2=N3 x V3
= 5 x 0.84 x 60
= 252 g/l
N2 x V2=N4 x V4
= 5 x 0.72 x 60
= 216 g/l
ESTIMATION OF STRENGTH OF VINEGAR SOLUTION
[ORMA]
N2 x V2=N5 x V5
= 5 x 0.60 x 60
= 180 g/l
N2 x V2=N6 x V6
= 5 x 0.70 x 60
= 210 g/l
N2 x V2=N7 x V7
= 5 x 0.56 x 60
= 168 g/l
CONCLUSION
The vinegar with brand name Green Chillies has high
normality of 0.84 N and more strength (252 g/l). So among
the other brands, Green Chillies is the good quality vinegar.
BIBLIOGRAPHY
BOOKS
1. Comprehensive Practical Chemistry N.K.
Sharma
2. Practical Chemistry A.O. Thomas
3. NCERT Chemistry Text Book