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preparation of ethanoic acid
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acetic acid concentration lab report
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Analysing the Ethanoic Acid Concentration in Different Types of Vinegars
Vinegar is a mixture of various acids, ethanoic acid being the most
abundant. Most vinegars are made from a sugary liquid, this liquid is
fermented to produce ethanol and then oxidised to form ethanoic acid.
Different vinegars use different sugary liquids and this could lead to
variation between the vinegars. My aim in this investigation is to
discover whether the concentration of ethanoic acid varies between
vinegars.
Vinegar consists mostly of water (bp = 100 degrees C) and ethanoic
acid but it also contains many flavour components and other acids in
low abundances. From my research I have discovered that the main
acids in Vinegar are:
Citric Acid C6H8O7 mp =
+153 degrees C
Tartaric Acid C4H6O6 mp =
+170 degrees C
Malic Acid C4H6O5 mp =
+101-103 degrees C
Succinic Acid C4H6O4 mp =
+183 bp = +235 degrees C
Ethanoic Acid C2H4O2 mp =
Baking Soda and Vinegar: Limiting Reactant Lab Background The limiting reactant of a chemical reaction is the substance that places an upper bound on the amount of product that the reaction can produce. The limiting reactant places this upper bound because the reaction must stop once all of the limiting reactant is consumed. If the relative amount of reactants is altered, then the limiting reactant may change accordingly.
The experimental Fischer esterification of 8.92g of acetic acid with 5.0g of isopentyl alcohol using concentrated sulfuric acid as a catalyst yielded 4.83g (65.3% yield) of isopentyl acetate. The product being isopentyl acetate was confirmed when the boiling point during distillation had similar characteristics to that of the literature boiling points2. Physical characteristics like color and smell also concluded a match of our product with what was intended. 1H-NMR spectroscopy analysis supported this claim due to the fact that the integration values and chemical shifts were comparable to isopentyl acetate. Lastly, infrared spectroscopy (IR) showed similar key characteristics of our product’s wavelengths to that of pure isopentyl acetate5.
I am writing in response to your request that I analyze Johnson 's "Bottled water, go away" and make a recommendation for or against publication in The Shorthorn. I have analysed Johnson 's rhetorical appeals and determined that the contents of her article are very relevant to The Shorthorn readers. I recommend this article to be published in The Shorthorn because it discusses bottled water and relates that with environment and health. Johnson 's claim, reasons, evidence, ethos, logos, pathos, counterargument are very relevant for readers of The Shorthorn. Especially readers who prefer bottled water and are not serious about the recycling of those bottles are the target audience of this publication but it
Based on the observed melting point range, the sample of Benzoic Acid was pure. The melting point range of the product read 122.5°C -123.2°C. The melting point fell within the melting point range of pure Benzoic Acid (121°C – 125°C), indicating both products are similar to one another. The melting point range of the sample was also very narrow (<1°C), indicating the sample was not comprised of any major impurities. Based on the observed melting point range, the sample of 2-naphthol was relatively pure. The sample’s melting point range (121.3°C – 122.6°C) was slightly below the range of pure 2-naphthol (123°C – 124°C), indicating the possibility of impurities. Yet, the melting point range of the sample was very narrow (≅1°C), indicating the sample was not comprised of any major impurities. Based on the observed melting point range, the sample of 1,4 – dimethoxybenzene was very impure. The sample’s melting point range (116.5°C – 120.9°C) was much higher than pure 1-4 dimethoxybenzene (58°C – 60°C), indicating major impurities within the sample. The wide observed melting point range also indicates a depressed melting point, leading to the conclusion that the compound is
Finding the Ka of Ethanoic Acid Aim: = = == To find out the Ka of ethanoic acid, chloroethanoic acid and dichloroethanoic acid. Procedure: = ==
As you may know, when you mix baking soda and vinegar there is a big reaction, but have you ever wondered how this reaction happens? Well in order to find out how it happens you will need to know the elements that make up baking soda and vinegar. You will also learn why these elements are where they are on the periodic table and what is released during the baking soda and vinegar reaction.
The Vermentino grape, which is used to make Vermentino wine, is grown along the Mediterranean coastline of France and Italy. It is also known for growing on the coastlines of the islands of Sardinia and Corsica. The birthplace of this wine is a little unclear to most but it is indicated that it was originally grown in Italy, which is why it is primarily found in Italian wines. During the growing season, the grapes are typically grown on slopes facing the sea where they can benefit from the additional reflected light. The reflective light is why Vermentino is often grown along the coastline.
Vinegar contains I a I high I amount I of I acetic I acid I and I acetic I acid I can I help I increase the I body's I absorption I of I important I minerals I from I what I we I eat I like I calcium. I This I is I much I like I Vitamin I C I helps I with I iron I absorption. I Vinegar has I been I cited I in I a I 2004 I study I from I the I American I I Diabetes I Association that I vinegar I does I hold I promise I for I helping I people I with I diabetes I because it I increased I overall I insulin I sensitivity. I Vinegar I also I has I very I few I calories put I can I increase I flavour I of I foods I and I so I if I used I as I a I replacement I to high I fat I items I such I as I mayonnaise I it I could I help I in I
When I started watching The Cider House Rules I did not know what to expect. I came into this experience completely blind, as I did not watch the trailer or read any of the movie reviews beforehand. In retrospect, I am glad I did this because it prevented me from forming any biased opinions before I watched the movie. The Cider House Rules focuses on many controversial topics such as abortion and incest. It is a coming of age story about a boy named Homer and how he struggles with his own personal demons involving his adoptive father Dr. Wilbur’s work. Throughout the movie Homer meets various other characters that help open his eyes to how the world works and make him rethink his views
Upon entering the magazine aisle at the local grocery store, one is overwhelmed with hoards of publications targeted at every type of person imaginable—outdoorsmen, homemakers, car-lovers, and the list goes on. In the rows and rows of these diverse magazines, lays one meant just for teenage girls. Seventeen magazine entices girls aged 13 to 18 with fun, colorful fonts and widely-known cover models in trendy clothing. On one of the magazine covers alone, Seventeen promises to teach girls how to own their school year, amp up their confidence, and get their parents to chill, all while giving them the chance to win a 1,000 dollar fashion haul. Seventeen seems to almost act as a bible for teenage girls, and if they take it as seriously as they do
The quality of wine is determined by a number of interrelated variables which take effect during the fermentation process. The variables that have the most significant effect are as follows; the pH of the wine, the temperature at which the fermentation process is transacted, the alcohol and CO2 percentage present post fermentation, the amount of SO2 (sulphur dioxide) present in the solution and the wines titratable acidity.
The sample was subjected to steam distillation as illustrated in Figure 1. A total of 50ml of distillate was collected while recording the temperature for every 5.0 ml of distillate. The distillate was transferred into a 250ml Erlenmeyer flask and 3.0 g of NaCl was added. The flask was cooled and the content was transferred into a 250-ml separatory funnel. Then 25.0ml of hexane was added and the mixture was shaken for 5 minutes with occasional venting. The aqueous layer was discarded and the organic layer was left inside. About 25.0ml of 10% NaOH was then added and the mixture was shaken as before. The aqueous layer was collected and then cooled in an ice bath. It was then acidified with enough 6.00 M HCl while the pH is being monitored with red litmus paper. Another 25.0 ml of hexane was added and the mixture was shaken as before. The hexane extract was saved and a small amount of anhydrous sodium sulfate was added. The mixture was then swirled for a couple of minutes then filtered. A small amount of the final extracted was tested separately with 1% FeCl3 and Bayer’s reagent.
This 1899 advertisement for Pears ' Soap came from the poem written by the British novelist Robert Kipling, who wrote about the ideas of White Man’s Burden. The artists and the company were both clearly behind the idea with American Imperialism. The image was used to help make America jump in the bandwagon to step in where the Europeans left off and bring civilization to the uncivilized parts of the world.
vii. This would allow the determination of the percentage of citric acid in the lemon juice specifically, rather than the total acidity. The results of this could have been compared to those of the titration, and the contribution of citric acid to the overall initial acidity could have been determined.
Preparation of Ethanol and Ethanoic Acid Introduction to report ---------------------- This report contains 5 practical experiments to produce ethanoic acid from ethanol. The first practical is the preparation of ethanol from glucose using yeast during the process of fermentation; this has been demonstrated in class. In this practical the glucose is converted into ethanol and carbon dioxide by respiratory enzymes from the yeast. The ethanol solution will be between 5-15% and the ethanol will be separated from the yeast by filtering.