CHM256 Video Presentation | Volumetric Analysis of Acetic Acid in Vinegar

[00:00:06]What is volutric analysis? Volutric analysis is a quantitative method used to determine the concentrations of an unknown solution by measuring the volume of standard solution needed for a complete reaction. This technique is called charations and is widely used in chemistry laboratories, the food industry, pharmaceutical and environmental testing. Now I will explain the theory of volutric analysis.

[00:00:29]What is acid base digitation? It is a technique where an acid react with a base until the end point is reached allowing the concentration of the unknown solution to be calculated. Why vinegar tested? First to determine the concentration of acetic acid CH3 CO in vinegar. Second to check the product quality and and ensure it meets the required acetil level. There are some important terms in titration. The titrate is solution of non-conentration.

[00:00:59]The analyte is the solution of unknown concentration. The indicator is a substance that show a color change. The end point is when the indicator change color. The equivalent point is when the reaction is complete. Next is the theory of neutralization. The reaction is CH3 CO plus sodium hydroxide react to form sodium acetate and water. Neutralization is the reaction where an acid react with a base to produce salt and water. Acetic acid react with sodium hydroxide in a 1:1 ratio. The products formed are sodium acetate CH3 CO Na and water H2O.

[00:01:40]At the equivalent point, the number of moles CH3 CO is equal to the number of mole of N A. This is the principle used to determine the concentration of acetic acid in vinegar. Here I will explain how acetic acid is measured in vinegar. So vinegar is a solution that mainly contains acetic acid which produced through fermentation. The amount of acetic acid presents determines the strength and quality of the vinegar. So in this study we analyze commercial vinegar samples from local markets to evaluate their composition. We also compare both industrial and natural vinegar to see how they differ. Although manufacturers provide acidity levels, the actual concentration may change. So that is why it is important to measure it scientifically. So to do this, we use a method called volutric analysis um or specifically called as acid base titration where in this method um sodium hydroxide or NaOH is used to neutralize the acetic acid and this allows us to accurately determine the true concentration of acetic acid in vinegar samples.

[00:02:44]Uh next I will explain how voluometric analysis is used to determine the concentration of vinegar. So vinegar contains acetic acid which is a weak acid. The concentration of this acid affects both the taste and effectiveness of the vinegar. So in this experiment we use acid based titration or volutric analysis technique where the acetic acid in vinegar reacts with a standard sodium hydroxide solution. So during the titration sodium hydroxide is slowly added until it completely neutralize the acid which called the end point. To identify the end point we use an indicator such as phenoflene which changes color when neutralization is reached. So by measuring uh how much sodium hydroxide is used we can also calculate the exact concentration of acetic acid in the vinegar. Now let's look at the real applications of volutric analysis in vinegar testing. So first it is used in food quality control to ensure that vinegar meets safe and standard acidic acid levels for consumption. Second, in the food industry, manufacturers use this method to maintain consistent product quality and acidity. Third, it is important for health and safety monitoring as vinegar that is too acidy can be harmful to the digestive system. Additionally, volumetric analysis um helps ensure compliance with international standards such as those set by food safety organizations. Lastly, this method is widely used in laboratories and chemical analysis to determine concentrations accurately and even helps in controlling bacterial growth in some applications.

[00:04:10]Hello everyone. Now I will explain the methodology used in the study to determine the concentration of acetic acid in commercial vinegar using a volutric analysis. First and foremost, the researchers collected 30 different commercial vinegar samples from local markets in Tripoli. Each sample was labelled and prepared for analysis. The main apparatus used included a 50 ml uran, a 10 ml pipette, a 250 ml of conical flask, a beaker, a volume flask, and a funnel. The chemicals used were commercial vinegar samples, a standard sodium hydroxide, potassium hydro hydrogen fitate to standardize the NaOH solutions, and the phenofthylene as the indicator.

[00:04:52]Before the titration, the sodium hydroxide solution was standardized to ensure its concentration was accurate.

[00:04:58]This step is important because it improve it the reliability of the experimental results. Next, 10 ml of vinegar sample was transferred into a conical flask using a pipette. Then two to three drops of phenofilling indicator were added to the solution. The vinegar sample was then tyrated with a standard sodium hydroxide solution from the bureete. While the flask was continually sw since acidic acid is a weak acid and sodium hydroxide is a strong base they reacted to a onetoone neutralization reaction to form sodium acetate and water. The titration was stopped when the light pink appeared and remained about for 30 seconds indicating that the end point had been reached. The volume the volume of sodium hydroxide used was recorded and the titration was repeated several times to obtain the readings and finally the average titer volume was used to calculate the percentage of acetic acid in each vinegar sample. This methodology allow the researchers to accurately compare the acetic acid concentrations of different commercial vinegar brands and evaluate whether they met the required quality standards.

[00:06:09]Thank you.

[00:06:11]This slide is about acetic acid concentration various among commercial vineer samples. Based on the titration result in the article, the acetic acid concentration range from 1.14% to 5.74%.

[00:06:24]Sample 9 showed the highest acidity while sample one had the lowest. This variation indicates differences in quality among product available in the market.

[00:06:35]Now let's see the comparison with the quality standard. The measure acidity acid content was compared with the Libyan standard. Six sample met the required acid acidity level while seven samples were below the standard. This suggests that not all commercial furniture products have consistent quality.

[00:06:52]This slide show the relationship between the volume of sodium hydroxide and a used during titration and the acetic acid content in selected miniature samples. Based on the result, sample 9 recorded the highest NOV volume of 10.77 mm and the highest acetic acid content of 5.74%.

[00:07:11]In contrast, sample 9 recorded the lowest NAO volume of 2.13 mm and the lowest acetic acid content of 1.14%.

[00:07:20]We can also observe that sample requiring a larger volume of NaOH generally contain higher concentration of acetic acid. This is because more NaOH is needed to neutralize a greater amount of acetic acid present in the vagure sample. Therefore, the result demonstrate that acid based hydration can effectively determine the concentration of acetic acid in commercial furniture sample. To wrap up our study, analyze 13 commercial manager samples using acid based tradition and we arrived at three key conclusion.

[00:07:50]First, regarding concentration, the acetic acid levels vide significantly across brands. Sample S9 had the highest concentration at 5.74% while sample S1 was the lowest at just 1.14%. Second, on quality standard, most of the samples successfully fell within the expected market range of 4% to 6%. However, sample S1 and S6 fell significantly short indicating the potential manufacturing deviation or product variation. And finally eval method as the best tradition proved to be highly accessible, effective and straightforward method for food quality control. However, it is limited by its reliance on human position and can be tricky with dark colored managers which require extra filtering. Ultimately, this confirmed that cotation remains a highly reliable approach for verifying product compliance.