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The goal of this project is to determine the amount of acetic acid in different types of vinegar using titration with phenolphthalein indicator. Three types of vinegar - laboratory, household, and wine - were titrated against a standardized sodium hydroxide solution. The wine vinegar had the highest concentration of acetic acid at 72 g/L, followed by household vinegar at 40.5 g/L, with laboratory vinegar having the lowest at 22.8 g/L. Proper technique must be followed when performing titrations to ensure ac

Author

muthu samy

Language

EN