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This document describes a chemistry project to determine the amount of acetic acid in different types of vinegar using titration. The student titrated samples of household vinegar, wine vinegar, and fruit vinegar with a sodium hydroxide solution. They found that wine vinegar had the highest concentration of acetic acid at 72 g/L, followed by fruit vinegar at 48 g/L, and then household vinegar at 40.5 g/L. The project involved carefully measuring and titrating the vinegar samples, then calculating the acetic

Author

Bhagat Singh Rana

Language

EN