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The project report details the determination of acetic acid in various types of vinegar using titration with a sodium hydroxide solution and phenolphthalein as an indicator. The experiments revealed that the strength of acetic acid varied among the samples, with wine vinegar containing the highest concentration at 72 g/L, followed by household vinegar at 40.5 g/L, and laboratory vinegar at 22.8 g/L. The report includes objectives, methodology, results, and precautions taken during the experiments.

Author

alok704delhi

Language

EN