Question

Experiment 1: Titrations With Hot Taco Sauce and Ketchup Materials: (2) 250 mL Beakers 100 mL...

Experiment 1: Titrations With Hot Taco Sauce and Ketchup

Materials:

(2) 250 mL Beakers
100 mL Beaker (waste beaker)
30 mL Syringe
Syringe stopcock
100 mL Graduated cylinder
Funnel
Stir rod
Ring stand
Ring Clamp
pH meter

Scale
20 mL 0.1M NaOH
2 Ketchup packets
2 Hot sauce packets
*90 mL Distilled water
*Scissors
*Computer Access
*Access to a Graphing Software

*Procedure for creating this solution provided in the "Before You Begin..." section (located at the beginning of the manual).

* You must provide

Procedure

Part 1: Titration With Hot Taco Sauce

Place a clean 250 mL beaker on the scale. Tare out the beaker, and leave it on the scale.

Use scissors to carefully cut the corner of a taco sauce packet.

Squeeze out approximately1.5 g of sauce into the beaker. Record the exact mass of the sauce in Table 2.

Remove the beaker from the scale.

Use a graduated cylinder to measure and add 20 mL of distilled water to the beaker. Stir the solution well using a stir rod.

Set up the titration apparatus by first attaching the clamp to the ring stand. Remove the plunger from the syringe, screw on the stopcock to the bottom of syringe, and secure the syringe in the clamp. This set should be positioned high enough on the ring stand to fit a 250 mL beaker beneath it.

Pour approximately 20 mL of your sodium hydroxide solution into a new 250 mL beaker. Set the beaker aside.

Place a funnel on top of the syringe and a waste beaker (an extra 100 mL beaker) below it.

Make sure the syringe stopcock is open, and carefully rinse a few mL of sodium hydroxide through the syringe and let it drain into the waste beaker. Repeat this step so the syringe receives a total of two rinses. Return the 20 mL of the rinsed sodium hydroxide to the 250 mL beaker.

Close the syringe stopcock and begin filling the syringe with the sodium hydroxide solution. Fill the syringe to the point where the bottom of the meniscus touches the 20.0 mL mark. Check for air bubbles (especially in the syringe tip) and remove them if possible.

Hint: Fill the syringe slightly over the 20.0 mL mark and use a waste beaker to drain the syringe until the fluid volume is exactly on the 20.0 mL mark.

Keep the waste beaker below the syringe, and practice draining the syringe by slowly rotating the stopcock so that it is open. You will need a slow flow that you can start and stop approximately every 0.5 mL (the increments can be smaller than 0.5 mL for a more precise reading, but they should not be larger than 0.5 mL). Return all 20 mL of the NaOH to the syringe when you are confident with your titration technique.

Remove the cap from the end of the pH meter and rinse the probe with approximately 10 mL of distilled water. Turn the pH meter on by moving the switch at the top to the right. Place the pH meter into the beaker with the sauce solution, and record the initial pH in Table 3. This determines what the pH of the acid solution is when 0.0 mL of sodium hydroxide has been added.

Gently swirl the sauce solution (keeping the beaker on the counter), and slowly begin to add the sodium hydroxide to it by opening the stopcock. Do this very carefully because you will need to stop the flow and record the sauce solution’s pH every 0.5 mL. Record the pH measurements in Table 3.

Continue taking data measurements until the pH steadies. When this happens, close the stopcock and leave the remaining sodium hydroxide in the syringe for Part 2. At this time, complete the remaining data required for Table 2.

Graph your data by plotting the pH versus the amount of sodium hydroxide solution added. It is helpful to use a graphing software program for this step to achieve more precise data.

Determine the equivalence points from the graph and indicate them with horizontal lines. (See Figure 5 for reference).

Repeat Steps 1 - 16 to conduct a second trial of data, and record this data in Table 2 and 4, respectively.

Rinse out all of your used lab ware to prepare it for the next experiment.

Part 2: Titration With Ketchup

Place a clean 250 mL beaker on the scale. Tare out the beaker, and leave it on the scale.

Use scissors to carefully cut the corner of a ketchup packet.

Squeeze out 1.5 g of ketchup into the 250 mL beaker.

Record the exact mass of the ketchup in Table 5.

Use a 100 mL graduated cylinder to measure and pour add 20 mL of distilled water to the beaker. Stir the solution well using a stir rod.

Record the amount of sodium hydroxide that is still in the syringe from the hot sauce titration. This is the initial volume reading for the ketchup titration.

Remove the cap from the end of the pH meter and rinse the probe with approximately 10 mL of distilled water. Turn the pH meter on by moving the switch at the top to the right. Place the pH meter into the beaker of ketchup solution, and record the initial pH in Table 6. This determines what the pH is when 0.0 mL of sodium hydroxide has been added.

Gently swirl the ketchup solution (keeping the beaker on the counter), and slowly begin to add the sodium hydroxide solution to it by opening the stopcock. Do this very carefully because you will need to stop the flow and record the sauce solution’s pH every 0.5 mL. Record the pH measurements in Table 6.

Continue taking data measurements until the pH steadies. When this happens, close the stopcock.

Record the final syringe volume, and determine the total amount of sodium hydroxide used in the titration (final syringe reading-initial syringe reading). At this time, complete the remaining data required for Table 5.

Graph your data by plotting the pH versus the amount of sodium hydroxide solution added. It is helpful to use a graphing software program for this step to achieve more precise data.

Repeat Step 16 from Part 1.

Repeat Steps 1 - 12 to conduct a second trial of data, and record the data in Table 5 and 7, respectively.

Table 2: Hot Sauce Titration

Hot Sauce Trial 1

Hot Sauce Trial 2

Mass of Sauce (grams)

1.5 grams

1.5 grams

Concentration of NaOH solution used

0.1 M

0.1 M

Volume of NaOH solution used to neutralize the sauce (found by locating the equivalence point on the titration graph)

Table 3: Hot Sauce pH Titration Data Trial 1

Amount of NaOH Added (mL)

Hot Sauce pH

0.0 mL

3.4

0.5 mL

3.5

1 ml

3.6

1.5 mL

3.8

2 mL

4.2

2.5 mL

4.3

3 mL

4.4

3.5 mL

4.6

4 mL

4.8

4.5 ml

4.9

5 mL

5.1

5.5 mL

5.3

6 mL

5.4

6.5 mL

5.9

7 mL

7.0

7.5 mL

7.3

8 mL

10.1

8.5 mL

10.6

9 mL

10.9

9.5 mL

10.9

10 mL

11.5

10.5 mL

11.7

11 mL

11.8

11.5 mL

11.8

12 mL

11.9

12.5 mL

11.9

13 mL

12

13.5 mL

12

14 mL

12

14.5mL

12.1

Table 4: Hot Sauce pH Titration Data Trial 2 Data Trial 1

Amount of NaOH Added (mL))

Hot Sauce pH

0.0

3.4

                                             .5

3.5

1

3.9

                                              1.5

4.0

                                               2

4.1

2.5

4.2

3

4.4

3.5

4.6

4

4.7

4.5

4.8

5

4.8

5.5

5.0

6

5.1

6.5

5.1

7

5.2

7.5

6.9

8

7

8.5

7.1

9

7.2

9.5

7.5

10

7.7

10.5

8.6

11

9

11.5

10.3

12

11.1

12.5

11.2

13

11.2

13.5

11.2

14

11.3

14.5

11.6

Table 5: Ketchup Titration

Ketchup Trial 1

Ketchup Trial 2

Mass of Sauce (grams)

1.5 grams

1.5 grams

Concentration of NaOH solution used

0.1 M

0.1 M

Volume of NaOH solution used to neutralize the sauce (found by finding the equivalence point on the titration graph)

Table 6: Ketchup pH Titration Data Trial 1

Amount of NaOH Added (mL)

Ketchup pH

0

3.8

.5

3.8

1

4.6

1.5

4.6

2

4.7

2.5

4.7

3

4.8

3.5

4.9

4

5

4.5

5.3

5

5.6

5.5

5.9

6

6.0

6.5

6.1

7

6.2

7.5

6.5

8

7

8.5

7.1

9

7.2

9.5

7.4

10

8

10.5

9.3

11

9.7

11.5

10

12

11.5

12.5

11.7

13

11.8

13.5

11.9

14

11.9

14.5

11.9

Table 7: Ketchup pH Titration Data Trial 2

Amount of NaOH Added (mL)

Ketchup pH

0

3.8

.5

3.9

1

4.2

1.5

4.6

2

4.8

2.5

4.9

3

4.9

3.5

5

4

5.1

4.5

5.2

5

5.5

5.5

5.8

6

6.1

6.5

6.2

7

6.3

7.5

6.6

8

7

8.5

7.1

9

7.2

9.5

7.5

10

8.1

10.5

8.8

11

9.3

11.5

9.8

12

10

12.5

11.2

13

11.6

13.5

11.8

14

11.9

14.5

11.9

Graph Your Data Here

Create the type of graph(s) which you think most clearly expresses the data. Be sure to include all trials, label the x and y-axes, and title the graph(s) accordingly. You may also use a graphing software program create your graphs.



Calculations

Determine the moles per gram of acetic acid in the hot sauce and ketchup in each trial.

Trial 1 (Hot Sauce):

Molesacid =

             Molesacid/gram =

Trial 2 (Hot Sauce):

Molesacid =

             Molesacid/gram =

Average of Trials 1 and 2 (Hot Sauce):

d. Trial 1 (Ketchup):

              Molesacid =

               Molesacid/gram =

Trial 2 (Ketchup):

Molesacid =

             Molesacid/gram =

Average of Trials 1 and 2 (Ketchup):

Homework Answers

Answer #1

From the graphs:

pH of the equivalence point ~8, Volume of NaOH for the Sauce:

trial 1 ....7mL

trial 2.....10mL

Moles of acid:

trial 1..... 0.007L*0.1M=0.0007moles of acid

0.0007moles/1.5g=0.00047moles of acid/g

trial 2.... 0.01L*0.1M=0.001moles of acid

0.001moles/1.5g=0.00067moles of acid/g

Average

0.00057moles/g

KETCHUP

pH of the equivalence point ~8.1, Volume of NaOH for the Sauce:

trial 1 ....10mL

trial 2.....10mL

Moles of acid:

trial 1..... 0.01L*0.1M=0.001moles of acid

0.001moles/1.5g=0.00067moles of acid/g

trial 2.... 0.01L*0.1M=0.001moles of acid

0.001moles/1.5g=0.00067moles of acid/g

Average

0.00067moles/g

Know the answer?
Your Answer:

Post as a guest

Your Name:

What's your source?

Earn Coins

Coins can be redeemed for fabulous gifts.

Not the answer you're looking for?
Ask your own homework help question
Similar Questions
acid base titration lab.... Which substance, the hot sauce or ketchup, contained the most acid per...
acid base titration lab.... Which substance, the hot sauce or ketchup, contained the most acid per gram? Why was it important to know the exact concentration of the base used in the titration? ***Lab consisted of a 20 mL DH2O AND 1.5 g hotsauce mixture for trial 1, and 20 mL DH20 and 1.5 g ketchup mixture for trial 2.
In acid base titration lab.... Which substance, the hot sauce or ketchup, contained the most acid...
In acid base titration lab.... Which substance, the hot sauce or ketchup, contained the most acid per gram? Why was it important to know the exact concentration of the base used in the titration? ***Lab consisted of a 20 mL DH2O AND 1.5 g hotsauce mixture for trial 1, and 20 mL DH20 and 1.5 g ketchup mixture for trial 2. First column is mL's of NaOH added to the mixture, second column is the pH. TRIAL1- 0.00 3.50 0.49...
Procedure Experiment 1: Standardize an NaOH Solution Using Benzoic Acid as Primary Standard Part 1: Prepare...
Procedure Experiment 1: Standardize an NaOH Solution Using Benzoic Acid as Primary Standard Part 1: Prepare the NaOH Solution Take a 250 mL volumetric flask from the Containers shelf and a balance from the Instruments shelf and place them on the workbench. Zero the mass of the volumetric flask on the balance. Take sodium hydroxide from the Materials shelf and add 1 g to the flask. Record the mass from the balance display. Place the volumetric flask on the workbench....
1. A reaction requires a 100 mL NaOH solution with a pH = 11.00. The lab...
1. A reaction requires a 100 mL NaOH solution with a pH = 11.00. The lab has a stock solution of 0.10 M NaOH. a, Calculate the concentration of hydronium - ion, H3O+ in the target solution. b, Calculate the concentration of hydroxide - ion, OH- in the target solution. c, Calculate the concentration of sodium hydroxide, the target solution. d, Calculate the volume (in milliliters) of the stock solution needed to prepare the target solution. 2. Which of the...
please see experiment information below (a) According to your experimental data, what volume of C6H8O7 represents...
please see experiment information below (a) According to your experimental data, what volume of C6H8O7 represents the half-equivalence (a.k.a. half-neutralization) point in this titration? (b) What is the pH of the solution at the half-neutralization point? Mass of Beaker (Step 1; g) Mass of Beaker + Citric Acid (Step 3; g) Mass of Citric Acid (Step 1 - Step 3; g) Mass of Beaker + Citric Acid After Cooling (Step 7; g) Molarity of Citric Acid Solution (M) 108.7 110.7...
See experiment info below The NaOH used in this lab should have been 0.1M, since you...
See experiment info below The NaOH used in this lab should have been 0.1M, since you were to make it as such (see Step 15 in lab document). Compare your standardized average molarity of NaOH in this lab to 0.1M. How do the values compare? How close was your NaOH dilution to actually being 0.1M NaOH? Calculate your percent error against the average standardized value from this lab. (You must show all work to receive credit.) step 15- Prepare an...
Water Hardness Lab follow up Questions Trial Initial EDTA Volume (mL) Final EDTA Volume (mL) Total...
Water Hardness Lab follow up Questions Trial Initial EDTA Volume (mL) Final EDTA Volume (mL) Total Volume of EDTA Used (mL) 1 8.5 6 2.5 2 5.0 3.0 2.0 3 3.0 0.5 2.3 Average Volume of EDTA Used (mL): 2.3 Average Volume of EDTA Used (mL) Concentration Ca2+ Ions Per Liter of Water (mol/L) Water Hardness (ppm CaCO3) 2.3 0.0023 230 2.Approximately how much calcium would you ingest by drinking six, 8-oz glasses of your local water? Hint: 1 oz...
The NaOH used in this lab should have been 0.1M, since you were to make it...
The NaOH used in this lab should have been 0.1M, since you were to make it as such (see Step 15 in lab document). Compare your standardized average molarity of NaOH in this lab to 0.1M. How do the values compare? How close was your NaOH dilution to actually being 0.1M NaOH? Calculate your percent error against the average standardized value from this lab. (You must show all work to receive credit.) step 15- Prepare an aliquot (fancy chemical term...
Acid-Base Behavior In addition to following the general safety rules, chemicals need to be handled properly....
Acid-Base Behavior In addition to following the general safety rules, chemicals need to be handled properly. In particular, two very important classes of compounds called acids and bases require special attention. These compounds are commonly used reagents in the laboratory; therefore, understanding their proper disposal is beneficial. Physical differences between acids and bases can be detected by the some of the five senses, including taste and touch. Acids have a sour or tart taste and can produce a stinging sensation...
table 1: Equilibrium Constants Data Syringe Reading pH After Each 0.5 mL Increment Color Observations 0...
table 1: Equilibrium Constants Data Syringe Reading pH After Each 0.5 mL Increment Color Observations 0 1.7 Clear yellow 2.5 2 yellow 5 2.5 Light yellow 7.5 3 off yellow 10 3.4 off yellow 12.5 3.8 off yellow 15 4 off orange 17.5 4.2 off orange 20 4.5 off orange 22.5 4.8 off orange 25 7.1 0range 27.5 9 Off orange 30 9.2 Off orange 32.5 9.4 Off orange 35 9.5 pink 37.5 9.7 off pink 40 10 Pink 42.5...
ADVERTISEMENT
Need Online Homework Help?

Get Answers For Free
Most questions answered within 1 hours.

Ask a Question
ADVERTISEMENT