Determination of Tartaric Acid Concentration in Wine General Chemistry I, CHEM 1

Question

Determination of Tartaric Acid Concentration in Wine General Chemistry I, CHEM 111AF Experiment 4 V06192018 4. How will you prepare a 1:4 dilution of your wine sample using the materials provided? Write a S. When adding 15 ml of water to your wine sample before titration, does the exact volume 6. step-by-step protocol. Verify this is a reasonable method before performing this protocol. matter? Why or why not? What is the purpose of phenolphthalein? How does it work chemically? 15.00 mL of a 1:5 diluted wine sample plus ~20 mL DI water and 3 drops of phenolphthalein were mixed and titrated to completion using 23.86 mL of 0.0784 M NaOH solution. The density of the original wine sample was 1.095 g/mL. A) What is the molarity of the acid in the original wine sample? B) What is the percent by mass of acid in the original wine sample? 7. Procedure Work individually. All burets and pipets should be conditioned prior to use. Part A. Standardizing NaOH using KHP 1. 2. 3. 4. Place 1.0 grams of KHP into an Erlenmeyer flask and dissolve with 15 ml deionized water. Add 2 drops of phenolphthalein indicator dye to the Erlenmeyer flask and swirl. Fill a 50 ml buret with 0.1 M NaOH and record the initial volume. See figure 3 for set up Titrate the sample with sodium hydroxide until you observe a pale pink endpoint and record a final volume. Collaborate and record data for the two remaining determinations from 2 other students. 5. Part B. Titrating acid in wine using NaOH n 100 ml beaker, "Wine Sample A, B, C, or D" as assigned by your instructor and rkspace while setting up your glassware (see figure 3). Your instructor will 1. Label a clea dispense 40 ml of your wine sample at your workstation. Record the name of your wine sample Determine the density of your wine sample. Fill a 50 ml buret with 0.1 M NaOH and record the initial volume. See figure 3 for set up The wine sample is too concentrated to analyze directly with the NaoH solution provided. So prepare 100 mL of a 1:4 dilution of your wine sample. Use the procedure you designed in th pre laboratory assignment upon your instructor's approval. Pipet 20.00 mL of the diluted wine sample into an appropriately sized Erlenmeyer flask. Add -15 mL of water to the Erlenmeyer flask so the volume will be large enough to obsen during the titration Add ~2 drops of phenolphthalein indicator dye to the Erlenmeyer flask and swirl 2. 3. 4. 5. 6. 7. 8. th codium hydrexide until you observe a pale pink endpoint and record

Explanation / Answer

ANS: DETERMINATION OF TARTARIC ACID CONCENTRATION IN WINE:

IMPORTANCE OF TARTARIC ACID IN WINE: It is the imp.compound help in making wine and finished products in wine.it makes the colour balance and taste of the wine and helps in protecting it from bacteria.we know wine has the acidity of around 2.9 to 3.9.

we can do the titration of wine using NaOH solution.

PRODECURE: Take 15ml wine solution of 1:5 ratio, and in this we add 20 ml distilled water in a volumetric flask then add 3 drops of phenophthalin indicator into it and put it on magnetic stirrer for sometime after that this solution is titrated against NaOH solution of 23.86ml of 0.0784N. then continue the titration until the pH reaches to 8.2 which is basic in nature.continue this titration 2-3 times and note the pH at every endpoint.

calcution of tartaric acid present in wine solution which is present in volumetric flask

=(ml of NaOH * Concentration N of NaOH)* time

=23.86ml*0.0784*1.6= 2.99gm of tartaric acid is present in the sample.

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