Investigating the differences in the amounts of acetic acid in 100 ml of lemon, pomegranate and grape vinegars and determining which one is most suitable for pickling

Arsan, Deniz (2010) Investigating the differences in the amounts of acetic acid in 100 ml of lemon, pomegranate and grape vinegars and determining which one is most suitable for pickling. other thesis, TED ANKARA COLLEGE FOUNDATION HIGH SCHOOL.

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Abstract

Vinegar is an important substance that has many uses in our daily life due to its acidic properties. It is used in pickling process which involves maintaining the nutritive quality of certain foods. Its acidic property provides a bacteria‐free medium for pickling which is essential when keeping the food healthy. As the acidity increases, so does the ability to prevent bacteria formation. Vinegar’s acidic property is a result of acetic acid, an organic acid of two carbons, which is present 4% ‐ 5% in a bottle of vinegar. There are many types of vinegars in markets, which include different fruits, flavors and different percentages of acetic acid, the question is: Which type of vinegar is more acidic and, therefore, more suitable for pickling? In this study, the differences in the amounts of acetic acid in 100 milliliters of lemon, pomegranate and grape vinegars are investigated. Simple acid‐base titration was used as vinegar contains acetic acid. The titrations were done with 1.00 ± 0.01 molL‐1 sodium hydroxide solution as the titrant and samples of 30 milliliters of each different kind of vinegar as the analyte. By using a pH meter, the pH value of the analyte solution was recorded for each addition of 0.50 ± 0.05 milliliters of the titrant, 1.00 ± 0.01 molL‐1 sodium hydroxide solution. The S‐shaped graphs of titrations were drawn and the equivalence points of each titration were determined. This data is used to find the amount of acetic acid in a 100 milliliters sample. With a 3.880% acetic acid in it, the grape vinegar is found to be the most acidic and therefore the most suitable one for pickling among the other types of vinegars tested. It is also found that the lemon vinegar has 3.682% and the pomegranate vinegar has 3.282% acetic acid in them.

Item Type: Thesis (other)
Additional Information: Supervisor: Serenay Tarhan Güler IB Notu: B
Uncontrolled Keywords: Vinegar; Pickling; Amount of Acetic Acid; Acids and Bases
Subjects: Q Science > QD Chemistry
Depositing User: Kamil Çömlekçi
Date Deposited: 10 Jun 2010 06:11
Last Modified: 23 Feb 2011 09:12
URI: http://tedprints.tedankara.k12.tr/id/eprint/68

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