Three white wine brands, D, M, and B were tested for tartaric acid (FW=150.09) content. Tartaric acid has two acidic hydrogens. The allowable tartaric acid content in wine is in between 0.5 g to 10 g per liter. The wine is considered to be unstable with too much tartaric acid and content. However, since the bottle storing NaOH was left ajar for over two weeks, this was standardized again with KHP (FW=204.22) thrice with the following masses of KHP and their respective volumes, shown in the table 1. Table 1. Trial 1Trial 2Trial 3W (KHP), mg200.0198.5187.6V (NaOH), mL20.0018.2019.40C (NaOH), M??? Preparation of the wine sample: 50.00 mL of each wine (d=1.75 g/mL) was diluted to 250.0 mL with water and a 50.00 mL aliquot was titrated with the NaOH, with results in table 2. Table 2. DMBV (NaOH), mL20.0018.2019.40W (Tartaric acid), mg??? Answer the following: In which trial is the computed concentration of NaOH the highest?In which trial is the computed concentration of NaOH the lowest?How much is the % m/m tartaric acid content in D?How much is the % m/m tartaric acid content in M?How much is the % m/m tartaric acid content in B?Which of the brands will most likely to be allowed to be sold in the market?

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Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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Three white wine brands, D, M, and B were tested for tartaric acid (FW=150.09) content. Tartaric acid has two acidic hydrogens. The allowable tartaric acid content in wine is in between 0.5 g to 10 g per liter. The wine is considered to be unstable with too much tartaric acid and content.

However, since the bottle storing NaOH was left ajar for over two weeks, this was standardized again with KHP (FW=204.22) thrice with the following masses of KHP and their respective volumes, shown in the table 1.

Table 1.

	Trial 1	Trial 2	Trial 3
W (KHP), mg	200.0	198.5	187.6
V (NaOH), mL	20.00	18.20	19.40
C (NaOH), M	?	?	?

Preparation of the wine sample: 50.00 mL of each wine (d=1.75 g/mL) was diluted to 250.0 mL with water and a 50.00 mL aliquot was titrated with the NaOH, with results in table 2.

Table 2.

	D	M	B
V (NaOH), mL	20.00	18.20	19.40
W (Tartaric acid), mg	?	?	?

Answer the following:

In which trial is the computed concentration of NaOH the highest?
In which trial is the computed concentration of NaOH the lowest?
How much is the % m/m tartaric acid content in D?
How much is the % m/m tartaric acid content in M?
How much is the % m/m tartaric acid content in B?
Which of the brands will most likely to be allowed to be sold in the market?

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