Three white wine brands, Dugong, Mochi, and Bertha 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 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 of NaOH, as in Table 1. Table 1. Standardization of NaOH with KHP 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(N2OH), 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. Volume of NaOH needed Dugong Mochi Bertha V(N2OH), mL w(tartaric acid), mg 20.00 18.20 19.40 ? ?
Three white wine brands, Dugong, Mochi, and Bertha 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 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 of NaOH, as in Table 1. Table 1. Standardization of NaOH with KHP 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(N2OH), 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. Volume of NaOH needed Dugong Mochi Bertha V(N2OH), mL w(tartaric acid), mg 20.00 18.20 19.40 ? ?
Chemistry
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Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
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Chapter1: Chemical Foundations
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Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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How much is the % m/m tartaric acid content in Dugong, Mochi, and Bertha?
Transcribed Image Text:Three white wine brands, Dugong, Mochi, and Bertha 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 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 of NaOH, as in Table 1.
Table 1. Standardization of NaOH with KHP
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 (d31.75 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. Volume of NaOH needed
Dugong Mochi Bertha
V(N2OH), mL
w(tartaric acid), mg
20.00
18.20
19.40
?
?
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