Sorted FAQs on Vinegar Investigations
1. How to separate the acids?
2. How to know when all volatile acids are distilled?
3. Why does nitric acid distill before ethanoic?
4. Why do water and ethanoic acid distil off together?
5. White vinegar vs distillate of white vinegar?
6. How to separate ethanoic acid?
B. Activated charcoal use
1. Nature of brown compounds removed by charcoal?
2. How does activated charcoal decolourise vinegar?
3. Problems with removing coloured compounds.
C. Determination of acid content
1. What is meant by standardisation?
2. Standardisation of alkali
3. Which indicator to use?
4. Choice of NaOH concentration.
5. Standardisation - titre values to use?
6. Finding the equivalence point of a pH titration?
7. How to calculate total acid content from titration?
8. Help with acid content calculations?
9. Acid content: why monobasic?
10.% Acidity: finding mass of vinegar
11.White wine vinegar: higher acid content?
12.Acid content: distilled vs undistilled vinegar
13.NaOH titration: which titre values to use?
14.Distillation set-up and collection of sample
D. Chromatography
1. Problems with butanol as solvent.
2. Why silica gel and not paper used?
3. Rf values for acids?
E. Miscellaneous
1. Cost effectiveness?
2. Concentration of vinegar in UK?
3. Connection between wine and vinegar?
4. SO2: inaccuracies in AO method?
Esters in vinegar?
See also the tutorial on Investigating Vinegars
updated: 07 August 2008
