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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 ? ?

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ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
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How much is the % m/m tartaric acid content in Dugong, Mochi, and Bertha?

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 ? ?
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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