Question

Does cooking temperature affect the concentration of ethanoic acid in vinegar, measured by acid-base titration?

Answer 1

Answer:

The molarity of acetic acid in vinegar for the titration 1 is same with titration 2 which is ... Both molarity and percent by mass of acetic acid in a vinegar solution can be ... Figure 1-2: Acid-base titration curve of weak acid titrated with NaOH. ..... is not perpendicular to meniscus might affect the reading of volume NAOH added.

Answer 2

Increase in Concentration

Explanation:

• Acetic acid $CH_3COOH$ is an organic acid also known as vinegar is a transparent, colorless liquid with a choking smell
• For the growth of bacteria in acetic acid the optimum temperature is between 25°C and 30°C
• The maximum temperature that can be tolerated is known to be between 35°C. and 40°C, depending on the strain and the species
• During industrial production the temperature is maintained between 28°C and 32°C because the reaction is highly exothermic and releases a lot of heat

∴ At cooking temperature the concentration of ethanoic acid may be affected as the solution will boil thus evaporating the water that will increase the concentration of acetic acid in the solution.