Analysing the Ethanoic Acid Concentration in Different Types of Vinegars

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Analysing the Ethanoic Acid Concentration in Different Types of Vinegars

Vinegar is a mixture of various acids, ethanoic acid being the most

abundant. Most vinegars are made from a sugary liquid, this liquid is

fermented to produce ethanol and then oxidised to form ethanoic acid.

Different vinegars use different sugary liquids and this could lead to

variation between the vinegars. My aim in this investigation is to

discover whether the concentration of ethanoic acid varies between

vinegars.

Vinegar consists mostly of water (bp = 100 degrees C) and ethanoic

acid but it also contains many flavour components and other acids in

low abundances. From my research I have discovered that the main

acids in Vinegar are:

Citric Acid C6H8O7 mp =

+153 degrees C

Tartaric Acid C4H6O6 mp =

+170 degrees C

Malic Acid C4H6O5 mp =

+101-103 degrees C

Succinic Acid C4H6O4 mp =

+183 bp = +235 degrees C

Ethanoic Acid C2H4O2 mp =

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