Chemistry Question?

Question

1. For a product to be called "vinegar," it must contain at least 5% acetic acid, HC2H3O2, by mass. A 10 g sample of a "raspberry vinegar" is titrated with .1250 M Ba(OH)2 and required 37.5 mL for complete neutralization. Can this product be called a "vinegar"?

Please show/explain all work.

Answer 1

Equation: Ba(OH)2+ 2HOAc -> Ba(OAc)2 + 2H2O
.125 M Ba(OH)2 in 37.5 mL provides about 4.7 millimoles of the hydroxide. This should be sufficient to titrate 9.4 millimoles of HOAc. Real vinegar would contain > 50 mg HOAc per mL, or >(50/60) millimoles = 0.833 millimole of HOAc per mL. With 10 mL, we would have a minimum of 8.33 millimoles. We actually have more HOAc(or we would have used less base), so it is a bona fide vinegar.