Vinegar is a dilute aqueous solution of acetic acid produced by the bacterial fermentation of apple cider,
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Vinegar is a dilute aqueous solution of acetic acid produced by the bacterial fermentation of apple cider, wine, or other carbohydrate material. The legal minimum acetic acid content of vinegar is 4% by mass. A 5.00 mL sample of a particular vinegar is titrated with 38.08 mL of 0.1000 M NaOH. Does this sample exceed the minimum limit? (Vinegar has a density of about 1.01 g/mL.)
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Related Book For
General Chemistry Principles And Modern Applications
ISBN: 9780132931281
11th Edition
Authors: Ralph Petrucci, Jeffry Madura, F. Herring, Carey Bissonnette
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