Titration+of+Vinegar+-+Titration+Preparation


 * Preparing the Buret**

2) Pre-rinse the buret first with de-ionized or distilled water. Next, add 10 mL of 0.5M NaOH to the buret. Tilt the buret to coat with NaOH and drain the NaOH through the valve into a waste beaker. CLOSE THE BURET VALVE. 3) Place the buret into the buret clamp. With the top of the buret at eye level or below, fill the buret to slightly above the zero mL mark. 4) With your waste beaker below the buret valve, carefully drain the NaOH from the buret until the bottom of the meniscus is at the zero mL mark.

The buret is ready for your titration.


 * Preparing your Vinegar**

5) Make sure you have a clean and dry 250-mL beaker. 6) Put the beaker on the electronic balance and zero the balance. Add approximatetly 50g of vinegar to the beaker. Record this mass in the data table on your worksheet. 7) Add 3 drops of phenolphthalein to the vinegar in the beaker. 8) If you are using a magnetic stirrer, insert the stir bar into the beaker, and put the beaker on the stirring plate under the buret. Otherwise, simply put the beaker under the buret.

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