微信客服：xiaoxionga100
微信客服：ITCS521
程序代写案例-E1
时间：2022-05-18
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 1/12
E1 Quality Control Measuring The
Acidity Of Vinegar
On this page:
Introduction (https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-
measuring-the-acidity-of-vinegar#intro)
Safety Information (https://canvas.sydney.edu.au/courses/41313/pages/e1-
quality-control-measuring-the-acidity-of-vinegar#safety)
Labtorial Resources (https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-
measuring-the-acidity-of-vinegar#labtorial)
Technique Simulations (https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-
control-measuring-the-acidity-of-vinegar#Simulations)
Lab Manual (https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-
control-measuring-the-acidity-of-vinegar#manual)
Dry Lab Results (Remote students only)
(https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-
vinegar#results)
Assessments (https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-
control-measuring-the-acidity-of-vinegar#assessments)
Introduction
As a preserving tool vinegar has long played a large role in people’s ability to
keep food. When food is scarce, this technique is literally a lifesaver. The use
of vinegar in our foods continues today with vinegar still used extensively in
manufactured foods as a natural food preservative. For Mars food, vinegar is a
hugely important ingredient. In 2016 Mars had 126 products that contained
vinegar or acetic acid, totalling over 5,600 tonnes of their products.
Mars food has been using an in-house auto-titrator to measure the quality of
their vinegar solutions and food products. This auto-titrator (Figure 1) allows for
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 2/12
the determination of the concentration of acetic acid (the active component of
vinegar) without requiring significant time and expertise. Unfortunately, this
machine has been generating anonymously low readings and the company
would like these readings to be confirmed by hand in order to determine if the
fault lies with the machine or in the production line. The acetic acid content in
vinegar can fluctuate from batch to batch but provided the actual acetic acid
content does not exceed ±2%v/v of the labelled content, the vinegar is
acceptable to use. For example, a vinegar with an acidity content of 8% is
acceptable if its actual acetic acid content lies between 6% and 10% (ie
8±2%%).
Figure 1: The auto-titrator used by Mars food.
This experiment will focus on:
Performing a series of titrations to generate a known standard solution of
NaOH
Using this standard solution to measure the concentration of acetic acid in an
unknown solution
Using the provided results, you will make a recommendation to Mars food on
whether the fault lies with the provided samples or with the auto-titrator.
Safety Information
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 3/12
Hazard Identification and Risk Assessment
Identify the
Hazard
Determine the
Risk
Control the Risk Disposal of waste
Potassium
hydrogen
phthalate
Not considered
hazardous
Low risk. Wash contact area
under water if spill
occurs.
Flush down the sink
with copious amounts
of water.
Hydrochloric
acid (1 M)
Corrosive.
Damage to eyes
Low risk. Wash contact area
under water if spill
occurs.
When neutralised,
flush down the sink
with copious amounts
of water.
Sodium
Hydroxide (~0.1
M)
Damage to eyes
Solution is dilute.
Low risk.
Handle with care.
Wash contact area
under water if spill
occurs.
Flush down the sink
with copious amounts
of water.
Domestic
vinegar (Acetic
Acid)
Corrosive.
Damage to eyes
Relatively weak
acid and low
concentration.
Low risk.
Handle with care.
Wash contact area
under water if spill
occurs.
Flush down the sink
with copious amounts
of water.
Phenolphthalein
solution
(in 50% ethanol)
Flammable.
Damage to eyes.
Low Use away from ignition
sources. Wash contact
area under water if spill
occurs.
When neutralised,
flush down the sink
with copious amounts
of water.
Bromothymol
Blue Indicator
Low Wash contact area
under water if spill
Flush down the sink
with copious amounts
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 4/12
solution (0.04
wt% in water)
Non-hazardous
but
may stain skin
and
clothes.
occurs. of water.
m-Cresol Purple
Indicator
solution (0.1
wt% in water)
Non-hazardous
but
may stain skin
and
clothes.
Low Wash contact area
under water if spill
occurs.
Flush down the sink
with copious amounts
of water.
General
glassware
Cuts
Medium Handle with care,
dispose of
chipped/cracked
glassware, collect
broken glass using
dustpan & brush. If cut
occurs, see your
demonstrator, seek first
aid.
Place broken glass in
the labelled broken
glass bin.
Labtorial Resources
Worksheets
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 5/12
The following worksheets cover theory, concepts and calculations covered
experiment 1. You should watch the short video available to watch at the top of
each worksheet which will explain the theory and content covered in the
worksheet. The worksheets will unlock at 12:01 am Monday the week of your
labtorial and you then have 2 weeks to complete them. You have an unlimited
number of attempts within this 2 week period with your highest score be
counted. You must attempt and submit all 5 worksheets BEFORE your lab
class next week to be allowed to participate.
Labtorial Worksheet 1a - Experiment Uncertainty
(https://canvas.sydney.edu.au/courses/41313/quizzes/182952)
Labtorial Worksheet 1b - Sample Preparation
(https://canvas.sydney.edu.au/courses/41313/quizzes/182950)
Labtorial Worksheet 1c - Titrations
(https://canvas.sydney.edu.au/courses/41313/quizzes/182946)
Labtorial Worksheet 1d - Titration Calculations (On-Campus students
only) (https://canvas.sydney.edu.au/courses/41313/quizzes/184100)
Labtorial Worksheet 1d - Titration Calculations (Remote students only)
(https://canvas.sydney.edu.au/courses/41313/quizzes/182961)
Labtorial Worksheet 1e - The experiment (On-Campus students only)
(https://canvas.sydney.edu.au/courses/41313/quizzes/182949)
Labtorial Worksheet 1e - The experiment (Remote students only)
(https://canvas.sydney.edu.au/courses/41313/quizzes/184224)
Practical Exercises (On-Campus only)
The following exercises are not assessed and aim to give you practical
experience of the various laboratory techniques you will be using in next
week's experiment. It is an opportunity to learn and master the correct
technique without the pressure of affecting your lab experiment. These
practical labtorials will only run for 90 min with students being staggered over
the timetabled 3 hour lab session. Please check your personalised lab
schedule to see what time you should attend your practical labtorial lab class.
Note these exercises are only for on-campus students only.
Handling volumetric flasks, pipettes and burettes.
(https://canvas.sydney.edu.au/courses/41313/files/22568461?wrap=1)
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 6/12
(https://canvas.sydney.edu.au/courses/41313/files/22568461/download?download_frd=1)
Technique Simulations
The following resources contain step-by-step videos and simulations of the
techniques conducted in this experiment.
Balances
Video - Weighing by addition using an analytical balance
(https://canvas.sydney.edu.au/courses/41313/modules/items/1536789)
Video - Weighing by difference using an analytical balance
(https://canvas.sydney.edu.au/courses/41313/modules/items/1536796)
Simulation - Weighing by addition using a top pan balance
(https://canvas.sydney.edu.au/courses/41313/modules/items/1483995)
Simulation - Weighing by addition using an analytical balance
(https://canvas.sydney.edu.au/courses/41313/modules/items/1484010)
Volumetric Flasks
Video - Preparing a standard solution
(https://canvas.sydney.edu.au/courses/41313/modules/items/1536784)
Video - Performing a standard dilution
(https://canvas.sydney.edu.au/courses/41313/modules/items/1536785)
Simulation - Preparing a standard solution
(https://canvas.sydney.edu.au/courses/41313/modules/items/1483998)
Pipettes
Video - How to use a volumetric pipette
(https://canvas.sydney.edu.au/courses/41313/modules/items/1536786)
Simulation - Graduated pipette
(https://canvas.sydney.edu.au/courses/41313/modules/items/1483999)
Simulation - Volumetric pipette
(https://canvas.sydney.edu.au/courses/41313/modules/items/1484000)
Titration
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 7/12
Simulation - Setup
(https://canvas.sydney.edu.au/courses/41313/modules/items/1484004)
Simulation - Reading a burette
(https://canvas.sydney.edu.au/courses/41313/modules/items/1484005)
Simulation - Endpoints
(https://canvas.sydney.edu.au/courses/41313/modules/items/1484006)
Lab Manual/Experiment Details
(https://canvas.sydney.edu.au/courses/41313/files/22045516?wrap=1) On-
Campus Lab Manual
(https://canvas.sydney.edu.au/courses/41313/files/22570984?wrap=1)
(https://canvas.sydney.edu.au/courses/41313/files/22570984/download?
download_frd=1)
Remote Lab Manual
(https://canvas.sydney.edu.au/courses/41313/files/22045397?wrap=1)
(https://canvas.sydney.edu.au/courses/41313/files/22045397/download?
download_frd=1)
Example Titration Calculation
(https://canvas.sydney.edu.au/courses/41313/files/22045479?wrap=1)
(https://canvas.sydney.edu.au/courses/41313/files/22045479/download?download_frd=1)
Dry Lab Results (Remote students only)
Note that some variation from the lab manual may be observed. Where
present, follow the instructions provided in the following pages and videos.
Part one - Titration setup (https://canvas.sydney.edu.au/courses/41313/pages/e1-
quality-control-measuring-the-acidity-of-vinegar-part-1-of-3)
Part two - Standardisation of NaOH
(https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-
of-vinegar-part-2-of-3)
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 8/12
Part three - Vinegar titration (https://canvas.sydney.edu.au/courses/41313/pages/e1-
quality-control-measuring-the-acidity-of-vinegar-part-3-of-3)
Assessments
Labtorial Worksheet (1%)
(https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-
control-measuring-the-acidity-of-vinegar#labtorial)
The labtorial worksheet covers theory, techniques, safety hazards and practice
calculations you will utilise in the subsequent experiment. For this reason,
the labtorial worksheet MUST be completed BEFORE you attend lab for this
experiment (or attempt your dry lab online for remote students). Note that
there is an unlimited number of attempts (until it closes) and full marks are not
required for lab access (just a submission attempt). The closing date is 11:59
pm Sunday after the experiment lab class so you still have time to discuss the
questions/content with your demonstrator and improve your mark if you are yet
to score full marks.
Logbook (1%)
(https://canvas.sydney.edu.au/courses/41313/assignments/359921)
During the experiments, you are required to take notes of measurements and
observations. You will also be prompted by questions in the lab manual. A
marking guide will be provided for each experiment of what to expect. An
exemplar logbook is also provided
(https://canvas.sydney.edu.au/courses/41313/files/22045143/download?wrap=1)
(https://canvas.sydney.edu.au/courses/41313/files/22045143/download?
download_frd=1) .
Submit your logbook
(https://canvas.sydney.edu.au/courses/41313/assignments/359921) as a pdf to
CANVAS by the end of the week. This should either be a scan/photograph
copy of your hand-written logbook or a typed-up logbook submission.
Marking Rubric
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 9/12
This logbook contributes 1% of your Unit of Study. The breakdown of marks
are as follows:
Criteria Ratings Pts
Formatting
Experiment title and date
present. Sections clearly
defined. Reaction equations
present.
1 pts
Full Marks
Criteria met
0.5 pts
Good
1-2 issues
0 pts
No Marks
>2 issues
1 pts
Observations/Notes 1 pts
Full Marks
Some observations/notes
were recorded.
0 pts
No Marks
No observations/notes
were made.
1 pts
Standardisation Titration
Results Table
Tables completed, captioned
correctly, units included.
2 pts
Full
Marks
Criteria
met with
minor
errors
allowed
1.5 pts
Great
1
significant
error/issue
1 pts
Good
2 significant
errors/issues
0.5 pts
Developing
>2
significant
errors/issues
0 pts
No
Marks
No
table
2 pts
Vinegar Titration Table
Tables completed, captioned
correctly, units included.
2 pts
Full
Marks
Criteria
met with
minor
errors
allowed
1.5 pts
Great
1
significant
error/issue
1 pts
Good
2 significant
errors/issues
0.5 pts
Developing
>2
significant
errors/issues
0 pts
No
Marks
No
table
2 pts
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 10/12
Criteria Ratings Pts
Standardisation calculations
Correctly calculates the
concentration of NaOH including
significant figures and units.
1 pts
Full Marks
Correctly calculated
with ONE minor
issue permitted (eg
incorrect sig fig or
units omitted)
0.5 pts
Good
Significant error(s)
present in calculation
or BOTH significant
figures and units
omitted/incorrect.
0 pts
No Marks
No
calculation
provided
1 pts
Vinegar Molar Concentration
Calculations
Correctly calculates the MOLAR
concentration of acetic acid in
vinegar including significant
figures and units.
1 pts
Full Marks
Correctly calculated
with ONE minor
issue permitted (eg
incorrect sig fig or
units omitted)
0.5 pts
Good
Significant error(s)
present in calculation
or BOTH significant
figures and units
omitted/incorrect.
0 pts
No Marks
No
calculation
provided
1 pts
Vinegar % Concentration
Calculation
Correctly calculates the %
volume concentration of acetic
acid in vinegar including
significant figures and units.
1 pts
Full Marks
Correctly calculated with
ONE minor issue permitted
(eg incorrect sig fig)
0.5 pts
Good
Significant
error(s) present
in calculation
0 pts
No Marks
No
calculation
provided
1 pts
Conclusion
Makes concluding statement
about whether the titration
instrument is malfunctioning or a
"bad batch" of vinegar was
supplied based on the result of
their experiment.
1 pts
Full Marks
A correct
conclusion was
made that was
supported by
their experiment
result.
0.5 pts
Good
Correct conclusion
but didn't not
correctly linked or
vaguely linked to
their experiment
results.
0 pts
No Marks
No remark
provided or a
remark that does
not reflect the
results was
provided.
1 pts
Total Points: 10 pts
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 11/12
Major Post-lab Assessment Option 1 (of 4)
(https://canvas.sydney.edu.au/courses/41313/assignments/359926) : Technical
Report (10%)
Indicate this assessment as your preference here.
(https://canvas.sydney.edu.au/courses/41313/quizzes/179540)
Expected length: max. 5 page
The main purpose of a technical report is to present a solution to a problem in
order to prompt action. Technical reports provide a record of your developing
expertise and are a legal record of your work and decision making. Using the
results you have found today, prepare a technical report that outlines what
actions you recommend Mars food undertake? Is there an error with the
instrument or has something gone wrong in this batch of vinegar? Justify your
choice, consider any major error sources and use your actual data to back up
your recommendation(s). Use the resources on how to write a technical report
as well as the marking rubric to help structure your report.
Marking Rubric
This post-lab assessment contributes 10% of your Unit of Study and is due
11:59 pm Sunday 15th May (End of week 11). The breakdown of marks are as
follows:
Criteria
Title Page
Contains a title, date, Author's SID, and name of the company they are preparing the
Summary Section
Provided a well summarised account of the report. It provided the outcomes of the inv
recommendation. It provided the right amount of detail to know the content of the repo
Introduction
The problem was adequately explained, and a logical approach was suggested to sol
information was appropriately referenced.
Results & Discussion
A detailed account of the investigation was provided. Observations and limitations/err
Explanations were provided for each step of the investigation (eg why did they titrate a
Titration Tables
Formatted neatly, correctly captioned, correct units and significant figures provided
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 12/12
Copyright © The University of Sydney. Unless otherwise indicated, 3rd party material has been reproduced and communicated to you
by or on behalf of the University of Sydney in accordance with section 113P of the Copyright Act 1968 (Act). The material in this
communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be
the subject of copyright protection under the Act. Do not remove this notice.
Live streamed classes in this unit may be recorded to enable students to review the content. If you have concerns about this, please
visit our student guide (https://canvas.sydney.edu.au/courses/4901/pages/zoom) and contact the unit coordinator.
Criteria
Calculations (Standardisation of NaOH)
Formatted neatly, units included, correct significant figures given.
Calculations (Vinegar titration)
Formatted neatly, units included, correct significant figures given.
Conclusion
A concise account of the results and investigation overall was provided free of subject
Recommendation
A sound and reasonable recommendation that is justified with their final results.
References/Citations
References are reported in a consistent format.
Resources
How to structure a technical report
(https://canvas.sydney.edu.au/courses/41313/files/22045477?wrap=1)
(https://canvas.sydney.edu.au/courses/41313/files/22045477/download?download_frd=1)
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 1/12
E1 Quality Control Measuring The
Acidity Of Vinegar
On this page:
Introduction (https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-
measuring-the-acidity-of-vinegar#intro)
Safety Information (https://canvas.sydney.edu.au/courses/41313/pages/e1-
quality-control-measuring-the-acidity-of-vinegar#safety)
Labtorial Resources (https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-
measuring-the-acidity-of-vinegar#labtorial)
Technique Simulations (https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-
control-measuring-the-acidity-of-vinegar#Simulations)
Lab Manual (https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-
control-measuring-the-acidity-of-vinegar#manual)
Dry Lab Results (Remote students only)
(https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-
vinegar#results)
Assessments (https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-
control-measuring-the-acidity-of-vinegar#assessments)
Introduction
As a preserving tool vinegar has long played a large role in people’s ability to
keep food. When food is scarce, this technique is literally a lifesaver. The use
of vinegar in our foods continues today with vinegar still used extensively in
manufactured foods as a natural food preservative. For Mars food, vinegar is a
hugely important ingredient. In 2016 Mars had 126 products that contained
vinegar or acetic acid, totalling over 5,600 tonnes of their products.
Mars food has been using an in-house auto-titrator to measure the quality of
their vinegar solutions and food products. This auto-titrator (Figure 1) allows for
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 2/12
the determination of the concentration of acetic acid (the active component of
vinegar) without requiring significant time and expertise. Unfortunately, this
machine has been generating anonymously low readings and the company
would like these readings to be confirmed by hand in order to determine if the
fault lies with the machine or in the production line. The acetic acid content in
vinegar can fluctuate from batch to batch but provided the actual acetic acid
content does not exceed ±2%v/v of the labelled content, the vinegar is
acceptable to use. For example, a vinegar with an acidity content of 8% is
acceptable if its actual acetic acid content lies between 6% and 10% (ie
8±2%%).
Figure 1: The auto-titrator used by Mars food.
This experiment will focus on:
Performing a series of titrations to generate a known standard solution of
NaOH
Using this standard solution to measure the concentration of acetic acid in an
unknown solution
Using the provided results, you will make a recommendation to Mars food on
whether the fault lies with the provided samples or with the auto-titrator.
Safety Information
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 3/12
Hazard Identification and Risk Assessment
Identify the
Hazard
Determine the
Risk
Control the Risk Disposal of waste
Potassium
hydrogen
phthalate
Not considered
hazardous
Low risk. Wash contact area
under water if spill
occurs.
Flush down the sink
with copious amounts
of water.
Hydrochloric
acid (1 M)
Corrosive.
Damage to eyes
Low risk. Wash contact area
under water if spill
occurs.
When neutralised,
flush down the sink
with copious amounts
of water.
Sodium
Hydroxide (~0.1
M)
Damage to eyes
Solution is dilute.
Low risk.
Handle with care.
Wash contact area
under water if spill
occurs.
Flush down the sink
with copious amounts
of water.
Domestic
vinegar (Acetic
Acid)
Corrosive.
Damage to eyes
Relatively weak
acid and low
concentration.
Low risk.
Handle with care.
Wash contact area
under water if spill
occurs.
Flush down the sink
with copious amounts
of water.
Phenolphthalein
solution
(in 50% ethanol)
Flammable.
Damage to eyes.
Low Use away from ignition
sources. Wash contact
area under water if spill
occurs.
When neutralised,
flush down the sink
with copious amounts
of water.
Bromothymol
Blue Indicator
Low Wash contact area
under water if spill
Flush down the sink
with copious amounts
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 4/12
solution (0.04
wt% in water)
Non-hazardous
but
may stain skin
and
clothes.
occurs. of water.
m-Cresol Purple
Indicator
solution (0.1
wt% in water)
Non-hazardous
but
may stain skin
and
clothes.
Low Wash contact area
under water if spill
occurs.
Flush down the sink
with copious amounts
of water.
General
glassware
Cuts
Medium Handle with care,
dispose of
chipped/cracked
glassware, collect
broken glass using
dustpan & brush. If cut
occurs, see your
demonstrator, seek first
aid.
Place broken glass in
the labelled broken
glass bin.
Labtorial Resources
Worksheets
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 5/12
The following worksheets cover theory, concepts and calculations covered
experiment 1. You should watch the short video available to watch at the top of
each worksheet which will explain the theory and content covered in the
worksheet. The worksheets will unlock at 12:01 am Monday the week of your
labtorial and you then have 2 weeks to complete them. You have an unlimited
number of attempts within this 2 week period with your highest score be
counted. You must attempt and submit all 5 worksheets BEFORE your lab
class next week to be allowed to participate.
Labtorial Worksheet 1a - Experiment Uncertainty
(https://canvas.sydney.edu.au/courses/41313/quizzes/182952)
Labtorial Worksheet 1b - Sample Preparation
(https://canvas.sydney.edu.au/courses/41313/quizzes/182950)
Labtorial Worksheet 1c - Titrations
(https://canvas.sydney.edu.au/courses/41313/quizzes/182946)
Labtorial Worksheet 1d - Titration Calculations (On-Campus students
only) (https://canvas.sydney.edu.au/courses/41313/quizzes/184100)
Labtorial Worksheet 1d - Titration Calculations (Remote students only)
(https://canvas.sydney.edu.au/courses/41313/quizzes/182961)
Labtorial Worksheet 1e - The experiment (On-Campus students only)
(https://canvas.sydney.edu.au/courses/41313/quizzes/182949)
Labtorial Worksheet 1e - The experiment (Remote students only)
(https://canvas.sydney.edu.au/courses/41313/quizzes/184224)
Practical Exercises (On-Campus only)
The following exercises are not assessed and aim to give you practical
experience of the various laboratory techniques you will be using in next
week's experiment. It is an opportunity to learn and master the correct
technique without the pressure of affecting your lab experiment. These
practical labtorials will only run for 90 min with students being staggered over
the timetabled 3 hour lab session. Please check your personalised lab
schedule to see what time you should attend your practical labtorial lab class.
Note these exercises are only for on-campus students only.
Handling volumetric flasks, pipettes and burettes.
(https://canvas.sydney.edu.au/courses/41313/files/22568461?wrap=1)
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 6/12
(https://canvas.sydney.edu.au/courses/41313/files/22568461/download?download_frd=1)
Technique Simulations
The following resources contain step-by-step videos and simulations of the
techniques conducted in this experiment.
Balances
Video - Weighing by addition using an analytical balance
(https://canvas.sydney.edu.au/courses/41313/modules/items/1536789)
Video - Weighing by difference using an analytical balance
(https://canvas.sydney.edu.au/courses/41313/modules/items/1536796)
Simulation - Weighing by addition using a top pan balance
(https://canvas.sydney.edu.au/courses/41313/modules/items/1483995)
Simulation - Weighing by addition using an analytical balance
(https://canvas.sydney.edu.au/courses/41313/modules/items/1484010)
Volumetric Flasks
Video - Preparing a standard solution
(https://canvas.sydney.edu.au/courses/41313/modules/items/1536784)
Video - Performing a standard dilution
(https://canvas.sydney.edu.au/courses/41313/modules/items/1536785)
Simulation - Preparing a standard solution
(https://canvas.sydney.edu.au/courses/41313/modules/items/1483998)
Pipettes
Video - How to use a volumetric pipette
(https://canvas.sydney.edu.au/courses/41313/modules/items/1536786)
Simulation - Graduated pipette
(https://canvas.sydney.edu.au/courses/41313/modules/items/1483999)
Simulation - Volumetric pipette
(https://canvas.sydney.edu.au/courses/41313/modules/items/1484000)
Titration
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 7/12
Simulation - Setup
(https://canvas.sydney.edu.au/courses/41313/modules/items/1484004)
Simulation - Reading a burette
(https://canvas.sydney.edu.au/courses/41313/modules/items/1484005)
Simulation - Endpoints
(https://canvas.sydney.edu.au/courses/41313/modules/items/1484006)
Lab Manual/Experiment Details
(https://canvas.sydney.edu.au/courses/41313/files/22045516?wrap=1) On-
Campus Lab Manual
(https://canvas.sydney.edu.au/courses/41313/files/22570984?wrap=1)
(https://canvas.sydney.edu.au/courses/41313/files/22570984/download?
download_frd=1)
Remote Lab Manual
(https://canvas.sydney.edu.au/courses/41313/files/22045397?wrap=1)
(https://canvas.sydney.edu.au/courses/41313/files/22045397/download?
download_frd=1)
Example Titration Calculation
(https://canvas.sydney.edu.au/courses/41313/files/22045479?wrap=1)
(https://canvas.sydney.edu.au/courses/41313/files/22045479/download?download_frd=1)
Dry Lab Results (Remote students only)
Note that some variation from the lab manual may be observed. Where
present, follow the instructions provided in the following pages and videos.
Part one - Titration setup (https://canvas.sydney.edu.au/courses/41313/pages/e1-
quality-control-measuring-the-acidity-of-vinegar-part-1-of-3)
Part two - Standardisation of NaOH
(https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-
of-vinegar-part-2-of-3)
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 8/12
Part three - Vinegar titration (https://canvas.sydney.edu.au/courses/41313/pages/e1-
quality-control-measuring-the-acidity-of-vinegar-part-3-of-3)
Assessments
Labtorial Worksheet (1%)
(https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-
control-measuring-the-acidity-of-vinegar#labtorial)
The labtorial worksheet covers theory, techniques, safety hazards and practice
calculations you will utilise in the subsequent experiment. For this reason,
the labtorial worksheet MUST be completed BEFORE you attend lab for this
experiment (or attempt your dry lab online for remote students). Note that
there is an unlimited number of attempts (until it closes) and full marks are not
required for lab access (just a submission attempt). The closing date is 11:59
pm Sunday after the experiment lab class so you still have time to discuss the
questions/content with your demonstrator and improve your mark if you are yet
to score full marks.
Logbook (1%)
(https://canvas.sydney.edu.au/courses/41313/assignments/359921)
During the experiments, you are required to take notes of measurements and
observations. You will also be prompted by questions in the lab manual. A
marking guide will be provided for each experiment of what to expect. An
exemplar logbook is also provided
(https://canvas.sydney.edu.au/courses/41313/files/22045143/download?wrap=1)
(https://canvas.sydney.edu.au/courses/41313/files/22045143/download?
download_frd=1) .
Submit your logbook
(https://canvas.sydney.edu.au/courses/41313/assignments/359921) as a pdf to
CANVAS by the end of the week. This should either be a scan/photograph
copy of your hand-written logbook or a typed-up logbook submission.
Marking Rubric
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 9/12
This logbook contributes 1% of your Unit of Study. The breakdown of marks
are as follows:
Criteria Ratings Pts
Formatting
Experiment title and date
present. Sections clearly
defined. Reaction equations
present.
1 pts
Full Marks
Criteria met
0.5 pts
Good
1-2 issues
0 pts
No Marks
>2 issues
1 pts
Observations/Notes 1 pts
Full Marks
Some observations/notes
were recorded.
0 pts
No Marks
No observations/notes
were made.
1 pts
Standardisation Titration
Results Table
Tables completed, captioned
correctly, units included.
2 pts
Full
Marks
Criteria
met with
minor
errors
allowed
1.5 pts
Great
1
significant
error/issue
1 pts
Good
2 significant
errors/issues
0.5 pts
Developing
>2
significant
errors/issues
0 pts
No
Marks
No
table
2 pts
Vinegar Titration Table
Tables completed, captioned
correctly, units included.
2 pts
Full
Marks
Criteria
met with
minor
errors
allowed
1.5 pts
Great
1
significant
error/issue
1 pts
Good
2 significant
errors/issues
0.5 pts
Developing
>2
significant
errors/issues
0 pts
No
Marks
No
table
2 pts
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 10/12
Criteria Ratings Pts
Standardisation calculations
Correctly calculates the
concentration of NaOH including
significant figures and units.
1 pts
Full Marks
Correctly calculated
with ONE minor
issue permitted (eg
incorrect sig fig or
units omitted)
0.5 pts
Good
Significant error(s)
present in calculation
or BOTH significant
figures and units
omitted/incorrect.
0 pts
No Marks
No
calculation
provided
1 pts
Vinegar Molar Concentration
Calculations
Correctly calculates the MOLAR
concentration of acetic acid in
vinegar including significant
figures and units.
1 pts
Full Marks
Correctly calculated
with ONE minor
issue permitted (eg
incorrect sig fig or
units omitted)
0.5 pts
Good
Significant error(s)
present in calculation
or BOTH significant
figures and units
omitted/incorrect.
0 pts
No Marks
No
calculation
provided
1 pts
Vinegar % Concentration
Calculation
Correctly calculates the %
volume concentration of acetic
acid in vinegar including
significant figures and units.
1 pts
Full Marks
Correctly calculated with
ONE minor issue permitted
(eg incorrect sig fig)
0.5 pts
Good
Significant
error(s) present
in calculation
0 pts
No Marks
No
calculation
provided
1 pts
Conclusion
Makes concluding statement
about whether the titration
instrument is malfunctioning or a
"bad batch" of vinegar was
supplied based on the result of
their experiment.
1 pts
Full Marks
A correct
conclusion was
made that was
supported by
their experiment
result.
0.5 pts
Good
Correct conclusion
but didn't not
correctly linked or
vaguely linked to
their experiment
results.
0 pts
No Marks
No remark
provided or a
remark that does
not reflect the
results was
provided.
1 pts
Total Points: 10 pts
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 11/12
Major Post-lab Assessment Option 1 (of 4)
(https://canvas.sydney.edu.au/courses/41313/assignments/359926) : Technical
Report (10%)
Indicate this assessment as your preference here.
(https://canvas.sydney.edu.au/courses/41313/quizzes/179540)
Expected length: max. 5 page
The main purpose of a technical report is to present a solution to a problem in
order to prompt action. Technical reports provide a record of your developing
expertise and are a legal record of your work and decision making. Using the
results you have found today, prepare a technical report that outlines what
actions you recommend Mars food undertake? Is there an error with the
instrument or has something gone wrong in this batch of vinegar? Justify your
choice, consider any major error sources and use your actual data to back up
your recommendation(s). Use the resources on how to write a technical report
as well as the marking rubric to help structure your report.
Marking Rubric
This post-lab assessment contributes 10% of your Unit of Study and is due
11:59 pm Sunday 15th May (End of week 11). The breakdown of marks are as
follows:
Criteria
Title Page
Contains a title, date, Author's SID, and name of the company they are preparing the
Summary Section
Provided a well summarised account of the report. It provided the outcomes of the inv
recommendation. It provided the right amount of detail to know the content of the repo
Introduction
The problem was adequately explained, and a logical approach was suggested to sol
information was appropriately referenced.
Results & Discussion
A detailed account of the investigation was provided. Observations and limitations/err
Explanations were provided for each step of the investigation (eg why did they titrate a
Titration Tables
Formatted neatly, correctly captioned, correct units and significant figures provided
2022/5/18 15:10 E1 Quality Control Measuring The Acidity Of Vinegar: CHEM1X11 Chemistry 1A - Lab Programme
https://canvas.sydney.edu.au/courses/41313/pages/e1-quality-control-measuring-the-acidity-of-vinegar#TechReport 12/12
Copyright © The University of Sydney. Unless otherwise indicated, 3rd party material has been reproduced and communicated to you
by or on behalf of the University of Sydney in accordance with section 113P of the Copyright Act 1968 (Act). The material in this
communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be
the subject of copyright protection under the Act. Do not remove this notice.
Live streamed classes in this unit may be recorded to enable students to review the content. If you have concerns about this, please
visit our student guide (https://canvas.sydney.edu.au/courses/4901/pages/zoom) and contact the unit coordinator.
Criteria
Calculations (Standardisation of NaOH)
Formatted neatly, units included, correct significant figures given.
Calculations (Vinegar titration)
Formatted neatly, units included, correct significant figures given.
Conclusion
A concise account of the results and investigation overall was provided free of subject
Recommendation
A sound and reasonable recommendation that is justified with their final results.
References/Citations
References are reported in a consistent format.
Resources
How to structure a technical report
(https://canvas.sydney.edu.au/courses/41313/files/22045477?wrap=1)
(https://canvas.sydney.edu.au/courses/41313/files/22045477/download?download_frd=1)
