Introduction:
The purpose of this lab is to the concentration of acetic acid in vinegar that is missing. Its also to acknowledge that in some chemical reactions a drop can mess up the hole lab. Its is also to get some experience using the materials to do well on the lab in the FSE.

Materials and Apparatus:
Apron
Goggles
Pipette
Suction bulb
Retort stand
Burette
Burette clamp
3 Beakers (250 mL)
3 Erlenmeyer flask (250 mL)
Labels
Meniscus reader
Sheet of white paper
Funnel
Table vinegar
Sodium hydroxide solution
Distilled water
Dropper bottle containing phenolphthalein













Safety Precautions:
Both vinegar and sodium hydroxide are corrosive. Wash your hands immediately is any of those chemicals has spilled on your hands. Ask the teacher what do if any chemicals were spilled on the counter.
Procedure:
For each liquid a clean, and dry beaker was labelled. The pipette and the suction bulb were obtained, the pipette was rinsed in distilled water, then with vinegar. From the pipette 10 mL of vinegar were added to the Erlenmeyer flask. Then 20 mL were added, also 3 drops of phenolphthalein indictor. The burette was rinsed with distilled water, then with sodium hydroxide. The retort stand, burette clamp, burette, and the funnel were set up. Sodium hydroxide was pored in the pipette to fill it, and the funnel was removed before the titration was started.
A white tissue paper was placed under the Erlenmeyer flask, to make it easer to identify when the colour is changing. The left hand was always on the stop cock, to get full control, while the Erlenmeyer flask was being swirled all the time. The end-point would be within 2 or 3 drops. If 1 extra drop was entered then it will turn very dark pink. This whole process repeated two more time, then the results were recorded. After the was done, all the chemicals were pored in the dink with a lot of water with it. Then all the materials were cleaned and placed back in there appropriate spots.




Analysis:
Average volume = (8.01mL + 8.05mL)
2
Average volume = 8.03mL
Figure 1


NH3COOH(aq) + NaOH(aq) ® H2O(l) + NaCH3COO
Figure 2


NaOH = 8.03mL ® 0.0083L
NaOH = 1.00 M
NH3COOH = 30.0 mL ® 0.03L
0.0083L * 1.00 M = 0.0083 mol
0.0083mol * 0.03L = 0.276 M
Figure 3



NaOH = 8.03mL ® 0.0083L
NaOH = 1.00 M
0.0083L * 1.00 M = 0.0083 mol
0.0083 mol * 60.06g/mol (molar mass) = 0.498 g
Figure 4


Density(vinegar) = 1.01 g/mol
Volume(vinegar) = 30.0mL
1.01g/mL * 30.0mL = 30.3g
Percent by mass of acetic acid in vinegar:
= Mass of solute *100%
Mass of solution
= 0.498g *100%
30.3g
= 1.64%
Figure 5
The average if the 2 volumes are 8.3 as shown in Figure 1. The chemical formula for the reaction is shown in Figure 2. The concentration for acetic acid in vinegar is 0.276 M as shown in Figure 3. The mass of acid in the volume of vinegar is 0.498 g as shown in Figure 4. The mass by percent of acetic acid in the sample is 1.64%as shown in Figure 5.
Some sources of error were the burette that was chosen, its stop-cock was to hard to open or close, when made it difficult to do the lab. It was so hard to dry out the Erlenmeyer flasks from inside, because of their narrow opening.
Some people rinse there hair with vinegar after using the shampoo, to neutralize it, because the shampoo can me acidic to the point that will melt down the hair after a while.

Coke

Coca-cola company has been ceated a long time ago, 1982, and it still experience continous success. Coca-cola is made by mixing syrup and sugar. Then, pure water is added for good efficiency. After the water has been purified, the coca-cola is added to it as well as some other secret ingredients. These ingredients are, until now, the the biggest trade market’s secrets and no one knows them except the individuals who are involved the process of making the soft drink.

The ingredients for coke are:

• Caramel Colour







• Phosphoric Acid







• Carbonated Water







• Caffeine







• Natural Flavours







• High Fructose Corn Syrup

Caramel Colouring: the idea of caramel colouring has been around since a long time. It is simply burned sugar. There are four classes of caramel colouring Class E150a (I), E150b (II), E150c (III), E150d (IV). E150a (I) is burnt sugar , may contain salts as well. E150b (II) is made out of sulfite compounds. E150c (III) made out from ammonium, this class is used a lot in beers. Then E150d (IV), contains sulfite and ammonium particles; this class is used a lot in soft drinks especially in Coke.

Phosphoric Acid: Phosphoric acid is an acid that is mostly used in soft drinks and other products. The molecular formula for phosphoric acid is H3P04

Phosphoric acid molecule

Carbonated Water: Carbonated water is simply carbon dioxide (CO2)that have been dissolved in water (H2O). In soft drinks the carbon dioxide is super saturated, to bubble up and give it the tangy taste.

Caffeine: caffeine (C8H10N4O2) is a drug that is commonly found in commonly-eaten products, mostly "junk food". Caffeine is extracted from specific leaves. Caffeine is a stimulant that alerts the central nerve system and keeps the body awake. In coke, there are about 34mg of caffeine in 12 ounces.

Natural Flavour: "Natural flavour is the flavour that is completely natural and no chemicals in it. Artificial flavour is the flavour that is added to product that is made from chemicals t make it taste like natural. By the Federal Regulations its coded that natural flavour must be one of those flavours: the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavouring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavouring rather than nutritional" ().

High-Fructose Corn Syrup- High-fructose corn syrup (HFCS) is made by changing the cornstarch ( a polymer of glucose, C6H12O6), found in corn, to fructose (C6H12O6) which is a different kind (an isomer) of glucose. This sweetener has became the main sweetener in all products because its cheeper than sugar and can make the product last longer without expiring. This sweetener has become an issue, because our body cannot absorb this kin of glucose well, causing people to develop diabetes, high blood pressure and heart problems.

The cantainer of Cola in is made of pure aluminium; the molecular formula for aluminium is Al.

Coca-cola company first started in 1964, and is still in success. It was created at first in Australia, then by the year 1982, the Coco-Cola company has enlarged the business to Vienna and Graz in Austria. By 1988 the company goes overseas to Fiji and New Zealand. By 1991 the expanded to reach to all Asia. In 1998, Coco-Cola company had expanded to Europe, in the year 2000 Coco-Cola has sponsored the Olympics in Sydney, to become the longest serving Olympic sponsor. In 2008 the company had made up to 170 million off-market share buy-back.

REFERNCES:

Black, Jessica D.. "Caffeine." TeensHealth. January 2008. Nemours Foundation. 11 Dec 2008

<http://kidshealth.org/teen/drug_alcohol/drugs/caffeine.html>.

"Caffeine It's Your Heath." Healthy Living. 05 Sep 2007. Health Canada. 11 Dec 2008

<http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/caffeine-eng.php>.

"Caffeine." 26 Nov 2008. MedlinePlus. 11 Dec 2008

<http://www.nlm.nih.gov/medlineplus/caffeine.html>.

"Caffeine ." Neuroscience for Kids. 11 Dec 2008

<http://faculty.washington.edu/chudler/caff.html>.

"Caramel." Ameliorating the Flavors, Enriching the Food. Food Additives.

10 Dec. 08 <http://www.foodadditivesworld.com/caramel.html>.

"Caramel Color Facts." Caramel Color. 2007. Synthesis. 10 Dec 2008

<http://www.sethness.com/dsp_ccfacts.cfm>.

"Carbonated Water." The Web. 2008. Practically Edible. 11 Dec 2008

<http://www.practicallyedible.com/edible.nsf/encyclopaedia

openframeset&frame=Right&Src=/edible.nsf/pages/carbonatedwater!opendocument>.

"Chemical Formulas." CAcT. 11 Dec 2008

<http://www.science.uwaterloo.ca/~cchieh/cact/c120/formula.html>.

"Company History." Coca-Cola Amatil. 11 Dec 2008

<http://www.ccamatil.com/historyOfCCA.asp>.

"Corn Syrup." West on a price. 11 Dec 2008

<http://www.westonaprice.org/motherlinda/cornsyrup.html>.

"Find Chemicals." chemexper.com. 10 Dec 2008

http://www.chemexper.com/

Lempert, Phil. "Food Q&A." Food & Wine. 07 Apr 2004. Today - msnbc.com. 11 Dec 2008

<http://www.msnbc.msn.com/id/4676616/>.

Lempert, Phil. "How natural is "natural flavoring"?." 30 Mar 2004. Supermarket Guru. 11 Dec

2008 <http://archive.supermarketguru.com/page.cfm/6046>.

"phosphoric acid." Encyclopædia Britannica. 2008. Encyclopædia Britannica Online. 10 Dec.

2008 <http://www.britannica.com/EBchecked/topic/457534/phosphoric-acid>.

"Phosphoric Acid." MSDS Material Safety Data Sheet. Mellinckrodt Chemicals. 10 Dec 2008

<http://www.jtbaker.com/msds/englishhtml/p3973.htm>.

"Physical and Chemical Properties." Caramel Colour. Synthesis - Roquette. 10 Dec 2008

<http://www.sethness-roquette.com/properties.cfm>.

"What is Natural Flavour." dietblog. 11 Dec 2008 <http://www.diet-blog.com/archives/2006/06/19/what_is_a_natural_flavor.php>.

Yang, Gary. "Our Sweet Ending: Health Consequences With High Fructose Corn Syrup

Consumption." The Science Creative Quarterly Issue Three07 Sep 2008 11 Dec 2008

<http://www.scq.ubc.ca/our-sweet-ending-health-consequences-with-high-fructose-

corn-syrup-consumption/>.

Zeratsky, Katherine. "High-fructose corn syrup: What are the concerns?." 24 Oct 2008.

MayoClinic.com. 11 Dec 2008 <http://www.mayoclinic.com/health/high-fructose-corn-

syrup/AN01588>.