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How can titration be used to investigate the acidity of different drinks? …
How can titration be used to investigate the acidity of different drinks?
Possible procedures
direct titration
most basic titration which involves a titrant of known concentration and volume is added to a substance in order to analyse.
used to when the endpoint of titration can be easily obtained.
back titration
the excess of a standard solution used to consume a chemical substance is determined by titration with a second standard solution
used when the molar concentration of excess reactant is known, thus determining the strength or concentration of an analyte.
indirect titration
the concentration of an analyte is determined by reacting it with a known
used when the reaction is too slow for a practical direct titration or when no suitable sensor is available.
Possible Independent Variables
Temperature affect the pH of a specific soft drink
"pH decreases with increase in temperature"
But, it does not necessarily mean the acidity in drinks will decrease. According to USC education, sugar, aspartame, and Splenda react differently in soda.
According to Sciencing.com, carbonated drinks tend to lose their fizz at higher temperatures due to the loss in carbon dioxide in the higher temperature liquids.
exposure time of drinks affect the pH
May see most difference in soft drink (carbonated) as it is predominantly noticeable in the society
Have intervals of 3-30 minutes of exposure time
Amount of caffeine
According to healthcare cooking, caffeine plays a role in triggering acid reflux. Therefore, does caffeinated drinks potentially increase the acidity of a soft drink.
Amount of carbonation
soda stream equiptment would be needed to inject the drinks with carbon dioxide gas.
carbonation process produces tiny bubbles, thus producing carbonic acid.
Possible limitations
Phenolphthalein is the only available pH indicator, hence when titrating coloured drinks, the colour will be unknown due to colour complications.
The environmental temperature may be hard to maintain as there are many factors contributing to room temperature fluctuations.
An error may be made while calculating the stoichiometry calculations.
Due to air bubbles within the carbonated drinks, the measurements to weigh the volume of the drinks may be incorrect.
The opinionated judgement of colour change due to phenolphthalein during titration may differ.
possible contamination due to glassware not properly rised.
Human errors while reading the measurement of the meniscus on the barrette, thus leading to inaccurate results.
The measurement reading on the scale may differ due to the extreme sensitivity.
Once opened, the carbonated drinks would immediately start to deflate.
Possible equipment/materials
Variety of drinks
scales
Titration practical equipment
pipettes
safety equipment (gloves, goggles, lab coat etc.)
phenolphthalein
soda stream
Types of drinks
juices
water
carbonated water
tea
softdrink
Possible Dependent Variables
volume of sodium hydroxide required to neutralise acid
pH of chosen acid
Concentration of chosen acid
Possible constant variables
timing of reading
method utelised
equipment used
number of replicates for each drink
the environment temperature
volume of drinks
consistency among the type of drinks (brand)