EMPOWERThe objectives of this experiment are manifold:1)To construct acid-base titration curves in a very similar way to that offered by automatic titrators.2)To learn some of the principles associated with acid-base titration curves by using DrDAQ as an educational tool.3)To use the generated titration curves to determine the concentration of some analytes in common samples such: as acetic acid in vinegar, and sodium bicarbonate in baking powder.
Equipment required DrDAQ Glass combination pH electrode. One beaker (125 ml). Magnetic stirrer-magnet bar Air pump (JUN ACO 9903) (can demonstrate the validity of the experiment) for higher accuracy and reliability a peristaltic or syringe pump is preferred. Tygon Tubing. 1 l glass bottle with tight lid. 0.1 mol/l HCl. 0.1 mol/l NaOH. 0.1 mol/l Na2CO3. Vinegar. Graduated cylinder, 25 ml. 5 ml graduated pipette. 25 ml pipette.
THE PROCEDURE Part 1: determination of unknown HCl concentration (standardization of HCl) Part 2: determination of the concentration of sodium hydroxide solution Part 3: determination of the content of sodium bicarbonate commercial baking powder Part 4: determination of acetic acid content in vinegar Part 5: comparison between the titration of acetic acid and HCl with NaOH:
IS THE PH VALUE FOR EVERY FOODS IS SAME?To guard against acid loads from food consumption and tissue metabolism, we have 3 main regulatory systems: Buffer systems that work in cellular fluid and the bloodstream to keep pH constant The respiratory centre (aka the lungs and oxygen or carbon-dioxide carrying structures) Kidney regulation
IF PH LEVELS AREN’T BALANCED,this can mean negative health outcomes that include: Decreased growth factors Growth hormone resistance Mild hypothyroidism Loss of muscle mass Enzymatic changes in cells Altered regulation of metabolites and minerals Decreased uptake and release of oxygen