The document describes an experiment using a data logger to perform acid-base titrations. The objectives are to construct titration curves, learn principles of acid-base titrations using the data logger as an educational tool, and determine concentrations of analytes like acetic acid in vinegar and sodium bicarbonate in baking powder. The procedure involves titrating samples like HCl, NaOH, baking powder, and vinegar against each other to generate titration curves and determine concentrations. The results show various titration curves. Maintaining acid-base balance through systems like buffering and respiration is important for health.

1. DATA LOGGER :
ACID-BASE TITRATION
 Khodijah bt Ahamad Ariffin
(D20101037507)
 Nur Azuaniza bt Hasnan (D20101039445)
 Siti Hafsah bt Hj Mohtar (D20101037434)

2. ENGAGEMENT
WHAT THE TASTE OF SOAP AND LEMON?
WHAT ABOUT THE PH VALUE?

3. ACID-BASE TITRATION
EXPERIMENT

4. EMPOWER
The 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.

5. 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.

6. 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:

7. THE SET UP OF EXPERIMENT

8. TITRATION CURVE OF SODIUM
CARBONATE AGAINST HCL TITRATION CURVE OF NAOH AGAINST HCL
Part 1 Part
2
RESULT FOR THE EXPERIMENT

9. TITRATION CURVE OF BAKING POWDER TITRATION CURVE OF VINEGAR AGAINST
AGAINST HCL NAOH
Part 3 Part 4

10. TITRATION CURVE OF HCL AGAINST NAOH
Part 5

11. ENHANCEMENT
DO YOU LIKE TO EAT?

12. 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

14. ACID-BASE BALANCING=TITRATION

15. 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