I am doing an investigation on wine acidity. Is there a formula to calculate the number of moles of HO- required for each 100 ml of wine?
• Ive done a back titration to find the aspirin content in two different manufacturers aspirin tablets. One of these tablets contains lactose, which has given a higher burette reading to the other tablet that just contains starch, why is this? The aspirin was hydrolysed using sodium hydroxide, and then back-titrated with sulphuric acid, using a phenyl red indicator. Please help! • Like you’ve suggested, I have done the acid-base titration to see whether the concentration of ethanoic acid in wine has increased or not. The concentration was 0.5% and did not change. I have tested on wine that has been exposed in air for 1 day, 3 weeks, 1 month, 6 months. All showed the same result – the ethanoic acid concentration virtually did not change at all while the ethanol concentration decreased to 3% after only 1 month. Can you suggest any reason for this? Thank you very much. • I am trying to find the percentage purity of cast iron using a redox titration with potassium manganate(VII). I plan to
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