Exp 6

• The total acid content of a vinegar or a wine is readily determined by titration with a standard base
• It is customary to report the acid content of vinegar in terms of acetic acid. the principal acidic constituent, even though other acids are present.
• The molar mass of acetic acid is 60.05 g/mol

• the acid content of a wine expressed as percent tartaric acid , even though there are other acids in the sample.
• The molar mass of tartaric acid is 150.09 g/mol
• Most vinegars contain about 5% acid(w/v) expressed as acetic acid;
• wines ordinarily contain somewhat less than 1% acid (w/v)expressed as tartaric acid.