Quantitative Chemical Analysis

Potassium Carbonate

The compound that got used in the early 18th century, to measure the vinegar strength by adding that compound until the bubbling stopped. More of that compound required meant that the vinegar was more concentrated.

Cause of bubbling

Bubbling came from the CO2 gases, produced when the acetic acid inside the vinegar reacted with the potassium carbonate.

Quantitative analysis

Determining the amount or concentration of a substance in a sample either by how much reactant is used or by measuring the product formed

Titration

An analytical technique where the solution of the known concentration (titrant) is added step-by-step to a sample (analyze) until a reaction is complete

Buret

A glass tube used to add titrant in precise, small amounts during the titration.