Vinegar is used to prepare many different kinds of sauces. The main constituent of any kind of vinegar is ethanoic acid, CH3COOH, which is called acetic acid on the labels of commercial products. This gives vinegar its sharp taste.
The Vinegar and Sauce Company is in a fine pickle! It needs to know the concentrations of three different samples of ethanoic acid, labelled A, B and C, for a new range of products it is developing, but does not have the resources to do the work itself.
School students participating in this year’s titration competition were asked to help!
Each member of a team performed two sets of acid-base titrations to determine the concentration of one of the three samples of ethanoic acid.
This year there were 322 participating teams from all over Victoria. Keilor Downs College had 3 teams enter the RACI Titrations Stakes Challenge. All students showed enthusiasm and commitment as they practiced their titration technique during lunchtime throughout term 2 and 3 under the supervision and coaching of a dedicated group of Chemistry and Science teachers.
We would like to congratulate all 3 teams as they made the top 35 and so are now invited to take part in the National competition in term 4.
The 3 winning teams are:
In 12th position: Jackson Traversa, Vanessa Liao, Rory Biundo (yr 10)
In 22nd position: Stefan McLouta, Emily Duong, Abarnika Thananchayan (yr 12)
In 30th position: T. A. Dang, Charles Mao Rappell, Michelle Bui (yr 11)
A fantastic effort by all students and we wish them all the very best in the National competition.