A manufacturer makes lemon cordial by mixing flavouring, sugar syrup and citric acid (H3C6H5O7, a triprotic acid). The c

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A Manufacturer Makes Lemon Cordial By Mixing Flavouring Sugar Syrup And Citric Acid H3c6h5o7 A Triprotic Acid The C 1 (109.47 KiB) Viewed 13 times

A manufacturer makes lemon cordial by mixing flavouring, sugar syrup and citric acid (H3C6H5O7, a triprotic acid). The concentration of the citric acid in the lemon cordial is determined by titration with a standardised sodium hydroxide (NaOH) solution. To analyse the lemon cordial, 50.00 mL of the cordial is diluted to 250.0 mL. Then 25.00 mL aliquots of the diluted cordial solution were titrated with a 0.1024 mol L-1 sodium hydroxide (NaOH) solution to the endpoint. The following data were collected during of the analysis runs of the diluted cordial solution. Rough Titration Titration #1 Titration #2 Titration #3 Initial Burette volume (mL) 2.35 1.80 4.60 3.15 Final Burette 29.55 28.65 31.55 30.05 volume (ml) Titre volume (mL) 27.20 26.85 26.95 26.90 (a) Calculate the average titre volume of NaOH using concordant values. Show all working. (b) Determine the number of moles of sodium hydroxide (NaOH) used in the titration. Show all working. "; (c) The balanced chemical equation for the reaction between sodium hydroxide (NaOH) and citric acid (H3C6H507) is shown below. H3C6H507(aq) + 3 NaOH(aq) Na3C6H507(aq) + 3 H₂O(l) Determine the number of moles of citric acid in the 25.00 mL aliquots of the diluted cordial solution. Show all working. (d) Calculate the number of moles of citric acid present in 250.0 mL of the diluted cordial solution. Show all working...