2018-

2019

CHEMISTRY
PROJECT
TO FIND pH of Daily Use
Items
A CHEMISTRY
INVESTIGATORY
PROJECT

ABHISHEK SINGH
CLASS XII
2018-2019
 Table of contents
 CERTIFICATE OF AUTHENTICITY

 ACKNOWLEDGEMENT

 INTRODUCTION

 -Need For Knowing The pH Value Of Substances.

 -What is Vinegar?

 Experiment

 -Aim
 -Pre-Requisite Knowledge
 -Requirements
 -Procedure
 -Result

 Bibliography
 Need For Knowing The pH Value Of
Substances
pH (short for potential Hydrogen) is the measurement of acidity
and its opposite, alkalinity in a solution. Neutral pH is 7.0 pH.
Acidity measures below seven pH (7.0pH) with alkalinity
measuring above it (7.0pH).
Why is it important to measure pH?
It is important to maintain a hydroponic nutrient solution at a pH
level where the elements in the nutrient solution are consistently
available to the plant. If the solution is too acidic or too alkaline
it can cause “lock up” – a situation which restricts certain
elements essential for growth from being absorbed by the root
structure.
Deficiencies in the required elements become apparent in the
plants growth and can lead to crop failure. Additionally the pH of
the water we drink is crucial to our health, the pH of a swimming
pool is important, not only for our skin and eyes, but also for the
efficiencies of sanitizers and pool equipment. Again the pH of
the water a fish lives and breeds in is critical to its existence as
certain species require a particular pH to survive.
The elements we add to a solution will either increase or
decrease the solutions pH measurement. Only accurate
measurement of the pH level will allow complete control of the
outcome.
 WHAT IS VINEGAR?
Vinegar is an aqueous solution of acetic acid and trace chemicals
that may include flavorings. Vinegar typically contains 5–20%
by volume acetic acid. Usually the acetic acid is produced by
the fermentation of ethanol or sugars by acetic acid
bacteria.[1] Vinegar is now mainly used as a cooking ingredient,
or in pickling. There are many types of vinegar, depending upon
the source materials.
As the most easily manufactured mild acid, it has historically had
a wide variety of industrial, medical, and domestic uses. Some of
these are still commonly practiced, such as its use as a household
cleaner.
Commercial vinegar is produced either by a fast or a slow
fermentation process. In general, slow methods are used in
traditional vinegars, where fermentation proceeds over the course
of a few months to a year. The longer fermentation period allows
for the accumulation of a nontoxic slime composed of acetic acid
bacteria.
Fast methods add mother of vinegar (bacterial culture) to the
source liquid before adding air to oxygenate and promote the
fastest fermentation. In fast production processes, vinegar may
be produced in one to three days.
 WHAT IS MILK?
And it’s uses
Milk is a nutrient-rich, white liquid food produced by
the mammary glands of mammals. It is the primary source of
nutrition for infant mammals (including humans ) before they are
able to digest other types of food.
As an agricultural product, milk, also called dairy milk. Dairy
farms produced about 730 million tonnes of milk in 2011, from
260 million dairy cows. India is the world's largest producer of
milk, and is the leading exporter of skimmed milk powder, yet it
exports few other milk products. The ever increasing rise in
domestic demand for dairy products and a large demand-supply
gap could lead to India being a net importer of dairy products in
the future. The United States, India, China and Brazil are the
world's largest exporters of milk and milk products. China and
Russia were the world's largest importers of milk and milk
products until 2016 when both countries became self-sufficient,
contributing to a worldwide glut of milk.
Throughout the world, more than six billion people consume
milk and milk products. Over 750 million people live in dairy
farming households.
Milk is used to make yogurt, cheese, ice milk, pudding, hot
chocolate and french toast. Milk is often added to dry breakfast
cereal, porridge and granola. Milk is often served in coffee and
tea. Steamed milk is used to prepare espresso-based drinks such
as cafe latte.
 WHAT IS TOOTHPASTE?
And it’s uses
Toothpaste is a paste or gel dentifrice used with a toothbrush to
clean and maintain the aesthetics and health of teeth. Toothpaste
is used to promote oral hygiene: it is an abrasive that aids in
removing dental plaque and food from the teeth, assists in
suppressing halitosis, and delivers active ingredients (most
commonly fluoride) to help prevent tooth decay (dental caries)
and gum disease (gingivitis). Salt and sodium bicarbonate
(baking soda) are among materials that can be substituted for
commercial toothpaste. Large amounts of swallowed toothpaste
can be toxic.
INGREDIENTS OF TOOTHPASTE
1. Abrasives: Toothpaste contains atleast 50% of abrasives
which help to remove plague.
2. Fluorides: Fluorides in toothpaste helps to maintain the
dental enamel.
3. Surfactants: Not all toothpaste contain this but it enables
uniform distribution of toothpaste therefore increasing its
cleansing power.
4. Antibacterial Agents: These help to stop any bacterial
growth in the mouth.
5. Flavorants: These help us to add colour and flavor to the
toothpaste.
6. Remineralizers: These help in the reformation of enamel.
EXPERIMENT
Aim:
To Determine The pH Value Of Vinegar.

Requirements:
pH paper, vinegar, test tube.

Procedure:
Take vinegar in a test tube and dip a pH paper in it

RESULT:

The pH value of vinegar comes out to be 4.

 BIBLIOGRAPHY
CLASS 12 PRACTICAL BOOK.