# Baking Sod Vinegar Experiment

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Introduction Baking soda is a white crystalline powder (NaHCO3) also known as sodium bicarbonate, which is formed with an acid and a base. It can react mildly with other compounds. Vinegar is a compound that contains acetic acid (CH3COOH) and water (H20) it is the most easily available mild acid currently, it is not only used for cooking but for medical and chemical purposes as well.Even though vinegar is used for everyday things such as cooking and cleaning it is still a very dangerous and toxic acid. An estimated or calculated amount of a substance is the theoretical amount. The exact amount that is actually calculated during the end of the experiment is the actual yield, to calculate the percentage yield you must take the the actual yield…show more content…
The percentage yield was a yield of 110% of the sodium acetate. A source of error that was made during this experiment was the transferring of the baking soda to the flask some of the dissolved baking soda might have still been in the beaker after it was pouring into the flask. A solution to this error would be to have better skills or to have tried to get out a much of it as we could by getting a tool to try and scrape some of it out. Another source of error that was made during this experiment was the measuring of the baking soda, so it could have been more exact. A solution to this error would have been to use more precise scales like scales that measure to 3 decimal places rather than to 1 decimal place to get a more exact value instead of a less accurate measurement. A final source of error that was made during the experiment is the concentration of the products used were low so there might have been other thing in the vinegar to add mass to the final solution. A solution to this error could have been to use a more concentrated acetic acid because the vinegar could have other products that could ruin your calculations in the end if it did not dissolve with the…show more content…
3. 233.4 g - 228.9 g=4.5 g ∴ The actual yield was 4.5 g. 4. 4.5 g x 100% = 110% 4.102g 5. I believe that it is not common to obtain an exact 100% yield because that would mean that the chemists doing the experiment would have to do everything perfectly without any flaws. Like measuring off by a slight amount or leaving behind some of the substance if transferring it over to another flask or beaker. A person could not do something so perfectly because humans always do errors while doing things, it would be very unlikely for a chemists to get a 100% yield after for a chemical reaction. 6. The percentage yield was not 100%. Some factors that could have affected the experiments end result could have been through measuring the all the reactants and equipment their might have been an error somewhere there. Another factor that could have been is that the vinegar was a lower concentrated acetic acid and could have other components in it as well which could have ruined the end measurement of the final product by getting a heavier measurement that actually