SSCE VCE Chemistry Rates of Chemical Reactions: A student wrote the following pa

Question

A student wrote the following partial experimental report.

Experimental report

Introduction
Wine is made from grapes containing sugars that are fermented by bacteria to produce ethanol. If a bottle of wine is left open, the ethanol will oxidise.

Aim
To investigate how the oxidation rate of ethanol in white wine from a freshly opened bottle is affected by the concentration of ethanol in the wine.

Method
Open a bottle of white wine and prepare samples in four beakers according to Part I below. Then, determine the acidity of the samples in each beaker after two weeks using the method described in Part II.

Part 1 – Beaker preparation
Prepare four different beakers.
1. Put a clean and dry 250 mL beaker on a balance.
2. Zero the balance and add 250.0 g of wine to the beaker.
3. Remove the first beaker from the balance and put a second 250 mL beaker on the balance.
4. Zero the balance and add 245.0 g of wine to the beaker.
5. Zero the balance and add 5.0 g of pure ethanol to the beaker.
6. Repeat steps 4 and 5 with different amounts of wine and ethanol for Beaker 3 and Beaker 4, as shown in Table 1.

Table 1

| Beaker | Mass of wine added to beaker (g) | Mass of pure ethanol added to beaker (g) | Total mass of contents (g) |
|--------|-----------------------------------|------------------------------------------|----------------------------|
| Beaker 1 | 250.00 | 0.00 | 250.00 |
| Beaker 2 | 245.00 | 5.00 | 250.00 |
| Beaker 3 | 240.00 | 10.00 | 250.00 |
| Beaker 4 | 235.00 | 15.00 | 250.00 |

7. Cover each of the four beakers with a watch glass and leave the covered beakers on a bench in an uncovered area of the laboratory for two weeks.

A student wrote the following partial experimental report - VCE - SSCE Chemistry - Question 8 - 2022 - Paper 1

Worked Solution & Example Answer:A student wrote the following partial experimental report - VCE - SSCE Chemistry - Question 8 - 2022 - Paper 1

Part 1 – Beaker preparation

Table 1 Summary

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