The acidity of the wine in terms of grams of tartaric acid

Reference no: EM13169687

A 50.00-mL sample of white dinner wine required 24.76 mL of 0.03867 M NaOH to achieve a phenolphthalein end point. Express the acidity of the wine in terms of grams of tartaric acid (H2C4H4O6, fw 150.09) per 100 mL of wine.

Note: Two H+ are treated per tartaric acid, H2C4H4O6, fw 150.09, molecule.

Reference no: EM13169687

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