My Project Chapter 3
My Project Chapter 3
METHODOLOGY
3.0 INTRODUCTION
This chapter addresses the method that was used to carry out the investigation on the
production of alcohol from the indigenous fruit, and alcohol content of the morula. This chapter
contains setting, solutions, materials and apparatus used , chemicals, precautions, procedure
and quantitative research methods,
3.1 SETTING
The researcher carried out the research in Tonota College of Education in the science
laboratory. The researcher chose Tonota College of Education as the setting due to adequate
supply of apparatus needed to carry out the research in the science laboratories as the
researcher wanted to produce and evaluate the ethanol content of morula.
distilled water
5g potassium iodide
In this experiment ethanol was oxidized to ethanal (acetaldehyde, CH₃ CHO) using a suitable
The chemical reaction and the molecular chemical equation is given below.
In order to ensure that all ethanol have been reacted, an excess of the oxidizing agent was
used.
Excess dichromate ions were reacted with iodide ions to produce colored I₂.
The I₂, iodine, produced was then titrated with sodium thiosulfate (Na₂S₂O₃):
Overall equation 3C₂H₅OH (aq)+ Cr₂O₇²ꜚ̄( ־aq)+ 8H⁺͢ 3CH₃CHO (aq)+2Cr³⁺ (aq) +7H₂O
Procedures
1. The burette and the pipette were washed and rinsed with distilled water and then
rinsed with the corresponding solution to be filled in them.
2. The burette was rinsed with sodium thiosulfate solution and the burette was filled with
sodium thiosulfate solution.
3. The burette was fixed in the burette stand and white tile was placed below the burette
in order to find the end point correctly.
4. The pipette was rinsed with chibuku solution.
5. 25 ml of chibuku solution was pipetted out into the conical flask.
6. 10 ml of potassium dichromate solution was added to 25 ml of chibuku solution
followed by 25 ml of potassium iodide.
7. The initial reading in the burette was noted before starting the titration.
8. The solution was titrated against sodium thiosulfate.
9. When the brown iodine colour faded to yellow 1 ml of starch indicator solution was
added to conical flask and kept on titrating until the blue colour faded.
10. the researcher simultaneously swirled to mix the mixture in the flask gently.
11. The titration was repeated until concordant results were obtained.
12. The upper meniscus of on the burette readings was noted down.
13. The readings in the observation were recorded in the observation table given