Wine room Ferric casse In this experiment we determined the amount of iron in wine. - The process of the experiment - Measurements - Conclusion

The process of the experiment - we created a calibration curve - used 5 samples - solutions of Fe - ions - different concentrations of Fe - measured with spectrophotometer - used measurements to create calibration curve - measured the sample of the wine

Measurements

Conclusions Based on our results we can estimate that the amount of Fe ions is about 2.6 mg/ l. Our measurements show that the amount is below 10 mg/l so the wine is safe to drink.

Wine pH assesement and pH measure In this experiment we were to determine the pH of vinegar, wine and grape juice by comparing them with substances of known pH. We used cabbage extract as an indicator of acidity.

The process Preparing the indicator: in 10 ml of distilled water we boiled a red cabbage leaf Preparing the pH scale: in 7 test tubes we poured 20 ml of Britton Robinsin solution, adequate amount of NaOH and 10 drops of the cabbage extract

We added 10 drops of the indicator into every test tube (the scale as well as the examined substances) and compared their colours. We could place vinager, wine and grape juice in the correct order in the scale and thus read their pH.

Conclusions Our assasement of the substance's colour proved to be correct. The experiment has shewn that with the use of a simple cabbage we can indicate the pH of a given substance. All the tested substances turned out to be acids. Grape juice is the least acidic of all (pH of 4.5), then wine (ph of 3.5), then vinegar (pH of 2) – the strongest acid