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  Home > JCE Print > Journal of Chemical Education > Issues > 2004  > January  >
In the Laboratory
Acid–Base and Precipitation Equilibria in Wine
Miguel Palma and Carmelo G. Barroso
Departamento de Química Analítica, Universidad de Cádiz-Spain, Puerto Real, Cádiz, Spain

Cover
January 2004
Vol. 81 No. 1
p. 94

Abstract
The acid–base and precipitation equilibria in wine are used to teach the importance of chemical equilibria to the wine industry. The stability of wines is dependent on chemical equilibria, mainly the precipitation equilibrium of potassium hydrogen tartrate. However, this precipitation equilibrium is influenced by acid–base equilibrium and vice versa. A simple but effective experiment demonstrates the interactions between simultaneous equilibria involving hydrogen tartrate and helps students realize the importance of multiple equilibria in real-world systems.
Supplement
Instructions for the students, prelab and postlab questions, and notes for the instructor are available.
*  Contents JCE2004p0094W.doc (Microsoft Word)
*  Download
JCE2004p0094W.pdf

JCE2004p0094W.zip

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More Information
*  Citation
Palma, Miguel; Barroso, Carmelo G. J. Chem. Educ. 2004 81 94.
*  Keywords
Acid–Base Chemistry; Analytical Chemistry; Aqueous Solution Chemistry; Consumer Chemistry; Food Science; General Chemistry; Laboratory Instruction
*  History
Created:
Last Updated:
December 8, 2003
February 18, 2005
  Home > JCE Print > Journal of Chemical Education > Issues > 2004  > January  > Page 94


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