How to titrate cocacola because of its dark colour

Answer and Explanation

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Colas are also carbonated beverages. The carbonation can produce some carbonic acid in the  Cola, which would affect your results. Therefore, to ensure that you are only titrating the  phosphoric acid you will use de-carbonated soda. This can easily be obtained by gently  heating the soda, or as you may already know, by rapidly shaking the bottle. It is also important that we do not use diet Colas since the artificial sweeteners that they contain have  acidic functional groups that will also interfere with the titration.

Use a 25.00-mL pipet to deliver exactly 25.00 mL of room temperature, de-carbonated

Cola into a 250-mL beaker. Check out a magnetic stir bar and gently add it to the

beaker. Place the beaker on a stir plate. Set up a pH meter so that the probe is   completely immersed, but in a way that the stir bar will not hit it. The tip of the probe

has a thin glass membrane. Handle it with care! Position the beaker so that the stir bar

is as close to the center of the beaker as possible for optimal stirring. It should stir

rapidly enough to ensure thorough mixing but not so rapidly as to cause splattering.

Obtain about 75 mL of 0.0100 M NaOH in a beaker. Use this NaOH to fill a buret.

Remember that you should always rinse a buret 2-3 times with the solution that you are

about to put into it and remove air bubbles at the buret tip. If you do not remember how

The initial level of the NaOH should be at exactly

0.00 mL. Once the buret is ready, place it over the beaker containing the Cola

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