Re: Standardizing NaOH and HCL

"pp" <chateau.pp@xxxxxxxxx> wrote in message
news:1139007217.197910.39600@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

vinic@xxxxxxxx wrote:
I recently found data pertaining to the pH level of certain
concentrations of NaOH. Specifically, 0.01 N of NaOH is suppose to be
at a pH of 12. Seems like this would be a way to standardize the
solution. Does anyone in this group know why this isn't common
practice?

tia
clyde

I can't remember off the top of my head but there is some other thing -
potassium phtalate maybe? - that's used to standardize AFAIK. Iverson
talks about it in his book.

Potassium hydrogen phthalate is what you're thinking of. The reasons it's
used as an acid standard are:
(1) It has a very low % of reactive (titrable) hydrogen,
(2) It's easily prepared in high purity,
(3) It's very stable.

BUT - why wouldn't this work - make a solution of say 10g TA in 1L
distilled water and titrate that. The error from 10g/L TA should give
the adjustment to the measured TA value in wine with this solution, no?
Or does it matter that one solution is water and the other wine?

Using tartaric acid as a standard for determining the titer of your NaOH is
probably good enough - at least for TA measurements. It won't give you
"gnat's ass" accuracy, but you really don't need that for most practical
winemaking purposes.

Tom S
www.chateauburbank.com


.

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