Chocolate: An
Acid Neutralizer?
Purpose: Chocolate has been
used for many things, however, never as an acid neutralizer. However, in
this experiment, Scientific AmeriKen, will examine the properties
of chocolate to determine whether it possesses the ability to neutralize
acids.
Hypothesis: In order to neutralize
and acid, chocolate would need to be slightly basic. However, it is the
hypothesis of this experiment that Chocolate will not neutralize an acid
because it does not possess the qualities which would meet the requirement.
The belief is that chocolate is composed primarily of sugar which will
not neutralize the acid.
Equipment: Used in this experiment
was Acetic acid (vinegar), Chocolate, Test Tubes (or any other glasswear
works), a syring, and litmus paper.
Procedure: The first step
is to cut a strip of the litmus paper and touch against a pure sample of
acetic acid. Next remove a small piece of chocolate and place into a sample
of the acid. Allow to mix then test with the litmus paper. Compare results
of the two strips of litmus paper.
Results:
Conclusion: Based on the
results, it seems as though the chocolate neutralized the acid somewhat.
Although it was quite difficult to determine the actual pH as none of the
colors seem to match, it was apparent that the two strips were of seperate
colors. In addition, because the chocolate/vinegar mix turned the strip
more white as opposed to more red (lower pH higher acidity), it is believed
that in fact the solution became less acidic.
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