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Direct linkKuntzleman, Thomas S.; Corts, Shane; Schmidt, Anne – Journal of Chemical Education, 2021
A quantitative titration of the amount of magnesium hydroxide in milk of magnesia using only items purchased in grocery and retail stores is reported. Either vinegar or a solution of food grade citric acid serves as the titrant, while food dyes advertised as being extracted from natural sources provide the end-point indicator. An inexpensive,…
Descriptors: Chemistry, Food, Color, Teaching Methods
