I think the correct answer would be direct additives. Not proper handling of cleaning agents especially in areas where food are prepared or served would most likely add chemicals to the food which is harmful to the consumer. Hope this helps.
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Answer:
At end point there will a transition from pink to colorless.
Explanation:
As the student put the vinegar in the titrator and NaOH in the beaker, it means that he has poured phenolphthalein in the NaOH solution.
The pH range of phenolphthalein is 8.3-10 (approx), it means it will show pink color in basic medium.
So on addition of phenolphthalein in NaOH the solution will become pink in color.
When we start pouring vinegar from titrator neutralization of NaOH will begin.
On complete neutralization , on addition of single drop of vinegar the solution will become acidic and there will be complete disappearance of pink color solution in the beaker.
Answer:
one kilogram is the answer
