17- The percentage of profein in meat products is determined by multiplying the %N as determined by the kjeldahl method by the arbitrary factor 6.25. A sample of processed meat scrap weighing 2.000 g is digested with concd H2SO. and Hg (catalyst) until the N present has been converted to NH&HSO4. This is treated with excess NaOH, and the liberated NH3 is caught in 50.0 mL pipetful H2SO. (1.000 ml 0.01860 g NazO). The excess acid requires 28.80 mL NaOH (1.000 ml = 0.1266 g KHP). Calculate % protein in the meat Scran
17- The percentage of profein in meat products is determined by multiplying the %N as determined by the kjeldahl method by the arbitrary factor 6.25. A sample of processed meat scrap weighing 2.000 g is digested with concd H2SO. and Hg (catalyst) until the N present has been converted to NH&HSO4. This is treated with excess NaOH, and the liberated NH3 is caught in 50.0 mL pipetful H2SO. (1.000 ml 0.01860 g NazO). The excess acid requires 28.80 mL NaOH (1.000 ml = 0.1266 g KHP). Calculate % protein in the meat Scran
Principles of Instrumental Analysis
7th Edition
ISBN:9781305577213
Author:Douglas A. Skoog, F. James Holler, Stanley R. Crouch
Publisher:Douglas A. Skoog, F. James Holler, Stanley R. Crouch
ChapterA1: Evaluation Of Analytical Data
Section: Chapter Questions
Problem A1.22QAP
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