A 0.735 g sample of wheat flour was analyzed by the Kjeldahl method. The ammonia formed by addition of concentrated base after digestion with H2SO4 was distilled into 50 mL of 0.10 M HCl. The excess HCl was then back titrated with 22.3 mL of 0.15 M NaOH. Calculate the percent protein in the wheat flour sample (6.25 g of cereal protein for every g of N).
A 0.735 g sample of wheat flour was analyzed by the Kjeldahl method. The ammonia formed by addition of concentrated base after digestion with H2SO4 was distilled into 50 mL of 0.10 M HCl. The excess HCl was then back titrated with 22.3 mL of 0.15 M NaOH. Calculate the percent protein in the wheat flour sample (6.25 g of cereal protein for every g of N).
Chemistry & Chemical Reactivity
10th Edition
ISBN:9781337399074
Author:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Publisher:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Chapter4: Stoichiometry: Quantitative Information About Chemical Reactions
Section4.9: Spectrophotometry
Problem 3.1ACP
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A 0.735 g sample of wheat flour was analyzed by the Kjeldahl method. The ammonia formed by addition of concentrated base after digestion with H2SO4 was distilled into 50 mL of 0.10 M HCl. The excess HCl was then back titrated with 22.3 mL of 0.15 M NaOH. Calculate the percent protein in the wheat flour sample (6.25 g of cereal protein for every g of N).
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