A 0.9092-g sample of a wheat flour was ana- lyzed by the Kjeldahl procedure. The ammonia formed was distilled into 50.00 mL of 0.05063 M HCl; a 7.46-mL back-titration with 0.04917 M NAOH was required. Calculate the percent- age of protein in the flour.

Chemistry
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ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
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A 0.9092-g sample of a wheat flour was ana-
lyzed by the Kjeldahl procedure. The ammonia
formed was distilled into 50.00 mL of 0.05063
M HCI; a 7.46-mL back-titration with 0.04917
M NAOH was required. Calculate the percent-
age of protein in the flour.
9-22.
Transcribed Image Text:A 0.9092-g sample of a wheat flour was ana- lyzed by the Kjeldahl procedure. The ammonia formed was distilled into 50.00 mL of 0.05063 M HCI; a 7.46-mL back-titration with 0.04917 M NAOH was required. Calculate the percent- age of protein in the flour. 9-22.
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