A 0.9092 g sample of wheat flour was analysed by the Kjeldahl procedure. The ammonia formed was distilled into 50.00 mL of 0.02532 M H2SO4. A 7.46 mL back- titration of 0.04917 M NaOH was required. (Note the stoichiometry of your acid and base) Calculate the a. %N (FM=14.007) in the sample, b. %Protein in the sample (factor = 5.70)
A 0.9092 g sample of wheat flour was analysed by the Kjeldahl procedure. The ammonia formed was distilled into 50.00 mL of 0.02532 M H2SO4. A 7.46 mL back- titration of 0.04917 M NaOH was required. (Note the stoichiometry of your acid and base) Calculate the a. %N (FM=14.007) in the sample, b. %Protein in the sample (factor = 5.70)
Chapter16: Applications Of Neutralization Titrations
Section: Chapter Questions
Problem 16.33QAP
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Transcribed Image Text:5. A 0.9092 g sample of wheat flour was analysed by the Kjeldahl procedure. The
ammonia formed was distilled into 50.00 mL of 0.02532 M H2SO4. A 7.46 mL back-
titration of 0.04917 M NaOH was required. (Note the stoichiometry of your acid and
base) Calculate the
a. %N (FM=14.007) in the sample,
b. %Protein in the sample (factor = 5.70)
Transcribed Image Text:4. A 0.917-g sample of canned tuna was analyzed by the Kjeldahl method. A volume of
20.59 mL of 0.1249 M HCI was required to titrate the liberated ammonia. Calculate the
percentage of nitrogen in the sample.
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