A 0.973-g sample of canned tuna was analyzed by the Kjeldahl method. A volume of 21.15 mL of 0.1174 M HCl was required to titrate the liberated ammonia. Calculate the percentage of nitrogen in the sample 2. A 1.0325-g sample of a wheat flour was analyzed by the Kjeldahl procedure. The ammonia formed was distilled into 50.00 mL of 0.05045 M HCl. A 7.73-mL back-titration with 0.05017 M NaOH was required. Calculate the percentage of protein in the flour.
A 0.973-g sample of canned tuna was analyzed by the Kjeldahl method. A volume of 21.15 mL of 0.1174 M HCl was required to titrate the liberated ammonia. Calculate the percentage of nitrogen in the sample 2. A 1.0325-g sample of a wheat flour was analyzed by the Kjeldahl procedure. The ammonia formed was distilled into 50.00 mL of 0.05045 M HCl. A 7.73-mL back-titration with 0.05017 M NaOH was required. Calculate the percentage of protein in the flour.
Chapter16: Applications Of Neutralization Titrations
Section: Chapter Questions
Problem 16.33QAP
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1. A 0.973-g sample of canned tuna was analyzed by the Kjeldahl method. A volume of 21.15
mL of 0.1174 M HCl was required to titrate the liberated ammonia. Calculate the percentage
of nitrogen in the sample
2. A 1.0325-g sample of a wheat flour was analyzed by the Kjeldahl procedure. The ammonia
formed was distilled into 50.00 mL of 0.05045 M HCl. A 7.73-mL back-titration with
0.05017 M NaOH was required. Calculate the percentage of protein in the flour.
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