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A 10 g food sample was dried, then ashed, and analyzed for salt (NaCl) content by the Mohr titration method (AgNO3 + Cl → AgCl). The weight of the dried sample was 2 g, and the ashed sample weight was 0.5 g. The entire ashed sample was titrated using a standardized AgNO3 solution. It took 6.5 ml of the AgNO3 solution to reach the endpoint, as indicated by the red color of Ag2CO4 when K2CrO4 was used as an indicator. The AgNO3 solution was standardized using 300 mg of dried KCI. The corrected volume of AgNO3 solution used in the titration was 40.9 ml. Calculate the salt (NaCl) content of the original food sample as percent NaCl (wt/wt).

A 10 g food sample was dried, then ashed, and analyzed for salt (NaCl) content by the Mohr titration method (AgNO3 + Cl → AgCl). The weight of the dried sample was 2 g, and the ashed sample weight was 0.5 g. The entire ashed sample was titrated using a standardized AgNO3 solution. It took 6.5 ml of the AgNO3 solution to reach the endpoint, as indicated by the red color of Ag2CO4 when K2CrO4 was used as an indicator. The AgNO3 solution was standardized using 300 mg of dried KCI. The corrected volume of AgNO3 solution used in the titration was 40.9 ml. Calculate the salt (NaCl) content of the original food sample as percent NaCl (wt/wt).

Introduction to Chemical Engineering Thermodynamics
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
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A 10 g food sample was dried, then ashed, and analyzed for salt (NaCl) content by the Mohr titration method (AgNO3 + Cl → AgCl). The weight of the dried sample was 2 g, and the ashed sample weight was 0.5 g. The entire ashed sample was titrated using a standardized AgNO3 solution. It took 6.5 ml of the AgNO3 solution to reach the endpoint, as indicated by the red color of Ag2CO4 when K2CrO4 was used as an indicator. The AgNO3 solution was standardized using 300 mg of dried KCI. The corrected volume of AgNO3 solution used in the titration was 40.9 ml. Calculate the salt (NaCl) content of the original food sample as percent NaCl (wt/wt).
Transcribed Image Text:A 10 g food sample was dried, then ashed, and analyzed for salt (NaCl) content by the Mohr titration method (AgNO3 + Cl → AgCl). The weight of the dried sample was 2 g, and the ashed sample weight was 0.5 g. The entire ashed sample was titrated using a standardized AgNO3 solution. It took 6.5 ml of the AgNO3 solution to reach the endpoint, as indicated by the red color of Ag2CO4 when K2CrO4 was used as an indicator. The AgNO3 solution was standardized using 300 mg of dried KCI. The corrected volume of AgNO3 solution used in the titration was 40.9 ml. Calculate the salt (NaCl) content of the original food sample as percent NaCl (wt/wt).
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