A 5.00 g cheese sample is analyzed for moisture and ash contents. Using a vacuum oven, the moisture content of this cheese sample is determined to be 45.0%w/w. The dried cheese sample is then placed in a pre-ashed porcelain crucible for dry heating in a muffle furnace. The weight of crucible alone is 25.897 g, while the weight of crucible (with ash) after ashing the cheese sample is 26.102 g. Calculate both dry-basis and wet basis ash contents of this cheese sample.
A 5.00 g cheese sample is analyzed for moisture and ash contents. Using a vacuum oven, the moisture content of this cheese sample is determined to be 45.0%w/w. The dried cheese sample is then placed in a pre-ashed porcelain crucible for dry heating in a muffle furnace. The weight of crucible alone is 25.897 g, while the weight of crucible (with ash) after ashing the cheese sample is 26.102 g. Calculate both dry-basis and wet basis ash contents of this cheese sample.
Chemical Principles in the Laboratory
11th Edition
ISBN:9781305264434
Author:Emil Slowinski, Wayne C. Wolsey, Robert Rossi
Publisher:Emil Slowinski, Wayne C. Wolsey, Robert Rossi
Chapter6: Properties Of Hydrates
Section: Chapter Questions
Problem 1ASA: A student is given a sample of a pink manganese (II) chloride hydrate. She weighs the sample in a...
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A 5.00 g cheese sample is analyzed for moisture and ash contents. Using a vacuum oven, the moisture content of this cheese sample is determined to be 45.0%w/w. The dried cheese sample is then placed in a pre-ashed porcelain crucible for dry heating in a muffle furnace. The weight of crucible alone is 25.897 g, while the weight of crucible (with ash) after ashing the cheese sample is 26.102 g. Calculate both dry-basis and wet basis ash contents of this cheese sample.
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