A 500.0mg of butter was warmed and shaken vigorously with water. The undissolved material was removed by filtering and the aqueous portion was made 1.0M in HNO3 and 0.025M in Fe(NO3)3. This acidified solution was treated with 10.00ml of 0.1755M AgNO3 to precipitate the chloride ion and, after the addition of a small amount of nitrobenzene, 14.22ml of 0.1006M KSCN was required to back titrated the excess Ag+ . Calculate the % NaCl in the butter.

A 500.0mg of butter was warmed and shaken vigorously with water. The undissolved material was removed by filtering and the aqueous portion was made 1.0M in HNO3 and 0.025M in Fe(NO3)3. This acidified solution was treated with 10.00ml of 0.1755M AgNO3 to precipitate the chloride ion and, after the addition of a small amount of nitrobenzene, 14.22ml of 0.1006M KSCN was required to back titrated the excess Ag+ . Calculate the % NaCl in the butter.

Fundamentals Of Analytical Chemistry

9th Edition

ISBN:9781285640686

Author:Skoog

Publisher:Skoog

Chapter13: Titrations In Analytical Chemistry

Section: Chapter Questions

Problem 13.5QAP

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