A o.9325-g sample of a wheat flour was analyzed by the Kjeldahl procedure. The ammonia formed was distilled into 50.00 mL of o.o5063 M HCl; a 7:73-mL back-titration with 0.04829 M NaOH was required. Calculate the percentage of protein in the flour.
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- A 1.250 g sample of cheese was subjected to a Kjeldahl analysis to determine the amount of protein. The sample was digested, the nitrogen is oxidized to NH₄⁺, and was then converted to NH₃ with NaOH, and distilled into a collection flask containing 50.00 mL of 0.1050 M HCl. The excess HCl is back titrated with 0.1175 M NaOH, this required 21.65 mL to reach the bromothymol blue end point. A. How many moles of N is present in the cheese sample? B. Report the %N of the cheese sample. C. Report the %protein of the cheese sample, assuming that there are 6.4 grams of protein for every gram of nitrogenA 1.250 g sample of cheese was subjected to a Kjeldahl analysis to determine the amount of protein. The sample was digested, the nitrogen is oxidized to NH₄⁺, and was then converted to NH₃ with NaOH, and distilled into a collection flask containing 50.00 mL of 0.1050 M HCl. The excess HCl is back titrated with 0.1175 M NaOH, this required 21.65 mL to reach the bromothymol blue end point. What is the reaction for the digestion of the limestone sample A. 2 NaOH + CaCO₃ ⇌ Na₂CO₃ + Ca(OH)₂ B. 2 HCl + CaCO₃ ⇌ CaCl₂ + H₂O + CO₂ C. CaCO₃ ⇌ CaO + CO₂ D. NaOH + HCl ⇌ NaCl + H₂OA 1.250 g sample of cheese was subjected to a Kjeldahl analysis to determine the amount of protein. The sample was digested, the nitrogen is oxidized to NH₄⁺, and was then converted to NH₃ with NaOH, and distilled into a collection flask containing 50.00 mL of 0.1050 M HCl. The excess HCl is back titrated with 0.1175 M NaOH, this required 21.65 mL to reach the bromothymol blue end point. What is the reaction for the back titration for this analysis? a. NH₄⁺ + NaOH ⇌ NH₃ + H₂O + Na⁺ b. NaOH + HCl ⇌ NaCl + H₂O c. NH₃ + HCl ⇌ NH₄⁺ + Cl⁻ d. N₂ + 3 H₂ ⇌ 2 NH₃ How many moles of N is present in the cheese sample? a. 544 x 10⁻³ b. 706 x 10⁻³ c. 250 x 10⁻³ d. 794 x 10⁻³ Report the %N of the cheese sample. a. 851% b. 884% c. 033% d. 736%
- 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 flourFor breakfast, the nihilistic Rick Sanchez ate 100 g of cereal mixed with 20 g of milk. A 1.500 g sample of the same cereal was analyzed using the Kjeldahl method, and the liberated NH3 was distilled into 50 mL of a 0.0227 M HCl solution, and back-titrated with 2.85 mL of 0.0112 M NaOH solution. A 1.100 g sample of milk was also analyzed, and the liberated NH3 was distilled into 55 mL of a 0.0234 M HCl solution, and back-titrated with a 3.10 mL of 0.0121 M NaOH. Use the values: MM N=14.07 g/mol. meat= 6.25 dairy= 6.38 cereal= 5.70 What is the % protein in the cereal sample? What is the % protein in the milk sample?For breakfast, the nihilistic Rick Sanchez ate 100 g of cereal mixed with 20 g of milk. A 1.500 g sample of the same cereal was analyzed using the Kjeldahl method, and the liberated NH3 was distilled into 50 mL of a 0.0227 M HCl solution, and back-titrated with 2.85 mL of 0.0112 M NaOH solution. A 1.100 g sample of milk was also analyzed, and the liberated NH3 was distilled into 55 mL of a 0.0234 M HCl solution, and back-titrated with a 3.10 mL of 0.0121 M NaOH. Use the values: MM N=14.07 g/mol. meat= 6.25 dairy= 6.38 cereal= 5.70 1. What is the % protein in the cereal sample? a. 5.90% protein b. 10.21% protein c. 11.80% protein d. 20.42% protein 2. What is the % protein in the milk sample? a. 5.90% protein b. 10.21% protein c. 11.80% protein d. 20.42% protein 3. How many grams of protein did Rick consume over-all? a. 3.749 g b. 7.942 g c. 5.901 g d. 10.21 g
- The protein content of wheat flour can be determined reasonably accurately by multiplying the percentage of nitrogen present by 5.7. A 2.06-g sample of flour was taken through a Kjeldahl procedure and the ammonia produced was distilled into a boric acid solution. If this solution required 34.70 mL of 0.174 N HCl for titration to the methyl red end point, what is the a) % Nitrogen and b) % protein in the flour? (Use 1:1 stoich ratio between N and HCl)The amount of protein in a sample of cheese is determined by a Kjeldahl analysis for nitrogen. After digesting a 0.9814-g sample of cheese, the nitrogen is oxidized to NH4+, converted to NH3 with NaOH, and distilled into a collection flask containing 50.00 mL of 0.1047 M HCl. The excess HCl is then back titrated with 0.1183 M NaOH, requiring 22.84 mL to reach the bromothymol blue end point. Report the %w/w protein in the cheese given that there is 6.38 g of protein for every gram of nitrogen in most dairy products.An analysis was carried out to determine the purity of an aspirin sample. To hydrolyze the sample, 25.00 mL of a 0.1242 M KOH was added. During back titration, 13.21 mL of a 0.1112 M H₂SO₄ solution was used. How much of the base did not react?
- A 0.992-g sample of canned tuna was analyzed by the Kjeldahl method. The ammonia formed was distilled into 30.00 mL of 0.1224 M HCl; a 7.54-mL back titration with 0.1200 M NaOH was required. Calculate the percentage of protein in the sample.1.0 g of a solid sample known to contain a mixture of NaOH and Na2CO3 is dissolved with distilled water and completed to 25 mL. By adding 2 drops of phenolphthalein (pT = 9.0) to the solution obtained, it was titrated with 0.107 M calibrated HCl solution, and the consumption was determined as 10.6 mL. Subsequently, 2 drops of methyl red (pT = 4.4) were added onto the same solution and titrated, the consumption was determined as 6.1 mL. Accordingly, calculate the amount of NaOH and Na2CO3 in the sample solution as% (a/a) by writing the related reactions. (Na: 23, C: 12, O: 16, H: 1 g / mol)A sample of meat scrap weighing 2.000 g is digested with concentrated sulfuric acid and a catalyst. The resulting solution is made alkaline with NaOH and the liberated ammonia distilled into 50.00 mL of 0.6700 N HCl. The excess acid then requires 30.10 mL of 0.6520 N NaOH for neutralization. What is the percentage of the protein in the meat? The Kjeldahl factor is 6.25.
