The percentage of protein in most food products is found arbitrarily by multiplying the percentage of nitrogen by the factor 6.25. A sample of meat scrap weighing 2.0 g is digested with concentrated H2SO4 plus a catalyst until the nitrogen in the material is converted to NH4SO4. NaOH liberates NH3 which is absorbed in 50 ml of dilute H2SO4, and the excess acid requires 22.14 ml of 0.6190 N NaOH. A separate 50 ml portion of the H2SO4 is neutralized by 40.23 ml of the NaOH titrating solution. Calculate the percentage of protein in the sample
The percentage of protein in most food products is found arbitrarily by multiplying the percentage of nitrogen by the factor 6.25. A sample of meat scrap weighing 2.0 g is digested with concentrated H2SO4 plus a catalyst until the nitrogen in the material is converted to NH4SO4. NaOH liberates NH3 which is absorbed in 50 ml of dilute H2SO4, and the excess acid requires 22.14 ml of 0.6190 N NaOH. A separate 50 ml portion of the H2SO4 is neutralized by 40.23 ml of the NaOH titrating solution. Calculate the percentage of protein in the sample
Chemistry by OpenStax (2015-05-04)
1st Edition
ISBN:9781938168390
Author:Klaus Theopold, Richard H Langley, Paul Flowers, William R. Robinson, Mark Blaser
Publisher:Klaus Theopold, Richard H Langley, Paul Flowers, William R. Robinson, Mark Blaser
Chapter4: Stoichiometry Of Chemical Reactions
Section: Chapter Questions
Problem 95E: The reaction of WCl6 with Al at ~400 C gives black crystals of a compound containing only tungsten...
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The percentage of protein in most food products is found arbitrarily by multiplying the percentage of nitrogen by the factor 6.25. A sample of meat scrap weighing 2.0 g is digested with concentrated H2SO4 plus a catalyst until the nitrogen in the material is converted to NH4SO4. NaOH liberates NH3 which is absorbed in 50 ml of dilute H2SO4, and the excess acid requires 22.14 ml of 0.6190 N NaOH. A separate 50 ml portion of the H2SO4 is neutralized by 40.23 ml of the NaOH titrating solution. Calculate the percentage of protein in the sample
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