1. (10) The amount of protein in a sample of cheese can be determined by 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 bromthymol blue end point. Report the % (w/w) protein in the cheese given that there is typically 6.38 g of protein for every gram of nitrogen in most dairy products.
1. (10) The amount of protein in a sample of cheese can be determined by 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 bromthymol blue end point. Report the % (w/w) protein in the cheese given that there is typically 6.38 g of protein for every gram of nitrogen in most dairy products.
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Transcribed Image Text:1. (10) The amount of protein in a sample of cheese can be determined by Kjeldahl
analysis for nitrogen. After digesting a 0.9814-g sample of cheese, the nitrogen is
oxidized to NH,*, 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 bromthymol blue end
point. Report the % (w/w) protein in the cheese given that there is typically 6.38
g of protein for every gram of nitrogen in most dairy products.
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