A 0. 750 g sample of flour was subjected to a Kjeldahl analysis. The ammonia formed after digestion was distilled into 30. 00 mL of 0. 0500 M HCI. The excess HCI was back titrated with 6. 50 mL of 0.0400 M NaOH. Calculate the following parameters in the flour: a. percent N b. percent protein (factor = 5. 70) This problem involves back titration. Solve for the mole of acid reacted with the ammonia. Use the mole of acid to solve the grams of N and protein, use those values to solve the % w/w.
A 0. 750 g sample of flour was subjected to a Kjeldahl analysis. The ammonia formed after digestion was distilled into 30. 00 mL of 0. 0500 M HCI. The excess HCI was back titrated with 6. 50 mL of 0.0400 M NaOH. Calculate the following parameters in the flour: a. percent N b. percent protein (factor = 5. 70) This problem involves back titration. Solve for the mole of acid reacted with the ammonia. Use the mole of acid to solve the grams of N and protein, use those values to solve the % w/w.
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:A 0. 750 g sample of flour was subjected to a
Kjeldahl analysis. The ammonia formed after
digestion was distilled into 30. 00 mL of 0. 0500 M
HCI. The excess HCI was back titrated with 6. 50
mL of 0.0400 M NaOH. Calculate the following
parameters in the flour:
a. percent N
b. percent protein (factor = 5. 70)
This problem involves back titration. Solve for the
mole of acid reacted with the ammonia. Use the mole
of acid to solve the grams of N and protein, use those
values to solve the % w/w.
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