A 0.735 g sample of wheat flour was analyzed by the Kjeldahl method. The ammonia formed by addition of concentrated base after digestion with H2SO4 was distilled into 50 mL of 0.10 M HCl. The excess HCl was then back titrated with 22.3 mL of 0.15 M NaOH. Calculate the percent protein in the wheat flour sample (6.25 g of cereal protein for every g of N).
A 0.735 g sample of wheat flour was analyzed by the Kjeldahl method. The ammonia formed by addition of concentrated base after digestion with H2SO4 was distilled into 50 mL of 0.10 M HCl. The excess HCl was then back titrated with 22.3 mL of 0.15 M NaOH. Calculate the percent protein in the wheat flour sample (6.25 g of cereal protein for every g of N).
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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A 0.735 g sample of wheat flour was analyzed by the Kjeldahl method. The ammonia formed by addition of concentrated base after digestion with H2SO4 was distilled into 50 mL of 0.10 M HCl. The excess HCl was then back titrated with 22.3 mL of 0.15 M NaOH. Calculate the percent protein in the wheat flour sample (6.25 g of cereal protein for every g of N).
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