A 14.92 g sample of bacon is pureed in a blender with 100.0 mL of water. The suspension is filtered and the clear solution containing dissolved sodium nitrite is adjusted to pH 2. The solution is treated with 25.0 mL of 0.0150 M KMnO4 to oxidize the nitrite to nitrate and after standing for 10 minutes, the excess KMnO4 is back titrated with 15.0 mL of 0.0818 M FeSO4. What is the concentration of nitrite in the bacon as parts per million

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