A 500.0mg of butter was warmed and shaken vigorously with water. The undissolved material was removed by filtering and the aqueous portion was made 1.0M in HNO3 and 0.025M in Fe(NO3)3. This acidified solution was treated with 10.00ml of 0.1755M AgNO3 to precipitate the chloride ion and, after the addition of a small amount of nitrobenzene, 14.22ml of 0.1006M KSCN was required to back titrated the excess Ag+ . Calculate the % NaCl in the butter.
A 500.0mg of butter was warmed and shaken vigorously with water. The undissolved material was removed by filtering and the aqueous portion was made 1.0M in HNO3 and 0.025M in Fe(NO3)3. This acidified solution was treated with 10.00ml of 0.1755M AgNO3 to precipitate the chloride ion and, after the addition of a small amount of nitrobenzene, 14.22ml of 0.1006M KSCN was required to back titrated the excess Ag+ . Calculate the % NaCl in the butter.
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 500.0mg of butter was warmed and shaken vigorously with water. The undissolved material
was removed by filtering and the aqueous portion was made 1.0M in HNO3 and 0.025M in
Fe(NO3)3. This acidified solution was treated with 10.00ml of 0.1755M AgNO3 to precipitate
the chloride ion and, after the addition of a small amount of nitrobenzene, 14.22ml of
0.1006M KSCN was required to back titrated the excess Ag+
. Calculate the % NaCl in the
butter.
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