explanation not needed A 0.9325-g sample of a wheat flour was analyzed by the Kjeldahl procedure. The ammoniaformed was distilled into 50.0o mL of o.05063 M HCl; a 7.73-mL back-titration with0.04829 M NaOH was required. Calculate the percentage of protein in the flour.

In Kjeldahl method, liberated ammonia (NH3) is titrated with HCl, the acid. The equation involved is…

A o.9325-g sample of a wheat flour was analyzed by the Kjeldahl procedure. The ammonia formed was distilled into 50.00 mL of o.o5063 M HCl; a 7:73-mL back-titration with 0.04829 M NaOH was required. Calculate the percentage of protein in the flour.

A o.9325-g sample of a wheat flour was analyzed by the Kjeldahl procedure. The ammonia formed was distilled into 50.00 mL of o.o5063 M HCl; a 7:73-mL back-titration with 0.04829 M NaOH was required. Calculate the percentage of protein in the flour.

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 0.9325-g sample of a wheat flour was analyzed by the Kjeldahl procedure. The ammonia
formed was distilled into 50.0o mL of o.05063 M HCl; a 7.73-mL back-titration with
0.04829 M NaOH was required. Calculate the percentage of protein in the flour.

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