A sample of processed meat scrap weighing 4.000 g is digested with concentrated HSO. and Hg(catalyst) until the N present has been converted to NHHSO.. This is treated with excess NaOH, and the liberated NHs is caught in a 100-ml of H.SO. ( Iml 0.01860 g Na:O). The excess acid requires 57.60 ml of NaOH ( ImL = 0.12660 g potassium acid phthaiate, KHCaH.O.). Calculate the percentage protein in the meat scrap
A sample of processed meat scrap weighing 4.000 g is digested with concentrated HSO. and Hg(catalyst) until the N present has been converted to NHHSO.. This is treated with excess NaOH, and the liberated NHs is caught in a 100-ml of H.SO. ( Iml 0.01860 g Na:O). The excess acid requires 57.60 ml of NaOH ( ImL = 0.12660 g potassium acid phthaiate, KHCaH.O.). Calculate the percentage protein in the meat scrap
Chemistry
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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
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![A sample of processed meat scrap weighing 4.000 g is digested with
concentrated HSO. and Hg(catalyst) until the N present has been converted to
NHHSO.. This is treated with excess NaOH, and the liberated NHs is caught in a
100-ml of H.SO. ( Iml 0.01860 g Na:OJ. The excess acid requires 57.60 ml of
NaOH ( ImL = 0.12660 g potassium acid phthalate, KHCaH.OJ. Calculate the
percentage protein in the meat scrap
4.](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F14e22f99-11d3-4396-af53-1856159423ab%2F7d13e4b3-da49-4587-93af-1cef43f907c0%2Fqillsiv_processed.png&w=3840&q=75)
Transcribed Image Text:A sample of processed meat scrap weighing 4.000 g is digested with
concentrated HSO. and Hg(catalyst) until the N present has been converted to
NHHSO.. This is treated with excess NaOH, and the liberated NHs is caught in a
100-ml of H.SO. ( Iml 0.01860 g Na:OJ. The excess acid requires 57.60 ml of
NaOH ( ImL = 0.12660 g potassium acid phthalate, KHCaH.OJ. Calculate the
percentage protein in the meat scrap
4.
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