Salt (NaCl) in food is determined by a potentiometric titration with silver nitrate as titrant and precipitation of Chloride. The salt content of a cracker is determined by extracting 10.0g of cracker with 100.0ml of water, filtered, and a 25ml aliquot titrated with 0.02M AgNO3. It takes 17.25ml to reach the end point. Calculate the weight % salt in the cracker

Chemistry
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Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
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Chapter1: Chemical Foundations
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Salt (NaCl) in food is determined by a potentiometric titration with silver nitrate as titrant and precipitation of Chloride.  The salt content of a cracker is determined by extracting 10.0g of cracker with 100.0ml of water, filtered, and a 25ml aliquot titrated with 0.02M AgNO3.  It takes 17.25ml to reach the end point.  Calculate the weight % salt in the cracker.

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