The amount of protein in a sample of cheese is determined by a Kjeldahl analysis for nitrogen. After digesting a 0.9814-g sample of cheese, the nitrogen is oxidized to NH4+, converted to NH3 with NaOH, and distilled into a collection flask containing 50.00 mL of 0.1047 M HCl. The excess HCl is then back titrated with 0.1183 M NaOH, requiring 22.84 mL to reach the bromothymol blue end point. Report the %w/w protein in the cheese given that there is 6.38 g of protein for every gram of nitrogen in most dairy products. 2. The amount of protein in a sample of cheese is determined by a Kjeldahl analysisfor nitrogen. After digesting a 0.9814-g sample of cheese, the nitrogen is oxidized toNH,“, converted to NH3 with NaOH, and distilled into a collection flask containing50.00 mL of 0.1047 M HCI. The excess HCl is then back titrated with 0.1183 MNaOH, requiring 22.84 mL to reach the bromothymol blue end point. Report the% w/w protein in the cheese given that there is 6.38 g of protein for every gram ofnitrogen in most dairy products. 2. The amount of protein in a sample of cheese is determined by a Kjeldahl analysisfor nitrogen. After digesting a 0.9814-g sample of cheese, the nitrogen is oxidized toNH,“, converted to NH3 with NaOH, and distilled into a collection flask containing50.00 mL of 0.1047 M HCI. The excess HCl is then back titrated with 0.1183 MNaOH, requiring 22.84 mL to reach the bromothymol blue end point. Report the% w/w protein in the cheese given that there is 6.38 g of protein for every gram ofnitrogen in most dairy products.

Given data,Molarity of HCl=0.1047MVolume of HCl=50mL=0.050LMolarity of NaOH=0.1183MVolume of…

Answered: The amount of protein in a sample of…

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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The amount of protein in a sample of cheese is determined by a Kjeldahl analysis
for nitrogen. After digesting a 0.9814-g sample of cheese, the nitrogen is oxidized to
NH4
+
, converted to NH3 with NaOH, and distilled into a collection flask containing
50.00 mL of 0.1047 M HCl. The excess HCl is then back titrated with 0.1183 M
NaOH, requiring 22.84 mL to reach the bromothymol blue end point. Report the
%w/w protein in the cheese given that there is 6.38 g of protein for every gram of
nitrogen in most dairy products.

2. The amount of protein in a sample of cheese is determined by a Kjeldahl analysis
for nitrogen. After digesting a 0.9814-g sample of cheese, the nitrogen is oxidized to
NH,“, converted to NH3 with NaOH, and distilled into a collection flask containing
50.00 mL of 0.1047 M HCI. The excess HCl is then back titrated with 0.1183 M
NaOH, requiring 22.84 mL to reach the bromothymol blue end point. Report the
% w/w protein in the cheese given that there is 6.38 g of protein for every gram of
nitrogen in most dairy products.

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