The nitrogen and protein content of a 0.757 g sample of flour sample was analyzed using Kjeldahl analysis. After digestion, the liberated NH3 was distilled in a flask containing boric acid. Titration requires 12.45 mL of standard 0.100 M HCI to reach the desired endpoint. Calculate the weight percent of protein in the sample of flour considering that there is 14.76 g N per 100g protein.

The nitrogen and protein content of a 0.757 g sample of flour sample was analyzed using Kjeldahl analysis. After digestion, the liberated NH3 was distilled in a flask containing boric acid. Titration requires 12.45 mL of standard 0.100 M HCI to reach the desired endpoint. Calculate the weight percent of protein in the sample of flour considering that there is 14.76 g N per 100g protein.

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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