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
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ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
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Chapter1: Chemical Foundations
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![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.](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Fe327d0ed-765b-4ac0-b591-236e17b11a48%2Fad742543-4914-4c9c-8392-656407f9b263%2Fx5ksye_processed.png&w=3840&q=75)
Transcribed Image Text: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.
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