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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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.
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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