The protein content of wheat flour can be determined with reasonable accuracy using the gravimetric factor 5.70±0.01. A 2.06±0.01 g sample of flour was taken through a Kjeldahl procedure and the ammonia produced was distilled into 50.0±0.1 mL of 0.1600+0.0001 M boric acid solution which required 34.7±0.1 mL of 0.174±0.002 M HCl for titration to the methy red end point. Calculate the weight percent protein [and uncertainty] in the sample. (AW Nitrogen=14.01 g/mol) *
The protein content of wheat flour can be determined with reasonable accuracy using the gravimetric factor 5.70±0.01. A 2.06±0.01 g sample of flour was taken through a Kjeldahl procedure and the ammonia produced was distilled into 50.0±0.1 mL of 0.1600+0.0001 M boric acid solution which required 34.7±0.1 mL of 0.174±0.002 M HCl for titration to the methy red end point. Calculate the weight percent protein [and uncertainty] in the sample. (AW Nitrogen=14.01 g/mol) *
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 protein content of wheat flour can be determined with reasonable accuracy using the
gravimetric factor 5.70+0.01. A 2.06±0.01 g sample of flour was taken through a Kjeldahl
procedure and the ammonia produced was distilled into 50.0+0.1 mL of 0.1600±0.0001
M boric acid solution which required 34.7±0.1 ml of 0.174±0.002 M HCI for titration to the
methy red end point. Calculate the weight percent protein [and uncertainty] in the sample.
(AW Nitrogen=14.01 g/mol) *](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Ff84ec5d3-a2b4-43b4-85ae-b6bc9ddf0522%2Fa95681cf-f776-4f5b-8c91-032c49caf48e%2Fzcblqw5_processed.jpeg&w=3840&q=75)
Transcribed Image Text:The protein content of wheat flour can be determined with reasonable accuracy using the
gravimetric factor 5.70+0.01. A 2.06±0.01 g sample of flour was taken through a Kjeldahl
procedure and the ammonia produced was distilled into 50.0+0.1 mL of 0.1600±0.0001
M boric acid solution which required 34.7±0.1 ml of 0.174±0.002 M HCI for titration to the
methy red end point. Calculate the weight percent protein [and uncertainty] in the sample.
(AW Nitrogen=14.01 g/mol) *
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