17- The percentage of protein in meat products is determined by multiplying the %N asdetermined by the kjeldahl method by the arbitrary factor 6.25. A sample of processedmeat scrap weighing 2.000 g is digested with concd H2SO4 and Hg (catalyst) until the Npresent has been converted to NH&HSO.. This is treated with excess NaOH, and theliberated NH3 is caught in 50.0 mL pipetful H2SO, (1.000 ml 0.01860g NazO). The excessacid requires 28.80 mL NaOH (1.000 mL = 0.1266 g KHP). Calculate % protein in the meatscrap.

Given, weight of meat scrap = 2.000 g Vol of H2SO4=50.0 mL Vol. of NaOH = 28.80 mL

17- The percentage of profein in meat products is determined by multiplying the %N as determined by the kjeldahl method by the arbitrary factor 6.25. A sample of processed meat scrap weighing 2.000 g is digested with concd H2SO. and Hg (catalyst) until the N present has been converted to NH&HSO4. This is treated with excess NaOH, and the liberated NH3 is caught in 50.0 mL pipetful H2SO. (1.000 ml 0.01860 g NazO). The excess acid requires 28.80 mL NaOH (1.000 ml = 0.1266 g KHP). Calculate % protein in the meat Scran

17- The percentage of profein in meat products is determined by multiplying the %N as determined by the kjeldahl method by the arbitrary factor 6.25. A sample of processed meat scrap weighing 2.000 g is digested with concd H2SO. and Hg (catalyst) until the N present has been converted to NH&HSO4. This is treated with excess NaOH, and the liberated NH3 is caught in 50.0 mL pipetful H2SO. (1.000 ml 0.01860 g NazO). The excess acid requires 28.80 mL NaOH (1.000 ml = 0.1266 g KHP). Calculate % protein in the meat Scran

Principles of Modern Chemistry

8th Edition

ISBN:9781305079113

Author:David W. Oxtoby, H. Pat Gillis, Laurie J. Butler

Publisher:David W. Oxtoby, H. Pat Gillis, Laurie J. Butler

Chapter17: Electrochemistry

Section: Chapter Questions

Problem 80AP

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