The protein content of wheat flour can be determined reasonably accurately by multiplying the percentage of nitrogen present by 5.7. A 2.06-g sample of flour was taken through a Kjeldahl procedure and the ammonia produced was distilled into a boric acid solution. If this solution required 34.70 mL of 0.174 N HCl for titration to the methyl red end point, what is the a) % Nitrogen and b) % protein in the flour? (Use 1:1 stoich ratio between N and HCl)
The protein content of wheat flour can be determined reasonably accurately by multiplying the percentage of nitrogen present by 5.7. A 2.06-g sample of flour was taken through a Kjeldahl procedure and the ammonia produced was distilled into a boric acid solution. If this solution required 34.70 mL of 0.174 N HCl for titration to the methyl red end point, what is the a) % Nitrogen and b) % protein in the flour? (Use 1:1 stoich ratio between N and HCl)
Chapter9: Acids, Bases, And Salts
Section: Chapter Questions
Problem 9.101E
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The protein content of wheat flour can be determined reasonably accurately by multiplying the percentage of nitrogen present by 5.7. A 2.06-g sample of flour was taken through a Kjeldahl procedure and the ammonia produced was distilled into a boric acid solution. If this solution required 34.70 mL of 0.174 N HCl for titration to the methyl red end point, what is the a) % Nitrogen and b) % protein in the flour? (Use 1:1 stoich ratio between N and HCl)
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