Homework Help is Here – Start Your Trial Now!
Science
Chemistry
A 0.735 g sample of wheat flour was analyzed by the Kjeldahl method. The ammonia formed by addition of concentrated base after digestion with H2SO4 was distilled into 50 mL of 0.10 M HCl. The excess HCl was then back titrated with 22.3 mL of 0.15 M NaOH. Calculate the percent protein in the wheat flour sample (6.25 g of cereal protein for every g of N).

A 0.735 g sample of wheat flour was analyzed by the Kjeldahl method. The ammonia formed by addition of concentrated base after digestion with H2SO4 was distilled into 50 mL of 0.10 M HCl. The excess HCl was then back titrated with 22.3 mL of 0.15 M NaOH. Calculate the percent protein in the wheat flour sample (6.25 g of cereal protein for every g of N).

Chemistry: The Molecular Science
Chemistry: The Molecular Science
5th Edition
ISBN:9781285199047
Author:John W. Moore, Conrad L. Stanitski
Publisher:John W. Moore, Conrad L. Stanitski
Chapter10: Fuels, Organic Chemicals, And Polymers
Section: Chapter Questions
Problem 115QRT
See similar textbooks
icon
Related questions
Question

A 0.735 g sample of wheat flour was analyzed by the Kjeldahl method. The ammonia formed by addition of concentrated base after digestion with H2SO4 was distilled into 50 mL of 0.10 M HCl. The excess HCl was then back titrated with 22.3 mL of 0.15 M NaOH. Calculate the percent protein in the wheat flour sample (6.25 g of cereal protein for every g of N).

Expert Solution
steps

Step by step

Solved in 6 steps

SEE SOLUTIONCheck out a sample Q&A here
Blurred answer
Knowledge Booster
Complexometric Titrations
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.
Similar questions
  • SEE MORE QUESTIONS
Recommended textbooks for you
Chemistry: The Molecular Science
Chemistry: The Molecular Science
Chemistry
ISBN:
9781285199047
Author:
John W. Moore, Conrad L. Stanitski
Publisher:
Cengage Learning
Chemistry & Chemical Reactivity
Chemistry & Chemical Reactivity
Chemistry
ISBN:
9781337399074
Author:
John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Publisher:
Cengage Learning
Chemistry: Principles and Practice
Chemistry: Principles and Practice
Chemistry
ISBN:
9780534420123
Author:
Daniel L. Reger, Scott R. Goode, David W. Ball, Edward Mercer
Publisher:
Cengage Learning
Chemistry & Chemical Reactivity
Chemistry & Chemical Reactivity
Chemistry
ISBN:
9781133949640
Author:
John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Publisher:
Cengage Learning
SEE MORE TEXTBOOKS