A 500.0mg of butter was warmed and shaken vigorously with water. The undissolved material was removed by filtering and the aqueous portion was made 1.0M in HNO3 and 0.025M in Fe(NO3)3. This acidified solution was treated with 10.00ml of 0.1755M AgNO3 to precipitate the chloride ion and, after the addition of a small amount of nitrobenzene, 14.22ml of 0.1006M KSCN was required to back titrated the excess Ag+ . Calculate the % NaCl in the butter.
A 500.0mg of butter was warmed and shaken vigorously with water. The undissolved material was removed by filtering and the aqueous portion was made 1.0M in HNO3 and 0.025M in Fe(NO3)3. This acidified solution was treated with 10.00ml of 0.1755M AgNO3 to precipitate the chloride ion and, after the addition of a small amount of nitrobenzene, 14.22ml of 0.1006M KSCN was required to back titrated the excess Ag+ . Calculate the % NaCl in the butter.
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
Chapter20: Molecular Spectroscopy And Photochemistry
Section: Chapter Questions
Problem 67CP
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A 500.0mg of butter was warmed and shaken vigorously with water. The undissolved material
was removed by filtering and the aqueous portion was made 1.0M in HNO3 and 0.025M in
Fe(NO3)3. This acidified solution was treated with 10.00ml of 0.1755M AgNO3 to precipitate
the chloride ion and, after the addition of a small amount of nitrobenzene, 14.22ml of
0.1006M KSCN was required to back titrated the excess Ag+
. Calculate the % NaCl in the
butter.
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