The nitrogen and protein content of a 0.757 g sample of flour sample was analyzed using Kjeldahl analysis. After digestion, the liberated NH3 was distilled in a flask containing boric acid. Titration requires 12.45 mL of standard 0.100 M HCI to reach the desired endpoint. Calculate the weight percent of protein in the sample of flour considering that there is 14.76 g N per 100g protein.

The nitrogen and protein content of a 0.757 g sample of flour sample was analyzed using Kjeldahl analysis. After digestion, the liberated NH3 was distilled in a flask containing boric acid. Titration requires 12.45 mL of standard 0.100 M HCI to reach the desired endpoint. Calculate the weight percent of protein in the sample of flour considering that there is 14.76 g N per 100g protein.

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

Chapter11: Solutions

Section: Chapter Questions

Problem 26P

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