A o.9325-g sample of a wheat flour was analyzed by the Kjeldahl procedure. The ammonia formed was distilled into 50.00 mL of o.o5063 M HCl; a 7:73-mL back-titration with 0.04829 M NaOH was required. Calculate the percentage of protein in the flour.

Chemistry by OpenStax (2015-05-04)
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Author:Klaus Theopold, Richard H Langley, Paul Flowers, William R. Robinson, Mark Blaser
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Chapter4: Stoichiometry Of Chemical Reactions
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Problem 91E: A sample of solid calcium hydroxide, Ca(OH)2, is allowed to stand in water until a saturated...
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A 0.9325-g sample of a wheat flour was analyzed by the Kjeldahl procedure. The ammonia
formed was distilled into 50.0o mL of o.05063 M HCl; a 7.73-mL back-titration with
0.04829 M NaOH was required. Calculate the percentage of protein in the flour.
Transcribed Image Text:A 0.9325-g sample of a wheat flour was analyzed by the Kjeldahl procedure. The ammonia formed was distilled into 50.0o mL of o.05063 M HCl; a 7.73-mL back-titration with 0.04829 M NaOH was required. Calculate the percentage of protein in the flour.
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