The protein content of wheat flour can be determined with reasonable accuracy using the gravimetric factor...
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The protein content of wheat flour can be determined with reasonable accuracy using the gravimetric factor 5.70+0.01. A 2.06±0.01 g sample of flour was taken through a Kjeldahl procedure and the ammonia produced was distilled into 50.0+0.1 mL of 0.1600+0.0001 M boric acid solution which required 34.7±0.1 ml of 0.174±0.002 M HCI for titration to the methy red end point. Calculate the weight percent protein [and uncertainty] in the sample. (AW Nitrogen=14.01 g/mol) * The protein content of wheat flour can be determined with reasonable accuracy using the gravimetric factor 5.70+0.01. A 2.06±0.01 g sample of flour was taken through a Kjeldahl procedure and the ammonia produced was distilled into 50.0+0.1 mL of 0.1600+0.0001 M boric acid solution which required 34.7±0.1 ml of 0.174±0.002 M HCI for titration to the methy red end point. Calculate the weight percent protein [and uncertainty] in the sample. (AW Nitrogen=14.01 g/mol) *
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The nitrogen present in the wheat flour is converted to ammonium ... View the full answer
Related Book For
Stats Data and Models
ISBN: 978-0321986498
4th edition
Authors: Richard D. De Veaux, Paul D. Velleman, David E. Bock
Posted Date:
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