Question -
1. The concentration of protein in a sample of wheat flour was analyzed by the Kjeldahl method. Wheat flour is typically 6-14% protein. The mass of flour was 0.82g and it was analyzed with the standard method described in class. The titre of 0.2M HCl was 28.5ml. The titre of a blank sample was 0.1ml.
2. What is the estimated concentration of nitrogen and protein in the flour? Show all working and state any assumptions made.
3. Is there any evidence that the flour had been contaminated with food additive no. 510 (Ammonium chloride)? Explain your reasoning.
4. A sample of 100mg of glycine was also analyzed and yielded a titre of 6.76mls. In what way does this result affect your confidence of the accuracy of your answers to Part (a)?
Please demonstrate the entire work. I am thanking you in advance