You use Kjeldahl method to determine protein content of a food: – You took 0.5 g...
You use Kjeldahl method to determine protein content of a food:
– You took 0.5 g food – You used 12.6 mL HCl of 0.1010 N to titrate
the NH3 that is trapped in boric acid – Determine in sequence: 1)
mmole of NH3; 2) gram of N; 3) gram of protein (use 6.25 factor);
4) protein content of this food, in %
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You use Kjeldahl method to determine protein content of a food:
– You took 0.5 g...
You want to determine the protein content in milk with the Kjeldahl method. You take 100...
You want to determine the protein content in milk with the Kjeldahl method. You take 100 g whole milk and use 100 mL of 0.5 M hydrochloric acid to collect ammonia. You needed 34.50 mL of 0.3512 M NaOH for the back-titration. Calculate the percentage of protein in the sample where CP = 6.38 (that is % protein = CP x %N) **PLEASE SHOW ME STEP BY STEP CALCULATION**
The Kjeldahl method was used to determine the nitrogen content of a protein. A 275 uL...
The Kjeldahl method was used to determine the nitrogen content of a protein. A 275 uL aliquot of a 45.1 mg/mL protein solution was digested in boiling sulfuric acid. The solution was made basic and the liberated NH, was collected in 5.00 mL of 0.0512 M HCl. A volume of 7.01 mL of 0.0174 M NaOH was required to react with the excess HCl. Calculate the weight percent of nitrogen in the protein. weight percent: wt%N
The Kjeldahl method is the most widely used method for determining the protein content of foods....
The Kjeldahl method is the most widely used method for determining the protein content of foods. It is based on the fact that protein is the only macronutrient (major nutrient) that contains nitrogen. The method gives the value of g of nitrogen per 100 g of food. That value is then multiplied by a constant, 6.25 g protein per g of nitrogen, to give the result expressed as g of protein per 100 g of food. a. Explain why this...
The protein in foods is commonly determined by Kjeldahl titration. This involves three steps. First, the...
The protein in foods is commonly determined by Kjeldahl titration. This involves three steps. First, the sample is digested with boiling sulfuric acid, which hydrolyzes the protein and converts the nitrogen from the protein into ammonium ions. protein + H2SO4 → NH4+ + other In the second step, the solution is made basic, which converts the ammonium ions to ammonia molecules. Ammonia is volatile so it can be removed from a solution by steam distillation. The mixture from the first...
you are asked to determine the protein content of ground beef, using a spectrophotometric method. Discuss...
you are asked to determine the protein content of ground beef, using a spectrophotometric method. Discuss your considerations to ensure sufficient protein extraction.
Discuss: 1. Determine the protein content of a fast food menu item that contains some type...
Discuss: 1. Determine the protein content of a fast food menu item that contains some type of animal protein (beef, chicken, pork, fish....... 2. Discuss the possible implications of consuming protein at levels near or above the upper end of the AMDR range. Include a discussion of how the dietary sources of protein might affect potential risk. For credit you need to include scientifically based information. Statements such as "my friend is a body builder and told me that they...
1. You prepare a NaCl solution by dissolving making 250mL solution out of 0.1409 g of...
1. You prepare a NaCl solution by dissolving making 250mL solution out of 0.1409 g of NaCl (MW = 58.443 g/mol). You use this solution to standardize a Hg(NO3)2 solution. The volume of Hg(NO3)2 needed to titrate 10 mL of NaCl is 4.017 mL what is the molarity of the a Hg(NO3)2 solution? Note: Hg2+ + 2 Cl → HgCl2 2. Using the Folin-Wu tungstic acid method you pipet 10 mL of a serum sample and precipitate the protein (Note:...
How do you determine the size of each protein with this data?
How do you determine the size of each protein with this
data?
length of column x πr2 or riboflavin elution , Elution volume is related to size! Standard lnes (again) , Quick estimate: Log(Mr) vs Ve/V。 Better: Log(M) vs (Ve-V/(VVo) You should use the better method Your results Protein eluted 09 0.7 0.6 0.5 4 Standards: 110 kDa V.-10 mL 65 kDa V 18 mL 45 kDa = 25 mL 32 kDa V 33 mL 0.3 Dextran V o Riboflavin...
1. Does the sequence You may use any method you want to determine the limit (if...
1. Does the sequence You may use any method you want to determine the limit (if it exists) 2n+1 n+3 } converge? If it does, what does it converge to? but you must either prove that you have the correct limit or that the limit doesn't exist using either the - N definition or the topological definition
please help with this question. Extra credit Homework on Acid-Base Titration You can use the technique...
please help with this question.
Extra credit Homework on Acid-Base Titration You can use the technique of titration to determine the concentration of a mixture of sodium carbonate and sodium bicarbonate. Titration is performed using a solution with a known concentration of hydrochloric acid (HCI). During the titration, HCl reduces gradually the alkalinity of the solution until the pH is acid. The reaction occurs in two stages in the first part you titrate the total amount of carbonates present in...
The Kjeldahl method was used to determine the nitrogen content of a protein. A 275 uL aliquot of a 45.1 mg/mL protein solution was digested in boiling sulfuric acid. The solution was made basic and the liberated NH, was collected in 5.00 mL of 0.0512 M HCl. A volume of 7.01 mL of 0.0174 M NaOH was required to react with the excess HCl. Calculate the weight percent of nitrogen in the protein. weight percent: wt%N
The Kjeldahl method is the most widely used method for determining the protein content of foods. It is based on the fact that protein is the only macronutrient (major nutrient) that contains nitrogen. The method gives the value of g of nitrogen per 100 g of food. That value is then multiplied by a constant, 6.25 g protein per g of nitrogen, to give the result expressed as g of protein per 100 g of food. a. Explain why this...
Discuss: 1. Determine the protein content of a fast food menu item that contains some type of animal protein (beef, chicken, pork, fish....... 2. Discuss the possible implications of consuming protein at levels near or above the upper end of the AMDR range. Include a discussion of how the dietary sources of protein might affect potential risk. For credit you need to include scientifically based information. Statements such as "my friend is a body builder and told me that they...
1. You prepare a NaCl solution by dissolving making 250mL solution out of 0.1409 g of NaCl (MW = 58.443 g/mol). You use this solution to standardize a Hg(NO3)2 solution. The volume of Hg(NO3)2 needed to titrate 10 mL of NaCl is 4.017 mL what is the molarity of the a Hg(NO3)2 solution? Note: Hg2+ + 2 Cl → HgCl2 2. Using the Folin-Wu tungstic acid method you pipet 10 mL of a serum sample and precipitate the protein (Note:...
How do you determine the size of each protein with this
data?
length of column x πr2 or riboflavin elution , Elution volume is related to size! Standard lnes (again) , Quick estimate: Log(Mr) vs Ve/V。 Better: Log(M) vs (Ve-V/(VVo) You should use the better method Your results Protein eluted 09 0.7 0.6 0.5 4 Standards: 110 kDa V.-10 mL 65 kDa V 18 mL 45 kDa = 25 mL 32 kDa V 33 mL 0.3 Dextran V o Riboflavin...
1. Does the sequence You may use any method you want to determine the limit (if it exists) 2n+1 n+3 } converge? If it does, what does it converge to? but you must either prove that you have the correct limit or that the limit doesn't exist using either the - N definition or the topological definition
please help with this question.
Extra credit Homework on Acid-Base Titration You can use the technique of titration to determine the concentration of a mixture of sodium carbonate and sodium bicarbonate. Titration is performed using a solution with a known concentration of hydrochloric acid (HCI). During the titration, HCl reduces gradually the alkalinity of the solution until the pH is acid. The reaction occurs in two stages in the first part you titrate the total amount of carbonates present in...
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