1. A 07121 g sample of a wheat flour was analyzed by Kjeldahl method. The ammoni

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1. A 07121 g sample of a wheat flour was analyzed by Kjeldahl method. The ammonia formed by addition of concentrated base after digestion with 112504 was distilled into 25.00 mL of 0.04977 M HCI. The excess HCI was then back-titrated with 3.97 mL of 0.04012 M NaOH. Calculate the percent protein in the flour (assuming protein 96= N% 5.7%). 2. 20.00 mL of 0.10 M H2CO3 is titrated with 0.10 M NaOH. Draw a predicted titration curve and indicate which Indicator(s) can be used for each titration steps. Ka,=.4.5e-7 (pKa1=6.36), Ka2=4.7e-11 (pka2=10.33).

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