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A commercial drink was diluted with distilled water in a 1:9 and 1:24 ratio. Each was transferred to a burette and 25 mL of the Benedict's reagent used in number one was titrated with these samples. For the 1:9 ratio, 8.61 mL of the diluted drink was used to reach the endpoint while for the 1:24 ratio, 21.41 mL of the diluted drink was necessary for the blue color to disappear. a. Determine the concentration of glucose (mg/mL) in the sample that was diluted 10-fold b. Determine the concentration of glucose (in mg/mL) in the sample that was diluted 25-fold c. Determine the concentration of glucose (in mg/mL) in the undiluted sample?

A commercial drink was diluted with distilled water in a 1:9 and 1:24 ratio. Each was transferred to a burette and 25 mL of the Benedict's reagent used in number one was titrated with these samples. For the 1:9 ratio, 8.61 mL of the diluted drink was used to reach the endpoint while for the 1:24 ratio, 21.41 mL of the diluted drink was necessary for the blue color to disappear. a. Determine the concentration of glucose (mg/mL) in the sample that was diluted 10-fold b. Determine the concentration of glucose (in mg/mL) in the sample that was diluted 25-fold c. Determine the concentration of glucose (in mg/mL) in the undiluted sample?

Chemistry: Principles and Practice
Chemistry: Principles and Practice
3rd Edition
ISBN:9780534420123
Author:Daniel L. Reger, Scott R. Goode, David W. Ball, Edward Mercer
Publisher:Daniel L. Reger, Scott R. Goode, David W. Ball, Edward Mercer
Chapter4: Chemical Reactions In Solution
Section: Chapter Questions
Problem 4.117QE
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12.5mL:25mg glucose

A commercial drink was diluted with distilled water in a 1:9 and 1:24 ratio. Each was transferred to a burette and 25 mL of the Benedict's reagent used in number one was titrated with these samples. For the 1:9 ratio, 8.61 mL of the diluted drink was used to reach the endpoint while for the 1:24 ratio, 21.41 mL of the diluted drink was necessary for the blue color to disappear. a. Determine the concentration of glucose (mg/mL) in the sample that was diluted 10-fold b. Determine the concentration of glucose (in mg/mL) in the sample that was diluted 25-fold c. Determine the concentration of glucose (in mg/mL) in the undiluted sample?
Transcribed Image Text:A commercial drink was diluted with distilled water in a 1:9 and 1:24 ratio. Each was transferred to a burette and 25 mL of the Benedict's reagent used in number one was titrated with these samples. For the 1:9 ratio, 8.61 mL of the diluted drink was used to reach the endpoint while for the 1:24 ratio, 21.41 mL of the diluted drink was necessary for the blue color to disappear. a. Determine the concentration of glucose (mg/mL) in the sample that was diluted 10-fold b. Determine the concentration of glucose (in mg/mL) in the sample that was diluted 25-fold c. Determine the concentration of glucose (in mg/mL) in the undiluted sample?
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