As a food chemist for a major potato chip company, you areresponsible for determining the salt content of new potato chipproducts for the packaging label. The potato chips are seasonedwith table salt, NaCl. You weigh out a handful of the chips, boilthem in water to extract the salt, and then filter the boiled chipsto remove the soggy chip pieces. You then analyze the chip filtratefor Cl− concentration using the Mohr method.
First you prepare a solution of silver nitrate, AgNO3, andtitrate it against 0.500 g of KCl using the Mohr method. You findthat it takes 64.9 mL of AgNO3 titrant to reach the equivalencepoint of the reaction.
You then use the same silver nitrate solution to analyze thechip filtrate in a Mohr reaction, finding that the solution yieldsa rusty brown precipitate when 48.2 mL of titrant is added.
Part A
If the sample of chips used to make the filtrate weighed 83.0 g, how much NaCl is present in one serving (155 g ) of chips?
Express your answer to three significant figures and include theappropriate units.
