Some people have an allergic reaction to the food preservativesulfite (SO32−). Sulfite in wine was measured by the followingprocedure: To 50.0 mL of wine were added 5.00 mL of solutioncontaining (0.8043 g KIO3 + 5 g KI)/100 mL. Acidification with 1.0mL of 6.0 M H2SO4 quantitatively converted IO3− into I3−. The I3−reacted with SO32− to generate SO42−, leaving excess I3− insolution. The excess I3− required 12.86 mL of 0.04818 M Na2S2O3 toreach a starch end point. Find the concentration of sulfite in thewine. Express your answer in mol/L and in mg SO32− per liter.
