You are measuring the pectin content in strawberry jam. You homogenize 5.19 g ja

Question

You are measuring the pectin content in strawberry jam. You homogenize 5.19 g jam in 25 mL water and then digest with ?-amylase, glucoamylase and protease. You extract the digest 3X with 100 mL hot 80% EtOH, removing and discarding the solvent each time. Following air drying over night in a beaker that weighs 100.25 g, the weight of the remaining material + the beaker is 100.77 g. You then saponify the sample with NaOH, neutralize with acid, add calcium chloride to precipitate, and wash the precipitate several times. Following overnight drying in a dish (52.23 g), the weight of the calcium pectate + dish is 52.34 g. What is the % pectin (as calcium pectate) in the jam (wwb)?

*HINT: %calcium pectate = 0.11g/0.52g x 100 = 21.2%

Explanation / Answer

acc to the question,

the % calcium pectat present in the jam bottle is = 0.11g/ 0.52g*100 = 21.2 %

So from the above analysis the %calcium pectate in the 5.19 g of jam bottle containing 25mL of water accounts =5.19*21.2/100 = 1.10*1000/25 =44%

Now the % of pectin present in the jam bottle is 44%

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