A turkey frankfurter was analyzed for crude protein content using the Kjeldahl method. Thefollowing data were recorded:Wt of sample = 0.5172 gNormality of HCl = 0.1027 NVol of HCl used for sample = 8.8 mLVol of HCl used for reagent blank = 0.2 mLCalculate % crude protein content on the wet weight basis

To calculate the % crude protein content on the wet weight basis, we need to follow these steps:

Step 1: Calculate the normality of HCl used for the sample. Normality of HCl = (Volume of HCl used for reagent blank * Normality of HCl) / Volume of HCl used for sample Normality of HCl = (0.2 mL * 0.1027 N) / 8.8 mL Normality of HCl = 0.00185 N

Step 2: Calculate the equivalent weight of protein. Equivalent weight of protein = (Normality of HCl * Molecular weight of protein) / 2 (Assuming the molecular weight of protein is 14 g/mol) Equivalent weight of protein = (0.00185 N * 14 g/mol) / 2 Equivalent weight of protein = 0.01295 g

Step 3: Calculate the amount of protein in the sample. Amount of protein in the sample = (Equivalent weight of protein * Volume of HCl used for sample) / Weight of sample Amount of protein in the sample = (0.01295 g * 8.8 mL) / 0.5172 g Amount of protein in the sample = 0.2209 g

Step 4: Calculate the % crude protein content on the wet weight basis. % crude protein content = (Amount of protein in the sample / Weight of sample) * 100 % crude protein content = (0.2209 g / 0.5172 g) * 100 % crude protein content = 42.7%

Therefore, the % crude protein content on the wet weight basis of the turkey frankfurter is approximately 42.7%.