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Question 1

Potassium sulfite, K2SO3, is used as a preservative in some foods and drinks.

Food safety laws permit a maximum of 0.500 g of K2SO3 per kg of sausage meat.

A scientist uses a manganate(VII) titration to determine how much K2SO3 a sample of sausage meat contains.

Step 1: the K2SO3 from 1.00 kg of sausage meat is extracted to form a solution containing aqueous SO32- ions.

Step 2: the solution from step 1 is made up to 250.0 cm3 in a volumetric flask with water. 25.0 cm3 of this diluted solution is pipetted into a conical flask.

Step 3: the pipetted solution from step 2 is acidified with dilute sulfuric acid and then titrated with 1.20 x 10-2 mol dm-3  solution of potassium manganate(VII), KMnO4.

The equation for this titration is:

2MnO4-(aq) + 6H+(aq) + 5SO32-(aq) ➔ 2Mn2+(aq) + 3H2O(l) + 5SO42-(aq)

10.40 cm3 of KMnO4(aq) is required to reach the endpoint.

a)

Analyse the results to determine whether the amount of potassium sulfite in sauage meat is above or below the legal limit.

(0/5 marks)

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