0731. Solving a chemistry problem
182. To determine zinc in cheese by quenching the luminescence of rhodamine 6G, standard solutions were prepared in volumetric flasks with a capacity of 25.00 cm3 and the luminescence intensity was measured (as a percentage of the initial one). The measurement data is presented below.
с(Zn2+), mg/cm3 1 2 3 4
Il, % 63 49 43 29
Then 10.00 g of “Russian” cheese was ashed and the ash was dissolved in V1m.k. = 25.00 cm3 acid. To measure the luminescence intensity, an aliquot of Val was taken. h. = 10.00 cm3, and the solution is prepared in a V2m.k volumetric flask. = 50.00 cm3. The luminescence intensity of the resulting solution Ix was 0.45. Calculate the zinc content in 1 kg of cheese.
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