3. A 10.067 g sample of cereal is placed in a 250-mL Erlenmeyer flask along with 1-g of sodium ascorbate,40-mL of ethanol, and 10-mL of 50% w/v KOH. After refluxing for 30 minutes, 60-mL of ethanol is added, and the solution is cooled to room temperature. Vitamin A is extracted using three 100-mL portions of hexane. The combined portions of hexane

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3. A 10.067 g sample of cereal is placed in a 250-mL Erlenmeyer flask along with 1-g of sodium ascorbate,40-mL of ethanol, and 10-mL of 50% w/v KOH. After refluxing for 30 minutes, 60-mL of ethanol is added, and the solution is cooled to room temperature. Vitamin A is extracted using three 100-mL portions of hexane. The combined portions of hexane are evaporated, and the residue containing vitamin A is transferred to a 5-mL volumetric flask and diluted to volume with methanol. A standard addition is prepared in a similar manner using a 10.093 g sample of the cereal and spiking it with 0.0200-mg of vitamin A. Injecting the sample and standard addition into the HPLC gives peak areas of 6.77 x 10³ and 1.32 x 10¹, respectively. Report the vitamin A content of the sample in milligrams per 100 g cereal.

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3. A

10.067 g

sample of cereal is placed in a

250 - mL

Erlenmeyer flask along with 1 -g of sodium ascorbate,

40 - mL

of ethanol, and

10 - mL

of

50% w / v KOH

. After refluxing for 30 minutes,

60 - mL

of ethanol is added, and the solution is cooled to room temperature. Vitamin A is extracted using three

100 - mL

portions of hexane. The combined portions of hexane are evaporated, and the residue containing vitamin

A

is transferred to a

5 - mL

volumetric flask and diluted to volume with methanol. A standard addition is prepared in a similar manner using a

10.093 g

sample of the cereal and spiking it with

0.0200 - mg

of vitamin A. Injecting the sample and standard addition into the HPLC gives peak areas of

6.77 \times 1 0^{3}

and

1.32 \times 1 0^{4}

, respectively. Report the vitamin A content of the sample in milligrams per

100 g

cereal.

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