the amount of ascorbic acid, c6h8o6, in orange juice is determined by oxidizing ascorbic acid to dehydroascorbic acid, c6h6o6, with a known amount of i-3, and back titrating the excess i-3 with na2s2o3. A 5.00-mL sample of filtered orange juice was treated with 50.00 mL of excess 0.01023 M I2. After the oxidation was complete, 13.82 mL of 0.07203 M Na2S2O3 was needed to reach the starch indicator endpoint. Report the concentration of ascorbic acid in milligrams per 100 mL.

Respuesta :