please help me answer the questions on the attached document below.
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1. How much 5% SO2 solution do I need to add to a tank with 4240 gals
of wine to achieve a molecular SO2 level of 0.5 mg/L, if the current free
SO2 is 23 mg/L and the pH is 3.87? Assume 25% of the addition will be
bound by acetaldehyde or other components in the wine. 2. The WSU winemaker, Richard the Lion-Hearted, wants to know why you did not add SO 2 to the
240 gallons of blended learning Riesling (pH 3.05) as he requested you to do last week. He rants
that ?last week the free SO2 was only 7 mg/L and I asked you to add another 20 mg/L, but when I
checked it again today, it was still only 7 mg/L!!?
A. How much KMBS would you have added last week to make the 20 mg/L addition? B. What concentration of molecular SO2 would you have achieved, assuming that 30% of the
addition would be bound by aldehydes and other carbonyl compounds in the wine?
C. Assuming that you actually found time between mid-terms to make the addition, what could
account for the free SO2 being only 7 mg/L a week later? I will posit that Richard the LionHearted actually knows how to do the analysis correctly, so his results are reasonably
accurate! 3. Beers law revisited
You are running an enzymatic assay for acetic acid concentration in your wines. This particular
assay uses a multi-enzyme cocktail, which ultimately results in an equimolar production of NADH
from the acetic acid present in the sample; the sample is diluted 1:100 for the assay (20uL in
2.00 mL). If the ? A340 for the blank is 0.023 with a 1 cm path-length cuvette and the ? A 340 for
your samples are: Tk 1?0.213
What are the concentrations of acetic acid (g/L) in the samples? Assume an ? of 6240 L/cm*mol
This question was answered on: Sep 18, 2020
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