Compound X in a food sample was quantifed by a colorimetric assay. Use the
following information and Beer's law to calculate the content of Compound
X in the food sample, in terms of mg Compound X/100 g sample:
(a) A 4-g sample was ashed.
(b) Ashed sample was dissolved with 1 mL of acid and the volume brought to 250 mL.
(c) A 0.75-mL aliquot was used in a reaction in which the total volume of the sample
to be read in the spectrophotometer was 50 mL.
(d) Absorbance at 595 nm for the sample was 0.543.
(e) The absorptivity constant for the reaction (i.e., extinction coeffcient) was
known to be 1574 L g-1 cm-1.
(f) Inside diameter of cuvette for spectrophotometer was 1 cm.