Answer: D

A 10.067-g sample of cereal is extracted by ethanol followed by hexane. The extract containing vitamin A is transferred to a 5mL volumetric flask and diluted to volume with methanol. A standard addition is prepared in a similar manner using an 8.093-g sample of the cereal and spiking it with 0.020mg of vitamin A. Injecting the sample and standard addition into the HPLC gives peak areas of 6.77103 and 1.32104, respectively. What is the vitamin A content of the sample in milligrams /100g cereal? A. 0.211mg/100g cereal B. 0.357mg/100g cereal C. 0.102mg/100g cereal D. 0.173mg/100g cereal