Below are the results of experiments conducted to examine the formation of acrylamide and HMF in French fries in the presence of citric acid. A$,$ B$,$ and C show sample preparation parallels.

Sample HMF $($g$/$g$)$ ACR $($ng$/$g$)$ pH

Potato A $1\mathrm{.}2312005\mathrm{.}66$

Potato B $1\mathrm{.}1112325\mathrm{.}77$

Potato C $1\mathrm{.}2212565\mathrm{.}78$

Potato $+0\mathrm{.}2\%$ citric acid A $1\mathrm{.}2310015\mathrm{.}32$

Potato $+0\mathrm{.}2\%$ citric acid B $1\mathrm{.}359915\mathrm{.}23$

Potato $+0\mathrm{.}2\%$ citric acid C $1\mathrm{.}019565\mathrm{.}25$

Draw a calibration graph for the peak areas obtained from the calibration solutions given for alanine. Calculate the final concentration in mg$/$kg for the given samples. $($Dilution factor$=100,$ A$-$B$-$C are sample parallels.$)$

Calculate the mean concentration and standard deviation.

Plot the average area of $$the samples. Add standard deviations.

Does Ala concentration change when wheat is germinated?

Is there a difference between Ala concentrations of wheat and rye?