Protein analysis was performed using the Kjeldahl method on 1.7598 g homogenized cheese sample. Since 32.4 mL of 0.1 N H2SO4 is consumed in the titration, which of the following is the % nitrogen in this product? (amount of HCl consumed for blank in titration: 0.25 mL, conversion factor: 6.38) A)2.56 B) 16.33 C) 4.98 D) 16.0