The protein content of wheat flour can be determined with reasonable accuracy using the gravimetric factor 5.70+0.01. A 2.060.01 g sample of flour was taken through a Kjeldahl procedure and the ammonia produced was distilled into 50.0+0.1 mL of 0.1600+0.0001 M boric acid solution which required 34.70.1 ml of 0.1740.002 M HCI for titration to the methy red end point. Calculate the weight percent protein [and uncertainty] in the sample. (AW Nitrogen=14.01 g/mol) *