The allium family of vegetables, which include onion, leek, garlic and chives contain sulfur containing compounds. These chemicals are responsible for the vegetables' characteristic odour and properties. One such compound is allylmercaptan.

Question

10.0 g of an onion extract was dissolved in water and an oxidising agent added, which converted all the sulfur in the allylmercaptan into sulfate ions.

Following this, an excess of barium nitrate was added which resulted in a precipitation of barium sulfate with no remaining sulfate ions If the mass of the precipitate obtained was 0.2336 g, what is the percent by mass of allylmercaptan in the onion extract, assuming that all of the sulfur present came from allylmercaptan ?

Report your answer to two decimal places. Do not include the percent sign in your answer.

Answer 1

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