3. (10%) A 0.9092-g sample of a wheat flour was analyzed by the Kjeldahl method. The ammonia formed was distilled into 50.00 mL of 0.05063 M HCl; a 7.46-mL back-titration with 0.04917 M NaOH was required. Calculate the percent of protein in the flour. (Note: The nitrogen-to-protein conversion factor for cereals is 5.7)