31. Fresh meat slowly changes from bright red to a brown color due to the oxidation of Oxy-myoglobin to met-myoglobin upon aging. The concentrations of both of these proteins can be measured in ground meat (after extraction, purification, and separation) using a spectrophotometer. The oxy-myoglobin is measured at 417 nm with a molar absorbtivity of 12800 M-1cm-1. The met-myoglobin is measured at 409 nm with a molar absorbtivity of 17900 M-1cm-1. In an extract of 10.0 g of ground meat (in 3.0 mL total solution) the absorbance of the oxy-myoglobin sample was found to be 0.769 using a 1 cm cell and the met-myoglobin was 0.346. Determine the moles of oxy-myoglobin and met-myoglobin per gram of ground meat. (Bylkas, S. A.; and Andersson, L. A. J. Chem. Ed. 1997, 74, 426-430.)