How to analysis nitrogen content & protein analysis in food product Kjeldhal Method The method is applicable for determination of nitrogen content and hence proteins present in the sample. The method is based on digestion of test sample in sulphuric acid during which organic compounds are oxidized to carbon dioxide and water and nitrogen of amino groups of protein is converted to ammonium sulphate. Further, in the presence of sodium hydroxide, ammonium sulphate is broken down to form ammonia, which is distilled along with steam into a conical flask containing acid. The amount of ammonia is determined by titration. qe@executivejhansi.com APPARATUS 1. Micro kjeldhal assembly (Parnas-Wagner Assembly) 2. Kjeldhal flask of volum...
Food Safety & Management