硝基gen and Protein Determination in Juice and Lassi
硝基gen and Protein Determination in Juice and Lassi according to the Kjeldahl Method
Protein determination is one of the key analyses performed in the food industry. The samples require digestion with sulfuric acid to convert nitrogen into ammonium sulfate. After conversion to ammonia through the alkalinization with sodium hydroxide, the sample is distilled into a boric acid receiver by steam distillation, followed by a titration with sulfuric acid solution. The nitrogen content is multiplied by a factor (general factor for food: 6.25) to obtain the protein content.
