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The Kjeldahl method or Kjeldahl digestion (Danish pronunciation: [ˈkʰelˌtɛˀl]) in analytical chemistry is a method for the quantitative determination of a sample's organic nitrogen plus ammonia/ammonium. (NH 3 /NH 4 +). Without modification, other forms of inorganic nitrogen, for instance nitrate, are not included in
Johan Gustav Christoffer Thorsager Kjeldahl (Danish pronunciation: [joˈhæn ˈkʰelˌtɛˀl] 16 August 1849 – 18 July 1900), was a Danish chemist who developed a method for determining the amount of nitrogen in certain organic compounds using a laboratory technique which was named the Kjeldahl method after him.
The total nitrogen content of organic matter is mainly formed by the amino groups in proteins. The Total Kjeldahl Nitrogen is a measure of nitrogen widely used in the analysis of (waste) water, soil, food, feed and organic matter in general. As the name suggests, the Kjeldahl method is applied. More sensitive methods are available.
The total nitrogen content of organic matter is mainly formed by the amino groups in proteins. The Total Kjeldahl Nitrogen is a measure of nitrogen widely used in the analysis of (waste) water, soil, food, feed and organic matter in general. As the name suggests, the Kjeldahl method is applied. More sensitive methods are available.
Atmospheric nitrogen is less biologically available than dissolved nitrogen in the form of ammonia and nitrates. Availability of dissolved nitrogen may contribute to algal blooms . Ammonia and organic forms of nitrogen are often measured as Total Kjeldahl Nitrogen , and analysis for inorganic forms of nitrogen may be performed for more accurate ...
The measured signal from the thermal conductivity detector for the unknown sample can then be converted into a nitrogen content. As with the Kjeldahl method, conversion of the concentration of nitrogen in a sample to the crude protein content is performed using conversion factors which depend on the particular amino acid sequence of the ...
The nitrogen solubility index (NSI) is a measure of the solubility of the protein in a substance. It is typically used as a quick measure of the functionality of a protein, for example to predict the ability of the protein to stabilise foams, emulsions or gels. [1][2] To determine the NSI, the sample is dried, dispersed in a 0.1 M salt solution ...
However, on food labels the protein is calculated by the nitrogen multiplied by 6.25, because the average nitrogen content of proteins is about 16%. The Kjeldahl test is typically used because it is the method the AOAC International has adopted and is therefore used by many food standards agencies around the world, though the Dumas method is ...