Optimum Digestive Conditions for Determination of Total Nitrogen in Soy Sauce by Kjeldahl Method
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چکیده
منابع مشابه
Method performance study of the determination of total nitrogen in soy sauce by the Kjeldahl method.
The objective of this collaborative study was to evaluate the proposed method for determining the total nitrogen in soy sauce by the Kjeldahl method submitted to the Codex Alimentarius Commission for endorsement in accordance with the protocol for the design, conduct, and interpretation of method-performance studies. The digestive conditions of the proposed method are the addition of 10 mL of H...
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The objective of this collaborative study was to determine interlaboratory performance statistics for a modified and optimized version of AOAC Method 920.123 for the determination of the total nitrogen content of hard, semihard, and processed cheese by Kjeldahl analysis. Details included addressing the issues of material homogeneity, test portion size (1 g), quantitative transfer (weighing on t...
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Adaptation of the Micro-kjeldahl Method for the Determination of Nitrogen in Plant Tissues.
The micro-Kjeldahl method for nitrogen determination has been widely used in organic chemistry laboratories in recent years. The value of this method, developed through the brilliant researches of PiLcH, BANG, PARNAS and WAGNER, PREGL, and coworkers, has justified its application to industrial and clinical problems. Plant physiologists have not generally adopted quantitative micro-methods for n...
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Measurement of total nitrogen by Kjeldahl analysis is the historical reference method for determination of the protein content of dairy products and is used for both calibration and validation of alternative methods for protein determination. Accurate evaluation of alternative methods is not possible if there is large uncertainty regarding the reference values. When Kjeldahl analysis is used to...
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ژورنال
عنوان ژورنال: BUNSEKI KAGAKU
سال: 2006
ISSN: 0525-1931
DOI: 10.2116/bunsekikagaku.55.15