Tag Archives: KJELDAHL

PROTEIN DETERMINATION – KJELDAHL Analyzing protein content in food, feed, feed ingredients and beverages The Kjeldahl method is used worldwide as the standard for analyzing protein content in food, feed, feed ingredients and beverages. Typical analyses are protein in corn, barley wheat, seeds and protein in milk, beer, cookies, sausage, meat and flour. Kjeldahl Digestion In the Kjeldahl method the sample is boiled in sulphuric acid together with salt and catalyst. This very reactive and corrosive mixture puts high demands on the materials used. Also a well designed fume removal system is necessary to avoid damages on the laboratory inventories. An Exhaust together with a Scrubber is often the solution for this. Kjeldahl Analysis …