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Estimation of Soluble Protein by Kjeldhal Method

The Kjeldahl method's universality, precision and reproducibility have made it the internationally-recognized method for estimation of soluble protein content in foods. Blank is the reverse of the original titration that is done first and that value is known as blank titre value. From the tire value the percentage is displayed.

Estimation of Soluble Protein by Kjeldhal Method

  • blank titre value

  • titre value

  • normality of naoh

  • Effective weight

  •  

  • percentage of soluble protein

Formula:

percentage of soluble protein =(blank-titre value) * 1.401 * 6.25 * 5 * Normality of NaOH / effective weight

Estimation of the percentage of soluble protein is made easier. Free Kjeldhal Method ../Chemistry online. .