Estimation of Soluble Protein by Kjeldahl Method Calculator

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

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

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Formula:

Percentage of Soluble Protein = (Blank-Titre Value) x 1.401 x 6.25 x 5 x Normality of NaOH / Effective Weight

Example:

Estimate the percentage of soluble protein in foods by Kjeldahl method based on the blank titre value of 30, tritre value of 25, normality of NaOH of 0.35N and effective weight of 40.

Solution:

Percentage of Soluble Protein = (30) x 1.401 x 6.25 x 5 x 0.35N / 40
= 1.9154296875


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