Kjeldahl vs Dumas - Overview and Comparison
Considering the advantages, the food and feed industry will increasingly shift to combustion-based Dumas method!
The protein content is one of the important parameters in food and feed analysis, and it has become essential for the characterization of the nutritional value of materials. Other important components include fat, dietary fiber, carbohydrates, as well as moisture and ash, and in addition to nutritional labeling requirements, protein content can also play an important role in food processing. More common protein measurement methods include the classical wet chemical technique known as the Kjeldahl method and the combustion method known as the Dumas method. [Nitrogen content by Dumas method (partial)] ■ Skim milk: 4.98% ■ Raw milk: 3.58% ■ Blood meal: 14.44% ■ Wheat flour: 2.66% ■ Infant formula: 1.98% *For more details, please refer to the related links or feel free to contact us.
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