Food and Agricultural Materials Inspection Center, 2-1, Shintoshin, Chuo, Saitama, Saitama , Japan

Size: px
Start display at page:

Download "Food and Agricultural Materials Inspection Center, 2-1, Shintoshin, Chuo, Saitama, Saitama , Japan"

Transcription

1 Food Sci. Technol. Res., 15 (5), , 2009 Technical paper Interlaboratory Study on the Determination of Crude Protein in Macaroni Products on JAS by Kjeldahl Method Using Copper Catalysts Akiko Hakoda 1*, Yusuke Ii 1, Tadanao Suzuki 1, 2 and Akemi Yasui 2 1 Food and Agricultural Materials Inspection Center, 2-1, Shintoshin, Chuo, Saitama, Saitama , Japan 2 National Food Research Institute, National Agriculture and Food Research Organization, , Kan-nondai, Tsukuba, Ibaraki , Japan Received March 4, 2009; Accepted May 13, 2009 The Kjeldahl method using copper catalysts for digestion was established as an analytical method for the determination of crude protein in macaroni products in the Japanese Agricultural Standard (JAS). An interlaboratory study was performed to evaluate this Kjeldahl method. Eleven participating laboratories independently analyzed five test materials (five pairs of blind duplicates) of macaroni products. After removal of statistical outliers, the repeatability (RSD r ) and reproducibility (RSD R ) of the evaluated methods were % and %, respectively. The HorRat values (RSD R (%)/predicted RSD R (%)) of the total nitrogen content were calculated to be at 0.32 to This method was shown to have acceptable precision in this study. Keywords: interlaboratory study, macaroni, JAS, Kjeldahl, copper catalyst Introduction Macaroni products have been standardized by the Japanese Agricultural Standard (JAS) (Ministry of Agriculture and Forestry of Japan, 1973; 1994). The JAS regulates the crude protein content as the total nitrogen content of macaroni products and requires its determination by the Kjeldahl method. However, the parameters of this method have not specified the type and amount of catalyst and other chemicals to use for digestion. Such ambiguity might cause increased uncertainty in this method. Currently, a regular revision process of the JAS is been implemented every five years to meet the changing social needs for foods listed in the JAS. In particular, macaroni products require a validated Kjeldahl method for accurate determination of the total nitrogen content. In this study, we selected copper catalysts for digestion because they have been widely used in the Kjeldahl method for other food and feed products (AOAC, 2000; methods , and ). The weight of the catalyst and volume of chemicals used were examined for reproducible *To whom correspondence should be addressed. akiko_hakoda@nm.famic.go.jp results. Then, an interlaboratory study was performed on this proposed method under an international harmonized protocol (Horwitz, 1995). Eleven participating laboratories independently analyzed five test materials of macaroni products in blind duplicates. Material and Methods Apparatus (1) An analytical balance (AX504, Mettler-Toledo K. K, Tokyo, Japan) was used for weighing to an accuracy of 0.1 mg. (2) A grinding device (Personal Mill SCM-40A, Shibata, Tokyo, Japan) was used for grinding the macaroni products for sample preparation. (3) Sieves with pore sizes of 850 and 500 μm (JIS Z8801-1) were used for sample preparation. (4) Measuring system a) Block digestion, steam distillation, and titration An aluminum alloy digestion block (Kjeldatherm KB20S, C.Gerhardt, Tokyo, Japan) with an adjustable temperature device was used for measuring and controlling temperature at over 400 during digestion. This digestion block can boil 50 ml water for 150 s using 250-mL digestion tubes

2 532 (Kjeltec 2200, Foss Japan Ltd., Tokyo, Japan). A distillation unit (Kjeltec 2200, Foss Japan Ltd., Tokyo, Japan.) was used. Except for automatic titration, a titration buret (25 ml, Class A; JIS R 3505) was used. Distillation and automatic titration units (Kjeltec 2300, Foss Japan Ltd., Tokyo, Japan) were used. b) Digestion, steam distillation and titration Digestion/steam distillation system (KJ-6EC, Sugiyama-gen Iriki Co. Ltd., Tokyo, Japan), an electronic heating apparatus with adjustable controls for individual flasks (Kjeldahl digestion flasks; total capacity, ca 300 ml), was also used for digestion. Its digestion apparatus uses an electronic or gas heating device capable of boiling 50 ml water in a digestion flask for 150 s. A titration buret (25 ml, Class A; JIS R 3505) was used. Other apparatus, which specifications were equivalent to those of above mentioned apparatus, was also used in this interlaboratory study. Reagents All chemicals were used without further purification. (1) Sulfuric acid was of special grade ( 95.0% (v/v), JIS K8951, Kanto Chem. Co., Tokyo, Japan) (2) Two catalyst were used for digestion: catalyst I: 9 g K 2 SO 4 ( 99.0%, v/v) +1 g CuSO 4 5H 2 O ( 99.5%, v/v) (commercially available in tablet form as 4.5 g K 2 SO 4 and 0.5 g CuSO 4 per tablet, ACTAC, Japan); catalyst II: 10 g K 2 SO g CuSO 4 5H 2 O g TiO 2 ( 98.5%, v/v) (commercially available in tablet form as 5 g K 2 SO g CuSO 4 5H 2 O g TiO 2 per tablet, ACTAC, Japan). (3) The sodium hydroxide solution consisted of 25-40% (w/v) sodium hydroxide (special grade, JIS K8576) or sodium hydroxide for nitrogen compound analysis (JIS K8826, Kanto Chem. Co., Tokyo, Japan). (4) The methyl red/bromocresol green indicator solution was prepared by dissolving 0.10 g methyl red (special grade, JIS K8896) and 0.15 g bromocresol green (special grade, JIS K8840) in 200 ml of 95% ethanol (94.8 to 95.8%, special grade, JIS K8102), or a commercially available premade indicator solution (Wako Pure Chem. Co., Osaka, Japan) was used. (5) Boric acid solution (1-4%, w/v) was prepared by dissolving g H 3 BO 3 (special grade, JIS K8863) in water to a volume of 1 L. For studying the volume of sulfuric acid and weight of the catalyst for digestion, 25 ml of 4% (w/ v) boric acid solution was used. (6) Sulfuric acid standard solutions (concentration of 0.1, 0.05, and 0.01 mol/l) were prepared by diluting 6, 3, 3 and 0.5 ml of conc. H 2 SO 4 in carbonate free water to volumes of 1, 1, 3 and 0.83 L and then standardized. A. Hakoda et al. Commercially available premade standard solutions with these molarities were also used. For standardization, 0.1, 0.05, and 0.01 mol/l sulfuric acid solutions were titrated using sodium carbonate (>99.97%, reference material for volumetric analysis, JIS K8005) at 600 for 60 min. Sodium carbonate (2-2.5, , and g) was weighed to 4 decimal places, dissolved in carbonate free water, and diluted to 250, 250, 250 and 500 ml, respectively. In an Erlenmeyer flask containing 25, 25, 25 and 10 ml of these respective solutions, a few drops of bromophenol blue (special grade, JIS K8844) indicator and 20, 20, 20 and 35 ml carbonate free water were added, and then the solutions were titrated with 0.1, 0.05, and 0.01 mol/l sulfuric acid solution, respectively, until the reaction turned blue green. The factor of molarity of the titrant was calculated using the following equation. Factor of molarity = [W purity of sodium carbonate 1000 V 1 ] / [M V 2 C T], where W is the weight of sodium carbonate used for preparation of solution (g), V 1 is the volume of sodium carbonate solution consumed for titration (ml), M is the chemical formula weight of sodium carbonate (105.99), V 2 is the volume of sodium carbonate solution used for preparation of the solution (ml), C is the concentration of sulfuric acid solution, and T is the volume of sulfuric acid solution consumed for titration (ml). Distilled water for all solutions was prepared using a GS-200 automatic water distillation apparatus (Advantec, Tokyo, Japan). The reagents and water were of same grades for the preliminary and interlaboratory studies. Test materials Commercially available macaroni product prepared from durum semolina was ground in the mill. The ground macaroni product, ranging in size from 500 μm to 850 μm, was selected using the two sieves. The selected macaroni product was used as the test sample for preliminary digestion study. For the interlaboratory study, four kinds of commercially available macaroni products made from durum semolina were employed. In the JAS, macaroni products may include egg, tomato, and spinach. The JAS regulates the minimum content of crude protein at 11% and 12% for macaroni products with and without eggs, respectively. Five materials prepared from durum semolina and egg (material 1), durum semolina (materials 2 and 3), durum semolina, tomato, and spinach (material 5), durum semolina, egg, tomato, and spinach, resulting from the mixture of materials 1 and 5 (material 4) were prepared as described above. Each test material was divided into 72 light-proof bags,

3 Interlaboratory Study on Determination of Protein in Macaroni 533 with a weight of 2 g per bag, purged with nitrogen, and sealed. A homogeneity test was previously undertaken for test materials 1 to 5 for the interlaboratory study, with ten bags randomly selected in each (Thompson et al., 2006). The crude proteins of two test portions from each bag were randomly determined by combustion methods. Analytical method Digestive conditions of the following methods A and B were determined based on the results of the preliminary study. (1) Method A: Block digestion, steam distillation, and titration a) Digestion A well-mixed test portion (ca. 0.5 g) is weighed to three decimal places onto low nitrogen weighing paper, placed into a digestion tube, followed by catalyst I or II and 10 or 15 ml H 2 SO 4. A blank with no test portion is also prepared, using the same procedure. Digestion tubes are then placed in a preheated block at 200 until frothing ceases, boiled briskly at 400 until the digested solution clears (clear with green color using catalyst I, or with bluegreen color using catalyst II), and then boiled for another 90 min (total digestion time, ca. 2 h). b) Steam distillation and titration The digests were distilled according to the manufacturer s protocol. Briefly, after immersing the distillation unit s tip in the receiver flask containing ml of 1-4% H 3 BO 3 solution, 50 ml water and 25-40% NaOH solution containing 16 g NaOH were added and the solution was heated until all of the NH 3 has distilled into a receiver flask containing boric acid (at least 100 ml of distillate). The distillate was manually titrated with a mol/l H 2 SO 4 standard solution or automatically titrated with a 0.05 mol/l H 2 SO 4 or 0.1 mol/l H 2 SO 4 standard solution. c) The crude protein was calculated using the following equations. Kjeldahl nitrogen % = [(V S (V B ) f C / (W 1000)] 100 A Crude Protein, % = % Kjeldahl nitrogen 5.7, where V S (ml) is the volume of titrant used for the test portion, V B (ml) is the volume of titrant used for the blank, is the atomic weight of nitrogen, f is the factor of molarity of the H 2 SO 4 standard solution, C (mol/l) is the concentration of the H 2 SO 4 solution, W (g) is the weight of the test portion, A is the multiplying factor for transferring part of the digested solution (= 1), and 5.7 is the conversion factor from N to protein. (2) Method B: Traditional digestion, steam distillation and titration a) Digestion The procedures were the same as those for method A, except that the digestion tubes were placed in an inclined position while heating gently until frothing ceases. After boiling the solutions were cooled to room temperature and water was added to a final volume of 100 ml for the Parnas-Wagner apparatus, or 50 ml for the Shioiri-Okuda apparatus. b) Steam distillation and manual titration For the Parnas- Wagner apparatus, 40 ml diluted digestion solution was placed in the distillation tube in the condenser, with its tip immersed in ml of 1-4% H 3 BO 3 solution in the receiver flask, followed by 25-40% NaOH solution containing 6.4 g NaOH. The solution was heated as described above and then titrated with 0.01 mol/l H 2 SO 4 standard solution, until the first trace of pink. The volume of H 2 SO 4 solution added was recorded to two decimal places. For the Shioiri-Okuda apparatus, connect the digestion flask to the condenser, with its tip immersed in ml of 1-4% H 3 BO 3 solution in the receiver flask, followed by 25% - 40% of a NaOH solution containing 16 g of NaOH in the digestion flask. The titration procedures were the same, except that mol/l standard H 2 SO 4 solution was used for titration. The crude protein was calculated as described above, except that A is 100/40 for the Parnas-Wagner apparatus. All measurements were performed at room temperature under atmospheric pressure. Interlaboratory study Five test materials (1 to 5) in blind duplicates (n = 10) were distributed with randomized sample codes to 11 laboratories. The analysis order was randomized within each laboratory. Each laboratory was given a study protocol, including the detailed analytical protocol. They employed the following combinations of digestion, steam distillation, and titration system: Laboratories 2, 3, and 6 used block digestion, steam distillation and a manual titration system (Laboratories 2 and 6 used a 2006 Digestor, FOSS Japan and Kjeltec 2200, FOSS Japan; Laboratory 3 used a KB20S, C. Gerhardt and Kjeltec 2200, FOSS Japan), method A1; Laboratories 9, 10, and 11 used block digestion, steam distillation, and an automatic titration system (1035 analyzer, FOSS Japan, Kjeltec 2400 / 2460, FOSS Japan, and Super kjel 1400, ACTAC Co., Ltd., respectively), method A2; Laboratories 4 and 5 used traditional digestion, steam distillation using a Parnas-Wagner Apparatus, and a manual titration system, method B1; and Laboratories 1, 7, and 8 used traditional digestion, steam distillation using a Shioiri- Okuda apparatus, and a manual titration system, method B2. All participants were requested to follow the protocol. Results and Discussion Preliminary digestion study The optimal condition to digest macaroni products was examined. According the Stan-

4 534 A. Hakoda et al. Table 1. Determination of lysine-hcl using various digestion combinations. A B C D K 2 SO 4 (g) CuSO 4 5H 2 O (g) TiO 2 (g) Sulfuric acid (ml) Lysine-HCl recovery (%) SD RSD (%) n Table 2. Determination of macaroni products using various digestion combinations. A B C D K 2 SO 4 (g) CuSO 4 5H 2 O (g) TiO 2 (g) Sulfuric acid (ml) Crude protein of macaroni products (%) SD RSD (%) n dard Tables of Food composition in Japan (2005), typical macaroni products are composed of g protein, 0.36 g carbohydrate, and g fat per 0.5 g macaroni products. Protein, fat, and carbohydrate in a 0.5-g macaroni products require 0.3, 0.1, and 1.4 ml sulfuric acid, respectively, for digestion (Nozawa et al., 2006; AOAC, 2000; methods ). A chemical reaction with 9 g potassium sulfate in the catalyst requires 2.7 ml sulfuric acid, followed by heating for 90 min requiring 1.7 ml sulfuric acid (Nozawa et al., 2006). Thus a total of 6.3 ml sulfuric acid is required for digestion of 0.5 g macaroni products. As commercially available macaroni products vary in nitrogen content, the calculated required volume of sulfuric acid may be insufficient for digest some macaroni products. The optimal boiling temperature of sulfuric acid during digestion can be derived from the ratio of the weight of potassium sulfate to added volume of sulfuric acid (Nozawa et al., 2006). Table 1 and Table 2 show the results of determination for lysine-hcl and for macaroni products, respectively, using several different digestive conditions of sulfuric acid and catalysts. Block digestion, steam distillation and an automatic titration system were used in this study. Among the amino acids contained in macaroni products, lysine-hcl is considered to be difficult to digest. Using the digestive conditions A (9 g K 2 SO 4, 1 g CuSO 4 5H 2 O and 10 ml sulfuric acid) and B (10 g K 2 SO 4, 0.3 g CuSO 4 5H 2 O, 0.3 g TiO 2 and 10 ml sulfuric acid), the average nitrogen recovery from lysine- HCl was 95.7 and 95.8, respectively. In addition, the average crude protein obtained from the macaroni products was higher than that obtained using other digestive conditions. In fact, under both conditions, the average nitrogen recovery was higher than that specified in the Official Methods of Analysis , using Kjeldahl block digestion method with a copper catalyst and steam distillation with boric acid (AOAC, 2000); however the difference was not significant (P = 0.005, P (T t) = 0.926, 0.954, respectively). Therefore, the digestive conditions A and B were used as the study protocols for determining the crude protein in macaroni products. Homogeneity of test materials The homogeneity test results summarized in Table 3 indicate that the materials were homogeneous, because the value of between-sample variance was always less than the critical value (Thompson et al., 2006). Results of interlaboratory study All data submitted for the interlaboratory study using the proposed method are presented in Table 4. The data are given as individual pairs of results for each laboratory. This table also shows pairs of results that were removed prior to statistical analysis. Reasons for removal are explained later. For each material, Cochran and Grubbs tests were carried out under the International Union of Pure and Applied Chemistry (IUPAC) Harmonized protocol (Horwitz, 1995). These tests indicated that one laboratory was an outlier by the Cochran test for material 1, and two laboratories were outliers by the Cochran test for materials 3, 4, and 5. Material 4 prevented outlier removal, because outliers became more than 2/9 of the laboratories. Comments from Interlaboratory Study Participants Comments were received from the participants. In all cases, the participants regarded the method description as adequate. Participant 10 did not determine the crude protein within the time frame required for the interlaboratory study. The results from participant 10 were thus excluded from the statistical analysis. Precision characteristics of the method Table 5 shows the method performance characteristics without outliers and the crude protein range was from to %. The relative standard deviations for repeatability (RSD r ) were between 0.25 and 0.59 %, and those for reproducibility (RSD R ) were between 1.2 and 1.5 %. In addition, a guideline by the Codex Alimentarius Commission (CAC) (Codex Alimentarius, 1994) sets the criterion that the HorRat value (Peeler et al., 1989) would be less than two. The HorRat value is

5 Interlaboratory Study on Determination of Protein in Macaroni 535 Table 3. Homogeneity test of crude protein (%) in macaroni products for the interlaboratory study. Material 1 b Material 2 b Material 3 b Material 4 b Material 5 b a a Grand mean n S 2 an 4.4E E E E E-04 S 2 sam 0 5.7E E E-03 s 2 all 1.3E E E E E-03 Critical value 2.5E E E E E-02 S 2 an: analytical variance S 2 sam: between-sample variance s 2 all: allowable between-sample variance S 2 sam <critical value; the material is sufficiently homogeneous. a Excluded from homogeneity test on basis of Cochran test (99%). b Each material columns involve blind duplicate results. Table 4. Crude protein (%) of macaroni products determined by this proposed method in the interlaboratory study. Method a Laboratory Material 1 e Material 2 e Material 3 e Material 4 e Material 5 e A c c c c A A A A2 9 b B B B c 7.89 c B c c B c c c c c c A2 10 d a Method A1: Block digestion, steam distillation and manual titration A2: Block digestion, steam distillation and automatic titration B1: Traditional digestion, distillation using the Parnas-Wagner apparatus and manual titration B2: Traditional digestion, distillation using the Shioiri-Okuda apparatus and manual titration b Each laboratory used catalyst I (9 g K 2 SO 4 + 1g CuSO 4 5H 2 O) except Laboratory 9, which used catalyst II (10 g K 2 SO g CuSO 4 5H 2 O g TiO 2 ). c Cochran outlier. d Invalid data that were removed prior to statistical analysis. e Each material columns involve blind duplicate results. the ratio of the observed RSD R to the predicted RSD R by the Horwitz equation. The HorRat values on the total nitrogen content were calculated to be at 0.32 to 0.43, and they satisfied the criterion. The results of this study compare very favorably with those for other official Kjeldahl methods (AOAC, 2000; methods , and ), and this method performance is very acceptable. Conclusions The Kjeldahl method using copper catalysts for digestion

6 536 A. Hakoda et al. Table 5. Interlaboratory study results for determination of crude protein (%) in macaroni products by this proposed method. Material No.of Labs a,(b) Mean (%) S r S R r c R d RSD r, % e RSD R, % f Predicted RSD R, % g 1 9(1) (0) (2) (2) (2) a,(b) Number of laboratories where a = number of laboratories retained after outlier removal and (b) = number of outlier laboratories. c r = 2.8 s d r R = 2.8 s e R RSD r, % = s r / mean 100 f RSD R, % = s R / mean 100 g Predicted RSD R = 2 (mean / ( )) h HorRat value = RSD R (%)/ Predicted RSD R (%) HorRat value h was established as an analytical method for the determination of crude protein in macaroni products in the Japanese Agricultural Standard (JAS). The method used 10 ml sulfuric acid and 10 g catalyst I (9 g K 2 SO 4, 1 g CuSO 4 5H 2 O) or 10.6 g catalyst II (10 g K 2 SO 4, 0.3 g CuSO 4 5H 2 O, 0.3 g TiO 2 ). The interlaboratory study was conducted to evaluate this proposed method using copper catalysts. After removal of statistical outliers, the repeatability (RSD r ) and reproducibility (RSD R ) of the evaluated methods were %, and %, respectively. The HorRat values on the total nitrogen content were calculated to be at 0.32 to This proposed method is expected to be adopted in the JAS. Acknowledgements This study was carried out through support by the Ministry of Agriculture, Forestry, and Fisheries for the project to confirm the analytical methods in the JAS. We wish to thank the members of the analytical method examination subcommittee for their help with the design of the interlaboratory study, and the laboratories of the following corporations for their participation in the interlaboratory study: ACTAC Co., Ltd. (Tokyo, Japan) Japan Grain Inspection Association (Tokyo, Japan) FOSS Japan (Tokyo, Japan) Center for Food Quality, Labeling and Consumer Services* (Headquarters, Otaru Center, Sendai Center, Yokohama Center, Nagoya Center, Kobe Center, Okayama Center, and Moji Center) *Currently the Food and Agricultural Materials Inspection Center References AOAC (2000). Official Methods of Analysis, 17th Ed., AOAC International, Gaithersburg, MD, Method AOAC (2000). Official Methods of Analysis, 17th Ed., AOAC International, Gaithersburg, MD, Method AOAC (2000). Official Methods of Analysis, 17th Ed., AOAC International, Gaithersburg, MD, Method Codex Alimentarius, 13 (1994) Horwitz, W. (1995). Protocol for the design, conduct and interpretation of method-performance studies: Revised 1994 (Technical Report) Pure Appl. Chem., 67(2), Ministry of Agriculture and Forestry of Japan (1973). Notification No.2633 Japanese Agricultural Standard for Macaroni products, Japan. Ministry of Agriculture and Forestry of Japan (1994). Notification No.1741 Japanese Agricultural Standard for Macaroni Products Latest Revision, Japan. Nozawa S., Sakaida K., Suzuki T. and Yasui A. (2006). Optimum digestive conditions for determination of total nitrogen in soy sauce by Kjeldahl method. Bunseki Kagaku, 55(1), Peeler, J.T., Horwitz, W. and Albert, R. (1989). Precision parameters of standard methods of analysis for dairy products. J. Assoc. Off. Anal. Chem., 72(5), Standard tables of food composition in Japan (2005). 5th revised and enlarged ed., Subdivision on Resources, Council for Science and Technology, Ministry of Education, Culture, Sports, Science and Technology, Tokyo, Japan. Thompson, M., Ellison, S.L.R. and Wood, R. (2006). The international harmonized protocol for the proficiency testing of analytical chemistry laboratories. Pure Appl. Chem., 78(1),

Feedstuffs Analysis G-22-1 PROTEIN

Feedstuffs Analysis G-22-1 PROTEIN Feedstuffs Analysis G-22-1 PROTEIN PRINCIPLE SCOPE Many modifications of the Kjeldahl method have been accepted for the estimation of protein in organic materials. It comprises sample oxidation and conversion

More information

SpeedDigester K-436, K-439 Kjeldahl Sampler System K-370/K-371 Nitrogen and Protein Determination in Milk according to the micro-kjeldahl Method

SpeedDigester K-436, K-439 Kjeldahl Sampler System K-370/K-371 Nitrogen and Protein Determination in Milk according to the micro-kjeldahl Method SpeedDigester K-436, K-439 Kjeldahl Sampler System K-370/K-371 Nitrogen and Protein Determination in Milk according to the micro-kjeldahl Method 031/2010 031/2010 SpeedDigester K-436 / K-439 Kjeldahl Sampler

More information

Application Note No. 201/2015 Nitrogen & protein determination in starch and gluten KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376 and

Application Note No. 201/2015 Nitrogen & protein determination in starch and gluten KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376 and Application Note No. 201/2015 Nitrogen & protein determination in starch and gluten KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376 and DuMaster D-480 1 Introduction Gluten and starch are typical

More information

Application Note No. 113/2013 Nitrogen & protein determination in dry pet food KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376:

Application Note No. 113/2013 Nitrogen & protein determination in dry pet food KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376: Application Note No. 113/2013 Nitrogen & protein determination in dry pet food KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376: Accelerated Nitrogen and Protein Determination in dry Pet food

More information

Application Note No. 108/2013 Nitrogen & protein determination in beer and malt KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376: Nitrogen

Application Note No. 108/2013 Nitrogen & protein determination in beer and malt KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376: Nitrogen Application Note No. 108/2013 Nitrogen & protein determination in beer and malt KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376: Nitrogen and Protein Determination in Beer and Malt according

More information

Application Note No. 110/2013 Nitrogen & protein determination in corn, flour and soy KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376:

Application Note No. 110/2013 Nitrogen & protein determination in corn, flour and soy KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376: Application Note No. 110/2013 Nitrogen & protein determination in corn, flour and soy KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376: Nitrogen and Protein Determination in Corn, Flour and

More information

GB Translated English of Chinese Standard: GB NATIONAL STANDARD

GB Translated English of Chinese Standard: GB NATIONAL STANDARD Translated English of Chinese Standard: GB5009.5-2016 www.chinesestandard.net Sales@ChineseStandard.net GB NATIONAL STANDARD OF THE PEOPLE S REPUBLIC OF CHINA GB 5009.5-2016 National food safety standard

More information

Application Note No. 112/2013 Nitrogen & urea determination in cosmetics KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376: Nitrogen and

Application Note No. 112/2013 Nitrogen & urea determination in cosmetics KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376: Nitrogen and Application Note No. 112/2013 Nitrogen & urea determination in cosmetics KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376: Nitrogen and Urea Determination in Cosmetics according to the Kjeldahl

More information

Nitrogen and Protein Determination in Meat Products by Accelerated Digestion with Hydrogen Peroxide and Sulfuric Acid

Nitrogen and Protein Determination in Meat Products by Accelerated Digestion with Hydrogen Peroxide and Sulfuric Acid 071/2011 SpeedDigester K-436, K-439 Kjeldahl Sampler System K-370/K-371 Nitrogen and Protein Determination in Meat Products by Accelerated Digestion with Hydrogen Peroxide and Sulfuric Acid 071/2011 SpeedDigester

More information

4. Determination of fat content (AOAC, 2000) Reagents

4. Determination of fat content (AOAC, 2000) Reagents 94 ANALYTICAL METHODS 1. Determination of moisture content (AOAC, 2000) 1. Dry the empty dish and lid in the oven at 105 C for 3 h and transfer to desiccator to cool. Weigh the empty dish and lid. 2. Weigh

More information

ISO IDF 20-1 INTERNATIONAL STANDARD. Milk Determination of nitrogen content Part 1: Kjeldahl method

ISO IDF 20-1 INTERNATIONAL STANDARD. Milk Determination of nitrogen content Part 1: Kjeldahl method INTERNATIONAL STANDARD ISO 8968-1 IDF 20-1 First edition 2001-12-15 Milk Determination of nitrogen content Part 1: Kjeldahl method Lait Détermination de la teneur en azote Partie 1: Méthode Kjeldahl Reference

More information

Application Note No. 107/2013 Nitrogen & protein determination in beer and malt KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376:

Application Note No. 107/2013 Nitrogen & protein determination in beer and malt KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376: Application Note No. 107/2013 Nitrogen & protein determination in beer and malt KjelDigester K-449, KjelMaster K-375 with KjelSampler K-376: Accelerated Nitrogen and Protein Determination in Beer and Malt

More information

The reference method for the determination of the protein

The reference method for the determination of the protein LYNCH & BARBANO: JOURNAL OF AOAC INTERNATIONAL VOL. 82, NO. 6, 1999 1389 FOOD COMPOSITION AND ADDITIVES Kjeldahl Nitrogen Analysis as a Reference Method for Protein Determination in Dairy Products LYNCH

More information

Official Journal of the European Union REGULATIONS

Official Journal of the European Union REGULATIONS 8.10.2016 L 273/5 REGULATIONS COMMISSION IMPLEMTING REGULATION (EU) 2016/1784 of 30 September 2016 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on

More information

ISO IDF 20-5 INTERNATIONAL STANDARD. Milk Determination of nitrogen content Part 5: Determination of protein-nitrogen content

ISO IDF 20-5 INTERNATIONAL STANDARD. Milk Determination of nitrogen content Part 5: Determination of protein-nitrogen content INTERNATIONAL STANDARD ISO 8968-5 IDF 20-5 First edition 2001-12-15 Milk Determination of nitrogen content Part 5: Determination of protein-nitrogen content Lait Détermination de la teneur en azote Partie

More information

PROTE NITROGEN / PROTEIN by COMBUSTION

PROTE NITROGEN / PROTEIN by COMBUSTION PROTE.03-1 NITROGEN / PROTEIN by COMBUSTION PRINCIPLE SCOPE The sample is combusted in the presence of oxygen at high temperature, whereby nitrogen-containing material is converted to molecular nitrogen

More information

Research Article Comparative Protein Quantification in Ultra Heat Treated Milk Using Kjeldahl Versus Dye Binding Methods

Research Article Comparative Protein Quantification in Ultra Heat Treated Milk Using Kjeldahl Versus Dye Binding Methods Advance Journal of Food Science and Technology 14(1): 1-5, 2018 DOI:10.19026/ajfst.14.5419 ISSN: 2042-4868; e-issn: 2042-4876 2018 Maxwell Scientific Publication Corp. Submitted: July 14, 2014 Accepted:

More information

EXPERIMENT 4 DETERMINATION OF REDUCING SUGARS, TOTAL REDUCING SUGARS, SUCROSE AND STARCH

EXPERIMENT 4 DETERMINATION OF REDUCING SUGARS, TOTAL REDUCING SUGARS, SUCROSE AND STARCH Practical Manual Food Chemistry and Physiology EXPERIMENT 4 DETERMINATION OF REDUCING SUGARS, TOTAL REDUCING SUGARS, SUCROSE AND STARCH Structure 4.1 Introduction Objectives 4.2 Experiment 4a: Reducing

More information

EXPERIMENT 2: ACID/BASE TITRATION. Each person will do this laboratory individually. Individual written reports are required.

EXPERIMENT 2: ACID/BASE TITRATION. Each person will do this laboratory individually. Individual written reports are required. EXPERIMENT 2: ACID/BASE TITRATION Each person will do this laboratory individually. Individual written reports are required. OVERVIEW. Acid/base titration, relying on a color change of the indicator, is

More information

TECHNICAL BULLETIN METHOD 1: DETERMINATION OF TOTAL DIETARY FIBRE

TECHNICAL BULLETIN METHOD 1: DETERMINATION OF TOTAL DIETARY FIBRE TOTAL DIETARY FIBER KIT Cat N 32 v.3210051 TECHNICAL BULLETIN METHOD 1: DETERMINATION OF TOTAL DIETARY FIBRE Introduction This procedure for the determination of total dietary fiber is based on the method

More information

Experiment 6: STANDARDIZATION OF A BASE; MASS PERCENT OF AN ACID

Experiment 6: STANDARDIZATION OF A BASE; MASS PERCENT OF AN ACID Experiment 6: STANDARDIZATION OF A BASE; MASS PERCENT OF AN ACID Introduction The reaction of an acid and a base to form a salt and water is known as neutralization. In this experiment; potassium acid

More information

A Certified Urea Reference Material (NMIJ CRM 6006-a) as a Reliable Calibrant for the Elemental Analyses of Amino Acids and Food Samples

A Certified Urea Reference Material (NMIJ CRM 6006-a) as a Reliable Calibrant for the Elemental Analyses of Amino Acids and Food Samples AALYTIAL SIEES APRIL 2014, VOL. 30 471 2014 The Japan Society for Analytical hemistry A ertified Urea Reference Material (MIJ RM 6006-a) as a Reliable alibrant for the Elemental Analyses of Amino Acids

More information

Experiment 3. Potentiometric Titration Using a ph Electrode. information necessary for both purposes by monitoring the ph of the solution as the

Experiment 3. Potentiometric Titration Using a ph Electrode. information necessary for both purposes by monitoring the ph of the solution as the Experiment 3 Potentiometric Titration Using a Electrode Introduction Titrations are most commonly performed either to find out how much analyte is present or to measure equilibrium constants of the analyte.

More information

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82 nd meeting 2016.

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82 nd meeting 2016. Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82 nd meeting 2016 Aspartame This monograph was also published in: Compendium of Food Additive

More information

Biodiesel Fundamentals for High School Chemistry Classes. Laboratory 3: Determination of the Acid Number of Vegetable Oils by Titration

Biodiesel Fundamentals for High School Chemistry Classes. Laboratory 3: Determination of the Acid Number of Vegetable Oils by Titration Laboratory 3: Determination of the Acid Number of Vegetable Oils by Titration Topics Covered ph vs. acid number Acidity and acid values in organic solutions Titration techniques How to obtain acid values

More information

Pectins. Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82 nd meeting 2016

Pectins. Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82 nd meeting 2016 Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82 nd meeting 2016 Pectins This monograph was also published in: Compendium of Food Additive Specifications.

More information

Lab #3 Potentiometric Titration of Soda Ash (after Christian, p , p ) (phenolphthalein)

Lab #3 Potentiometric Titration of Soda Ash (after Christian, p , p ) (phenolphthalein) Lab #3 Potentiometric Titration of Soda Ash (after Christian, p.692-694, p.718-720) I: INTRODUCTION In this lab, an unknown sample of soda ash (a crude mixture of sodium carbonate) will be titrated with

More information

Strength of Vinegar by Acid-Base Titration

Strength of Vinegar by Acid-Base Titration Strength of Vinegar by Acid-Base Titration Test Exercise 100 points 1? QUESTIONS? How are acid/base titrations conducted? What is standardization? How do you standardize a solution of a base? How, and

More information

Thiols (mercaptans) in Fuels (ASTM D )

Thiols (mercaptans) in Fuels (ASTM D ) Thiols (mercaptans) in Fuels (ASTM D3227-13) DOC316.52.93109 Potentiometric titration Applications: gasolines, kerosenes, aviation turbine fuels, distillate fuels 1. Introduction This test method covers

More information

6.02 Uniformity of Dosage Units

6.02 Uniformity of Dosage Units 6.02 Uniformity of Dosage Units Change 1. Content Uniformity, 3. Criteria and Table 6.02-2 as follows: 1. Content Uniformity Select not less than 30 units, and proceed as follows for the dosage form designated.

More information

Food Proficiency Testing Program Round 38 Wheat Flour

Food Proficiency Testing Program Round 38 Wheat Flour REPORT NO. 88 Food Proficiency Testing Program Round 8 Wheat Flour September 04 ACKNOWLEDGMENTS PTA wishes to gratefully acknowledge the technical assistance provided for this program by Dr R Hutchinson

More information

Chemistry Iodometric Determination of Vitamin C

Chemistry Iodometric Determination of Vitamin C Chemistry 3200 Triiodide, I 3, is a mild oxidizing agent that is widely used in oxidation/reduction titrations. Triiodide is prepared by combining potassium iodide, KI, and potassium iodate, KI 3, in acidic

More information

Chemistry 212. Experiment 3 ANALYSIS OF A SOLID MIXTURE LEARNING OBJECTIVES. - learn to analyze a solid unknown with volumetric techniques.

Chemistry 212. Experiment 3 ANALYSIS OF A SOLID MIXTURE LEARNING OBJECTIVES. - learn to analyze a solid unknown with volumetric techniques. Experiment 3 The objectives of this experiment are to LEARNING OBJECTIVES - learn to analyze a solid unknown with volumetric techniques. - use stoichiometry to determine the percentage of KHP in a solid

More information

Method 7.6 Raw sugar: reducing sugars by the Luff Schoorl method

Method 7.6 Raw sugar: reducing sugars by the Luff Schoorl method Section 7: Raw sugar p 1/5 Method 7.6 Raw sugar: reducing sugars by the Luff Schoorl method 1. Rationale The method is applicable to all raw sugars and is used to determine the amount of reducing sugars

More information

Direct Methylation of Lipids in Foods by Alkali Hydrolysis

Direct Methylation of Lipids in Foods by Alkali Hydrolysis AOCS Official Method Ce 2b-11 Revised 2013 Direct Methylation of Lipids in Foods by Alkali Hydrolysis DEFINITION This method describes a simultaneous alkali hydrolysis and methylation procedure without

More information

BRIEFING. 1. Definition Changed to include only Wheat Starch, as to conform to the individual monograph for Wheat Starch.

BRIEFING. 1. Definition Changed to include only Wheat Starch, as to conform to the individual monograph for Wheat Starch. BRIEFING Wheat Starch, page 888 of PF 28(3) [May June 2002]. The European Pharmacopoeia is the coordinating pharmacopeia for the international harmonization of the compendial standards for the Wheat Starch

More information

BRIEFING. Nonharmonized attributes: Characters, Microbial Enumeration Tests, and Tests for Specified Microorganisms, and Packing and Storage (USP)

BRIEFING. Nonharmonized attributes: Characters, Microbial Enumeration Tests, and Tests for Specified Microorganisms, and Packing and Storage (USP) BRIEFING Wheat Starch. The Japanese Pharmacopoeia is the coordinating pharmacopeia for the international harmonization of the compendial standards for the Wheat Starch monograph, as part of the process

More information

Change to read: BRIEFING

Change to read: BRIEFING BRIEFING Dibasic Calcium Phosphate Dihydrate, USP 29 page 359. The Japanese Pharmacopoeia is the coordinating pharmacopeia for the international harmonization of the compendial standards for the Dibasic

More information

NEW KJELDAHL CHEMICALS AND FLASKS FOR THE NITROGEN DETERMINATION

NEW KJELDAHL CHEMICALS AND FLASKS FOR THE NITROGEN DETERMINATION NEW KJELDAHL CHEMICALS AND FLASKS FOR THE NITROGEN DETERMINATION KJELDAHL FLASKS The bulb-shaped flasks with a long neck are primarily used in the determination of organically bonded nitrogen. Before the

More information

VNA Symposium at DSM Deinze

VNA Symposium at DSM Deinze VNA Symposium at DSM Deinze 05.12.2013 Presentation LECO Background Nitrogen/Protein Determination Techniques LECO Nitrogen Determination Vertical Furnace (FP-628 ) Horizontal Furnace (TruMac N) by Dipl.-

More information

Uncertainty from sample preparation in the laboratory on the example of various feeds

Uncertainty from sample preparation in the laboratory on the example of various feeds Accred Qual Assur (2015) 20:61 66 DOI 10.1007/s00769-014-1096-x PRACTITIONER S REPORT ncertainty from sample preparation in the laboratory on the example of various feeds Waldemar Korol Gra_zyna Bielecka

More information

--> Buy True-PDF --> Auto-delivered in 0~10 minutes. GB Translated English of Chinese Standard: GB5009.

--> Buy True-PDF --> Auto-delivered in 0~10 minutes. GB Translated English of Chinese Standard: GB5009. Translated English of Chinese Standard: GB5009.259-2016 www.chinesestandard.net Sales@ChineseStandard.net NATIONAL STANDARD GB OF THE PEOPLE S REPUBLIC OF CHINA National food safety standard Determination

More information

QUANTITATIVE TEST (CHEMICAL) FOR SUGARS IN SUGARCANE. Talha Saeed. Faisal Iftikhar. Mam AMMARA AINEE

QUANTITATIVE TEST (CHEMICAL) FOR SUGARS IN SUGARCANE. Talha Saeed. Faisal Iftikhar. Mam AMMARA AINEE Assignment title QUANTITATIVE TEST (CHEMICAL) FOR SUGARS IN SUGARCANE Submitted by Subject Talha Saeed Roll # 37 Faisal Iftikhar Roll # 18 B.Sc. (Hons) Food Science and Technology 6 th Semester (Regular)

More information

OUTLINE. ILVO Introduction Determination of HP Validation of method Conclusion

OUTLINE. ILVO Introduction Determination of HP Validation of method Conclusion Detection of Hydroxyproline in Chicken Meat Geert Van Royen Ministry of Flemish Community Institute for Agricultural and Fisheries Research Technology & Food Unit Melle (Belgium) OUTLINE ILVO Introduction

More information

Official Journal of the European Union L 51/7

Official Journal of the European Union L 51/7 20.2.2007 Official Journal of the European Union L 51/7 COMMISSION REGULATION (EC) No 162/2007 of 1 February 2007 amending Regulation (EC) No 2003/2003 of the European Parliament and of the Council relating

More information

Standardization of a Base, Mass Percent of an Acid

Standardization of a Base, Mass Percent of an Acid Experiment 7 Standardization of a Base, Mass Percent of an Acid Pre-Lab Assignment Before coming to lab: Read the lab thoroughly. Answer the pre-lab questions that appear at the end of this lab exercise.

More information

Experiment: Iodometric Titration Analysis of Ascorbic Acid Chem251 modified 09/2018

Experiment: Iodometric Titration Analysis of Ascorbic Acid Chem251 modified 09/2018 Experiment: Iodometric Titration Analysis of Ascorbic Acid Chem251 modified 09/2018 Experiment. Iodometric Titration of Ascorbic Acid. Objective: The goal of this lab is to determine the concentration

More information

Determining the Molecular Mass of an Unknown Acid by Titration

Determining the Molecular Mass of an Unknown Acid by Titration Determining the Molecular Mass of an Unknown Acid by Titration Objectives: To perform an analytical titration. To standardize a basic solution. To determine the equivalent mass of an unknown acid. Background:

More information

ESS Method 310.2: Phosphorus, Total, Low Level (Persulfate Digestion)

ESS Method 310.2: Phosphorus, Total, Low Level (Persulfate Digestion) ESS Method 310.2: Phosphorus, Total, Low Level (Persulfate Digestion) Environmental Sciences Section Inorganic Chemistry Unit Wisconsin State Lab of Hygiene 465 Henry Mall Madison, WI 53706 Revised October

More information

Titration of Synthesized Aspirin A continuation of the aspirin synthesis lab

Titration of Synthesized Aspirin A continuation of the aspirin synthesis lab Titration of Synthesized Aspirin A continuation of the aspirin synthesis lab In this lab, you will determine the percent purity of your product from the aspirin synthesis using an acid-base titration.

More information

ESS Method 230.1: Total Phosphorus and Total Kjeldahl Nitrogen, Semi-Automated Method

ESS Method 230.1: Total Phosphorus and Total Kjeldahl Nitrogen, Semi-Automated Method ESS Method 230.1: Total Phosphorus and Total Kjeldahl Nitrogen, Semi-Automated Method Environmental Sciences Section Inorganic Chemistry Unit Wisconsin State Lab of Hygiene 465 Henry Mall Madison, WI 53706

More information

Experiment 7, Analysis of KHP by titration with NaOH Wright College, Department of Physical Science and Engineering

Experiment 7, Analysis of KHP by titration with NaOH Wright College, Department of Physical Science and Engineering Name Date Experiment 7, Analysis of KHP by titration with NaOH Wright College, Department of Physical Science and Engineering In this experiment, you will determine the amount (percent) of potassium hydrogen

More information

--> Buy True-PDF --> Auto-delivered in 0~10 minutes. GB Translated English of Chinese Standard: GB1886.

--> Buy True-PDF --> Auto-delivered in 0~10 minutes. GB Translated English of Chinese Standard: GB1886. Translated English of Chinese Standard: GB1886.235-2016 www.chinesestandard.net Buy True-PDF Auto-delivery. Sales@ChineseStandard.net NATIONAL STANDARD OF THE GB PEOPLE S REPUBLIC OF CHINA National Food

More information

Lab 05 Introduction Reactions Pre Lab Problems (answer on separate paper)

Lab 05 Introduction Reactions Pre Lab Problems (answer on separate paper) Lab 05 Introduction Among the many types of quantitative chemistry techniques, volumetric analysis is a timehonored classical method. The characteristic feature of volumetric analysis is measuring the

More information

EUV/16/06 Brussels, 8 th February Request for publication as Codex Room Document -

EUV/16/06 Brussels, 8 th February Request for publication as Codex Room Document - EUV/16/06 Brussels, 8 th February 2016 - Request for publication as Codex Room Document - EUVEPRO comments on Item 2 of the CCMAS37 Agenda Matters Referred by the CODEX ALIMENTARIUS COMMISSION and other

More information

Determination of the total acid number in petroleum products

Determination of the total acid number in petroleum products Branch General analytical chemistry; petrochemistry Keywords Titration; nonaqueous titration; potentiometric titration; Solvotrode easyclean, Optrode; Thermoprobe; photometric titration; thermometric titration;

More information

CORESTA RECOMMENDED METHOD N 39

CORESTA RECOMMENDED METHOD N 39 CORESTA RECOMMENDED METHOD N 39 DETERMINATION OF THE PURITY OF NICOTINE AND NICOTINE SALTS BY GRAVIMETRIC ANALYSIS - TUNGSTOSILICIC ACID METHOD (November 1994) 0. INTRODUCTION Several methods for checking

More information

TOTAL KJELDAHL NITROGEN DETERMINATION

TOTAL KJELDAHL NITROGEN DETERMINATION SOP Code: AP04 Issue Date: 2010-10-04 Revision No.: 03 Page: 1 of 9 Crop and Environmental Sciences Division Standard Operating Procedure TOTAL KJELDAHL NITROGEN DETERMINATION -AP04 This document is issued

More information

Analytical Method for 2, 4, 5-T (Targeted to Agricultural, Animal and Fishery Products)

Analytical Method for 2, 4, 5-T (Targeted to Agricultural, Animal and Fishery Products) Analytical Method for 2, 4, 5-T (Targeted to Agricultural, Animal and Fishery Products) The target compound to be determined is 2, 4, 5-T. 1. Instrument Liquid Chromatograph-tandem mass spectrometer (LC-MS/MS)

More information

Determination of Langelier Index in Water

Determination of Langelier Index in Water Determination of Langelier Index in Water Based on Hach method 8073 ISO 10523: 2008 ISO 6059: 1984 ISO 9963: 1994 DOC316.52.93108 Total Alkalinity and Ca Hardness: 10-1000 mg/l CaCO3 1. Introduction Langelier

More information

Study of Phytochemical Screening and Antimicrobial Activity of Citrus aurantifolia Seed Extracts

Study of Phytochemical Screening and Antimicrobial Activity of Citrus aurantifolia Seed Extracts American Journal of Analytical Chemistry, 2016, 7, 254-259 Published Online March 2016 in SciRes. http://www.scirp.org/journal/ajac http://dx.doi.org/10.4236/ajac.2016.73022 Study of Phytochemical Screening

More information

Nitrogen and calculation of crude protein

Nitrogen and calculation of crude protein Nitrogen and calculation of crude protein Ing. Petrová Jaroslava Workshop on Official Controls of Feed AGR 46230, 6. 7. 12. 2011, Ankara. Turkey 6.12.2011 ÚKZÚZ - NRL RO Praha 1 Content of this presentation

More information

Determination of the acid value (AV) Application Bulletin 200/3 e. Electrodes Solvotrode easyclean

Determination of the acid value (AV) Application Bulletin 200/3 e. Electrodes Solvotrode easyclean Determination of the acid value, hydroxyl value, and Branch General analytical chemistry; organic chemistry, chemistry; plastics, photographic industry Keywords Titration; potentiometric titration; automation;

More information

Purpose of Proximate Analysis

Purpose of Proximate Analysis Basic of Proximate Analysis and New Soxtec 8000 and Hydrocap 8000 Presented by Yaovalak Suksong Sithiporn Associates Co.,Ltd. Basic of Proximate Analysis and New Soxtec 8000 and Hydrocap 8000 Part 1 :

More information

E55A GELATIN, GELLING GRADE Gelatina

E55A GELATIN, GELLING GRADE Gelatina 00-0PDG.pdf 0 0 0 0 EA GELATIN, GELLING GRADE Gelatina DEFINITION Purified protein obtained from collagen of animals (including fish and poultry) by partial alkaline and/or acid hydrolysis, by enzymatic

More information

CORESTA RECOMMENDED METHOD NÄ 9

CORESTA RECOMMENDED METHOD NÄ 9 CORESTA RECOMMENDED METHOD NÄ 9 DETERMINATION OF NICOTINE IN CIGARETTE FILTERS BY GAS CHROMATOGRAPHIC ANALYSIS (April 2009) 0. INTRODUCTION In 2001 the CORESTA Routine Analytical Chemistry Sub-Group was

More information

CHAPTER 3 EXPERIMENTAL MEASUREMENTS

CHAPTER 3 EXPERIMENTAL MEASUREMENTS CHAPTER 3 EXPERIMENTAL MEASUREMENTS This chapter describes the methods adopted for raw and parboiled bran pretreatment, oil extraction, refining and analysis. Further, the methods used to determine the

More information

Corn Starch Analysis B-47-1 PHOSPHORUS

Corn Starch Analysis B-47-1 PHOSPHORUS Corn Starch Analysis B-47-1 PHOSPHORUS PRINCIPLE SCOPE The sample is ignited in the presence of a fixative to destroy organic matter and convert phosphorus to inorganic phosphates which are not volatilized

More information

Experiment 10 Acid-base Titrations: Part A Analysis of vinegar and Part B Analysis of a Carbonate/Bicarbonate mixture

Experiment 10 Acid-base Titrations: Part A Analysis of vinegar and Part B Analysis of a Carbonate/Bicarbonate mixture Chemistry 112 Section 201 Dates of Experiment: March 8 and March 22 Noah McNally Acid-base Titrations: Part A Analysis of vinegar and Part B Analysis of a Carbonate/Bicarbonate mixture Unknown Number:

More information

Title Revision n date

Title Revision n date A. THIN LAYER CHROMATOGRAPHIC TECHNIQUE (TLC) 1. SCOPE The method describes the identification of hydrocortisone acetate, dexamethasone, betamethasone, betamethasone 17-valerate and triamcinolone acetonide

More information

Crude Fat Methods in Corn Derived DDGS

Crude Fat Methods in Corn Derived DDGS Crude Fat Methods in Corn Derived DDGS AAFCO Meeting, August 2015 www.eurofins.com Agenda DDG Market DDG Working Group Method Data Conclusions Source presentation EDR: 1-F-MK-PRE-0103614 Source modification

More information

III Detection methods for animal derived proteins

III Detection methods for animal derived proteins III Detection methods for animal derived proteins [Methods listed in the Feed Analysis Standards] 1. Sampling, storage and preparation methods for analysis samples 1 Sampling method for analysis samples

More information

TRATION: ANALYSIS OF SODIUM HYDROXIDE

TRATION: ANALYSIS OF SODIUM HYDROXIDE Experiment 8 Name: 22 Ti TRATION: ANALYSIS OF SODIUM HYDROXIDE In this experiment, you will learn the concept and technique of titration. You will use a chemical standard (potassium hydrogen phthalate)

More information

Official Journal of the European Union

Official Journal of the European Union 28.7.2016 L 202/7 COMMISSION IMPLEMTING REGULATION (EU) 2016/1227 of 27 July 2016 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods

More information

Determination of total caustic, total soda and alumina in Bayer process liquors with 859 Titrotherm

Determination of total caustic, total soda and alumina in Bayer process liquors with 859 Titrotherm Page 1/6 Determination of total caustic, total soda and alumina in Bayer process liquors with 859 Titrotherm Of interest to: Alumina refineries, manufacturers of sodium and potassium aluminate solutions

More information

TRATION: ANALYSIS OF SODIUM HYDROXIDE

TRATION: ANALYSIS OF SODIUM HYDROXIDE Experiment 10 Name: 22 Ti TRATION: ANALYSIS OF SODIUM HYDROXIDE In this experiment, you will learn the concept and technique of titration. You will use a standard (potassium hydrogen phthalate) to determine

More information

Qualitative test of protein-lab2

Qualitative test of protein-lab2 1- Qualitative chemical reactions of amino acid protein functional groups: Certain functional groups in proteins can react to produce characteristically colored products. The color intensity of the product

More information

Determination of Calcium in Milk

Determination of Calcium in Milk Determination of Calcium in Milk Calcium an important mineral for the body Calcium is an important component of a healthy diet and a mineral necessary for life. Calcium is a mineral that people need to

More information

Determination of acid number in diesel engine oil

Determination of acid number in diesel engine oil Determination of acid number in diesel engine oil Sheet : GT200-PE022E Petroleum 1/7 *This application sheet is provided as reference, and does not assure the measurement results. Please consider analysis

More information

DRAFT EAST AFRICAN STANDARD

DRAFT EAST AFRICAN STANDARD DEAS 847-5: 2015 ICS 71.100.70 DRAFT EAST AFRICAN STANDARD Oils for cosmetic industry Methods of test Part 5: Determination of unsaponifiable matter EAST AFRICAN COMMUNITY EAS 2015 First Edition 2015 Copyright

More information

Draft Sri Lanka Standard SPECIFICATION FOR RICE NOODLES (RICE VERMICELLI) (First Revision)

Draft Sri Lanka Standard SPECIFICATION FOR RICE NOODLES (RICE VERMICELLI) (First Revision) Draft Sri Lanka Standard SPECIFICATION FOR RICE NOODLES (RICE VERMICELLI) (First Revision) : Gr. Copyright Reserved SRI LANKA STANDARDS INSTITUTION No, 17, Victoria Place Elvitigala Mawatha, Colombo 08.

More information

Supporting information accompanying the manuscript:

Supporting information accompanying the manuscript: Supporting information accompanying the manuscript: Determination of COD in heterogeneous solid or semisolid samples using a novel method combining solid dilutions as preparation step followed by optimized

More information

EXPERIMENT 4 TITRATION OF AN UNKNOWN ACID

EXPERIMENT 4 TITRATION OF AN UNKNOWN ACID EXPERIMENT 4 TITRATION OF AN UNKNOWN ACID The reaction of an acid and a base to form a salt and water is known as neutralization. In this experiment you will titrate an known amount of KHP with an unknown

More information

SOUTH AFRICAN NATIONAL STANDARD

SOUTH AFRICAN NATIONAL STANDARD ISBN 978-0-626-31165-0 SOUTH AFRICAN NATIONAL STANDARD Water Sulfide content Published by SABS Standards Division 1 Dr Lategan Road Groenkloof Private Bag X191 Pretoria 0001 Tel: +27 12 428 7911 Fax: +27

More information

The Determination of Sugars in Molasses by High-Performance Anion Exchange with Pulsed Amperometric Detection

The Determination of Sugars in Molasses by High-Performance Anion Exchange with Pulsed Amperometric Detection Application Note 9 The Determination of Sugars in Molasses by High-Performance Anion Exchange with Pulsed Amperometric Detection INTRODUCTION The accurate measurement of the amount of sugar in final molasses

More information

Titrimetric Determination of Hypo Index, Thiosulfate, and Sulfite in EASTMAN Color Films, Process ECN-2 Fixer

Titrimetric Determination of Hypo Index, Thiosulfate, and Sulfite in EASTMAN Color Films, Process ECN-2 Fixer Titrimetric Determination of Hypo Index, Thiosulfate, and Sulfite in EASTMAN Color Films, Process ECN-2 Fixer ECN-0002/1 Process ECN-2 ECP-2D VNF-1/LC RVNP Formulas F-34a/F-34aR INTRODUCTION This method

More information

Draft for comments only Not to be cited as East African Standard

Draft for comments only Not to be cited as East African Standard EAST AFRICAN STANDARD Albumen flakes of non-edible quality Specification EAST AFRICAN COMMUNITY CD/K/608:2010 ICS 67.120.20 EAC 2010 First Edition 2010 Foreword Development of the East African Standards

More information

BRIEFING. Nonharmonized attributes: Identification, Heavy metals, Characters, Labeling, Bacterial endotoxins, Sterility, Storage.

BRIEFING. Nonharmonized attributes: Identification, Heavy metals, Characters, Labeling, Bacterial endotoxins, Sterility, Storage. BRIEFING Citric Acid, Anhydrous, page 872 of PF 28(3) [May June 2002]. The European Pharmacopoeia is the coordinating pharmacopeia for the international harmonization of the compendial standards for the

More information

EXPT 8. Iodimetric Titration of Vitamin C

EXPT 8. Iodimetric Titration of Vitamin C EXPT 8. Iodimetric Titration of Vitamin C [Key Contents] - redox titration, iodimetry - vitamin C as a biological reducing agent [References] Principles of Modern Chemistry, 6th Ed. (Oxtoby et al.) Ch.

More information

» Croscarmellose Sodium is a cross linked polymer of carboxymethylcellulose sodium.

» Croscarmellose Sodium is a cross linked polymer of carboxymethylcellulose sodium. BRIEFING Croscarmellose Sodium, NF 22 page 2856 and page 702 of PF 30(2) [Mar. Apr. 2004]. A modification is made in the test for Degree of substitution to correct the endpoint color to agree with the

More information

The Analysis of Carbonate, Magnesium, and Copper by Three Separate Titrations: Weak Base, Metal-Ligand Complex, and Oxidation-Reduction Titrations

The Analysis of Carbonate, Magnesium, and Copper by Three Separate Titrations: Weak Base, Metal-Ligand Complex, and Oxidation-Reduction Titrations Proceedings of The National Conference On Undergraduate Research (NCUR) 2015 Eastern Washington University, Cheney, WA April 16-18, 2015 The Analysis of Carbonate, Magnesium, and Copper by Three Separate

More information

» Monohydrate Citric Acid contains one molecule of water of hydration. It contains not less than 99.5 percent and not more than 100.

» Monohydrate Citric Acid contains one molecule of water of hydration. It contains not less than 99.5 percent and not more than 100. BRIEFING Citric Acid, Monohydrate. The European Pharmacopoeia is the coordinating pharmacopeia for the international harmonization of the compendial standards for the Citric Acid, Monohydrate monograph,

More information

THE ESTIMATION OF TRYPSIN WITH HEMOGLOBIN

THE ESTIMATION OF TRYPSIN WITH HEMOGLOBIN THE ESTIMATION OF TRYPSIN WITH HEMOGLOBIN BY M. L. ANSON Am) A. E. MIRSKY (From the Laboratories of The Rockefeller Institute for Medical Research, Princeton, N. J., and the Hospital of The Rockefeller

More information

Aim: To study the effect of ph on the action of salivary amylase. NCERT

Aim: To study the effect of ph on the action of salivary amylase. NCERT Exercise 28 Aim: To study the effect of ph on the action of salivary amylase. Principle: Optimal activity for most of the enzymes is generally observed between ph 5.0 and 9.0. However, a few enzymes, e.g.,

More information

CHAPTER INTRODUCTION OF DOSAGE FORM AND LITERATURE REVIEW

CHAPTER INTRODUCTION OF DOSAGE FORM AND LITERATURE REVIEW 132 CHAPTER 6 DEVELOPMENT AND VALIDATION OF A STABILITY-INDICATING RP-HPLC METHOD FOR SIMULTANEOUS DETERMINATION OF PARACETAMOL, TRAMADOL HYDROCHLORIDE AND DOMPERIDONE IN A COMBINED DOSAGE FORM 6.1 INTRODUCTION

More information

Pelagia Research Library

Pelagia Research Library Available online at www.pelagiaresearchlibrary.com Der Chemica Sinica, 2013, 4(1):67-74 ISSN: 0976-8505 CODEN (USA) CSHIA5 Analysis of Abakaliki Rice Husks N. B. Ekwe Chemical Engineering Department, University

More information

National Standard of the People s Republic of China. National food safety standard. Determination of pantothenic acid in foods for infants and

National Standard of the People s Republic of China. National food safety standard. Determination of pantothenic acid in foods for infants and National Standard of the People s Republic of China GB 5413.17 2010 National food safety standard Determination of pantothenic acid in foods for infants and young children, milk and milk products Issued

More information

On March 28, 2011, the AOAC Board of Directors

On March 28, 2011, the AOAC Board of Directors DEVRIES ET AL.: JOURNAL OF AOAC INTERNATIONAL VOL. 95, NO. 2, 2012 1 INFANT FORMULA AND ADULT NUTRITIONALS Determination of Vitamin A (Retinol) in Infant Formula and Adult Nutritionals by Liquid Chromatography:

More information

Complexometric Titration of Calcium in Antacids SUSB-017 Prepared by M. J. Akhtar and R. C. Kerber, SUNY at Stony Brook (Rev 1/13, RFS)

Complexometric Titration of Calcium in Antacids SUSB-017 Prepared by M. J. Akhtar and R. C. Kerber, SUNY at Stony Brook (Rev 1/13, RFS) 61 SUSB- 017 017 exercise Complexometric Titration of Calcium in Antacids SUSB-017 Prepared by M. J. Akhtar and R. C. Kerber, SUNY at Stony Brook (Rev 1/13, RFS) purpose To determine the amount of calcium

More information

Enzymatic Assay of PROTEASE (EC )

Enzymatic Assay of PROTEASE (EC ) Enzymatic Assay of PROTEASE PRINCIPLE: Hemoglobin + H 2 O Protease > Amino Acids CONDITIONS: T = 37 C, ph = 2.8, A 660nm, Light path = 1 cm METHOD: Colorimetric REAGENTS: A. 50 mm Potassium Phthalate Buffer,

More information