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Carbon-Nitrogen+Analysis

Carbon-Nitrogen+Analysis - NUT1 OnMarch7,1883, .

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Carbon-Nitrogen Analysis NUT 117 10/26/10
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Background Kjeldahl Chemistry – Nitrogen Analysis On March 7, 1883, Johan Kjeldahl presented his method of nitrogen analysis to  the Danish Chemical Society. The Kjeldahl method for the determination of  organic nitrogen is the worldwide standard for the purpose of calculating the  protein content in both human food and animal food.  The Kjeldahl method for nitrogen analysis is composed of three distinct  steps. These are   digestion, distillation, and titration.    Calculations One can calculate the amount of nitrogen present in the sample. This  calculation can either be performed as percent nitrogen or percent protein.  For percent nitrogen:  %  N= 14.01 x (ml titrant – ml blank) – (N of titrant) x 100 Sample Wt. (grams) x 1000 It has been shown that protein is 16% nitrogen. (Wheat and dairy products  are some exceptions).  By dividing 100 by 16, we get the conversion factor  for nitrogen to protein of 6.25. Hence, the percent protein is calculated as  follows: % Protein = 6.25 x %N 
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Carlo-Erba C-N Analyzer The original analysis method is based on the complete and instantaneous  oxidation of the sample by "flash combustion" which converts all organic and  inorganic substances into combustion products.  The resulting combustion  gases pass through a reduction furnace and are swept into the chromatographic  column by the carrier gas which is helium. The gases are separated in the  column and detected by the thermal conductivity detector which gives an output  signal proportional to the concentration of the individual components of the  mixture.  The results are comparable to those  obtained by traditional methods, such as 
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