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Protein Calculation Formula:
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The protein calculation formula estimates protein content in food samples using the nitrogen content determined by the Kjeldahl method. This is the standard method for food protein estimation in the food industry and nutritional analysis.
The calculator uses the protein calculation formula:
Where:
Explanation: The formula converts nitrogen content to protein content using the standard conversion factor of 6.25, which assumes that proteins contain an average of 16% nitrogen.
Details: Accurate protein estimation is crucial for nutritional labeling, quality control in food production, dietary planning, and research in food science and nutrition.
Tips: Enter the nitrogen percentage obtained from Kjeldahl analysis. The value must be greater than 0. The calculator will automatically compute the protein content in grams per 100 grams of sample.
Q1: Why is the conversion factor 6.25?
A: The factor 6.25 comes from the assumption that proteins contain approximately 16% nitrogen (100/16 = 6.25). This is an average value that works well for most foods.
Q2: Are there different conversion factors for different foods?
A: Yes, some specific foods use different conversion factors. For example, dairy products often use 6.38, wheat products use 5.70, and soy products use 5.71.
Q3: What is the Kjeldahl method?
A: The Kjeldahl method is a standard analytical procedure for determining nitrogen content in organic materials through digestion, distillation, and titration.
Q4: Does this method measure all protein?
A: The method measures total nitrogen, which includes both protein and non-protein nitrogen. For most foods, non-protein nitrogen is minimal, but it can be significant in some products.
Q5: How accurate is this calculation?
A: The calculation provides a good estimate for most purposes, but accuracy depends on the actual nitrogen content of the specific proteins in the food sample.