Tag: Analytical technique

Vitamin C can degrade significantly during food processing and storage, with studies showing considerable loss over time. This fact makes understanding the ascorbic assay method crucial for ensuring the nutritional accuracy of products and monitoring quality control.

The Kjeldahl method, developed in 1883, was the original laboratory standard for estimating protein content by measuring total nitrogen. Today, several methods exist, but understanding the formula for calculating protein content fundamentally relies on this principle of measuring nitrogen and applying a conversion factor.