Tag: Nitrogen analysis

The Kjeldahl method, developed in 1883, remains the international standard for determining crude protein in foods by first measuring nitrogen content. Learning how to calculate protein Kjeldahl involves understanding a precise, three-stage chemical process that is fundamental to nutritional and quality control testing.

Developed in 1883, the Kjeldahl method is a standard analytical technique, and central to its calculation is the factor 6.25, but what is 6.25 in the Kjeldahl method and where does this conversion number originate? This factor is the universal average used to convert the nitrogen content of a sample into a crude protein estimate.