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Pharmaceutical Analysis
book

Pharmaceutical Analysis

by P. D. Chaithanya Sudha
July 2012
Intermediate to advanced content levelIntermediate to advanced
758 pages
17h 12m
English
Pearson India
Content preview from Pharmaceutical Analysis

Chapter 1

Analysis of Food Components

CRUDE PROTEIN ANALYSIS (NITROGEN DETERMINATION)
  • Nitrogen is a commonly occurring element in most foods in the form of proteins as organically bound nitrogen.
  • Other nitrogen compounds are present in minor proportions which are non-proteins such as nucleic acids, alkaloids, nitrogen, lipids, pigments, vitamins and stimulants.
  • The labelling of food regulations 1970 given specifications for proteins at least 12% calorie content is provided by proteins present in foods.
  • The crude protein is determined by the following:
    1. Kjeldahl method: macro and semi-micro
    2. Formal titration
    3. Colorimetric method
    4. Other methods
    1. Kjeldahl method: This method involves first heating the sample with conc. H2SO4 in a long necked digestion ...
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Publisher Resources

ISBN: 9789332515659