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ESTIMATION OF AMINO NITROGEN IN WORTS AND BEERS USING EITHER NINHYDRIN OR 2,4,6‐TRINITROBENZENE‐1‐SULPHONIC ACID
Author(s) -
Bateson J. B.
Publication year - 1970
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1970.tb03275.x
Subject(s) - ninhydrin , chemistry , glycine , nitrogen , amino acid , chromatography , leucine , biochemistry , organic chemistry
Colorimetric methods of estimating amino nitrogen have been calibrated, taking either glycine or leucine as the standard, and used to measure the amino nitrogen contents of worts and beers. Comparison of the 2,4,6‐trinitrobenzene‐1‐sulphonic acid method with the ninhydrin procedure shows that amino nitrogen values differing by up to 15–20% can be obtained for the same sample and moreover that worts behave differently from beers.