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Estimation of protein in dried herbages using the dyestuff orange G
Author(s) -
Outen C. E.,
Tilley J. M. A.,
Wilson R. F.
Publication year - 1966
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740170701
Subject(s) - kjeldahl method , nitrogen , orange (colour) , chemistry , chromatography , water soluble , food science , organic chemistry
The uptake of the dyesluff Orange G by herbage samples is linearly proportional to their nitrogen content; the errors can be attributed in part to differences in the proportion of the nitrogen which is water‐soluble. The method is not as precise as a Kjeldahl analysis and seems suitable only as a simple and cheap technique to determine an approximate crude protein content or perhaps for the analysis of ‘true’ (hot‐water insoluble) protein content.