The results are calculated as percentage of nitrogen. In order to calculate the protein content of the sample, the nitrogen content is multiplied with a sampleĀ specific protein factor (6.25 for meat). The following equations are used to calculate the result (% nitrogen and % protein).
To calculate the percentage of Nitrogen:
To calculate the percentage of protein:
%(P) = %(N) * PF
%(N) = percentage of weight of nitrogen
Vsample = amount of titrant for the sample (ml)
Vblank) = amount of titrant for the blank (ml)
c = concentration of titrant (mol/L)
M(N) = molecular weight of nitrogen (g/mol)
msample = sample weight (g)
1000 = conversion factor to mg
PF = protein factor. Here: 6.25
%(P) = percentage of weight of protein
Referentiewaarden (per 100g)
Kipfilet: 20g (tot 30g)
Rundergehakt: 20g
Ossenhaas: 22g
Lamsbiefstuk: 19g
Ei: 12g