## Uitwerking

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 sample 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

Format Meetrapport