Kjeldahl Method: Estimate the protein content in food

In this simulation, you will learn how to use the Kjeldahl method to determine the protein content of a food sample. You will learn about the chemical reactions involved in the different steps of the analysis, and also be challenged with interpreting LC-MS/MS chromatograms.

In this section, you can find all the related theory needed to complete the simulation.

• Quantitative analysis
• Water in Acid
• Acid digestion
• Alkaline steam distillation
• Units and symbols in calculations
• Direct titration
• Chromatography basics
• Fragmentation in Tandem Mass Spectrometry
• Calibration standards
• Recovery control
• Blank
• Relative Standard Deviation
• Sensitivity and selectivity
• Mass-to-charge ratio
• Melamine