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Protein is an important analysis in the food industry. Not only is it used on nutritional labels, it is one of the components that farmers use in determining the price a product is sold at. There are two analytical chemistry techniques for determining Nitrogen (Protein) in food products: Dumas and Kjeldahl. Both techniques are compliant with international norms; however, Dumas is becoming more commonly used as the technique of choice in the industry. This is due to the technique’s short analysis time, quick sample preparation, and lack of hazardous chemicals.
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