Join us for an informative webinar on the measurement of protein content in food. The protein content is crucial in determining the overall nutritional value of food, and it's usually calculated by determining the nitrogen content. For many years, the Kjeldahl method was the go-to method for protein analysis. However, in recent decades, the Dumas method has become increasingly popular due to its advantages.
In this webinar, we'll explore the differences between the Kjeldahl and Dumas methods and describe the benefits of the latter. We'll also cover the advantages of the ballast/aliquot principle, provide analytical examples, and conduct a live demonstration at our European Application & Technology Center in Berlin. There will also be a Q&A session at the end, so come prepared with your questions!
Discover further information about LECO's solution for protein analysis on our protein ressources site.
Pick your preferred day, and we will be in touch with you about your specific time slot