Kjeldahl method

The Kjeldahl method is a chemical process used to determine the amount of nitrogen in organic compounds. It involves three main steps: digestion, where the sample is mixed with sulfuric acid to break it down; distillation, where ammonia is released and collected; and titration, where the ammonia concentration is measured. Since nitrogen is a key component of proteins, the Kjeldahl method helps estimate protein content in food and other materials. This method is widely used in agriculture, food science, and environmental testing to assess nutritional quality and nitrogen levels.