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WorksheetsAnalysis of protein
Total questions: 17
Worksheet time: 11mins
Select the essential amino acid
Lysine
Valine
Aspartic
Glutamic Acid
Which property of meat depends on protein
Tenderness
Colour
Bloom
Taste
What are the three basic steps of Kjeldhal Method
(a)
In the digestion step what chemical are used
Kjeldhal catalyst
Sulphuric Acid
Boric acid
Sodium hydroxide
In the distillation step, the digested sample is made alkaline with NaOH and the nitrogen is distilled off as?
Ammonium ions
Ammonia gas
Ammonium hydroxide
Ammonium acetate
Ammonia is trapped in what solution??
Sodium hydroxide solution
Boric acid solution
Sulphuric acid solution
Hydrochloric acid
Most commonly conversion factor used to determine crude protein from total nitrogen content is
6
6.25
7
6.5
In dumas method temperature used for combustion is ?
900 degree Celsius
800 degree Celsius
1000 degree Celsius
850 degree Celsius
DUMAS instrument is calibrated by analyzing a material that is pure and has a known nitrogen concentration, such as
EDTA
Tryptophan
Lysine
Ammonia
Which oxide is used to convert Food components to gases in Dumas method
Copper oxide
Sulphur oxide
Zinc oxide
Carbon oxide
Carbon dioxide is trapped by which chemical in Dumas method
(a)
Tryptophan and tyrosine absorb ultraviolet light strongly at what nm?
280
540
290
300
Biuret reagent reacts with what to produce violet purple color?
(a)
What wavelength is used to determine protein content in biuret method
540
280
560
520
Folin-Ciocalteau phenol reagent is used in what method
(a)
What Color is produced in Lowry method?
Blue
Violet
Red
Purple
What is the charge on Dye in Dye binding method
Negative
Positive
