Understanding the Crude Protein Conversion Factor
To estimate the crude protein content in food, a standard conversion factor is applied to the measured nitrogen content. This method is widely used in food analysis and nutrition.
Explaining the Conversion Factor
The common conversion factor used is 6.25. This value is based on the assumption that proteins contain an average of 16% nitrogen.
The calculation is derived as follows:
$ \text{Conversion Factor} = \frac{100\% \text{ (Protein)}}{\text{Average Nitrogen in Protein (\%)}}$
$ \text{Conversion Factor} = \frac{100}{16} = 6.25$
Calculating Crude Protein
The formula used is:
$ \text{Crude Protein (\%)} = \text{Nitrogen Content (\%)} \times 6.25 $
This factor allows for a straightforward estimation of crude protein based on the experimentally determined nitrogen levels in a food sample.
Therefore, the correct conversion factor is 6.25.
Important Questions from Biology
- List-I with List-II:
List-I
(Terms)List-II
(Explanations)A. Biohazards I. Single celled living organism B. Bacteria II. Most lethal ultra microscopic inert infectious agents C. Viruses III. Organisms which live in or on another living organisms D. Parasites IV. Hazards related to disease in plants, animals and humans
Choose the correct answer from the options given below : - Malarial parasite shows which type of asexual reproduction?
- Which of the following is NOT a characteristic feature of epithelial tissue?
- Select the option that shows the correct age range of puberty in human male and female.
- Which of the following is the most abundant protein in the biosphere?
