{"id":106592,"date":"2021-05-18T06:56:39","date_gmt":"2021-05-18T06:56:39","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=106592"},"modified":"2021-05-18T06:56:39","modified_gmt":"2021-05-18T06:56:39","slug":"kjeldahl-method","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/kjeldahl-method\/","title":{"rendered":"Kjeldahl method"},"content":{"rendered":"<p>Chemical method for determining the nitrogen content of foods and animal tissues. The quantity of nitrogen is multiplied by 6.25 to obtain the approximate protein content of the sample (6.25 is an average conversion factor). Specific foods and specific tissues may have different conversion factors.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chemical method for determining the nitrogen content of foods and animal tissues. The quantity of nitrogen is multiplied by 6.25 to obtain the approximate protein content of the sample (6.25 is an average conversion factor). Specific foods and specific tissues may have different conversion factors. &nbsp;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-106592","post","type-post","status-publish","format-standard","hentry","category-k"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kjeldahl method - Definition of Kjeldahl method<\/title>\n<meta name=\"description\" content=\"Chemical method for determining the nitrogen content of foods and animal tissues. The quantity of nitrogen is multiplied by 6.25 to obtain the approximate protein content of the sample (6.25 is an average conversion factor). 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