Explain the colour changes you observed with boric acid

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Reference no: EM133678348

Question 1. Explain the colour changes you observed with boric acid for both the blank and the samples you analysed during the Kjeldahl estimation for protein from the food sample assigned to you.

Question 2. Analyse and interpret the protein estimation values you obtained via the Kjeldahl method for the food product assigned to you. Compare, contrast and discuss your results in comparison with the commercial NIP estimates. Explain in detail any similarities or discrepancies with the values you obtained.

Question 3. Reflecting on the Soxhlet method, identify three critical steps in the procedure where human error(s) can occur leading to underestimation of the final fat content using the Soxhlet method. Discuss how these errors can lead to an inaccurate estimation of fat content in your respective food samples.

Question 4. Imagine that you are publishing your findings from Practical 2 (Fat estimation) in a scientific journal. Write an abstract (100 words) that summarises the purpose, aim, methods and key results with conclusions.

Reference no: EM133678348

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