Determination of Organic Nitrogen by the Kjeldahl Method Using Microwave Acid Digestion

Essential aminoacids, vegetables, milk products, seafood, and canned meat were analyzed by the Kjeldahl method to determine their organic nitrogen content. The samples were brought into solution in two different ways, by conventional and by microwave wet acid digestion. The main goal of the study was to assessthe efficiency of the microwave method of sample treatment in regard to the speed of the dissolution process and to the precision and...