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Electrothermal Kjeldahl Extraction Heater MM2313/E 230V 50 60HZ 600W Plug Micro
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Jual Electrothermal Kjeldahl Extraction Heater MM2313/E 230V 50 60HZ 600W Plug Micro



Spesifikasi Electrothermal Kjeldahl Extraction Heater MM2313/E 230V 50 60HZ 600W Plug Micro

Electrothermal Kjeldahl Extraction Heater MM2313/E 230V 50 60HZ 600W Plug Micro

  • 18 to 50ml Capacity
  • 800°C Maximum Temperature
  • 230V, 50 60HZ, 600W, UK Plug Electrical Requirements
  • Rugged, easy to clean stainless steel construction
  • Back-mounted brackets hold flask support rods (supplied with each unit)
  • 6 positions which can accommodate flasks of between 18 - 50ml capacity
  • Maximum element temperature range of 550°C to 800°C
  • Dedicated controllers for each recess are housed in a "cool zone"
  • Grounded stainless steel earth screen covering the heating element
  • Units are double fused for added safety

Kjeldahl Method for Protein Content


The method consists of heating a substance with sulphuric acid, which decomposes the organic substance by oxidation to liberate the reduced nitrogen as ammonium sulphate. In this step potassium sulphate is added to increase the boiling point of the medium (from 169°C to 189°C). Chemical decomposition of the sample is complete when the medium has become clear and colourless (initially very dark).

The solution is then distilled with sodium hydroxide (added in small quantities) which converts the ammonium salt to ammonia. The amount of ammonia present (hence the amount of nitrogen present in the sample) is determined by back titration. The end of the condenser is dipped into a solution of boric acid. The ammonia reacts with the acid and the remainder of the acid is then titrated with a sodium carbonate solution with a methyl orange pH indicator.

Degradation: Sample + H2 SO4 --> (NH4)2 SO4 + CO2 + SO2 + H2 O

Liberation of ammonia: (NH4 ) 2 SO4 + 2NaOH --> Na2 SO4 + 2H2 O + 2NH3

Capture of ammonia: B(OH)3 + H2O + NH3 --> NH4 + B(OH)4 –

Back-titration: B(OH)3 + H2O + Na2 CO3 --> NaHCO3 + NaB(OH)4 + CO2 + H2 O

The Kjeldahl method’s universality, precision and reproducibility have made it the internationally-recognized method for estimating the protein content in foods and it is the accepted standard method.

In The Box

  • Back-Mounted Brackets
  • Support Rods
  • Power Cord

Alat Laboratorium Umum

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