Hello everybody
In protein determination through micro-Kjeldahl or kjeldahl method it is common to use 6.25 factor. But, this is used for corn, meat, eggs and other kinds of foods. What would the appropriate conversion factor be if it is worked with leaves (for example: spinach, chard, dandelion, beet, rosemary, lettuce, etc.?
Thank you in advance
The factor is 6.31 for milk. For other matrices iis does depend whether there is a substantial amount of non-protein e.g. nitrates present. If so, like in rumen content, then the determination of true protein, is often used.
Thank you, but is there any information about how to express nitrogen in protein in leaves?
Factor will vary depending on the plan you are using. Following should answer this question:
https://www.sciencedirect.com/science/article/abs/pii/0308814694901678#:~:text=The%20leaf%20protein%20contents%20of,not%20valid%20for%20plant%20proteins.
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