I am evaluating the digestibility of egg yolk product by INFOGEST 2. I used a blank with enzymes and SSf /SGF and SFI.

I measured the nitrogen content during digestion with DUMAS. then, from each sample I subtracted the corresponding blank.

The problem that the nitrogen content is decreasing as the digestion progresses. I found these results a bit confusing as normally the nitrogen should still constant during digestion.

Did someone know why this decrease was observed?

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