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Questions related from Brittany Kralik
We are currently heating 20 mL 95-98% H2SO4, 2 Kjeldahl tabs (each are 1.5 g K2SO4 and 7.5 mg Se), and 1.0 gm protein sample (fish). We have continued the heating process to upwards of 4 hours....
22 December 2020 5,639 3 View
Here are the steps I'm taking: - ABTS solution: 192 mg of ABTS in distilled water to 50 mL. Store this solution in an amber flask. - Potassium persulfate (140 mM): Mix 378.4 mg of the salt with...
25 September 2020 5,290 5 View
Hello, all! We are using the Kjeldahl method to determine nitrogen content of fish samples. We do not have an automatic Kjeldahl analyzer, so we are using basic glassware. Regarding the second...
24 August 2020 220 6 View
We are testing various physical parameters of both fish and tomato samples, such as acidity, color, texture, fat content, etc. What is an appropriate sample size for these types of tests?...
19 August 2020 3,700 3 View
My reference paper says to mix ABTS solution (mine is already prepared) with a potassium persulfate (2.45 mM) solution. Can anyone provide instructions on how to prepare the potassium persulfate...
08 January 2020 184 9 View
We are looking for a spectrophotometer to measure antioxidant and phenolic content of tomato samples with. Does anyone have any recommendations as to which company and model to go with? Thank you...
01 January 1970 7,809 6 View
