No abstract

No abstract

No abstract

No abstract

The spectrophotometric method of estimating the protein content of whole milk at wavelength 280 nm (Nokai and lo, 1970) was modifed for corned beef, flour, bean and egg yolk. A clear solution was obtained by adding 50% sulfuric acid or 2N sodium hydroxide with and without 7-8M urea depending on sdubility of the food products. The protein content was calculated from the absorbance at 280, 243 or 215 nm on o spectmphotometer.The correfotion coefficient between the absorbance and the protein by Kiefdahl method was 0.99, 0.99, 0.99 and 0.99 with the codficient of variability of Kjeidahf protein for absorbance of 1.8, 4.1, 3.8 and 4.1% for bean, corned beef, egg ydk ond flour, respectively.