Elementary Organic Analysis

Szabadváry, F.

doi:10.1016/b978-0-08-010980-0.50012-2

Cited by 2 publications

(10 citation statements)

References 30 publications

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Section: Early History Of Food Protein Research Analysis and Valuationmentioning

confidence: 99%

“…During the 18th century, developments in the analysis of albuminous proteins correspond with progress in analytical chemistry, when Lavoisier developed combustion methods to analyze the organic chemical composition of substances (Szabadváry 1966). In 1786 Berthollet, using a distillation procedure, first reported that nitrogen was a constant constituent of animal extracts (Berthollet 1786; McCollum and others 1939a; Szabadváry 1966). Based on Lavoisier's procedures for combustion analysis, Gay‐Lussac and Thénard developed the 1st combustion method for nitrogen determination and determined the nitrogen (azote) content of egg white protein in 1810 (Davy 1815; Szabadváry 1966).…”

Section: Early History Of Food Protein Research Analysis and Valuationmentioning

confidence: 99%

“…In 1786 Berthollet, using a distillation procedure, first reported that nitrogen was a constant constituent of animal extracts (Berthollet 1786; McCollum and others 1939a; Szabadváry 1966). Based on Lavoisier's procedures for combustion analysis, Gay‐Lussac and Thénard developed the 1st combustion method for nitrogen determination and determined the nitrogen (azote) content of egg white protein in 1810 (Davy 1815; Szabadváry 1966).…”

Section: Early History Of Food Protein Research Analysis and Valuationmentioning

confidence: 99%

“…Liebig in particular asserted that the nutritional value of food was based solely on its “plastic”“body‐forming” protein content, which could be assessed by measuring the total nitrogen content of a food, ignoring other constituents and analytical methods (McCollum and others 1939a; McCollum 1957b, 1957c; McCosh 1984; Rosenfeld 2003). Liebig measured the nitrogen content of foods using combustion methods based on his improvements on methods discovered by Lavoisier, Gay‐Lussac, and Thénard's, and Boussingault used improved combustion methods developed by Dumas (McCollum 1957b; Szabadváry 1966; Rosenfeld 2003).…”

Section: Early History Of Food Protein Research Analysis and Valuationmentioning

confidence: 99%

“…In the middle to late 19th century, a number of significant developments in total nitrogen content methods for food protein analysis included early versions of the methods still used today. The 1st quantitative combustion method using total nitrogen to measure proteins in foods, albeit unreliably, is credited to Dumas (Dumas 1831; Szabadváry 1966; Rosenfeld 2003). More dependable combustion procedures for nitrogen were improvements on the Dumas method and were reported by Shiff, and Varrentrapp and Will (the Soda‐lime Process) from 1841 to 1868.…”

Section: Early History Of Food Protein Research Analysis and Valuationmentioning

confidence: 99%

See 4 more Smart Citations

Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration

Moore¹,

DeVries²,

Lipp³

et al. 2010

Comp Rev Food Sci Food Safe

175

130

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Kjeldahl and combustion (Dumas) methods are widely accepted for total protein determination but lack analytical selectivity for protein because they measure protein on the basis of sample nitrogen content. Adulteration incidents exploiting this analytical vulnerability (for example, melamine) demonstrate that these methods are no longer sufficient to protect the public health. This article explores the challenges and opportunities to move beyond total nitrogen based methods for total protein measurement. First, it explores the early history of protein measurement science, complexities of current global protein measurement activities, and ideal analytical performance characteristics for new methods. Second, it comprehensively reviews the pros and cons of current and emerging approaches for protein measurement, including their selectivity for protein, ability to detect adulteration, and practicality for routine use throughout the supply chain. It concludes that some existing highly selective methods for food protein measurement have potential for routine quality control. It also concludes that their successful implementation will require matrix-specific validation and the use of supporting reference materials. These methods may be suitable only for food ingredients that have a low degree of compositional variability and are not complex finished food products.

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Section: Early History Of Food Protein Research Analysis and Valuationmentioning

confidence: 99%

Section: Early History Of Food Protein Research Analysis and Valuationmentioning

confidence: 99%

Section: Early History Of Food Protein Research Analysis and Valuationmentioning

confidence: 99%

Section: Early History Of Food Protein Research Analysis and Valuationmentioning

confidence: 99%

Section: Early History Of Food Protein Research Analysis and Valuationmentioning

confidence: 99%

See 3 more Smart Citations

Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration

Moore¹,

DeVries²,

Lipp³

et al. 2010

Comp Rev Food Sci Food Safe

175

130

View full text Add to dashboard Cite

show abstract

The Death of Vitalism and The Birth of Organic Chemistry: Wohler's Urea Synthesis and the Disciplinary Identity of Organic Chemistry

Ramberg¹

2000

Ambix

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Elementary Organic Analysis

Cited by 2 publications

References 30 publications

Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration

Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration

The Death of Vitalism and The Birth of Organic Chemistry: Wohler's Urea Synthesis and the Disciplinary Identity of Organic Chemistry

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