Counting Nitrogen Atoms – The History of Determining Total Meat Content
by Eben van Tonder
A series of articles was done in 2018 and 2019 about determining total meat content. its history and application.
- Part 1: From the start of the Chemical Revolution to Boussingault
- Part 2: Von Liebig and Gerard Mulder’s theory of proteins
- Part 3: Understanding of Protein Metabolism Coming of Age
- Part 4: The Background of the History of Nutrition
- Part 5: The Proximate Analysis, Kjeldahl and Jones (6.25)
- Part 6: The Codex
- Part 7: Connective Tissues and Gelatin
- Part 8.1: A Basic Introduction to Lipid Chemistry and the History of the Recognition of the Role of Lipids in Nutrition
(c) eben van tonder
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