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  • WT of Sample V. HCL For Sample V. HCL For Blank N. HCL Protein Average WT of Sample V. HCL For Sample V. HCL For Blank N. HCL Protein Average

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    This raw data sheet summarizes protein content testing for a wheat and soy sample conducted on September 23, 2019. Test results show the wheat sample had an average protein content of 9.65% and the soy sample had a protein content of 0.3%. The tests were performed in duplicate according to AOAC 2001:11 methods and involved measuring the weight of each sample, adding hydrochloric acid, and calculating the protein content based on nitrogen content.

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    Gafta Protein

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    This raw data sheet summarizes protein content testing for a wheat and soy sample conducted on September 23, 2019. Test results show the wheat sample had an average protein content of 9.65% and the soy sample had a protein content of 0.3%. The tests were performed in duplicate according to AOAC 2001:11 methods and involved measuring the weight of each sample, adding hydrochloric acid, and calculating the protein content based on nitrogen content.

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    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
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    9 views1 page

    WT of Sample V. HCL For Sample V. HCL For Blank N. HCL Protein Average WT of Sample V. HCL For Sample V. HCL For Blank N. HCL Protein Average

    Uploaded by

    faik
    This raw data sheet summarizes protein content testing for a wheat and soy sample conducted on September 23, 2019. Test results show the wheat sample had an average protein content of 9.65% and the soy sample had a protein content of 0.3%. The tests were performed in duplicate according to AOAC 2001:11 methods and involved measuring the weight of each sample, adding hydrochloric acid, and calculating the protein content based on nitrogen content.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Raw Data Sheet

    Date: Monday, September 23, 2019 Client Ref.:


    Lab ref. No.: Sample Label:
    Material: Wheat & Soyea Retention No.:
    Sample Description: Gafta Sealed / Seal No.:
    Completion
    Test Method Description Unit 1 2 Temp. Humidity
    Date
    Initials

    Blank HCL ml 0.3 0.3

    Average 0.3

    wt of sample

    V. HCl for sample


    Protein (Soyea) AOAC 2001:11
    V. HCl for blank %wt

    N. HCl

    Protein

    Average

    wt of sample 1.004 1.0013

    V. HCl for sample 12.15 12.05

    V. HCl for blank 0.3 0.3


    Protein (Wheat) AOAC 2001:11 %wt
    N. HCl 0.107149 0.107149

    Protein 9.68 9.62

    Average 9.65

    * Outsource

    Reviewed By
    Analyzed By Approved By

    Date:
    00 / 01 April 19

    TOTL-SP08-F04 Issue n / Date


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