Question: Why is 6.25 used as the conversion factor in the Kjeldahl method? A) Because foods contain approximately 6.25% nitrogen B) Because only 16% of the

Why is 6.25 used as the conversion factor in the Kjeldahl method? A) Because foods contain approximately 6.25% nitrogen B) Because only 16% of the total organic nitrogen in proteins can be detected C) Because proteins contain approximately 6.25% nitrogen D) Because 1 gram of protein contain 0.16 g of nitrogen

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