PCS_Exponent Posted June 3, 2007 Report Share Posted June 3, 2007 Looking for some seriously bio-leaning experimentalists around here...I'm thinking about the Kjeldahl method and the conversion factor from "total-N" to protein... The oxidizing and "acid-baking" of a protein sample will turn proetein bound nitrogen to ammonium, which is later quantified and used to determine the total amount of protein, using an appropriate convversion factor. My question is, what nitrogen atoms are those exactly which are reduced? Obviously all the amido-Ns are reduced, as well as the Ns of side-groups on the basic AAs. But what about N atoms in the aromatic rings, or a mid-chain N? I'm thinking of the aromatic Ns of tryptophan and histidine, and the mid-chain N in arginine... Would these be reduced, too?Thanks for any help you might be able to offer! Quote Link to comment Share on other sites More sharing options...
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