论文部分内容阅读
用凯氏常量法测定谷物中的氮,在消化试样时,烧瓶内会发生泡沫沸腾甚至溅失现象,其原因是由于硫酸钾与硫酸反复作用生成大量SO_3、SO_2和O_2,这些气体跟碳化物所生成的CO、CO_2并存于烧瓶内大量翻滚并急剧逸出所致。因而操作开始只能用微火加热,这样既影响了分析的准确度和精确度,又延长了时间。通过观察和试验发现:降低硫酸钾的用量后就可消除这一缺点,在消化过程中可以采取自始至终加强热的办法来缩短操作时间。具体
Kjeldahl constant method for the determination of nitrogen in grains, digestion samples, the flask will bubble bubbling or splash phenomenon, the reason is due to the repeated role of potassium sulfate and sulfuric acid generated a large number of SO_3, SO_2 and O_2, these gases with carbonation The resulting CO, CO 2 co-exist in the flask a large number of tumbling and rapid escape due. Therefore, the operation can only be started with micro-heat, thus affecting the accuracy and accuracy of the analysis, but also lengthen the time. Through observation and experiment, it is found that reducing the dosage of potassium sulfate can eliminate the disadvantage that the operation time can be shortened by heat enhancement throughout the digestion process. specific