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Determination of Amino Acid Content in Bisciuts
Determination of Amino Acid Content in Bisciuts
Department of Chemistry
Aim
> To study the analysis of amino acids in biscuits
Objectives
• To collect the sample from local markets.
• To prepare the reagent solutions (ninhydrin, phosphate buffer and
sample solutions)
• To prepare the standard solution of glycerine
• To measure the wavelength of maximum absorption for standard
glycerine using the UV visible spectrophotometer
• To construct a standard calibrations curve for glycerine
• To determine the amino acids in biscuit samples by
spectrophotometric method
(a) (b) (c)
Figure 1: The different brands of dry cakes (a) Ba Yin(b) Myint Myint Khin and
(c) Sar Kaung