A METHOD FOR QUANTITATIVELY DETERMINING COMPONENTS IN A SAMPLE

Abstract: In solid samples of foodstuffs, animal feeds and raw materials therefor, the content of fat and protein and optionally other constituents such as carbohydrate is determined by converting a sample of the product into dispersed form by treatment with a basic aqueous solution combined with mechanical subdivision to obtain a dispersion in which the constituents are determined by quantitative IR transmission photometry. The measurement is correlated to measurement by a standard method. In this way, high exactitude and reproducibility in quantitative multicomponent determination on solid samples is obtained.

Description: A METHOD FOR QUANTITATIVELY DETERMING COMPONENTS IN A SAMPLE. There is a great demand for quantitatively determining the content of fat and protein in foodstuffs and animal feeds and in raw mate¬ rials for making foodstuffs and animal feeds . Until af few years ago, the completely dominating method for pro- tein determination was the Kjeldahl method (e . g. , in a modified automated form, cf . Poul Erik iEgidius , Analytical Apparatus for Serial Determination of Nitrogen in Samples by the Kjeldahl Method, US Patent No . 3 , 964, 869) , but also colour-binding (The Pro-Meter, the Bakers Digest, December 1974, p . 28 - 30) and the biuret reaction (Alvin J. Pinckney, Wheat Protein and the Biuret Reaction, Cereal Chemistry, Vol. 26 , November 1949, No . 6) had gained a certain acceptance, but only for the determination of dissolved proteins , for example for determining protein in milk and serum (George R . Kingsley, The Determination of Serum Total Protein, Albu ine, and Globumine by the Biuret Reaction, J. Biol. Chem. , Vol. 131 , 1939 , p . 197) . In the same manner, the dominating method for fat determination has been extraction with organic solvents and determination, on the clear extract, of a physical property indicative of the fat con¬ tent, such as dielectricity constant, refractive index, or density, for example in automated form in "Foss-Let" (Poul Erik .Egidius , Apparatus for Density Determination of a Liquid, US Patent No . 3, 815 ,424) . (However, for special purposes , such as fat determina- tion in milk, measurements by light scattering have been widely used (Poul Erik £gidius , US Patent No . 3,442, 623)) . Both of the dominating methods (Kjeldahl and extraction) suffer from the disadvantage that they are difficult to perform , use poi- sonous chemicals, and yield poisonous waste fluids . Both biuret and colour-binding suffer from the disadvantage that the calibra¬ tion is strongly dependent upon which product is to be determined . Therefore, it was a technological break-through when Goulden (J.D . S . Goulden, Infrared Spectroscopy of Dairy Products , J.. Sci. Food Agric , 7, September 1956) showed that it was possible to quantitatively measure protein and fat in milk by means of infrared (IR) photometry . This had until then been considered impossible due to the strong water bands , but when Goulden published his work, the photometric technology had been developed so far that it was then possible to compensate effectively for interferences . Goulden's discovery formed the basis of several IR transmission instruments for routine analyses in milk and milk products (cf. a thesis by John Shields submitted for the degree of Bachelor of Philosophy at the University of York, November 1975, Sten Ander¬ sen Nexø and Andreas Skaerlund Frandsen, An Apparatus for Measuring Components of Liquid Samples , US Patent Application No . 931 , 621 , Japanese Patent Application No . 53-111829, British Patent Application No . 79-27427, and German Patent Application No . P 28 38 706.6; Sten Andersen Nexø and Henrik Rastrup An¬ dersen, Method for Quantitatively Determining Fat in a Fat Con- taining Sample, European Patent Application No. 79 301.465.5; Milco-Scan 104 19900 applications guide, issues of March 1979 and November 1979, A/S N. Foss Electric, Hillerød, Denmark) . The use of infrared technology for solid products has also been introduced (Donald R. Webster and Eugene R. Gansell, Optical- Internal Quality Analyzer, U. S . Patent No . 3, 765, 775, CA . Watson Near Infrared Reflectance Spectrofotometric Analysis of Agricultural Products , Analytical Chemistry, Vol. 49, No . 9, August 1977, p . 835 " a) . The measurement was in this case, of course, limited to the measurement of reflected light from the surface of a finely ground sample . Also, it was necessary to operate in the near infrared range to obtain sufficient energy, which necessitated the use of the less sharp overtones of the fundamental IR bands for protein and fat. This fact, in connection with the high sensitivity of the method to variations in the sample surface, resulted in a less than satisfactory precision (R . Sepp , Starch , 31, 1979, p . 57 - 63, Rapid Protein Determination) , but the method is relatively fast and does not maT r .e use of poisonous chemicals . C PI However, there exists a great demand for a precise method for determination of several essential components , typically two or more components , especially fat and protein, in various "difficult" products such as animal feed mixtures and raw materials therefor, typically cereals , oil- containing seeds and animal residual products , as well as for a satisfactory and safe, precise determination of fat and protein in a great variety of food products which are not milk-based. In the present context, the term "not milk-based" is intended to indicate products which are not milk products and do not contain predominant amounts of milk products . Thus , products which are "not milk-based" exclude, such products as skim milk, ice-cream, yoghurt, ymer, cheese, and corresponding products which imitate such products such as ice-creams not based on milk fat, etc . It is well known that minor amounts of milk products such as skim milk powder, whey protein concentrate, etc . are added to other food products , for example in order to increase their protein content or render the products cheaper. However, provided that the product with such addition comprises a predo¬ minant amount of not milk-based constituents , typically at least 80% and often at least 90%, based upon dry matter, such products with minor added milk-based constituents will be considered "not milk- based" products in the present context, considering that the predo¬ minant components thereof are not milk-based. Typical examples of not milk-based food products are meat and meat products such as bacon, beef, sausage products , ham, pork, mutton, horse meat, whale meat, poultry such as geese, ducks , turkeys and chicken, goat meat, minced meat, meat-based baby food, and meat-based or meat-containing ready-made dishes . The greatest demand for a determination of the above type is in the field of processed meat products such as sausages , hamburgers , luncheon meat, pastes such as liver paste, pies and patties . In this context, a precise method is intended to designate a method having a precision of the same level as the standard methods , which means 1 - 2% relative . it has now been found that the content of at least two chemical constituents , typically fat and protein , in a solid or semi solid sample, typically a sample of a material selected from the group consisting of foodstuffs , animal feeds and raw materials for food- stuffs and animal feeds , and ready-prepared dishes , can be quan¬ titatively determined without the use of complicated methods or hazardous chemicals and with surprising precision by a method which comprises converting the sample into dispersed form by treatment with a dispersing reagent combined with mechanical sub¬ division to obtain a dispersion in which the chemical constituents can be determined by quantitative photometric infrared transmis¬ sion (absorption) determination, determining the content of the constituents in the dispersion by such photometric determination, and correlating the determination so obtained to a quantitative determination of the constituent as assayed by a reference method. As mentioned above, IR transmission photometry has been success¬ fully developed into a most useful method for quantitative determi- nation of protein and fat in milk and milk products . According to the present invention, however, it has now surprising¬ ly been found that by the inventive combination of treating with a dispersing reagent, mechanically subdividing, performing a quan L- tative infrared transmission photometric determination on the result¬ ing dispersion, and correlating the quantitative determination so obtained to quantitative determination performed by any accepted method, preferably the standard methods , of the constituents to be determined, samples of a completely different character from milk and milk products , and even samples of a highly complex and difficultly dispersible character can be quantitatively determined with respect to the constituents in question, typically fat and protein with an excellent degree of exactitude which, in spite of the fact that the constituents of the sample are not in all cases rendered available to the determination in question in the ordinary sense of this term, and in spite of the fact that the dispersion may contain a high number of components in different types of systems such as in solution, emulsion, and suspension , reaches or even surpasses the exactitude and reproducibility of the standard methods , but without the evident drawbacks and hazards of the standard methods . OMPI In the method of the present invention, the combination of the treatment of the sample with the dispersing reagent and the me¬ chanical subdivision aims at producing, from the sample, a disper¬ sion having such a small maximum particle size that the dispersion can be subjected to the IR transmission photometry determination . The maximum particle size of the dispersion should be below about 6 μm, and the preferred maximum particle size of the dispersion is 1 μ or less . The term "dispersion" is used in the present context to designate any combination of "solution" , "emulsion" , and "sus- pension" . It is one of the main features of the present invention that the dispersion subjected to the photometric determination will typically be a combination of a solution, an emulsion, and a sus¬ pension, and the remarkable fact is that such multi-phase, multi- component system generated from the solid sample in question will give rise to quantitative determination of several constituents of the original solid sample with exact and reproducible correlation to the true value of the particular constituent as determined by one of the standard methods . The mechanical subdivision of the sample is suitably performed by mechanically treating a slurry of particles of the sample in the dispersing reagent with suitable subdividing means . The starting slurry may be obtained by first coarsely dividing the sample, if necessary (e . g. , if the sample is constituted by coherent pieces such as e . g. meat) , and adding a suitable amount of dispersing reagent to the sample . The slurry will typically have a solids con¬ tent of at the most 30 g per 100 ml, often 2 to 20 g per 100 ml, and the protein content of the slurry is suitably so adapted that the dispersion subjected to the photometric determination is at the most 20% by weight. A particular type of mechanical subdividing treatment which has been found to result in a particularly good dispersion of the samples is treatment in a grinder of the type having a closed chamber in which an impact means is shdably mounted for substantially reciprocating movement of a prede- termined stroke length , especially a particular version of such a grinder described in US patent No . 3 , 672, 659, that is , a grinder having a closed cylindrical chamber in which a smooth cylindrical body of substantially smaller diameter than the chamber is shdably mounted for substantially reciprocating movement of a predeter¬ mined stroke length, and suitable conditions and parameters of this wet mechanical subdivision treatment are, for the various types of cereals , animal feeds , meat, and other types of like products , a weight of the cylindrical body of about 400 g, a stroke length of about 5 mm, a stroke frequency of about 3000 per minute, and a treatment time of about 4 minutes . These parameters and conditions may, of course, be modified to suit a particular type of sample to be treated, and the particular type of dispersing reagent used. Within the scope of the present invention , any other mechanical wet subdividing treatment substantially corresponding to the above- mentioned special treatment with respect to the effect thereof can also be utilized. The combination of the treatment with a dispersing agent and the mechanical subdivision will either in itself convert the sample into a dispersed form which will be suitable for the photometric quanti¬ tative determination, or a separation of particles which are of a size that would disturb the photometric measurement will have to be performed prior to the measurement. It is preferred to avoid such separation of any component from the dispersion, and for this reason, it has been found suitable, with products of a difficult character, for example, products containing proteins of a complex and robust character, such as shell proteins, hard cereals, etc . , to perform a mechanical dry pre-grinding as part of the mechanical subdivision, to yield particles in the desired particle size range prior to the wet mechanical treatment in the presence of the dis¬ persing reagent. As mentioned above, a separation, from the dispersion, of particles which are of a too large size for the photometric determination should preferably be avoided by securing that the dispersion , after the wet treatment, does not contain such particles . The photo¬ metric measurement is then performed on the complete sample, and this in itself contributes to the best exactitude and reproducibility; furthermore, the photometric determination, e . g. the IR transmis¬ sion photometry, yields the highest signal to noise ratio when the concentration of the constituents to be determined, such as protein C and fat, is sufficiently high . However, if a separation is in fact performed, it should preferably be limited so that at any rate at least 50% of the content of the constituents to be determined, e . g. , the content of fat and protein, are allowed to remain in the disper- sion after the separation, and preferably , the separation will re¬ move at the most 10%, more preferably at the most 5%, of the con¬ stituents to be determined. Separation, when performed, may, e . g. , be performed by centrifugation , typically to an extent corre¬ sponding to about 2000 g x 10 min, or by filtration, typically through a filter allowing passage of particles of at the most 5 μm . The dispersing reagents which are used in the method of the pre¬ sent invention are typically aqueous solutions , especially aqueous solutions which are of a basic character. In the present context, the term "basic" is intended to designate a reagent which has a pH that is above 7, typically above 9, and examples of useful basic reagents are alkaline solutions which have a pH of at least 10, typically a pH in the range of 12 - , 14. Such solutions , e . g. sodium hydroxide solution having a concentration of about 0.5M, exert a dispersing and emulsifying activity on fat and protein-containing samples at temperatures in a suitable range, which is at least about 40°C , e . g . 40-60°C, such as 45-55°C . Such a temperature will usually inherently be obtained in the above- mentioned mechanical treatment. Addition of an emulsifier to the solution will usually enhance its capability of yielding the desired degree of dispersion and may thus be used to lower the necessary pH of a particular basic dispersing reagent . Dispersing reagents of types which are complex-forming with pro¬ teins have been found result in an efficient dispersion of the samples for the purpose of the present invention . Typical examples of such complex-forming reagents are basic copper- containing solu¬ tions such as a basic solution of a complex of copper -with a compo- nent selected form the group consisting of amines , ammonia, tar- trates , and ett^lene glycol, but also complex-forming basic reagents which are basic solutions containing a protein -dissolving complex selected from the group consisting of nickel complexes , mercury O PI 7 WIPO complexes , cadmium complexes , zinc complexes , and cobalt com¬ plexes , are useful dispersing agents for the purpose of the pre¬ sent invention . Also these types of dispersing agent will preferab¬ ly contain an emulsifier. For safety reasons , it will often be pre- ferred to avoid the use such complex-forming reagent when pos¬ sible, as they contain metals which are mostly of a character con¬ sidered undesirable for incorporation in a routinely used reagent. A preferred type of apparatus for performing the photometric determination is an IR transmission photometry instrument of the same type as is used for routine measurements on milk, such as a "Milko-Scan" instrument (cf . , e . g. , "Milko-Scan 102/103/104, Ope¬ rating Instructions" , A/S N . Foss Electric, Hillerød, Denmark, 1979 and the patent appHcations mentioned on page 2 of the present specification . These instruments and instruments of similar types are adapted to measure fat, protein, and lactose in milk and may either use the conventional carbonyl band for the fat determination or may (European Patent Application No . 79.301.465.5) use, as sample wavelength for the fat determination, a band characteristic to carbon-hydrogen bonds , in particular a sample wavelength in the interval from 3.475 to 3.41 μm and a reference wavelength for the fat determination in the range between 3.51 and 3.60 μm. In order to correlate the results obtained in the quantitative photo- metric determinations on the dispersion to the authentic content, in the sample product, of the constituent in question, best line fit or any other suitable correlation is performed to determinations made on the same products using a suitable reference method, e. g. one of the standard methods . One suitable way is to refer to the Soxh- let or Foss-Let method for the fat determination and the Kjeldahl or Kjel-Foss method for the protein determination . Based upon the best line fit, the conversion function to be used for the particular product type and the particular type of apparatus is found. Ac¬ cording to the invention, it has been found that the origin of the various product types will not give great variation of the measured results . As an example of this , it may be mentioned that feed mixtures for swine, with a very high variation in contents , cf . Example 4, will still give a high correlation to the standard O methods , which means that when a multicomponent system is de¬ termined, the origin of the various proteins and other constituents therein can be varied within wide limits . The correlation becomes more sensitive when less complex products are determined, as the fact that the proteins are different and have a different molecular weight will then manifest itself to a higher degree. Thus , a general regression equation which has been used, e . g. in Example 4, and which has been found to be a useful regression equation for fat and protein determination in several types of products , was found to be unsuitable for fat and protein determination for soybeans . The present invention provides , for the first time, an easy and exact method for hazard-free determination of fat and protein in a solid sample with an absolutely satisfactory exactitude and repro- ducibility. Also, the invention makes it possible to simultaneously measure other components in the sample, such as total carbohy¬ drate (vide Example 8) , and/or to perform other desired determina¬ tions including differential measurements such as determinations of the content of connective tissue protein in comparison with total protein (by measurement on partly a dispersion where total protein has been made available to the determination and partly a disper¬ sion where the more difficultly dispersible connective tissue protein has not been made available) , etc . Thus, it will be realized that the method of the invention opens up very important new fields and constitutes a remarkable improvement over the known art me¬ thods , including a very considerable increase of exactitude in comparison with near-infrared reflection photometry which was the only known art multicomponent method available for solid products . Example 1. 6 g of fish meal were weighed out and transferred to a Foss-Let reaction chamber (a grinder having a closed cylindrical chamber in which a smooth cylindrical body of a weight of about 400 g is shdably mounted and reciprocates at a stroke frequency of about 3000/minute at a stroke length of about 5 mm) . 100 ml of a dispers- ing reagent consisting of 0.1M copper sulphate, 0.5M NaOH and 0.125M sodium sulphite and 10% ethylene glycol were added. The mixture was treated for 2 minutes and 4 minutes , respective- ly, in the reaction chamber, whereafter the resulting dispersion • was centrifuged at 2000 g for 20 minutes ; the centrifugate was thereafter measured on a Milko-Scan 104, and the protein content in the centrifugate and in the fish meal was also determined by Kjeldahl analysis . On 7 different samples of fish meal, an average availability of fat and protein of 80% at a treatment time of 2 minutes and 95% at a treatment time of 4 minutes was found. At a treatment of 4 minutes, a standard deviation between Milko- Scan 104 measurement and Kjeldahl measurement of 0.8% protein = 1.5% relative was found, which is an uncertainty of the same order as the reproducibility of the standard method (Kjeldahl) . Example 2. 6 g fish meal were weighed out and transferred to a reaction cham- -... ber of the same type as described in Example 1. 100 ml of dispers- ing reagent consisting of 0.1M copper sulphate, 0.5M NaOH and 2.5% KNa-tartrate we e added. The mixture was treated, centrifuged and analyzed by means of the Kjeldahl method on the protein available . An availability degree of 96% was found Example 3. 6 g of fish meal were weighed out and transferred to a reaction chamber of the same type as described in Example 1. 100 ml of a dispersing reagent consisting of 0.1M copper sulphate, 0.5M NaOH, 0.1M ethylene diamine and 0.1M propylene diamine were added. An availability degree of 98% was found. Example 4. 10 swine feed mixtures were prepared as follows: Gram/100 g mixture 1 2 3 4 5 6 7 8 9 10 Fish meal 18 15 12 9 6 3 21 24 27 30 Meat- an d- bone-meal 3 6 9 12. 15 18 3 3 3 3 " Barley 40 42 44 46 46 . 47 33 27 29 28 Soy meal 35 32 29 29 23 20 35 35 35 35 Fat 4 5 6 7 10 12 8 11 6 4 % protein 34.25 32.40 30.61 28.81 26.82 29.94 36.43 37.31 39.66 41.71 % fat 6.85 7.88 8.91 9.98 12.93 14.94 10.90 14.97 9.23 8.41 6 g sample were weighed out and transferred to a reaction chamber of the same type as described in Example 1. 100 ml of a reagent consisting of 0. 1M copper sulphate, 0.5M NaOH, 0. 1M ethylene diamine and 0.1M propylene diamine were added. The mixture was treated for 4 minutes , centrifuged for 10 minutes , and the centrifugate was thereafter measured on a Milko-Scan 104. All measurements were repeated three times to obtain an estimate of the reproducibility . Protein : Correlation coefficient 0.997 Reproducibility , standard deviation 1.8% rel. Intermethod standard deviation 1.1% rel. OMPI Fat: Correlation coefficient 0.996 Reproducibility, standard deviation 1.7% rel. Intermethod standard deviation 2. 1% rel. Example 5. A swine feed mixture consisting of : Gram/100 g mixture Lard 6 Barley 36 Oat 14 Wheat 14 Soy meal 9 Skim milk powder 9 Fish meal 4 Dry yeast 3 Sugar 3 Vitamins 2 8.09% Fat was prepared 17. 1% Protein A sample was reacted as in Example 4. Subsequent to the reaction, the temperature of the reaction mixture was measured, and the loss of water during the centrifugation was measured. The test was repeated 10 times . The total reproducibility of 1.5% rel. protein could thereafter be split up into the following standard deviations : Varying loss of water 0.5% Varying reaction temperature 1.0% Residual variation 1.0% if the reaction is performed at the same temperature, the repro¬ ducibility will be about 1% rel. protein . Example 6. The following meat products were ground through an ordinary kitchen machine and measured with triple determination on a Kjel- Foss analyser and double determination by the Foss-Let extraction determination Kjel-Foss Foss-Let determina¬ determina¬ tion, mean tion , mean Bacon 15.2 39.6 Beef 22.2 - Sausage 19.4 26.74 Sausage 12.4 21.22 Sausage 12.9 26.30 Sausage 18.2 31.78 Ham 21.9 9.99 Salami 13.6- .36.47 Lamb steak 21.7 5.3 Pork 11.6 46.3 Thereafter, a sample of 20 g was taken out and reacted for 5 mi- --- nutes in a reaction chamber of the same type as described in Ex- ample 1 with 100 ml of a dispersing reagent of the same composi¬ tion as in Example 2 with a further addition of 1 ml of an emulsifier consisting of 10% "TWEEN" 20 (Atlas) , 40% A 109, 25% A 431, 10% B 246, 10% B 261 and 5% A 394 (from ICI) . Triple treatment (mechan¬ ical plus reagent) was performed, and each sample was measured 5 times on Milko-Scan 104 without any centrifugation . Protein : Correlation 0.993 Intermethod variation 2.3% rel R ep ro du cibility 1 .5% rel Fat: Correlation 0.9994 Intermethod variation 0 Reproducibility 1.5% rel Example 7. 19 mixtures of pork, lard and water were prepared in such a manner that the protein content varied evenly from 11 to 20% and the fat content varied from 10 to 30%. The samples , 10 g, were reacted for 4 minutes in a reaction cham¬ ber of the same type as described in Example 1 with 0.5M NaOH as dispersing reagent. Each sample was reacted twice, and each treated sample was measured three times on a Milko-Scan 104, the only further intermediate treatment being thermostating in a water bath at 40 C . Multiple regression analysis was performed with fat and protein as independent variants . Protein : Correlation 0.999 Intermethod variation 0.25% rel. Reproducibility 1. 12% rel. Fat: Correlation 0.998 Intermethod variation 1.75% rel. Reproducibility 1.75% rel. The measuring accuracies were 10 - 20 fold better than those re¬ ported -for meat products measured by near-infrared reflection photometr . (Cf . : E . Hauser & V. Weber, Fleischwirtschaft, Vol. 58 , p . 452-4, 457-9 (1978)) . Example 8. 8 mixtures of black pudding with a fat content varying from 6.8 to 22%, a protein content from 8 to 16% and a carbohydrate content from 8 to 26% were prepared. The measurements were performed according to the standard procedure with the following results : Carbo¬ Carbo¬ Fat% Fat % Protein . % Protein % hydrate hydrate Calcu¬ MSc Calcu¬ MSc Calcu¬ MSc * * lated 104 lated 104 lated 104 22.0 21.2 8.0 7.9 26.0 26.3 22.0 22.0 8.0 8.0 26.0 26.2 20.3 20.2 10.0 9.9 24.0 24.2 20.3 20.5 10.0 9.9 24.0 24.3 18.6 18.9 12.0 11.8 22.0 22. 1 18.6 18.7 12.0 11.8 22.0 22.0 16.9 17.2 14.0 14.5 10.0 19.5 16.9 17.2 14.0 13.4 20.0 20.0 15.2 14.9 16.0 16.2 18.0 18.0 15.2 15.2 16.0 16.3 18.0 17.6 13.5 13.8 18.0 18.4 16.0 15.6 13.5 13.7 18.0 18.5 16.0 15.8 11.9 11.9 20.0 20.3 14.0 14.1 11.9 12.0 20.0 19.8 14.0 13.9 6.8 6.7 26.0 25.8 8.0 8.3 6.8 6.6 26.0 25.5 8.0 8.5 Correla- 0. .999 0. 999 0. 999 tion Accu- 0. . 19% fat 0. 12% protein 0. 22% carbo¬ racy SD hydrate Repeat¬ ability SD 0 , .24% fat 0. 31% protein 0. 19% C f OI.ΪPI *) Milko-Scan 104 From the above appears that, on a difficult product such as blood pudding, the three parameters are measured with an acceptable accuracy . P

Claims: Claims . 1. A method for quantitatively determining the content of at least two chemical constituents in a solid or semisolid sample of a not milk-based product, comprising converting the sample into dis¬ persed form by treatment with a dispersing agent combined with mechanical subdivision to obtain a dispersion in which the said chemical constituents can be determined by a quantitative infrared absorption photometric determination, determining the content of the constituents in the dispersion by such photometric determina¬ tion, and correlating the determination so obtained to a quantitative determination of the constituents as assayed by a reference method. 2. A method as claimed in claim 1 in which the chemical constituents determined comprise fat and protein . 3. A method as claimed in any of clai s 1 or 2 in which the sample is a solid or semisolid sample selected from the group con¬ sisting of foodstuffs , animal feeds and raw materials for foodstuffs and animal feeds . 4. A method as clai ed in any of the preceding claims in which the mechanical treatment to finely divide the sample is performed on a -.. slurry of the sample having a solids concentration of at the most 30 g per 100 ml, typically 2 - 20 g per 100 ml. 5. A method as claimed in any of the preceding claims in which the protein content of the dispersion subjected to photometric determi¬ nation is 0 - 20% by weight. 6. A method as claimed in any of the preceding claims in which the dispersion subjected to the photometric determination has a particle size of less than about 6 μm. 7. A method as claimed in claim 6 in w τ hich the particle size is about 1 μm or less . C .ΪFI *™ 8. A method as claimed in claim 6 or 7 in which the reduction to the maximum particle size stated is performed solely by the combi¬ nation of mechanical subdivision and treatment with the dispersing reagent and without performning any separation on the dispersion . 9. A method as claimed in claim 6 or 7 in which particles which are of a size of 6 μm and above are separated from the dispersion prior to the photometric determination . 10. A method as claimed in claim 9 in which at most 10%, preferably at most 5%, of the constituent or constituents to be determined are removed by the separation . 11. A method as claimed in claim 9 or 10 in which the separation is performed by centrifugation to an extent corresponding to about 2000 g x 10 man. 12. A method as claimed in claim 9 or 10 in which the separation is performed by filtration through a filter permitting passage of part- • icles of at the most 5 μm. 13. A method as claimed in any of the preceding claims in which the mechanical treatment is performed in a grinder having a closed -._ cylindrical chamber in which a smooth cylindrical body of . substan- tially smaller diameter than the chamber is slidably mounted for substantially reciprocating movement of a predetermined stroke length . 14. A method as claimed in claim 13 in which the stroke length is about 5 mm, the stroke frequency is about 3000 per min, the treatment period is about 4 min, and the weight of the cylindrical body is about 400 g. 15. A method as claimed in any of the preceding claims in which the the dispersing reagent is an aqueos solution . 16. A method as claimed in claim 15 in which the aqueous solution is a basic solution. 17. A method as claimed in claim 16 in which the pH of the solu¬ tion is at least 9. 18. A method as claimed in claim 17 in which the pH of the solu- tion is 12 - 14. 19. A method as claimed in any of the preceding claims in which the dispersing agent is an alkah hydroxide solution such as about 0.5 M NaOH solution . 20. A method as claimed in any of claims 1 - 14 in which the dis¬ persing agent is a reagent which is complex-forming with proteins to form a solution or a ' colloid solution . 21. A method as claimed in claim 20 in which the complex-forming reagent is a basic copper-containing solution. 22. A method as claimed in claim 21 in which the basic copper sol¬ ution is a basic solution of a complex of copper with a component selected from the group consisting of amines , ammonia, tartrates , and ethylene glycol. 23. A method as claimed in claim 20 in which the complex-forming basic reagent is a basic solution containing a protein-dissolving complex selected from the group consisting af nickel complexes , mercury complexes, cadmium complexes, zinc complexes , and cobalt complexes . 24. A method as claimed in any of the preceding claims in which the dispersing reagent contains an emulsifier . 25. A method as claimed in any of the preceding claims in which the quantitative determination of the content of fat and protein in the sample on the basis of the IR transmission photometry meas- urement is performed by relating the IR transmission reading to quantitative determinations made on the same material as constit¬ utes the samples by means of standard methods . - 26. A method as claimed in claim 25 wherein the standard method to which relation is made is the Soxhlet or Foss-Let method for the fat determination and the Kjeldahl or Kjelfoss method for the pro¬ tein determination . 27. A method as claimed in any of the preceding claims in which the temperature of the sample when treated with the dispersing reagent is at least 40°C .

Inventors: BJARNO O
Applicants: FOSS ELECTRIC AS N
Application year: 1981
Main classification: G01N21
IPC codes: G01N21, G01N33