Professional Life
Kjeldahl worked in Copenhagen at the Carlsberg Laboratory, associated with Carlsberg Brewery, where he was head of the Chemistry department from 1876 to 1900.
He was given the job to determine the amount of protein in the grain used in the malt industry. Less protein meant more beer. Kjeldahl found the answer was in developing a technique to determine nitrogen with accuracy but existing methods in analytical chemistry related to proteins and biochemistry at the time were far from accurate.
Read more about this topic: Johan Kjeldahl
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