Abstract
A description is given of a colorimetric method for the determination of tryptophan in foods and mixed diets. The method is based on enzymic hydrolysis of the material, extraction of the hydrolyzed protein with a mixture of diluted potassium hydroxide and carbon tetrachloride, and spectrophotometric determination of tryptophan after the addition of p-dimethylaminobenzaldehyde to an aliquot of the extract.
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