The albuminoids were determined by weighing 10 grams of the beer into a schalchen, evaporating to dryness, and burning with soda lime in the usual way. The nitrogen found x G.25 is given as the percentage of albuminoids. Graham determines the nitrogen by "Wanklynizing" the beer as in water analysis. The determination of the nitrogenous matters in beer is important in enabling the analyst to form an opinion on the question whether substitutes for malt were used in its manufacture, as saccharine matter derived from sources other than grain have little nitrogenous content. Too large an amount of albuminous matter is injurious to the keeping qualities of the beer.

1 Page 275. 2Fully described in Bulletin No. 15, page 32.

The Kjeldahl1 method, which was originally devised by its inventor for application to the determination of nitrogen in beers and worts, may also be used.