1. What is Protein Dry Basis?

Protein dry basis is the protein content calculated after removing the moisture content from a sample. It provides a more accurate comparison of protein content between samples with different moisture levels.

2. How Does the Calculator Work?

The calculator uses the formula:

Where:

• Protein — Protein content as percentage of total weight
• Moisture — Moisture content as percentage of total weight

Explanation: The formula adjusts the protein percentage by removing the moisture component, showing what the protein content would be if the sample had no moisture.

3. Importance of Protein Dry Basis

Details: Calculating protein on dry basis is essential for accurate comparison of protein content in materials with varying moisture levels, particularly in food science, agriculture, and material science.

4. Using the Calculator

Tips: Enter protein percentage (0-100%) and moisture percentage (0-99.99%). Both values must be valid (protein ≥ 0, moisture ≥ 0 and < 100).

5. Frequently Asked Questions (FAQ)

Q1: Why calculate protein on dry basis?
A: Moisture content can vary significantly between samples, making direct protein percentage comparisons misleading. Dry basis removes this variable.

Q2: What industries use this calculation?
A: Food processing, animal feed production, agricultural product testing, and any industry where protein content needs precise measurement.

Q3: How should samples be prepared?
A: Samples should be homogenized and representative of the material being tested for accurate results.

Q4: Are there limitations to this calculation?
A: This assumes all non-protein, non-moisture components are constant. For complex matrices, additional corrections may be needed.

Q5: How precise should measurements be?
A: For best results, protein and moisture should be measured to at least two decimal places when possible.