The percentage of nitrogen in protein is

Correct option is A

The percentage of nitrogen in protein is typically 16%. This is a standard approximation used in protein chemistry and is derived from the fact that proteins are made up of amino acids, which contain nitrogen. This percentage is used to estimate the protein content in food by measuring the nitrogen content.
Information Booster: Proteins are made up of amino acids, which contain nitrogen. The 16% nitrogen figure is used as a general reference for calculating protein content, especially in food science. This percentage is used to calculate the protein content from the nitrogen content in food items by multiplying the nitrogen content by a factor of 6.25 (the inverse of 16%). The nitrogen content of protein is critical for determining its nutritional value, as nitrogen is an essential element in the structure of amino acids.
Additional Knowledge on Incorrect Options:
· 18% (Option B): This is incorrect because the standard nitrogen content in proteins is 16%, not 18%.
· 12% (Option C): This is incorrect, as the percentage of nitrogen in protein is approximately 16%.
· More than one of the above (Option D): This is incorrect because only 16% is the correct answer.
· None of the above (Option E): This is incorrect, as 16% is the correct answer.