추천 제품
애플리케이션
This kit is for the quantitative, enzymatic determination of glucose in food and other materials. Glucose is oxidized to gluconic acid and hydrogen peroxide by glucose oxidase. Hydrogen peroxide reacts with o-dianisidine in the presence of peroxidase to form a colored product. Oxidized o-dianisidine reacts with sulfuric acid to form a more stable colored product. The intensity of the pink color measured at 540 nm is proportional to the original glucose concentration.
적합성
Suitable for the quantitative, enzymatic determination of glucosein food and other materials.
키트 구성품 전용
제품 번호
설명
- o-dianisidine reagent 1 mL/vial
- glucose oxidase/peroxidase reagent 1 capsule
- glucose standard .5 mL
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 4 Oral - Carc. 1B - Eye Dam. 1 - Skin Corr. 1
Storage Class Code
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
WGK
WGK 3
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시험 성적서(COA)
Lot/Batch Number
Bergmeyer, H.U. and Bernt, E.,
Methods of Enzymatic Analysis, 1205-1212 (1974)
David Ohayon et al.
Nature materials, 19(4), 456-463 (2019-12-18)
A promising class of materials for applications that rely on electron transfer for signal generation are the n-type semiconducting polymers. Here we demonstrate the integration of an n-type conjugated polymer with a redox enzyme for the autonomous detection of glucose
M Isabel Muro-Pastor et al.
Plant physiology, 184(4), 1792-1810 (2020-09-10)
Cyanobacteria unable to fix atmospheric nitrogen have evolved sophisticated adaptations to survive to long periods of nitrogen starvation. These genetic programs are still largely unknown-as evidenced by the many proteins whose expression is regulated in response to nitrogen availability, but
Nelson H Knudsen et al.
Science (New York, N.Y.), 368(6490) (2020-05-02)
Repeated bouts of exercise condition muscle mitochondria to meet increased energy demand-an adaptive response associated with improved metabolic fitness. We found that the type 2 cytokine interleukin-13 (IL-13) is induced in exercising muscle, where it orchestrates metabolic reprogramming that preserves
S Talukder et al.
Journal of food science and technology, 57(2), 537-548 (2020-03-03)
Natural plant pigment, anthocyanins have the capability to change its color with the change of its structure influenced by changing pH. This feature of anthocyanin has been harnessed to design a meat products quality indicator. In the present experiment anthocyanin
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