GAGO20
Glucose (GO) Assay Kit
sufficient for 20 assays
Synonym(s):
Glucose Quantification Kit
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About This Item
NACRES:
NA.84
UNSPSC Code:
12164500
usage
sufficient for 20 assays
Quality Level
species reactivity
human
packaging
pkg of 1 kit
storage condition
dry at room temperature
technique(s)
activity assay: suitable
input
food(s)
accession no.
P35557, NM_000162.5
application(s)
food and beverages
general analytical
detection method
colorimetric
storage temp.
2-8°C
Application
Suitable for the quantitative, enzymatic determination of glucosein food and other materials.
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.
Kit Components Only
Product No.
Description
- o-dianisidine reagent 1 mL/vial
- glucose oxidase/peroxidase reagent 1 capsule
- glucose standard .5 mL
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Carc. 1B - Eye Dam. 1 - Skin Corr. 1
Storage Class
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
wgk
WGK 3
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Instructions
Bergmeyer, H.U. and Bernt, E.,
Methods of Enzymatic Analysis, 1205-1212 (1974)
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