Megazyme K-PANOPA: Primary Amino Nitrogen Assay Kit Product code: K-PANOPA The Primary Amino Nitrogen (PANOPA) Assay Kit is suitable for the measurement and analysis of primary amino nitrogen in grape juice/must and wine. Note for Content: The number of manual tests per kit can be doubled if all volumes are halved. This can be readily accommodated using…
Megazyme K-URAMR: Urea/Ammonia Assay Kit (Rapid) Product code: K-URAMR The Urea/Ammonia (Rapid) test kit is suitable for the specific and rapid measurement and analysis of urea and ammonia in water, beverages, milk and food products. Note for Content: The number of manual tests per kit can be doubled if all volumes are halved. This can be readily…
Megazyme K-SORB: D-Sorbitol/Xylitol Assay Kit Product code: K-SORB The D-Sorbitol/Xylitol test kit for the determination Of D-Sorbitol And Xylitol In Foodstuffs, such as bakery goods, diabetic foods, chocolate, fruit, sweets and more. Sorbitol is non-cariogenic and finds many dietetic applications, but can cause gastrointestinal problems in adults if large quantities are consumed (10-50 g per…
Megazyme K-INOSL: myo-Inositol Assay Kit Product code: K-INOSL The myo-Inositol Assay Kit is a reliable and accurate enzymatic UV-method for the specific measurement and analysis of myo-inositol in animal feeds, foods and various other materials. Phytic acid content of samples with very low levels of free myo-inositol can also be determined using K-INOSL. This can be achieved by…
Megazyme K-PHYT: Phytic Acid Assay Kit Product code: K-PHYT The Phytic Acid test kit is a simple method for the measurement and analysis of phytic acid/total phosphorus in food and feed samples. This method does not require purification of phytic acid via anion-exchange chromatography making it amenable to high numbers of samples. Content: 50 assays per…
Megazyme K-DLATE: D-/L-Lactic Acid Rapid Assay Kit Product code: K-DLATE The D-/L-Lactic Acid (D-/L-Lactate) (Rapid) test kit is used for the rapid and specific concurrent measurement and analysis of L-lactic acid (L-lactate) and D-lactic acid (D-lactate) in beverages, meat, dairy and food products. Note for Content: The number of manual tests per kit can be doubled…
Megazyme K-FORM: Formic Acid Assay Kit Product code: K-FORM The Formic Acid test kit is a simple method for the rapid, reliable measurement and analysis of formic acid (formate) in foods, beverages and other materials. Note for Content: The number of manual tests per kit can be doubled if all volumes are halved. This can be readily accommodated…
Megazyme K-TSCK: Total Starch Control Flours Product code: K-TSCK 5 Controls per kit: Use with K-TSTA or K-TSHK Contains high amylose maize starch, wheat flour, regular maize starch, ACS soluble starch and chemically modified starch. Content: 5 Controls per kit: Use with K-TSTA or K-TSHK Shipping Temperature: Ambient Storage Temperature: Short term stability: Ambient, Long term…
Megazyme K-TSHK: Total Starch HK Assay Kit Product code: K-TSHK The Total Starch HK (Hexokinase) Assay Kit for total starch determination in cereal flours and food products. This assay kit contains an improved α-amylase that allows the amylase incubations to be performed at pH 5.0 (as well as pH 7.0). The method has been further modified…
Megazyme K-TSTA: Total Starch Assay Kit Product code: K-TSTA The Total Starch (AA/AMG) Assay Kit is used for the determination of total starch in cereal flours and food products. AOAC Method 996.11, AACC Method 76-13.01. This kit now contains an improved α-amylase that allows the amylase incubations to be performed at pH 5.0 (as well as…
Megazyme K-SDAM: Starch Damage Assay Kit Product code: K-SDAM The Starch Damage Test Kit is suitable for the determination of starch damage in wheat flour / cereal flours. The milling of wheat causes physical damage to a proportion of the starch granules of the flour. The level of starch damage directly affects water absorption and dough…
Megazyme K-RAPRS: Resistant Starch Assay Kit (Rapid) Product code: K-RAPRS The Resistant Starch Assay Kit (Rapid) method is suitable for the analysis of resistant starch in pure starch, cereal and legume seeds and food samples. This method is an update of the method of McCleary et al1 (AOAC Method 2002.02, AACC Method 32-40.01) employing incubation conditions similar to those used…
