Research test kit AK00091

for food safetyammoniaglutamate dehydrogenase

Ammonia is mainly produced by microbial protein catabolism of organic material. Therefore, high concentrations of ammonia can indicate the decomposition of substances like milk, meat and seafood, being ammonia a major component of the off-flavours and odours. Ammonia also indicates the presence of faeces, urine and microorganisms in water. In the wine industry, ammonia determination is important in the calculation of yeast available nitrogen (YAN). This kit uses a glutamate dehydrogenase that is not inhibited by tannins found in grape juice and wine. However, YAN comprises three components: free ammonium ions, amino nitrogen from free amino acids and from the side chain of L-arginine. Thus, for the most accurate determination of YAN, all three components should be quantified, which is possible by using Nzytech’s L-Arginine/Urea/Ammonia kit. This rapid and simple specific enzymatic method is used for the determination of ammonia (ammonium ions) in foodstuffs such as wine, fruit juice, bakery products, dairy products, egg products, meat, seafood and dietetic food, as well as in paper, fertilizer, pharmaceuticals, cosmetics, water and biological samples. More Information Shipping Conditions Room Temperature Storage Conditions 2 °C to 8 °C Application Biofuel, Dairy, Feed, Fermentation, Food, Wine Features Detection limit: 0.07 mg/L, Range: 10-70 mg/L Detection Method UV Method Analyte Ammonia Components Solution 1 (2x). TEA buffer (24 mL, 0.5 M, pH 8.0) plus imidazole (200 mM), 2-oxoglutarate (40 mM) and sodium azide (0.02 % w/v) as a preservative. Store at 2 °C to 8°C. Tablets 2. 192 tablets of NADPH supplied in a plastic vial containing desiccant.