Description:
Enzymatic method for the determination of L-arginine, urea and ammonia (Yeast Available Nitrogen -YAN). Based on the spectrophotometric measurement of NADPH consumed through the reactions, after addition of arginase (ARG), urease (URE) and glutamate dehydrogenase (GlDH).
Features:
– Nitrogen determination without formaldehyde
– Rapid reactions
– Stable enzyme suspensions
Applications:
Grape juice, wine and wine must, biological cultures and biological samples.
See applications for Wine and Fermentation industries.
Specifications:
– Quantity: 50 tests of each
– Reaction volume: 2.66 mL
– Range: L-Arginine – 50-400 mg/L; Urea – 20-140 mg /L; Ammonia – 10-70 mg /L
– Detection limit: L-Arginine – 0.37 mg/L ; Urea – 0.13 mg/L; Ammonia – 0.07 mg/L
Components:
– Solution 1 (assay buffer)
– Tablets 2 (cofactor NADPH)
– Suspension 3 (enzyme GlDH)
– Suspension 4. (enzume URE)
– Suspension 5 (enzyme ARG)
– Solution 6 (Ammonia standard solution- 0.04 mg/mL)
– Powder 7 (L-Arginine standard)