Determination of Lactic Acid (D + L)
In Tomatoes and vegetable purees Lactic acid is produced by the fermentation of lactose mainly through microbial activity. Its concentration depends on the total bacterial count and can be a useful indicator of the good state of preservation. So the determination of the concentration of lactic acid finds a useful indicator of a good state of preservation. Furthermore, the concentration of lactic acid must be within the limits of the law.
|Analyses||Lactic Acid (D + L) in tomato
Chloride in tomato and vegetable puree
|Simultaneous Sample Analyses||16|
|Multiple Analyses on a Sample|
Test type: End Point.
Testing time: 5 minutes.
Are possible test sessions with several samples, up to a maximum of 16.
D-lattico and L-lactic acids are oxidized through an enzyme to pyruvic acid with NADH production as a result. The increase of absorbance, measured at 366 nm in end-point, è directly proportional to the concentration di acido lattico nel campione. Il risultato viene espresso in ppM.
Reagent test kits
The reagents are packaged in foil pouches containing 10 tubes useful to perform 10 analyses.
This is the minimum package that allows the use of CDR systems even to those who need to make a few analyses, thus not wasting reagents.
There are also boxes of 100 tests, however, packaged in 10 bags of 10 tubes containing the reagent.
The kit *300250 suitable for 100 tests
The kit *300251 suitable for 10 tests
The reagents have a shelf-life of 12 months.
Processing – Sample Volume – Measuring Range
Vegetable puree and tomato: filter the sample with the suitable filtration kit, before sampling.
|≈ 150-3500||10 µL||0.01||50 ppm|