【IT1200】EzRNA™ T7 High Yield RNA Synthesis Kit (me1Ψ-UTP), 50 RXN
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The EzRNA™ T7 High Yield RNA Synthesis Kit (me1Ψ-UTP) is a user-friendly product for enzymatic RNA production. The enzyme mix contains adequate amount of T7 RNA polymerase, pyrophosphatase, and RNase inhibitors for in vitro transcription (IVT). Along with 10X Transcription Buffer and NTP (me1Ψ) Premix, users can swiftly assemble IVT reactions without compromising RNA yield. The EzRNA™ T7 High Yield RNA Synthesis Kit (me1Ψ-UTP) allows for the attainment of approximately up to 130 µg RNA yield within 2 hours at 37°C.
Detail
Description
The EzRNA™ T7 High Yield RNA Synthesis Kit (me1Ψ-UTP) is a user-friendly product for enzymatic RNA production. The enzyme mix contains adequate amount of T7 RNA polymerase, pyrophosphatase, and RNase inhibitors for in vitro transcription (IVT). Along with 10X Transcription Buffer and NTP (me1Ψ) Premix, users can swiftly assemble IVT reactions without compromising RNA yield. The EzRNA™ T7 High Yield RNA Synthesis Kit (me1Ψ-UTP) allows for the attainment of approximately up to 130 µg RNA yield within 2 hours at 37°C.
Features
High yieldVersatile- suitable for short and long transcriptsNTP premixed- Minimal pipetting and setup timeCompatible with CleanCap® Reagent AGLithium chloride included for RNA purification
Application
Generation of RNA from T7 promoter-driven DNA sequences
Suitable for subsequent cap-0 and cap-1 modification
Storage
-20°C for 12 months
Other Products
022220P1 Brilliant Green Lactose Bile Broth
Product Info
Document
Product Info
Introduction
Usages： For determination of coliform confirmatory test for multi-tube fermentation.
Principle: Peptone provide carbon and nitrogen sources; lactose as fermentable sugars; ox bile powder and brilliant green inhibit the non-Enterobacteriaceae.
Formulation (per liter): Peptone: 10g Lactose: 10g Ox bile powder: 20g Brilliant green: 0.0133g Final pH7.2 ± 0.2
How to use: 1.Suspend 40g of the product, add 1 L of distilled water, stirring heated to boiling until completely dissolved, packed in a test tube with a small inverted tube, autoclave at 121 ℃ for 15min, cool to room temperature and set aside. 2.Sample handling and dilution. Slightly. 3.Transplanted LST broth tube to brilliant green lactose bile broth tube by using a inoculating loop. 4.the tube was placed in an incubator culture at 36 ± 1 ℃ for 24h. 5.Observe the results. Press production trachea number, check table report MPN MPN value per gram (mL) sample of coliform bacteria.
Quality control: Quality control strains were inoculated and culuture at 36 ± 1 ℃ for 24h ,results are as follows: Bacterial Name Bacterial No. Growth Status Gassing Escherichia coli ATCC25922 good +
Salmonella typhimurium CMCC (B) 50115 good —
Staphylococcus aureus ATCC6538 inhibited —
Storage: Store in a dark, cool and dry place, tighten the cap immediately after use. Storage period of three years.
Escherichia coli is one of many species of bacteria living in the lower intestines of mammals, known as gut flora. When located in the large intestine, it assists with waste processing, vitamin K production, and food absorption. Discovered in 1885 by Theodor Escherich, a German pediatrician and bacteriologist, E. coli are abundant: the number of individual E. coli bacteria in the faeces that a human defecates in one day averages between 100 billion and 10 trillion. However, the bacteria are not confined to the environment, and specimens have also been located, for example, on the edge of hot springs. The E. coli strain O157:H7 is one of hundreds of strains of the bacterium that causes illness in humans.
E. coli are unable to sporulate. Thus, treatments which kill all active bacteria, such as pasteurization or simple boiling, are effective for their eradication, without requiring the more rigorous sterilization which also deactivates spores. As a result of their adaptation to mammalian intestines, E. coli grow best in vivo or at the higher temperatures characteristic of such an environment, rather than the cooler temperatures found in soil and other environments.
The enteric E. coli (EC) are divided on the basis of virulence properties into enterotoxigenic (ETEC – causative agent of diarrhea in humans, pigs, sheep, goats, cattle, dogs, and horses), enteropathogenic (EPEC – causative agent of diarrhea in humans, rabbits, dogs, cats and horses); enteroinvasive (EIEC – found only in humans), verotoxigenic (VTEC – found in pigs, cattle, dogs and cats); enterohaemorrhagic (EHEC – found in humans, cattle, and goats, attacking porcine strains that colonize the gut in a manner similar to human EPEC strains) and enteroaggregative E. coli (EAggEC – found only in humans).
E. coli O157:H7 was first recognized as a pathogen as a result of an outbreak of unusual gastrointestinal illness in 1982. The outbreak was traced to contaminated hamburgers, and the illness was similar to other incidents in the United States and Japan. The etiologic agent of the illness was identified as a rare O157:H7 serotype of Escherichia coli in 1983. This serotype had only been isolated once before, from a sick patient in 1975.
Document
Exceptional value for money Rapid detection of all clinically relevant subtypes Positive copy number standard curve for quantification Highly specific detection profile High priming efficiency Broad dynamic detection range (>6 logs) Sensitive to < 100 copies of target
Accurate controls to confirm findings
Short term stability: 2-8oC, Long term stability: See individual component labels
Stability:
> 1 year under recommended storage conditions
Analyte:
Starch Damage
Assay Format:
Spectrophotometer
Detection Method:
Absorbance
Wavelength (nm):
510
Signal Response:
Increase
Limit of Detection:
0.5 g/100 g
Total Assay Time:
~ 40 min
Application examples:
Cereal flours and other materials.
Method recognition:
AACC Method 76-31.01, ICC Standard No. 164 and RACI Standard Method
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 mixing properties of the flour and is thus of technological significance.
