The Betamyl-3; β-Amylase test kit is suitable for the specific measurement and analysis of β-amylase in malt flour.
See more of our amylase assay kits and other kit products for measurement of enzyme activities
Detail
K-BETA3
SKU: 700004268
100 assays per kit
Content:
100 assays per kit
Shipping Temperature:
Ambient
Storage Temperature:
Short term stability: 2-8oC, Long term stability: See individual component labels
Stability:
> 2 years under recommended storage conditions
Analyte:
β-Amylase
Assay Format:
Spectrophotometer
Detection Method:
Absorbance
Wavelength (nm):
400
Signal Response:
Increase
Limit of Detection:
0.05 U/mL
Reproducibility (%):
~ 3%
Reaction Time (min):
~ 10 min
Application examples:
Cereal flours, malts and other materials.
Method recognition:
Modification of RACI Standard Method
The Betamyl-3; β-Amylase test kit is suitable for the specific measurement and analysis of β-amylase in malt flour.
See more of our amylase assay kits and other kit products for measurement of enzyme activities.
Advantages
Very cost effective
All reagents stable for > 2 years as supplied
Only enzymatic kit available
Very specific
Simple format
Rapid reaction
Mega-Calc™ software tool is available from our website for hassle-free raw data processing
Standard included
Other Products
endo-BCN-PEG4-acid
Product Info
Document
Product Info
endo-BCN-PEG4-acid is a click chemistry reagent with a BCN group witha terminal carboxylic acid (CO2H). The terminal carboxylic acid is reactive with primary amine groups in the presence of activators (e.g. EDC, or HATU) to form a stable amide bond. The BCN group can react with azide -tagged compound or biomolecules. The hydrophilic PEG spacer increases solubility in aqueous media. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.
Document
endo-BCN-PEG4-acid is a click chemistry reagent with a BCN group witha terminal carboxylic acid (CO2H). The terminal carboxylic acid is reactive with primary amine groups in the presence of activators (e.g. EDC, or HATU) to form a stable amide bond. The BCN group can react with azide -tagged compound or biomolecules. The hydrophilic PEG spacer increases solubility in aqueous media. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.
CE-IVD marked version available for in vitro diagnostic use
Available in TaqMan format for analysis
Bacillus cereus is a rod-shaped, gram-positive bacterium. Some strains of B. cereus cause foodpoisoning and other diseases such as keratitis. B. cereus grows at a wide range of temperature, from 4°C to 37°C. In fact, many foodborne illnesses caused by B. cereus are a consequence of improperly cooked or improperly stored food, including dairy products and meats. The majority of food poisoning by B. cereus could be divided into two types of symptoms – the emetic type and the diarrheal type, both of which are caused by the enterotoxin produced by the bacteria.
Bacillus cereus TaqMan PCR Kit, 100 reactions
Ready to use format, including Master Mix for the target and PCR control to monitor for PCR inhibition and validate the quality
Specific Primer and Probe mix for the pathogen/virus/viroid of interest
Primer and Probe mix
Positive and negative control to confirm the integrity of the kit reagents
Bacillus cereus TaqMan PCR Probe/Primer Set and Controls, 100 reactions
Specific Primer/Probe mix and Positive Control for the pathogen/virus/viroid of interest
Nuclease-free water
Can be used together with Norgen’s PCR Master Mix (#28007) or customer supplied master mix
Storage Conditions and Product Stability All kit components can be stored for 2 years after the date of production without showing any reduction in performance.
All kit components should be stored at -20°C upon arrival.
Mastitis is the single most costly disease of dairy cattle resulting in the reduction of milk yield and quality. The inflammation of the udder is mainly caused by infection of various bacteria. One of such mastitis bacteria, Streptococcus agalactiae, is highly infectious and causes mainly subclinical infections, which are not identified by the herdsman. As a result, S. agalactiae can spread widely within a herd, causing immediate loss due to reduced milk. S. agalactiae is a gram-positive bacteria belonging to the Group B streptococci. Traditional cultural identification of S. agalactiae is based on S. agalactiae being beta-hemolytic as well as presence of group B Lancefield antigen and by its ability to hydrolyze sodium hippurate.
Storage Conditions and Product Stability All kit components can be stored for 2 years after the date of production without showing any reduction in performance.
All kit components should be stored at -20°C upon arrival. Repeated thawing and freezing (> 2 x) of the Master Mix and Positive Control should be avoided, as this may affect the performance of the assay. If the reagents are to be used only intermittently, they should be frozen in aliquots.
