Nucleic acid testing (NAT) is the method of choice for detection and quantification of a wide range of micro organisms. Primerdesign manufactures and supplies high quality quantitative real-time PCR kits for the detection and simultaneous quantification of numerous significant pathogens . A copy number standard curve is provided for quantification and an the internal extraction template (DNA or RNA), controls for the quality of the nucleic acid extraction and eliminates false negative results.
The kit is designed with the broadest possible detection profile to ensure that all clinically relevant strains and subtypes are detected. Target sequences are selected by working with data from key opinion leaders in the field. Multiple sequence alignments and unprecedented real-time PCR expertise in design and validation ensure the best possible kit. Details of the target and priming specificity are included in the individual handbooks above.
Packaged, optimised and ready to use. Expect Better Data.
As this is a 2 gene kit, we recommend purchase of 2 of the accompanying RT-qPCR master mix reagent: oasig Lyophilised OneStep RT-qPCR Master Mix 150 reactions.
Primer and probe mix (150 reactions)
Reverse Transcription, target specific primers (RNA genome viruses only)
Copy number standard curve (sufficient for multiple standard curves)
Internal extraction control – Read through VIC channel*
Endogenous control (150 tests)
RNAse/DNAse free water
*alternative fluorophores available on request
K-SDAM
SKU: 700004338
200 assays per kit
| Content: | 200 assays per kit |
| Shipping Temperature: | Ambient |
| Storage Temperature: | 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.
See more of our starch assay kits.
Advantages
The Starch Damage Test Kit is suitable for the determination of starch damage in wheat flour / cereal flours.
| 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: | Histamine |
| Assay Format: | Spectrophotometer |
| Detection Method: | Absorbance |
| Wavelength (nm): | 492 |
| Signal Response: | Increase |
| Linear Range: | 0.5 to 12 μg of histamine per assay |
| Limit of Detection: | ~ 0.09 μg of histamine per test or ~ 0.75 mg/Kg (ppm) of histamine in a fish sample |
| Limit of Quantification: | ~ 0.5 mg of histamine per test or ~ 4.2 mg/Kg (ppm) of histamine in a fish sample |
| Reproducibility (%): | ~ 3% |
| Reaction Time (min): | ~ 20 min |
| Application examples: | Fish samples in various forms (e.g. fresh, canned, frozen, etc). |
This product has been discontinued.
The Histamine Assay Kit for the detection of histamine in food including fish samples in various forms.
High levels of histamine may develop in a variety of foods as they decompose, this is an issue that particulary affects fish.
Megazyme’s Histamine Assay Kit provides a simple robust method with a fast reaction time of ~ 20 mins.
View all of our assay kits.
Advantages
The Histamine Assay Kit for the detection of histamine in food including fish samples in various forms.
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Tel : 081-875-1869 , 02-328-7179
Email : hej@a3p-scientific.com
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