MAK449
Free Amino Nitrogen Assay Kit
Sufficient for 100 colorimetric tests
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Synonym(s):
FAN Assay Kit
UNSPSC Code:
12161503
NACRES:
NA.84
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General description
Free Amino Nitrogen (FAN) is the main source of nitrogen necessary for yeast growth and proper fermentation. Fermentation of beer and wine is processed by yeast, which synthesize proteins using available amino acids. When making beer and wine, free amino nitrogen is extracted from amino acids during the formation of the wort or must.
Application
The Free Amino Nitrogen Assay Kit may be used for:
- Alcohol Fermentation Analysis
- Food and Beverage Analysis
- Yeast Proliferation Analysis
Features and Benefits
- Efficient and Precise: Utilizes just 5 μL of sample while detecting a wide range of 0.2 to 10 mM free amino nitrogen, providing sensitivity and accuracy.
- Streamlined Procedure: Experience a straightforward process with the addition of a single working reagent and a quick 10-minute assay reaction, minimizing time and effort required.
- Compatibility with High-Throughput Systems: Easily integrate our kit into high-throughput handling systems, guaranteeing efficiency and precision in your laboratory operations.
Suitability
The kit is suitable for Free Amino Nitrogen determination in foods and beverages (e.g. beer, wort, wine, must, etc.).
Principle
The Free Amino Nitrogen Assay Kit measures alpha amino acids, ammonia, and end group amino nitrogens. The ninhydrin based reaction is a superior method for determining only alpha amino acids and ammonia compared to the traditional Kjeldahl, which measures nitrogen from all sources. The stable ninhydrin reagent provides a simple and accurate method for determining Free Amino Nitrogen concentrations.
Other Notes
For additional information on our range of Biochemicals, please complete this form.
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1 - Met. Corr. 1 - Skin Corr. 1B - Skin Sens. 1 - STOT RE 2 Oral
Target Organs
Kidney
WGK
WGK 3
Regulatory Information
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