PCHELIT - the degree of inversion
Express method of calculating the degree of inversion
Express method of calculating the degree of inversion

Our company has developed a rapid method of calculating the degree of inversion of sugar syrup, prepared with enzyme agent "Pchelit".

You may use this method to determine the degree of inversion of 50% sugar syrup if other methods are not available.

The method is based on determination of glucose in the solution by means of enzymatic reaction (glucose / oxidase / peroxidase). This assay is specific for glucose; its result is not affected by other sugars.

How to do the assay

Dissolve 2 drops of prepared invert syrup in 100 ml of water (you can use a pipette bought in a pharmacy to measure out 2 drops). Then dip the test stripe into the liquid for 3-5 seconds. Do not touch the display area! Make sure the display area is moistened evenly. Shake off the extra drops, leave the stripe on horizontal surface. Compare the color of the display area with the color scale 5-6 minutes later (not later than 20 minutes).

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