Acetic Acid Assay Kit (Acetate Kinase Manual Format)

- Overview
  - The Acetic Acid (Acetate Kinase Manual Format) test kit is suitable for the measurement and analysis of acetic acid in food and beverages.
    
    This rapid and reliable manual acetic acid kit is simple to perform (only two absorbance readings required), and because a true end-point is measured, does not involve complicated calculations like other kits. This product is very stable both during storage and use (> 2 years), has extended linearity (compared to ACS based kits), contains PVP to prevent tannin inhibition, and is performed at a relatively low pH (7.4), thus minimising ester hydrolysis related interference. This method is suitable for the measurement of acetic acid/acetate in foods, beverages and other materials.
    
    Note for Content: The number of manual tests per kit can be doubled if all volumes are halved. This can be readily accommodated using the MegaQuantTM Wave Spectrophotometer (D-MQWAVE).
    
    Please contact us at for specific academic pricing.
- Properties
  - Details
    
    Limit of Detection: 0.254mg/L
    
    Storage
    
    Short term stability: 2-8°C
    Long term stability: See individual component labels
    
    Stability
    
    > 2 years under recommended storage conditions
    
    * For research use only.
- Applications
  - Application Description
    
    Wine, beer, fruit and fruit juices, soft drinks, vinegar, vegetables, pickles, dairy products (e.g. cheese), meat, fish, bread, bakery products (and baking agents), ketchup, soy sauce, mayonnaise, dressings, paper (and cardboard), tea, pharmaceuticals (e.g. infusion solutions), feed and other materials (e.g. biological cultures, samples, etc.).
- Reference
  - 1.Megazyme “advanced” wine test kits general characteristics and validation. Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.
    2.Grape and wine analysis: Oenologists to exploit advanced test kits. Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.
    3.Effect of spray drying conditions on physicochemical and functional properties of apple cider vinegar powder. Altay, I., Reimer Stubbe, P. & Mohammadifar, M. A. (2023). JSFA Reports, 3(6), 271-281.
    4.Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purées: investigating their emulsion forming and stabilizing capacities. Santiago-Alumbro, J. S., Van Loey, A. & Hendrickx, M. (2023). Journal of Food Science and Technology, 60(12), 3043-3053.
    5.Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation. Peña González, M. A., Ortiz Urgiles, J. P., Santander Pérez, F. A., Lazo Vélez, M. A. & Caroca Cáceres, R. S. (2023). Brazilian Journal of Food Technology, 26, e2023013.
    6.Acss2/HIF-2 signaling facilitates colon cancer growth and metastasis. Garcia, J. A., Chen, R., Xu, M., Comerford, S. A., Hammer, R. E., Melton, S. D. & Feagins, L. A. (2023). Plos one, 18(3), e0282223.
    7.Cellulose Isolation from Tomato Pomace Pretreated by High-Pressure Homogenization. Pirozzi, A., Ferrari, G. & Donsì, F. (2022). Foods, 11(3), 266.
    8.Effects of supplemental calcium gluconate embedded in a hydrogenated fat matrix on lactation, digestive, and metabolic variables in dairy cattle. Seymour, D. J., Sanz-Fernandez, M. V., Daniel, J. B., Martín-Tereso, J. & Doelman, J. (2021). Journal of Dairy Science, 104(7), 7845-7855.
    9.Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine. Snyder, E. C., Jiranek, V. & Hranilovic, A. (2021). OENO One, 55(2), 365-380.
    10.Multiscale analysis of lignocellulose recalcitrance towards OrganoCat pretreatment and fractionation. Weidener, D., Dama, M., Dietrich, S. K., Ohrem, B., Pauly, M., Leitner, W., de María, P. D., Grande, P. M. & Klose, H. (2020). Biotechnology for Biofuels, 13(1), 1-13.
    11.Reduced photosynthesis in Arabidopsis thaliana atpme17. 2 and atpae11. 1 mutants is associated to altered cell wall composition. Roig‐Oliver, M., Rayon, C., Roulard, R., Fournet, F., Bota, J. & Flexas, J. (2020). Physiologia Plantarum, In Press.
    12.Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds. Belleggia, L., Ferrocino, I., Reale, A., Boscaino, F., Di Renzo, T., Corvaglia, M. R., Cocolin, L., Milanović, V., Cardinali, F., Garofalo, C., Clementi, F., Aquilanti, L. & Osimani, A. (2020). Food Research International, 136, 109567.
    13.Assessing population diversity of Brettanomyces yeast species and identification of strains for brewing applications. Colomer, M. S., Chailyan, A., Fennessy, R. T., Olsson, K. F., Johnsen, L., Solodovnikova, N. & Forster, J. (2020). Frontiers in Microbiology, 11, 637.
    14.Influence of sugars and pH on the citrate metabolism of different lactic acid bacteria strains in a synthetic wine matrix. Pretorius, N., Engelbrecht, L. & Du Toit, M. (2019). Journal of Applied Microbiology, 127(5), 1490-1500.
    15.Assays for the enzymes catalyzing the O-acetylation of bacterial cell wall polysaccharides. Brott, A. S., Sychantha, D. & Clarke, A. J. (2019). “Bacterial Polysaccharides”, Humana Press, New York, NY, 115-136.

MSDS

Acetic Acid Assay Kit (Acetate Kinase Manual Format)

Acetic Acid Assay Kit (Acetate Kinase Manual Format)

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