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EC® Line Milk

The CL 10 Plus Method is based on the differential-pH technique which consists of the CL-10 Plus analytical instruments and dedicated reagents. This technique is developed for dedicated analyses of the hygiene and chemical quality of dairy products.

The technique is based on the correlation between pH changes, measured by two capillary glass electrodes, and the amount of substrate consumed in a chemical reaction. The enzyme used to trigger the reaction is highly specific for the substrate to be measured. The differential measurement against time does not require a blank sample; the obtained signal is directly and uniquely related to the concentration of the chosen compound involved in the enzymatic reaction.

Since the reading is potentiometric and not optical, the method is not affected by coloring substances (such as tannins naturally present in wine) or fat (naturally present in milk) in the matrix and by preservatives that might be added to matrices. Therefore, no matrix treatment is required before testing.

 

Enzyplus®

The enzymatic spectrophotometric bioanalysis is a classical technique that allows a rapid and reliable determination of several food and beverages constituents.

The spectrophotometric technique is based on the difference between the light absorbance of the reactants of chemical reaction and the light absorption of the products. To calculate results, the Lambert-Beer law is applied, which states that the absorption of radiant energy is proportional to the total number of molecules in the light path.

The Enzyplus kits contain all reagents to perform the analysis. The tests themselves are measured with a spectrophotometer. Enzymatic analysis is a valuable tool for identifying many substances in food and beverages in order to prove the authenticity of raw materials, to control the hygienic status, to determine the parameters for nutritional information, to meet the official regulation requirements and to control the production process.

 

EC® Line Wine

The CL 10 Plus Methods for wine are based on the differential-pH technique which consists of the CL-10 Plus analytical instruments and dedicated reagents. This technique is developed for dedicated analyses in Wine / alcoholic beverages.

The technique is based on the correlation between pH changes, measured by two capillary glass electrodes, and the amount of substrate consumed in a chemical reaction. The enzyme used to trigger the reaction is highly specific for the substrate to be measured. The enzymes are selected for their stability at high temperature. The differential measurement against time does not require a blank sample; the obtained signal is directly and uniquely related to the concentration of the chosen compound involved in the enzymatic reaction.

Since the reading is potentiometric and not optical, the method is not affected by coloring substances (such as tannins naturally present in wine) or fat (naturally present in milk) in the matrix and by preservatives that might be added to matrices. Therefore, no matrix treatment is required before testing.