testing efficiency

Testing efficiency for industrial and environmental analysis

Automated food and beverage testing • Automated nutrient analysis •Automated water quality monitoring

Thermo Scientific System Reagentsused with discrete photometric analyzers

Thermo Scientific System Reagents for

Water and Soil Testing

AlkalinityAmmoniaCalciumChlorideChromium (VI)ConductivityFluorideIron (Ferrous)Magnesium

Effective quality monitoring during different stages of production means improved productivity and consistent products. Thermo Scientific™ system reagents are specifically developed for cost-efficient food, beverage, water and soil analysis, as well as quality control and are optimized for use with Thermo Scientific automated discrete photometric analyzers. The Gallery™, Aquakem™ and Arena™ families of analyzer solutions offer flexibility and speed, measurement accuracy and precision on a wide variety of colorimetric and enzymatic testing.

seawater • surface water • wastewater • process water • sludgeground water • mineral water • drinking water

NitrateNitritepHPhosphateSilicaSulfateTotal HardnessUrea (Ammonia)

malt • wort • lager • wheat beer • stout • porter • cidermalting • fermenting • brewing

Beer and Malt Testing

AcetaldehydeAcetic acidAlpha-Amino Nitrogen (NOPA)Alpha-AmylaseAmmoniaBitternessCalciumCitric acidColorEthanolD-FructoseBeta-GlucanD-GlucoseD-Glucose + D-FructoseD-Glucose + D-Fructose + SucroseGlycerolTotal IronD-Lactic acidL-Lactic acidMagnesiumL-Malic acidOxalic acidpH (colorimetric)Total ProteinSO2 TotalSucrose (Total Glucose)

• Fastandprecisemaltanalysisofimportantbrewingparameters

• Easyandeco-friendlyautomationforcontrollingthebrewingprocess

• Uniqueautomatedpretreatmentandmeasurementforbitterness

Wine and Juice Testing

AcetaldehydeAcetic acidAlpha-Amino Nitrogen (NOPA)AmmoniaL-Ascorbic acidCalciumCitric acidColorCopperD-FructoseD-Gluconic acidD-GlucoseD-Glucose + D-FructoseD-Glucose + D-Fructose + SucroseGlycerolTotal IronD-Isocitric acidD-Lactic acidL-Lactic acidMagnesiumL-Malic acidPotassiumTotal acidsTotal PolyphenolSO2 FreeSO2 TotalSucrose (Total Glucose)

white wine • red wine • rosé wine • sparkling wine

Other Food Testing

CholesterolBeta-HydroxybutyrateLactose (Glucose)Urea (Ammonia)

apple juice • orange juice • black currant juice • raspberry juice

milk • honey • special food user-definable applications

Wine and Juice Testing

AcetaldehydeAcetic acidAlpha-Amino Nitrogen (NOPA)AmmoniaL-Ascorbic acidCalciumCitric acidColorCopperD-FructoseD-Gluconic acidD-GlucoseD-Glucose + D-FructoseD-Glucose + D-Fructose + SucroseGlycerolTotal IronD-Isocitric acidD-Lactic acidL-Lactic acidMagnesiumL-Malic acidPotassiumTotal acidsTotal PolyphenolSO2 FreeSO2 TotalSucrose (Total Glucose)

white wine • red wine • rosé wine • sparkling wine

Thermo Scientific system reagents for automated discrete analyzers covers over 50 analytes. Ready to use reagents are easy to work with eliminating extra preparation steps and saving time and money.

• Each vessel is bar coded with all the necessary data including reagent identification, volume, lot, and expiration date.

• Continuous monitoring gives real-time reagent information.

Reduced hands-on time less reagent usage and waste

Ensuring confidence in the quality of results, the methods used for analysis in the Thermo Scientific discrete analyzers are well known enzymatic and colorimetric chemistries optimized to the result levels established in international reference methods.

Compliance and confidencetests validated according to international reference methods

• Volume optimized system kits minimize waste. Required reagent volumes can be up to 15 times smaller when compared to manual methods.

• A wide range of calibration standards ensure results.

Acetaldehyde

Acetaldehyde is a by-product of alcoholic fermentation and is commonly found in naturally or industrially fermented products, like yogurt and vinegar. It has been re-classified as a carcinogenic substance. Humans are exposed mainly through the consumption of alcohol. • Method: Aldehyde dehydrogenase• Sample matrix: homogenous liquid samples,

like white wine and beer• Test range: 2 - 500 mg/L• Open on-board: 7 days• Reference: follows MEBAK; OIV evaluation

presented in April 2012• Kit: 984347 Acetaldehyde 250 tests• Standard: 984396 Acetaldehyde standard,

3 x 5 mL, 100 mg/L (lot dependent)Very sensitive method.

Acetic acid

Acetic acid is a compound that causes unwanted flavors and aromas in beer and wine, often described as a sour or acidic taste or containing the character of vinegar. • Method: Acetate kinase• Sample matrix: homogenous liquid samples,

like beer• Test range: 0.04 - 3.00 g/L• Open on-board: 30 days• Kits: 984318 Acetic acid 300 tests,

984303 Acetic acid 1000 tests• Standard: Self-made solutionEasy to use, robust method with ready-to-use liquid reagents.

Acetic acid (ACS)

Acetic acid appears during the ripening of fruit as part of the metabolic process. Its presence in wine is mainly due to yeast and bacterial metabolism with a normal level of around 300 mg/L. When the concentration increases, it gradually gives the wine a sour taste. A large quantity of acetic acid is a strong indication that the grapes have been contaminated. • Method: Acetyl-coenzyme A synthetase• Sample matrix: red and white wines• Test range: 0.04 - 3.00 g/L• Open on-board: R1 1 day, R2 7 days• Reference: H.U Bergmayer in Principles of

Enzymatic Analysis; MEBAK• Kits: 984356 Acetic acid (ACS) 150 tests• Standard: Self-made solutionNo interference from other acids in wine.

Alpha-Amino Nitrogen (NOPA)

NOPA analysis is used to determine the fraction of primary amino nitrogen, e.g. in grape juice. Yeast consumes primary amino acids and ammonium during vinification and brewing, so an accurate method for determining nitrogen levels is necessary in order to make decisions about adding yeast nutrients prior to fermentation. • Method: o-phthaldialdehyde (OPA) and

N-acetylcystine (NAC)• Sample matrix: homogenous liquid samples,

like wine and beer• Test range: 20 - 300 mg/L• Open on-board: 7 days• Kit: 984342 NOPA 300 tests• Standard: 984394 NOPA standard,

3 x 3 mL, 150 mg/L (lot dependent)Novel automated concept for discrete analyzer.

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L-Ascorbic acid

Ascorbic acid is commonly used as a preservative in many food supplies and as an antioxidant in the wine industry. • Method: Tetrazolium salt MTT • Sample matrix: homogenous liquid samples,

like juice• Test range: 50 - 2500 mg/L• Open on-board: Blank reagent 1 day,

R1 and R2 at least 30 days• Reference: H.U Bergmayer in Principles of

Enzymatic Analysis • Kit: 984635 L-Ascorbic acid 250 tests• Standard: Self-made solutionEasy to use liquid reagent.

Ammonia

Ammonia is the most important inorganic source of yeast available nitrogen (YAN). During the fermentation process, testing for ammonia is an important way of monitoring nitrogen levels. • Method: Glutamate dehydrogenase • Sample matrix: homogenous liquid samples• Test range: 10 - 420 mg/L• Open on-board: 30 days• Reference: confirms MEBAK method• Kits: 984320 Ammonia 300 tests,

984766 Ammonia 1000 tests• Standard: Self-made solutionEasy to use liquid reagent.

Alpha-Amylase

Alpha-Amylase is used as an enzyme preparation in washing detergents, in ethanol production to break the starches found in grains into fermentable sugars and in the production of high-fructose corn syrup to produce oligosaccharides. This kit can also be used for measurement of malt amylase activity.• Method: Ethylidene-pNP-G7• Sample matrix: homogenous liquid samples• Test range: 10 - 24000 U/L,

for malt 0 - 100 DU• Open on-board: 14 days• Reference: AOAC Method 2002.01 and

AACC Method 22-02.01• Kit: 984329 Alpha-Amylase 780 tests• Standard: FactorSpecific method with high sensitivity.

Bitterness

Bitterness is an important quality parameter in beer, for its taste, quality of foam and stability. During the wort boil an isomerization reaction takes place producing iso-alpha acids. Quantification of these bitter acids is done using a special capillary column installed in the Gallery Plus Beermaster discrete analyzer. • Method: Column extraction of bittering

components • Sample matrix: beer, wort and process

samples• Test range: 5 - 100 BU• Open on-board: 7 days for diluent and eluent,

until expiration for the system liquid• Kits: 984354 BC Diluent, 984355 BC Eluent,

984353 BC System liquid, 360 tests• Standard: e.g. Factor or calibration by a

reference sampleUnique concept for fully automated, fast bitterness screening.

Calcium

A primary contributor to water hardness along with magnesium, calcium is the most influential ion in the brewing process. Calcium together with tartaric acid forms potassium bitartrate (cream of tartar) as a byproduct of winemaking. • Method: Arsenazo III • Sample matrix: homogenous liquid samples,

like wine and beer • Test range: 10 - 200 mg/L• Open on-board: 30 days• Kits: 984361 Calcium (Ca) 350 tests• Standard: Self-made solutionEasy to use single liquid, very stable reagent. Extremely fast, sensitive and robust method.

Cholesterol Food

In food stuffs, the level of total cholesterol is analyzed since saturated fats have the greatest impact in the human body. • Method: Cholesterol oxidase (CHO),

Peroxidase (POD) and with colorimetric indicator Chinonimin

• Sample matrix: homogenous liquid samples• Test range: 20 - 1000 mg/L• Open on-board: 30 day• Kit: 984324 Cholesterol Food 300 tests• Standard: 984391 Cholesterol Food

standard, 3 x 3 mL, 2000 mg/L (lot dependent)

Fast, reliable and cost-efficient testing method.

Color

Beers are categorized by color using the Standard Reference Method. Beer color measurement is performed by every brewery.• Method: 420, 520, 620 filters for wine,

430 nm filter standard in Gallery Plus Beermaster

• Reference: follows EBC methodNo additional reagent needed.

Ethanol

A simple, reliable and accurate method for the determination of low ethanol concentrations, e.g. from alcohol free beer. • Method: Alcohol-dehydrogenase• Sample matrix: homogenous liquid samples,

like alcohol free or low alcohol beverages • Test range: 0.01 - 10 g/L• Open on-board: 1 day• Reference: follows IFUMA52, MEBAK, EBC• Kit: 984300 Ethanol 300 tests• Standard: 984384 Alcohol standard,

10 ampules, 0.5 g/LExtremely sensitive, fast and robust method for non-alcohol environment.

Copper

Copper is normally present at very low levels in grapes and wine. However, the level can rise during the wine making process producing light brown sediment in a tank or bottle. It is important to monitor copper in wine because concentrations of copper higher than 1 mg/L can be toxic. • Method: DiBr-PAESA• Sample matrix: red and white wine• Test range: 0.20 to 5.00 mg/L• Open on-board: 5 days• Reference: follows OIV-MA-C1-01• Kit: 984628 Copper 300 tests• Standard: 984385 Copper standard,

3 x 5 mL, 5 mg/L (lot dependent)

Citric acid

Citric acid is a flavoring agent, a pH adjustor, a metabolite and a food additive. In wine it increases acidity, complements a specific flavor or prevents ferric hazes. The ratio of citric acid to D-isocitric acid is commonly used as a marker to detect the authenticity and quality of fruit products, most often citrus juices. • Method: Citrate lyase• Sample matrix: homogenous liquid samples,

like wine, juice and beer• Test range: 15 - 5000 mg/L• Open on-board: 1 day• Reference: follows MEBAK, OIV, ISO2963,

AOAC, IFUMA22• Kit: 984327 Citric acid 250 tests• Standard: Self-made solutionVery specific reagent with high accuracy.

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D-Fructose

Yeast enzymes convert sugar (glucose or fructose) to ethanol and carbon dioxide. In beer, sugar for the yeast results from enzymatic conversion of the starch found in malted barley. In all-malt beers, fructose normally appears as a small percentage of the wort. In juice, fructose is used as a quality indicator and the fructose/glucose ratio is used for authenticity checks. In wine, fructose is used as a process indicator and as a quality indicator for the final product. • Method: Hexokinase, phosphoglucose

isomerase and glucose-6-phosphate dehydrogenase

• Sample matrix: homogenous liquid samples, like wine, juice and beer

• Test range: 0.7 - 200 g/L• Open on-board: 30 days• Reference: conforms AOAC and OIV• Kit: 984302 D-Fructose 300 tests• Standard: 984380 Sugar combination

standard, 3 x 3 mL, 0.500 g/L (lot dependent)

Ready and easy to use liquids. Very fast and accurate analysis.

Beta-Glucan (High MW)

Beta-glucan is one of the important analytes when monitoring the beer malting and brewing process. Beta-glucans are present in the cell walls of barley and are capable of clogging process filters. Excessive amounts of beta-glucan may cause haze in the end product and also impair the taste of beer. • Method: Unique colorimetric method

measuring high molecular weight beta-glucan

• Sample matrix: homogenous liquid samples, like beer and wort

• Test range: 15 - 500 mg/L• Open on-board: 30 days• Kit: 984305 Beta-Glucan (High MW)

350 tests• Standard: 984383 Beta-Glucan standard,

1 x 50 mg, 500 mg/L (lot dependent)Excellent repeatability and reproducibility with typical variation less than 2%.

D-Gluconic acid

D-gluconic acid occurs in various foodstuffs and beverages resulting in a sour but refreshing taste. The ratios of ethanol and glycerol to D-gluconic acid are quality indicators in the wine industry. • Method: 6-P-gluconate-dehydrogenase and

gluconate kinase• Sample matrix: homogenous liquid samples,

like wine• Test range: 50 - 5000 mg/L• Open on-board: R1 3 days, R2 5 days• Reference: follows DIN10471 • Kit: 984710 D-Gluconic acid 250 tests• Standard: Self-made solutionQuick reagent preparation.

D-Glucose

In beer, the sugar for the yeast originates from the enzymatic conversion of starch found in malted barley. Sugar can also be added to beer from other sources. Fermentable adjuncts, consisting of grain or sugar, such as cane (sucrose) or corn sugar (glucose), can be added to the wort to increase the alcohol level of the finished beer. Unfermentable sugars such as lactose can be added to sweeten the finished beer. In juice, glucose is used as a quality indicator and the fructose/glucose ratio for an authenticity check. • Method: Hexokinase, phosphoglucose


• Sample matrix: homogenous liquid samples, like juice and beer

• Test range: 0.1 - 160 g/L• Open on-board: 30 days• Reference: follows IFUMA55, ISO13965,

EN1140, AOAC, MEBAK• Kits: 984304 D-Glucose 300 tests,

984764 D-Glucose 1000 tests• Standard: 984380 Sugar combination



D-Glucose + D-Fructose + Sucrose

Glucose and fructose are required in the fermentation process. The yeast enzyme (invertase) breaks down sucrose into glucose and fructose, consuming the glucose followed by fructose. • Method: Beta-fructosidase (Invertase),

hexokinase, phosphoglucose isomerase and glucose-6-phosphate dehydrogenase


• Test range: 0.24 - 200 g/L• Open on-board: 30 days• Reference: follows IFUMA55, EN1140,

AOAC, OIV, MEBAK• Kits: 984317 D-Glucose+D-Fructose+

Sucrose 300 tests, 984301 D-Glucose+D-Fructose+ Sucrose 1000 tests

• Standard: 984380 Sugar combination standard, 3 x 3 mL, 0.500 g/L (lot dependent)


Glycerol

Glycerol is an indicator of quality and the most important by-product of alcoholic fermentation. The concentration of glycerol depends on sulfur dioxide levels during fermentation conditions. It is monitored in the beer and wine industries, where it occurs at concentrations of approximately 1 % (v/v). • Method: ADP dependent hexokinase and

glucose-6-phosphate-dehydrogenase• Sample matrix: homogenous liquid samples,

like wine and beer• Test range: 0.07 - 30 g/L• Open on-board: 21 days• Reference: confirms OIV, MEBAK, EBC• Kits: 984316 Glycerol 300 tests,

984765 Glycerol 1000 tests • Standard: 984386 Glycerol standard,

3 x 3 mL, 0.21 g/L (lot dependent)Easy to use, specific method.

Beta-Hydroxybutyrate

Beta-hydroxybuturate is an indicator of egg freshness and the level of freshness prior to processing. • Method: D-3-hydroxybutyric-dehydro-

genase, nitrotetrazolium blue• Sample matrix: homogenous liquid samples• Test range: 10 - 350 mg/L• Open on-board: 30 days• Kit: 984325 Beta-Hydroxybuturate

300 tests • Standard: 984392 Beta-Hydroxybuturate


Ready-to-use reagents.

D-Glucose + D-Fructose

Glucose and fructose are required in the fermentation process for their ability to convert fruits and grains into alcohol. Wine and beer manufacturers are interested in the total concentration of glucose and fructose with test results reported as the sum of these two parameters. • Method: Hexokinase, phosphoglucose




AOAC, OIV, MEBAK• Kits: 984314 D-Glucose+D-Fructose

300 tests, 984313 D-Glucose+D-Fructose 1000 tests

• Standard: 984380 Sugar combination standard, 3 x 3 mL, 0.500 g/L (lot dependent)

A rapid, reliable and accurate method in one test that provides information on reducing sugars.

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Total Iron (Fe)

Iron is a food additive and present in plant-based beverages, e.g. in wine, beer and fruit juices. Iron influences beer characteristics such as taste, haze, and foaming quality. • Method: Ferene S• Sample matrix: homogenous liquid samples,

like wine, juice and beer• Test range: 0.03 - 5.50 mg/L• Open on-board: 21 days• Kit: 984326 Total Iron (Fe) 850 tests • Standard: Self-made solutionVery good on-board stability. Specific analysis method without cation interference.

D-Isocitric acid

The ratio of citric acid to D-isocitric acid is commonly used as a marker to detect the authenticity and quality of fruit products, most often citrus juices. • Method: Isocitrate-dehydrogenase• Sample matrix: homogenous liquid samples,

like juice• Test range: 10 - 600 mg/L• Open on-board: 30 day• Kit: 984322 D-Isocitric acid 300 tests• Standard: Self-made solutionVery specific reagent with high accuracy.

D-Lactic acid

D-lactic acid is used in beer brewing to lower pH and increase the body of beer. Some brewers and breweries will use food grade lactic acid to lower pH in finished beers. In the wine industry, the production of D-lactic acid can indicate wine spoilage by lactic acid bacteria, e.g. lactobacillus. • Method: D-Lactate-dehydrogenase• Sample matrix: homogenous liquid samples,

like wine, juice and beer• Test range: 25 - 1600 mg/L• Open on-board: 30 days• Reference: follows AOAC, OIV, IFUMA21,

EN126631• Kit: 984306 D-Lactic acid 300 tests • Standard: 984382 Acid combination

standard, 3 x 3 mL, 220 g/L (lot dependent)

Ready and easy to use liquids.

L-Lactic acid

L-lactic acid is produced during the fermentation process by lactate dehydrogenase. In the wine industry, the course of malolactic fermentation is monitored by following the declining level of L-malic acid and the increasing level of L-lactic acid. • Method: L-Lactate-dehydrogenase• Sample matrix: homogenous liquid samples,

like wine, juice and beer• Test range: 20 - 1600 mg/L• Open on-board: 30 days• Reference: follows EBC, MEBAK, AOAC, OIV,

IFUMA53, EN12631(D&L)• Kit: 984308 L-Lactic acid 300 tests • Standard: 984382 Acid combination


Ready and easy to use liquids.

Lactose (Glucose)

Lactose is a sugar found most notably in milk. Industrially, lactose is produced from bovine milk only, or rather from milk derivatives such as cheese whey. The Lactose (Glucose) reagent contains lactase, and the difference between D-Glucose determination with and without enzymatic conversion by lactase provides the value for Lactose. • Method: Lactase, hexokinase and glucose-

6-phosphate dehydrogenase• Sample matrix: homogenous liquid samples,

like milk• Test range: 0.05 - 15 g/L• Open on-board: 30 days• Kits: 984323 Lactose (Glucose) 300 tests,

984767 Lactose (Glucose) 1000 tests For specific lactose measurement additionally Glucose kit, 984304, is needed.

• Standard: 984390 Lactose standard, 3 x 3 mL, 0.95 g/L (lot dependent)

Fully automated calculated test with ready to use reagents.

L-Malic acid

L-malic acid causes a tart flavor in wine and beer and a sour taste in fruits. In the wine industry, the level of L-malic acid is monitored, along with L-lactic acid, during malolactic fermentation. • Method: L-Malate-dehydrogenase and

glutamate-oxalacetate-transaminase• Sample matrix: homogenous liquid

samples, like wine, juice and beer• Test range: 0.06 - 20 g/L• Open on-board: 30 days• Reference: follows MEBAK,OIV, AOAC,

IFUMA21, EN1138• Kits: 984310 L-Malic acid 300 tests

984311 L-Malic acid 1000 tests• Standard: 984382 Acid combination


Fast and accurate method with easy to use liquids.

Oxalic acid

In beer oxalic acid can produce oxalate and cause unwanted haze and sediments. Oxalate binds to calcium in the body. • Method: Oxalate oxidase• Sample matrix: homogenous liquid

samples, like juice and beer• Test range: 2 - 100 mg/L• Open on-board: 7 days• Reference: follows MEBAK• Kit: 984348 Oxalic acid 250 tests • Standard: 984393 Oxalic acid standard,

3 x 3 mL, 45 mg/L (lot dependent)Novel automated system solution.

pH

pH in beer is normally between 4.1 - 4.7. A variation in pH may reflect inconsistency in fermentation and affect the flavor. • Method: colorimetric method with pH

indicator dyes• Sample matrix: beer and wort• Test range: 3 - 7.2• Open on-board: 7 days• Kit: 984349 pH (colorimetric) 330 tests • Standards for quality control:

984331 pH 4 standard, 2 x 60 mL, 4.01- 4.03 984332 pH 7 standard, 2 x 60 mL, 6.97 - 7.00 (temperature dependent)

Very fast screening method with single stable liquid.

Potassium

Grape vines need potassium for healthy growth. Winemakers also add potassium at various stages in the production process to help ensure product quality and taste. • Method: Tetraphenylborate • Sample matrix: homogenous liquid

samples, like wine• Test range: 50 - 2500 mg/L• Open on-board: 7 days• Kit: 984307 Potassium 300 tests • Standard: Self-made solutionWith this robust 1-reagent measurement method the wine quality analysis can be accelerated and simplified.

Magnesium

Magnesium is an essential element in brewing and can affect the final taste of beer. Excessive levels of magnesium can cause sour and bitter flavors in beer. • Method: Xylidyl Blue I• Sample matrix: homogenous liquid samples,

like wine and beer• Test range: 10 - 200 mg/L• Open on-board: 2 days• Kit: 984360 Magnesium (Mg) 350 tests• Standard: Self-made solutionEasy to use single liquid reagent.

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Total Polyphenol

In beer, polyphenols are analyzed for haze formation, primarily resulting from protein-polyphenol interactions within the product. In wine, the phenolic compounds include a large group of chemical compounds that affect the taste, color and mouth feel of wine. • Method: Folin-Ciocalteau• Sample matrix: homogenous liquid

samples, like wine • Test range: 50 - 3000 mg/L• Open on-board: 7 days• Reference: follows OIV• Kit: 984346 Total Polyphenol 280 tests• Standard: Self-made solution Fast screening method with ready to use reagents.

Total acids

Acids play a significant role in taste, color, and microbial stability of the juice. In wine, acids are present in both the grapes and the wine. • Method: Bromothymol blue

For wine, results are reported either as tartaric acid or sulphuric acid. For juice, results are reported as citric acid.

• Sample matrix: homogenous liquid samples, like wine and juice

• Test range: 1.0 - 18 g/L as tartaric acid, 0.5 - 12 g/L as sulfuric acid, 0.5 - 15 g/L as citric acid

• Open on-board: 7 days• Reference: follows OIV• Kit: 984632 Total acids (Wine pH 7) 400

tests 984633 Total acids (Juice pH 8) 400 tests

• Standard: Self-made solution A rapid method which can replace the traditional skill dependent, time consuming titration method.

Total Protein

The total protein test is a rough measure of all the proteins found in the liquid portion. In beer, proteins are analyzed to control haze formation, which primarily results from protein-polyphenol interactions within the product. • Method: Colorimetric test by cupric ions• Sample matrix: homogenous liquid samples,

like beer• Test range: 0.5 - 15 g/L• Open on-board: 21 days• Kit: 984328 Total Protein (Biuret) 450 tests • Standard: Self-made solutionSingle stable liquid that is protein specific and can replace current quantification by measuring total nitrogen.

Sucrose (Total Glucose)

The yeast enzyme (invertase) breaks down sucrose into glucose and fructose. Then it consumes glucose followed by fructose. Sucrose is calculated by subtraction of free Glucose content from total Glucose content. • Method: beta-fructosidase (Invertase),

hexokinase and glucose-6-phosphate dehydrogenase



MEBAK• Kit: 984312 Sucrose (Total Glucose)

300 tests• Standard: 984380 Sugar combination


Robust and easy to use kit. Automated result calculation from two kits if specific sucrose value is reported.

SO2 Free

Sulfur dioxide is used for process control in wine making. Free sulfur dioxide is the active preservative, acting in wine as an antioxidant to increase physical stability. • Method: pararosaniline and formaldehyde• Sample matrix: homogenous liquid samples,

like wine• Test range: 2 - 150 mg/L• Open on-board: 7 days• Kit: 984634 SO2 Free 430 tests • Standard: Self-made solutionEasy to use liquids. Replaces a very laborious manual method.

SO2 Total

Total sulfur dioxide (free and bound sulfur dioxide) in wines is regulated by legislation since it is an allergen. In beer, sulfur dioxide appears only in very low concentrations.• Method: 5,5’-dithiobis nitrobenzoic acid• Sample matrix: homogenous liquid samples,

like wine and beer• Test range: low 2 - 50 mg/L,

high 20 - 300 mg/L• Open on-board: 7 days• Kit: 984345 SO2 Total 300 tests • Standard: Self-made solutionEasy to use liquids. Sensitivity optimized applications for both beer and wine.

Urea (Ammonia)

Urea concentration is one source for yeast available nitrogen (YAN). Urea concentration is also one of the quality indicators for milk. The difference between ammonia determination with and without enzymatic conversion by urease indicates the value for urea.• Method: Urease and glutamate

dehydrogenase • Sample matrix: homogenous liquid samples,

like wine and milk• Test range: 10 - 720 mg/L• Open on-board: 30 days• Kit: 984321 Urea (Ammonia) 300 tests• Standard: 984388 Urea standard,

3 x 3 mL, 500 mg/L (lot dependent) Easy to use liquid reagents. Automated result calculation if specific urea value is needed.

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Alkalinity

Alkalinity is a measure of the capacity of water to neutralize acids. Measuring alkalinity is also important in determining a lake’s ability to neutralize acidic pollution from rainfall or waste water. • Method: Bromophenol blue • Sample matrix: drinking, ground and surface

water, like lake and tap water• Test range: up to 400 mg/L• MDL: 3.4 mg/L (3.14 x SD blank sample, n = 7);

MDL: 5.5 mg/L (3 x SD + average blank sample, 5 batches, n = 50

• Open on-board: 7 days• Kits: 984623 Alkalinity R1, 975 tests,

984624 Alkalinity R2, 780 tests Both kits are needed for the method.

• Standard: Self-made solutionAutomated easy to use kits which can replace tedious manual titration.

Ammonia

Ammonia (NH3) is a common toxin derived from wastes, fertilizers, and natural processes. Ammonia is a common cause of fish mortality. • Method: Sodium dichloroisocyanurate,

sodium salicylate and sodium nitroprusside • Sample matrix: drinking, ground, surface and

waste water• Test ranges:

Low range for Aquakem: up to 10 mg/L N High range for Aquakem : up to 375 mg/L N Low range for Gallery: up to 1 mg/L N High range for Gallery: up to 10 mg/L N

• MDL: 0.5 µg/L N (3.14 x SD blank sample, n = 7); MDL: 1.6 µg/L N (3 x SD + average blank sample, 5 batches, n = 50)

• Open on-board: R1 1 days, R2 5 days• References: ISBN 0117516139, ISO 7150,

DIN 38 406, ISO 15923-1• Kits: 984362 Ammonia R1, 2000 tests,

984363 Ammonia R2, 1300 tests Both kits are needed for the method.

• Standards: 984720 Ammonium (as N) standard 984728 Ammonium (as NH

4) standard

Easy, ready-to-use kits.

Calcium

Calcium is source of hard water but is not harmful. It can cause calcification which further causes breakdowns of various devices, e.g. boilers or coolers. • Method: Arsenazo III • Sample matrix: drinking, ground, surface and

waste water• Test ranges: Aquakem: up to 200 mg/L,

Gallery: up to 1000 mg/L• MDL: 1.16 mg/L• Open on-board: 30 days• Reference: Tietz Fundamentals of Clinical

Chemistry 4th edition• Kit: 984361 Calcium (Ca) 350 tests• Standard: Self-made solutionEasy, ready-to-use reagent with long on-board stability.

Chloride

Chloride in water may be increased considerably by treatment processes in which chlorine or chloride are added. Elevated levels are toxic to animals.• Method: Mercury (II) thiocyanate • Sample matrix: drinking, ground, surface and

waste water• Test ranges: Aquakem : up to 1000 mg/L,

Low range for Gallery: up to 100 mg/L High range for Gallery: up to 500 mg/L

• MDL: 0.035 mg/L (3.14 x SD blank sample, n = 7); MDL: 0.349 mg/L (3 x SD + average blank sample, 5 batches, n = 50)

• Open on-board: 5 days• References: ISBN 0117516260,

EPA Method 325.2, SM 4500 Cl E, EN ISO 15682, ISO 15923-1

• Kits: 984364 Chloride R1, 500 tests, 984365 Chloride R1L, 2500 tests Only Reagent 1 needed for the method.

• Standard: 984721 Chloride standardRobust one reagent method in a ready-to-use kit. Th

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Chromium (VI)

Hexavalent chromium is used for the production of stainless steel, textile dyes, wood preservation, leather tanning, and as anti-corrosion and conversion coatings in addition to a variety of other niche uses. Hexavalent chromium compounds are genotoxic carcinogens. • Method: Diphenylcarbizide • Sample matrix: drinking, ground, surface and

waste water• Test ranges: Low range: up to 100 µg/L,

High range: up to 1000 µg/L• MDL: 2.6 µg/L (3.14 x SD blank sample, n = 7)• Open on-board: 7 days• References: Standard Methods for Water and

Waste Water 7196 – A, DIN EN ISO 23913:2009, Standard Methods for the Examination of Water and Waste Water 3500-Cr B, ISO11083

• Kit: 984357 Chromium (VI) 480 tests• Standard: Self-made solutionFast and easy to use one reagent kit.

Iron (Ferrous)

Iron naturally occurs in ground and surface waters and is also a byproduct of production baths at steel mills, foundries, and chemical plants. Normally found in the ferrous state (Fe2+), iron acts as a strong reducing agent in high pH conditions. It can also be used as an alloy to decrease the corrosiveness of metals. • Method: Phenanthroline • Sample matrix: surface and waste water• Test ranges: 0.2 - 5 g/L• MDL: 0.05 g/L (3.14 x SD blank sample, n = 7);

MDL: 0.04 g/L (3 x SD + average blank sample, 5 batches, n = 30)

• Open on-board: 1 day• References: ISO 6332-1988, Standard

Methods for the Examination of Water and Waste Water 3500-Fe B

• Kit: 984706 Iron (Ferrous) R1, 1900 tests, 984707 Iron (Ferrous) R2, 1080 tests

• Standard: Self-made solutionReady-to-use liquid reagents.

Fluoride

Fluoride exists naturally in water sources and is derived from fluorine. Fluoride helps prevent the early stages of tooth decay but if present in amounts greater than 4 mg/L in drinking water, it may cause health problems. Possible contamination sources are erosion of natural deposits and discharge from fertilizer or aluminum factories. • Method: Alizarine fluorine blue and cerous nitrate • Sample matrix: drinking, ground, surface and

saline water, like tap, river and lake water• Test ranges: 0.05 - 2 mg/L• MDL: 0.008 mg/L (3.14 x SD blank sample, n = 7)• Open on-board: 1 day• References: EPA 340.3 and SM 4500-F

E.Complexone Method• Kits: 984629 Fluoride R1, 2200 tests,

984630 Fluoride R2, 4800 tests, 984631 Fluoride R3, 2200 tests All three reagent kits are needed for the method.

• Standard: 984733 Fluoride standardReady-to-use liquid reagents.

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Magnesium

Hard water has high concentrations of Mg2+ and Ca2+ ions. This is generally not harmful to one’s health but can pose serious problems in industrial settings, such as clogging in pipes. • Method: Xylidyl Blue I • Sample matrix: drinking, ground, surface

and waste water• Test ranges: Aquakem : up to 100 mg/L,

Gallery : up to 500 mg/L• MDL: 1.5 mg/L• Open on-board: 2 days• References: Tietz Fundamentals of Clinical

Chemistry, 5th edition• Kit: 984360 Magnesium (Mg) 350 tests• Standard: Self-made solutionEasy to use one reagent kit.

Total Oxidized Nitrogen as N, Nitrate as calculation (TON - Nitrite)

A plant nutrient and inorganic fertilizer, nitrate is found in septic systems, animal feed lots, agricultural fertilizers, manure, industrial waste waters, sanitary landfills, and garbage dumps. • Method: Hydrazine • Sample matrix: drinking, ground, surface and

waste water• Test ranges: Aquakem : up to 50 mg/L N

Gallery low range : up to 2.5 mg/L N Gallery high range : up to 25 mg/L N

• MDL: 0.6 µg/L N (3.14 x SD blank sample, n = 7); MDL: 11.5 µg/L N (3 x SD + average blank sample, 5 batches, n = 50)

• Open on-board: R1 1 day, R2 3 days, R3 5 days

• References: ISBN 0117515930, EPA Method 353.1, SM 4500-NO3- H, ISO 15923-1

• Kits: 984369 TON R1, 1300 tests, 984370 TON R2, 750 tests, 984652 TON R2XL (Aquakem only), 3400 tests 984371 TON R3, 1000 tests, 984372 TON R3L, 5000 tests All three reagent kits, R1, R2 and R3, are needed for the method.

• Standards: 984725 Nitrate (as N) standard, 984724 Nitrate (as NO

3) standard

Ready-to-use liquid reagents.

Nitrite

The major sources of nitrite are runoff from fertilizer use, sewage, and erosion of natural deposits. Nitrite may cause health problems if present in drinking water at concentrations greater than 1 ppm. • Method: Sulfanilamide coupling with N-(1-naphthyl)-

ethylenediamine dihydrochloride • Sample matrix: surface, ground and saline water• Test ranges: Aquakem : up to 1.5 mg/L N

Gallery : up to 2.5 mg/L N• MDL: 0.4 µg/L N (3.14 x SD blank sample, n = 7);

MDL: 1.2 µg/L N (3 x SD + average blank sample, 5 batches, n = 30)


EPA Method 354.1, SMVW 4500-NO2- B ISO 13395:1996, DIN EN 26777 ISO 15923-1

• Kits: 984371 TON R3, 1000 tests, 984372 TON R3L, 5000 tests, Only one kit is needed for the method.

• Standards: 984723 Nitrite (as N) standard, 984722 Nitrite (as NO

2) standard

Robust one reagent method in a ready-to-use kit.

• Method: Enzymatic • Sample matrix: drinking, ground, surface and waste

water• Test ranges:

Aquakem low range : up to 5 mg/L N Aquakem high range : up to 10 mg/L N Gallery : up to 2.5 mg/L N

• MDL: 0.0047 mg/L N (3.14 x SD blank sample, n = 7)• Open on-board: 1 day, R3 5 days• References: ASTM D7781-14,

SM, Proposed Title: Enzymatic Reduction Method New Method for Method 4500-NO3-Nitrogen (Nitrate); EPA ATP (Alternate Test Procedure) : Nitrogen, Nitrate-Nitrite Method 353.X* (Colorimetric, Automated, Enzymatic Reduction), * EPA approval in process

• Kits: 984187 TON Enz, 275 tests, 984371 TON R3, 1000 tests, Two reagent kits, TON Enz and R3, are needed for the method.


3) standard

Enzymatic method offers a fast non-toxic alternative method.

• Method: Vanadium chloride reduction• Sample matrix: drinking, ground, surface, waste

and saline water• Test ranges: low range : up to 0.4 mg/L N

high range : up to 50 mg/L N saline water : up to 0.5 mg/L N

• MDL: 0.68 µg/L N (3.14 x SD blank sample, n = 7)• Open on-board: up to 7 days • References: similar to NEMI: Nitrate via manual

Vanadium (III) reduction• Kits: 984350 TON-V R1, 360 tests,

984351 TON-V R2, 500 tests, Both reagent kits, R1 and R2, are needed for the method.


3) standard

Vanadium method is very accurate and an easy to use analysis method.

Phosphate

Used in farming fertilization, phosphate can cause excess aquatic plant growth and oxygen depletion. It causes many water quality problems including increased purification costs, decreased recreational and conservation value of reservoirs, loss of livestock and the possible lethal effect of algal toxins on drinking water. • Method: Antimony potassium tartrate,

Ammonium molybdate, Ascorbic acid • Sample matrix: drinking, ground, surface and

waste water• Test ranges: Aquakem up to 10 mg/L P,

Gallery low range : up to 1 mg/L P Gallery high range : up to 10 mg/L P

• MDL: 0.4 µg/L P (3.14 x SD blank sample, n = 7); MDL: 3.6 µg/L P (3 x SD + average blank sample, 5 batches, n = 40)


EPA Method 365.1 SM 4500-P E., EN ISO 6878, ISO 15923-1

• Kits: 984366 Phosphate R1, 2300 tests, 984367 Phosphate R1L, 11700 tests, 984368 Phosphate R2, 3000 tests Both R1 and R2 kits are needed for the method.

• Standards: 984729 Phosphate (as P) standard, 984726 Phosphate (as PO

4)

standardReady-to-use liquid reagents.

Sulfate

Sulfate is commonly found in air, soil and water. Since sulfate is easily dissolved, it is found at high concentrations in surface water. Sulfate also has laxative effects and imparts an unpleasant taste to water.• Method: Barium chloride • Sample matrix: ground, surface and waste water• Test ranges: Aquakem : up to 500 mg/L,

Low range for Gallery: up to 100 mg/L High range for Gallery: up to 500 mg/L

• MDL: 0.26 mg/L (3.14 x SD (Std 0.2 mg/l, n = 7)• Open on-board: 5 days• References: ISBN 0117522406,

EPA Method 375.4, DIN 38405-D 5-2 SM 4500-SO42- E, ISO 15923-1

• Kits: 984648 Sulfate R1, 1100 tests, 984649 Sulfate R1XL (Aquakem only), 5100 tests. Only Reagent 1 needed for the method.

• Standard: 984727 Sulfate standardRobust one reagent method in a ready-to-use kit.

Silica

The silica content in natural waters is typically in the 5 to 25 mg/L range. Silica is an undesirable mineral since it deposits on surfaces and forms a colloidal suspension. Water is typically tested for silica as part of normal water quality analysis procedures. • Method: Ammonium molybdate • Sample matrix: drinking, ground, surface and

waste water, like tap, natural and well water• Test ranges: up to 80 mg/L• MDL: 0.01 mg/L (3.14 x SD blank sample, n = 7);

MDL: 0.05 mg/L (3 x SD + average blank sample, 5 batches, n = 50)

• Open on-board: 7 days• References: ISO 15923-1,

USGS I-2700-85, EPA 370.1 Silica, Dissolved (Colorimetric), SM 4500-SiO2 D. Heteropoly Blue Method

• Kits: 984625 Silica R1, 970 tests, 984626 Silica R2, 1950 tests, 984627 Silica R3, 1950 tests All three reagent kits are needed for the method.

• Standard: Self-made solutionReady-to-use liquid reagents.

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Urea (Ammonia)

This is an accurate method for analysis of swimming pool urea. Urea is a nutrient for bacteria and algae and a potential source of ammonia chloramines causing red-eyes for a swimmer. The difference between ammonia determination with and without enzymatic conversion by urease indicates the content of urea.• Method: Urease and glutamate

dehydrogenase • Sample matrix: swimming pool water• Test ranges: up to 2 mg/L• Open on-board: 30 days• Kit: 984321 Urea (Ammonia), 775 tests• For Ammonia measurement both R1 and

R2 kits are needed: 984362 Ammonia R1, 2000 tests 984363 Ammonia R2, 1300 tests

• Standard: Self-made solution Ready-to-use liquid reagents offer accurate results for urea measurement.

Total Hardness

Elevated levels of hard-water ions such as Ca2+

and Mg2+ can cause deposits in plumbing. These two ions also combine chemically with soap molecules, resulting in decreased cleansing action. • Method: Calmagite • Sample matrix: drinking, ground and

surface water, like tap and well water• Test ranges: up to 500 mg/L• MDL: 2 mg/L (3.14 x SD blank sample, n = 7);

MDL: 10 mg/L (3 x SD + average blank sample, 5 batches, n = 50)

• Open on-board: 7 days• References: EPA 130.1 Total Hardness• Kits: 984620 Total Hardness R1, 1100

tests, 984621 Total Hardness R2, 975 tests, 984622 Total Hardness R3, 4300 tests All three reagent kits are needed for the method.

• Standard: Self-made solutionThe automated hardness measurement method offers easy to use fast results when compared to currently used titration methods.

Gallery ECM tests

• Method: Electrochemical, ECM unit is needed

• Sample matrix: Water samples - drinking, natural and waste water Beverages - wine, juice and sparkling water

• Kits needed for sample washing and maintenance of the unit: 984340 ECM Prime 984998 ECM Rinse Liquid 984030 Washing solution 4.5 %

Parallel measurement with the photometric technique.

Conductivity

Conductivity estimates the total amount of dissolved ions in water such as chloride, nitrate, sulfate and phosphate anions or sodium, magnesium, calcium, iron and aluminum cations. The measurement of conductivity is a traditional way of monitoring the performance of water purification systems.• Test range: 20 - 112 mS/cm• ECM unit is needed with 984399 EC

Assembly• Standards:

984339: ECM Conductivity 0.08 standard 984336: ECM Conductivity 1.4 standard 984337: ECM Conductivity 13 standard 984338: ECM Conductivity 112 standard

pH

Surface waters typically range from pH 6.5 to 8.5 while groundwater ranges from pH 6 to 8.5. Water with a pH less than 6.5 typically is corrosive and soft and this low pH can damage metal pipes and fixtures. Water with a pH higher than 8.5 is considered hard water, containing ions that can form scale deposits in pipes and cause an alkaline taste. A high pH in juice is undesirable in the production of quality wines since it results in wines of poor color stability and taste.• Test range: 2 - 12• ECM unit is needed with 984997 pH and

984996 Reference electrodes• Standards:

984330: ECM pH 2 standard 984331: ECM pH 4 standard 984332: ECM pH 7 standard 984333: ECM pH 10 standard 984334: ECM pH 12 standard

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Standard Solutions

For ease of use standard solutions are available that are specially tailored to match test kit requirements. Standard solutions have full traceability and are certified and lot controlled.

Food and Beverage Standards984396 Acetaldehyde Standard

984382 Acid Combination Standard

984384 Alcohol Standard

984383 Beta-Glucan Standard

984392 Beta-Hydroxybutyrate Standard

984391 Cholesterol Food Standard

984385 Copper Standard

984386 Glycerol Standard

984390 Lactose Standard

984394 NOPA Standard

984393 Oxalic Acid Standard

984380 Sugar Combination Standard

984388 Urea Standard

ECM – pH and Conductivity (mS/cm) Standards984330 ECM pH 2 Standard

984331 ECM pH 4 Standard




984339 ECM Conductivity 0.08 Standard

984336 ECM Conductivity 1.4 Standard

984337 ECM Conductivity 13 Standard

984338 ECM Conductivity 112 Standard

Water Standards984720 Ammonium (as N) Standard

984728 Ammonium (as NH4) Standard

984721 Chloride Standard

984733 Fluoride Standard

984725 Nitrate (as N) Standard

984724 Nitrate (as NO3) Standard

984723 Nitrite (as N) Standard

984722 Nitrite (as NO2) Standard

984729 Phosphate (as P) Standard

984726 Phosphate (as PO4) Standard

984727 Sulfate Standard

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