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K-AMIAR Megazyme AMMONIA (Rapid) ASSAY PROCEDURE
This kit contains 96 assays.
Ammonia is a widely occurring natural compound, often produced as a consequence of microbial protein catabolism, and thus serves as a quality indicator of fruit juice, milk, cheese, meat, seafood, and bakery products. Unlike some other kits, this kit benefits from the use of a glutamate dehydrogenase that is not inhibited by tannins found in, for example, grape juice and wine. K-AMIAR can be used to determine ammonia manually or in auto-analyser format. In the wine industry, ammonia determination is important in the calculation of yeast available nitrogen (YAN). YAN comprises three highly variable components, free ammonium ions, primary amino nitrogen (from free amino acids), and the contribution from the side chain of L-arginine1. Thus, for the most accurate determination of YAN, all three components should be quantified, and this is possible using Megazyme’s L-Arginine/Urea/Ammonia kit (K-LARGE) and NOPA kit (K-PANOPA).