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Why is calcium added to the assay buffer that is used with the Amalyzyme tablets (T-AMZ)?
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Are Cibacron-blue amylose tablets the same as Amylazyme tablets (T-AMZ)?
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How do I measure alpha-amylase in malted wheat? Should I use Format 1 or 2 from the Amylazyme (T-AMZ) booklet?
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Can I use a standard curve generated for an earlier batch of Cellazyme C tablets (T-CCZ) with a new batch of tablets?
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Should the Cellazyme C tablets (T-CCZ) be mottled in colour? The moisture content also seems to be higher than a previous batch.
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Can we run the Cellazyme C tablet method (T-CCZ) at pH 6.2 instead of pH 4.5?
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Can I use a standard curve generated for an earlier batch of Cellazyme T tablets (T-CTZ) with a new batch of tablets?
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Should the Cellazyme T tablets (T-CTZ) be mottled in colour? The moisture content also seems to be higher than a previous batch.
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Can we run the Cellazyme T tablet method (T-CTZ) at pH 6.2 instead of pH 4.5?
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What is this limit-dextrinase as measured by Limit-Dextrizyme tablet (T-LDZ)? Is it pullulanase or isoamylase or alpha-glucosidase or a combination of all the above?
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Do you have an assay that permits the assay of pullulanase in the presence of glucoamylase?
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In the Limit-Dextrizyme Tablet assay the absorbance value is higher than 1.6. The standard curve in the product datasheet only reaches 1.6. therefore I cannot convert this to milli-units/assay.
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What product is recommended to measure activity of proteases such as trypsin or chymotrypsin?
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What is the amount of dye (in milligrams) in the Protazyme Tablets (T-PRAK)?
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Is it a requirement to know what type of protease is being measured in order to use Protazyme tablet method (T-PRAK)? Must it be assumed that only fungal proteases are present in bread improvers?
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What product is recommended to measure activity of proteases such as trypsin or chymotrypsin?
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What is the amount of dye (in milligrams) in the Protazyme Tablets (T-PROL)?
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Is it a requirement to know what type of protease is being measured in order to use Protazyme tablet method (T-PROL)? Must it be assumed that only fungal proteases are present in bread improvers?
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Is it possible to assay brewer’s malt for xylanase using Xylanase AX tablets (T-XAX)?
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Is a method available to check for arabinoxylanase in concentrated Aspergillus and Trichoderma cellulase to be used in baking improvers?
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Why does a higher buffer strength (> 100 mM) inhibit the hydrolysis of AZCL-Xylan in the Xylazyme AX tablet method (T-XAX)?