CHOLESTEROL | egg DEFINITION AND SCOPE OF THE TEST The average content of cholesterol in eggs is constant. Therefore it is possible to use this test to determine the amount of eggs contained in a specific food preparation. The possibility of performing quick and simple tests enables manufacturers to directly change the processing parameters in real time. TEST PRINCIPLE If placed in contact with specific enzymes, cholesterol reacts with a phenol derivative forming a red compound with an intensity that is directly proportional to the concentration of cholesterol in the sample, if measured at 505 nm. CDR’s innovative method is simple, fast and uses micro-sample. COMPOSITION OF THE KIT AND REAGENTS Reagent test kit *300395, suitable for 100 tests, contains: - 1 box includes: 10 x reagent test kit *300398. Reagent test kit *300398, suitable for 10 tests, contains: - R1: package with 10 pre-filled cuvettes with 1 mL of buffer. - R2: dropper with 1,5 mL of enzymatic solution. For information on the hazards associated with reagents, consult the product’s safety data sheet. Storage: reagents are stable up to the expiry date. Store at 2-8ºC. PROCESSING – SAMPLE VOLUME – MEASURING RANGE Powdered egg: reconstitute the powder with water according to product specifications. Use the liquid sample obtained, following the instructions for the mixed egg. Mixed egg: take the sample as is. Test
Measuring range (g/100g)
Sample volume
Resolution
Accuracy
Repeatability
5 µL Cholester.mix 0,030 – 0,830 0,001 +/- 10% CV
