Acetic Acid Assay Kit (ACS Analyser Format)

The Acetic Acid analyser format test kit is suitable for the specific measurement and analysis of acetic acid (acetate) in beverages and food products.

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K-ACETAF
141.6 mL of prepared reagent (e.g. 456 assays of 0.31 mL)
$199.00

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Analyser format UV-method for the determination of Acetic Acid
in foodstuffs, beverages and other materials

Principle:
                           (acetyl-CoA synthetase)
(1) Acetic acid + ATP + CoA → acetyl-CoA + AMP + pyrophosphate

                                                 (citrate synthase)
(2) Acetyl-CoA + oxaloacetate + H2O → citrate + CoA

                (L-malate dehydrogenase)
(3) L-Malate + NAD+ ↔ oxaloacetate + NADH + H+

Kit size:                            141.6 mL of prepared reagent (R1 + R2)
Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 15 min
Detection limit:                10 mg/L (recommended assay format)
Application examples:
Wine, beer, fruit and fruit juices, soft drinks, vinegar, vegetables,
pickles, dairy products (e.g. cheese), meat, fish, bread, bakery products
(and baking agents), ketchup, soy sauce, mayonnaise, dressings,
paper (and cardboard), tea, pharmaceuticals (e.g. infusion solutions),
feed and other materials (e.g. biological cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by EN, ISO,
ICUMSA, IFU and MEBAK

Advantages

  • No wasted ACS solution (stable suspension supplied)
     
  • PVP incorporated to prevent tannin inhibition
     
  • Very stable reagent when prepared for auto-analyser applications (> 3 days at 4°C)
     
  • Linear calibration up to 30 μg/mL of acetic acid in final reaction solution
     
  • Validated by the University of Wine, Suze la Rousse, France
     
  • Very competitive price (cost per mL of reagent)
     
  • All reagents stable for > 2 years after preparation

Enhanced activity of ADP glucose pyrophosphorylase and formation of starch induced by Azospirillum brasilense in Chlorella vulgaris.

Choix, F. J., Bashan, Y., Mendoza, A. & de-Bashan, L. E. (2014). Journal of Biotechnology, 177, 22-34.

Enhanced accumulation of starch and total carbohydrates in alginate-immobilized Chlorella spp. induced by Azospirillum brasilense: II. Heterotrophic conditions.

Choix, F. J., de-Bashan, L. E. & Bashan, Y. (2012). Enzyme and Microbial Technology, 51(5), 300-309.

Deletion of pyruvate decarboxylase by a new method for efficient markerless gene deletions in Gluconobacter oxydans.

Peters, B., Junker, A., Brauer, K., Mühlthaler, B., Kostner, D., Mientus, M., Liebl, W. & Ehrenreich, A. (2013). Applied Microbiology and Biotechnology, 97(6), 2521-2530.

Biochemical characterization and relative expression levels of multiple carbohydrate esterases of the xylanolytic rumen bacterium Prevotella ruminicola 23 grown on an ester-enriched substrate.

Kabel, M. A., Yeoman, C. J., Han, Y., Dodd, D., Abbas, C. A., de Bont, J. A. M., Morrison, M., Cann I. K. O. & Mackie, R. I. (2011). Applied and Environmental Microbiology, 77(16), 5671-5681.

Co-fermentation of acetate and sugars facilitating microbial lipid production on acetate-rich biomass hydrolysates.

Gong, Z., Zhou, W., Shen, H., Yang, Z., Wang, G., Zuo, Z., Hou. Y. & Zhao, Z. K. (2016). Bioresource technology, 207, 102-108.
The training video below demonstrates some general principles of wine analysis.

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: MegaQuant Assay Format
Chapter 3: Manual Format – Recording Spectrophotometer
Chapter 4: Manual Format –Non Recording Spectrophotometer
Chapter 5: Auto-analyser Format
Chapter 6: Liquid Ready Reagents
Chapter 7: Sample Preparation/PVPP Treatment

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.

FAQs