Formic Acid Assay Kit

The Formic Acid test kit is a simple method for the rapid, reliable measurement and analysis of formic acid (formate) in foods, beverages and other materials.

Suitable for manual, auto-analyser and microplate formats.

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Product Code
Content/size
Stock
Price
Qty
K-FORM
25 assays (manual) / 250 assays (microplate)
/ 220 assays (auto-analyser)
$192.00

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UV-method for the determination of Formic Acid in foods,
beverages and other materials

Principle:
                         (formate dehydrogenase)
(1) Formic acid + NAD+ → CO2 + NADH + H+

Kit size:                             * 25 assays (manual) / 250 (microplate)
                                          / 220 (auto-analyser)

The number of manual tests per kit can be doubled if all volumes are halved. 
This can be readily accommodated using the MegaQuantTM 
Wave
Spectrophotometer (D-MQWAVE).

Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 12 min
Detection limit:                 0.0932 mg/L
Application examples:
Wine, fruit juices, pickles, vinegar, jam, bakery products, honey, fish,
meat and other materials (e.g. biological cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by MEBAK

Advantages

  • No wasted formate dehydrogenase solution (stable suspension supplied)
     
  • Pyrazole incorporated to prevent alcohol dehydrogenase interference
     
  • Very competitive price (cost per test)
     
  • All reagents stable for > 2 years after preparation
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
     
  • Standard included
     
  • Suitable for manual, microplate and auto-analyser formats

Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

Megazyme “advanced” wine test kits general characteristics and validation.

Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.

Postharvest control of western flower thrips (Thysanoptera: Thripidae) and California red scale (Hemiptera: Diaspididae) with ethyl formate and its impact on citrus fruit quality.

Pupin, F., Bikoba, V., Biasi, W. B., Pedroso, G. M., Ouyang, Y., Grafton-Cardwell, E. E. & Mitcham, E. J. (2013). Journal of Economic Entomology, 106(6), 2341-2348.

Relative contributions of Dehalobacter and zerovalent iron in the degradation of chlorinated methanes.

Lee, M., Wells, E., Wong, Y. K., Koenig, J., Adrian, L., Richnow, H. H. & Manefield, M. (2015). Environmental Science & Technology, 49(7), 4481-4489.

Tuning the Composition of Electrodeposited Bimetallic Tin-Lead Catalysts for Enhanced Activity and Durability in Carbon Dioxide Electroreduction to Formate.

Gyenge, E. & Moore, C. (2017). ChemSusChem, 10(17), 3512–3519.
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: Autoanalyser Format
Chapter 6: Liquid Ready Reagents
Chapter 7: Sample Preparation/PVPP Treatment