Glycerol Assay Kit

The Glycerol test kit is a simple, reliable, rapid and accurate method for the measurement and analysis of Glycerol in beverages, foodstuffs and other materials.

Suitable for manual and microplate formats.

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Product Code
Content/size
Stock
Price
Qty
K-GCROL
70 assays (manual) / 700 assays (microplate)
$151.00

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UV-method for the determination of Glycerol in foodstuffs,
beverages and other materials

Principle:
                     (glycerokinase)
(1) Glycerol + ATP → L-glycerol-3-phosphate + ADP

              (pyruvate kinase)
(2) ADP + PEP → ATP + pyruvate

                          (L-lactate dehydrogenase)
(3) Pyruvate + NADH + H+ → L-lactic acid + NAD+

Kit size:    70 assays (manual) / 700 (microplate)

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:                  ~ 5 min
Detection limit:                 0.34 mg/L
Application examples:
Wine (and grape juice), beer, spirits, vinegar, marzipan, fruit juices,
soft drinks, toothpaste, honey, tobacco, paper (and cardboard),
cosmetics, pharmaceuticals, soap and other materials (e.g. biological
cultures, samples, etc.)
Method recognition:
Methods based on this principle have been accepted by OIV and
MEBAK

Advantages

  • Novel format for increased stability
     
  • Very competitive price (cost per test)
     
  • All reagents stable for > 2 years as supplied
     
  • Very rapid reaction
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
     
  • Standard included
     
  • Suitable for manual and microplate 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.

Biosynthesis of ethanol and hydrogen by glycerol fermentation using Escherichia coli.

Chaudhary, N., Ngadi, M. O., Simpson, B. K. & Kassama, L. S. (2011). Advances in Chemical Engineering and Science, 1, 83-89.

The proteomic response of Saccharomyces cerevisiae in very high glucose conditions with amino acid supplementation.

Pham, T. K. & Wright, P. C. (2008). Journal of Proteome Research, 7(11), 4766-4774.

Comparative transcriptomic profile analysis of fed-batch cultures expressing different recombinant proteins in Escherichia coli.

Sharma, A. K., Mahalik, S., Ghosh, C., Singh, A. B. & Mukherjee, K. J. (2011). AMB Express, 1(1), 33.

Proteomic analysis of Saccharomyces cerevisiae under high gravity fermentation conditions.

Pham, T. K., Chong, P. K., Gan, C. S. & Wright, P. C. (2006). Journal of Proteome Research, 5(12), 3411-3419.

Rapid monitoring of glycerol in fermentation growth media: Facilitating crude glycerol bioprocess development.

Abad, S., Pérez, X., Planas, A. & Turon, X. (2014). Talanta, 121, 210-214.

Repeated batch ethanolic fermentation of very high gravity medium by immobilized Saccharomyces cerevisiae.

Puligundla, P., Poludasu, R. M., Rai, J. K. & Obulam, V. S. R. (2011). Annals of Microbiology, 61(4), 863-869.

Methane production via anaerobic digestion of glycerol: a comparison of conventional (CSTR) and high‐rate (PABR) digesters.

Vlassis, T., Stamatelatou, K., Antonopoulou, G. & Lyberatos, G. (2013). Journal of Chemical Technology and Biotechnology, 88(11), 2000-2006.

Drum drying performance of condensed distillers solubles and comparison to that of physically modified condensed distillers solubles.

Milczarek, R. R. & Liu, K. (2015). Food and Bioproducts Processing, 94, 208-217.

Comparison of Glucose, Glycerol and Crude Glycerol Fermentation by Escherichia Coli K12.

Chaudhary, N., Ngadi, M. O. & Simpson, B. (2012). Journal of Bioprocessing & Biotechniques.

From crude glycerol to carotenoids by using a Rhodotorula glutinis mutant.

Cutzu, R., Coi, A., Rosso, F., Bardi, L., Ciani, M., Budroni, M., Zara, G., Zara, S. & Mannazzu, I. (2013). World Journal of Microbiology and Biotechnology, 29(6), 1009-1017.
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

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