Urea/Ammonia Assay Kit (Rapid) 

The Urea/Ammonia (Rapid) test kit is suitable for the specific and rapid measurement and analysis of urea and ammonia in water, beverages, milk and food products.

Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.

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Product Code
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Price
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K-URAMR
100 assays (50 of each) per kit
$210.00

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

Principle:
                      (urease)
(1) Urea + H2O → 2NH3 + CO2

                         (microbial glutamate dehydrogenase)
(2) 2-Oxoglutarate + NADPH + NH4+ → L-glutamic acid + NADP+
                                                                                   + H2O

Kit size:                             * 50 assays of each

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:                 ~ 10 min
Detection limit:                 0.13 mg/L (urea)
0.07 mg/L (ammonia)
Application examples:
Wine, grape juice, must, fruit juices, soft drinks, milk, cheese, meat,
processed meat, bakery products, seafood, fertilizers, feed,
pharmaceuticals, cosmetics, water (e.g. swimming-pool water), Kjeldahl
analysis, paper (and cardboard) and other materials (e.g. biological
cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by NEN and MEBAK

Advantages

  • Very rapid reaction due to use of uninhibited glutamate dehydrogenase
     
  • Enzymes supplied as stable Suspensions
     
  • 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
     
  • Extended cofactors stability

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.

Determination of urea using high-performance liquid chromatography with fluorescence detection after automated derivatisation with xanthydrol.

Clark, S., Francis, P. S., Conlan, X. A. & Barnett, N. W. (2007). Journal of Chromatography A, 1161(1-2), 207-213.

Urea degradation in some white wines by immobilized acid urease in a stirred bioreactor.

Andrich, L., Esti, M. & Moresi, M. (2010). Journal of Agricultural and Food Chemistry, 58(11), 6747-6753.

The determination of urea in wine – a review.

Francis, P. S. (2006). Australian journal of grape and wine research, 12(2), 97-106.

Energy metabolism of leukemia cells: glycolysis versus oxidative phosphorylation.

Suganuma, K., Miwa, H., Imai, N., Shikami, M., Gotou, M., Goto, M., Mizuno, S., Takahashi, M., Yamamoto, H., Hiramatsu, A., Wakabayashi, M., Watarai, M., Hanamura, I., Imamura, A., Mihara, H. & Nitta, M. (2010). Leukemia & Lymphoma, 51(11), 2112-2119.

Urea degradation kinetics in model wine solutions by acid urease immobilised onto chitosan-derivative beads of different sizes.

Andrich, L., Esti, M. & Moresi, M. (2010). Enzyme and Microbial Technology, 46(5), 397-405.

Comparative study of colorectal health related compounds in different types of bread: Analysis of bread samples pre and post digestion in a batch fermentation model of the human intestine.

Hiller, B., Schlörmann, W., Glei, M. & Lindhauer, M. G. (2011). Food Chemistry, 125(4), 1202-1212.

Assessing heterogeneity of the composition of mare's milk in Flanders.

Naert, L., Vande Vyvere, B., Verhoeven, G., Duchateau, L., De Smet, S. & Coopman, F. (2013). Vlaams Diergeneeskundig Tijdschrift, 82(1), 23-30.

Comparative lipid production by oleaginous yeasts in hydrolyzates of lignocellulosic biomass and process strategy for high titers.

Slininger, P. J., Dien, B. S., Kurtzman, C. P., Moser, B. R., Bakota, E. L., Thompson, S. R., , O'Bryan, P. J., Cotta, M. A., Balan, V., Jin, M., Sousa, L. D. C. & Dale, B. E. & Sousa, L. D. C. (2016). Biotechnology and Bioengineering, 113(8), 1676-1690.

Functional expression of a heterologous nickel-dependent, ATP-independent urease in Saccharomyces cerevisiae.

Milne, N., Luttik, M. A. H., Rojas, H. C., Wahl, A., Van Maris, A. J. A., Pronk, J. T. & Daran, J. M. (2015). Metabolic Engineering, 30, 130-140.

Urea and lipid extraction treatment effects on δ15N and δ13C values in pelagic sharks.

Li, Y., Zhang, Y., Hussey, N. E. & Dai, X. (2016). Rapid Communications in Mass Spectrometry, 30(1), 1-8.
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