Cholesterol is an enzymatic test for the determination of cholesterol in foodstuffs and other materials through an colorimetric method.
For in vitro use only.
General Information:
Cholesterol is the most important of the animal sterols. It is an important component of the cell membranes of the higher species, and a precursor to a whole series of steroid hormones. Cholesterol is found in all animal fats and is an important component of egg yolk. It is found in foods such as meat, poultry, seafood and dairy products. Due to the relative constancy of its content, it is frequently used in the determination of the egg content of foodstuffs like bakery goods, noodles and liqueur with egg yolks. A high cholesterol diet can cause heart, liver and kidney diseases. The daily intake should not exceed 300 mg.
Test Format: Test combination for 31 determinations
Wavelength: 405 nm
Incubation temperature: 37-40 °C
Measuring temperature: 20-25 °C
Sample Solution: 8-160 μg cholesterol per assay (in 0.400 mL sample volume)