Ethanol is an enzymatic test for the determination of ethanol in foodstuffs and other materials through an UV method.
For in vitro use only.
General Information:
Ethanol occurs in nature in practically all organisms, even if in very small quantities. It is the end product of alcoholic fermentation and a desired component of alcoholic beverages, but also the undesirable component in non-alcoholic and low-alcoholic beverages, or in other foodstuffs including chocolates, sweets, jam, honey, vinegar and dairy products. The presence of ethanol in fruit products like fruit juices indicates that the components used for production may have decomposed. The presence of ethanol is also an indirect indicator for the presence of yeasts. In meat products, ethanol indicates spoilage. In non-food industry, ethanol is a solvent e. g. for essential oils and pharmaceutical substances.
Test Format: Test combination for 33 determinations
Wavelength: 340 nm
Temperature: 20 °C
Sample Solution: 0.3-12 μg ethanol per assay (in 0.400 mL sample volume)