Storage:Store at 2-8℃,6 months
Determination of Significance:
Tartaric acid, 2,3-dihydroxysuccinic acid, is a carboxylic acid found in a variety of plants, such as grapes and tamarind, and is one of the main organic acids in wine. As an added antioxidant in food, it can give food a sour taste.
Measurement Principle:
In acidic condition, nitrite is reacted with aminobenzene sulfonic acid to form diazo-compound, then the compound is reacted with N-1-naphthylethylenediamine dihydrochloride to form purple-red azo compound, which can be detected by colorimetric assay at 540 nm.
Self Provided:
Spectrophotometer/microplate reader, micro glass cuvette/96 well flat-bottom plate, centrifuge, balance, distilled water.
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