Ammonia in fodder and silage
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The deterioration of silage is caused by the activity of aerobic bacteria and yeasts that determine qualitative and quantitative losses in the product. In fact, the metabolic activity of aerobic bacteria generates the oxidation of the organic substance with the consequent formation of water and carbon dioxide, proteins hydrolysis that brings the generation of ammonia, the raising of the temperature and the increase of fibres and raw proteins that bring to a less digestible food. Hence, the detection of ammonia in silage is an important index of product status of preservation.
Instrument
Reagents
R1 (pre-filled in test tube): phenolic derivatives
R2 (in bottle): alkaline solution
Test method
Test type: End Point
Colour reading at 700 nm
Testing time: 8 minutes
It is possible to carry out several test sessions with a maximum of 14 samples.
Calibration can be performed by aligning the test to reference values.
Test principle
The Foodlab method is based on a colorimetric reaction in which the ammonia reacts with a phenolic derivative forming a blue/green complex whose intensity, measured at 700 nm, is directly proportional to its concentration in the sample. CDR innovative method simplifies and speeds up the official procedure and requires a microquantity of sample.
Sample
Sample diluted in distilled water.
Kit
The reagents are provided in sealed bags, each containing 10 test tubes. They have a 12 months duration, starting from the production date. Stocking requirements are described on the bag label.
Reagents do not contain dangerous solvents and are ready for use.
| CODICE KIT | VOLUME CAMPIONE | RANGE |
| *300050 (100 test)
*300054 (10 test) |
50 µL | 10 – 600 ppM |
