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Xpress Analysis of Full-Fat Soy Extrudate To Determine The Urease Activity by Sameh Ramzy is a document available to read on EtoBox.

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The document outlines a procedure for determining urease activity in full-fat soy extrudate using phenol-red as an indicator. It details the preparation of solutions, including NaOH and H2SO4, and the titration process to assess urease activity based on the appearance of bright red dots. Standard urease activity is noted to be between 0.10-0.20 pH, with the phenolic solution having a shelf life of 15 days.

Author

Sameh Ramzy

Language

EN