http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102018005325-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4b0e255274f0a453b39cd761782a2100 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dc21674c848ba01e399a861b78c2db67 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N31-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-523 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-70 |
| filingDate | 2018-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f15c6288339c1460de1656a91750847 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_38f3d8b20707692a255cdba01e5a9790 |
| publicationDate | 2019-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-102018005325-A1 |
| titleOfInvention | Methods and test strips for the detection of meat |
| abstract | The invention relates to a method and a test strip for the detection of meat, in particular for the detection of meat residues as a rapid test. The invention is applicable to the detection of meat residues in food in daily life, as well as on implements and work surfaces. The method based on the reaction principle of the "Weyl reaction" by means of a test strip, which has at least two separate areas, wherein a first area sodium hydroxide and a second region comprises nitroprusside sodium and comprises the following steps: contacting the second nitroprusside sodium-containing region with the analyte-contacting the second nitroprusside sodium and now particles of the analyte-containing region having the first sodium hydroxide-containing region the contact of the first area with the second area of the test strip was a chemical reaction, a red discoloration or red areas of the test strip indicating the presence of creatinine and thus meat or meat The test strip (1) according to the invention is characterized in that it comprises at least two separate regions (2, 3), wherein a first region (2) comprises sodium hydroxide and a second region (3) nitroprusside sodium. |
| priorityDate | 2018-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 211.