http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0383922-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_39c3a06706e79b48ef4d7b444ec7faaf |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Q2326-96 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Q2326-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Q1-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Q1-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Q1-008 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N21-78 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-48 |
| filingDate | 1989-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1994-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_38347ff90e6840f306b77db008b2f865 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e1cd7d0411474cab2ce6914a0f6bdb8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e77b1bc58da32c895772259a2a478df6 |
| publicationDate | 1994-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0383922-B1 |
| titleOfInvention | Method for measuring degree of freshness and measuring kit for the method |
| abstract | A method for measuring degree of freshness and measuring kit for the method are disclosed. The method involves (i) a step of neutralizing a specimen containing ATP-related compounds, (ii) a step of subjecting a definite amount of the specimen having been neutralized in step (i) to an enzyme capable of decomposing ATP-related compounds into hydrogen peroxide and uric acid, and bringing the reaction solution into contact with a testing piece impregnated with N-ethyl-N-sulfobutyl-m-toluidine to color the testing piece, (iii) a step of subjecting a definite amount of the specimen having been neutralized in step (i) to an enzyme capable of decomposing inosine and hypoxanthine into hydrogen peroxide and uric acid, and bringing the reaction solution into contact with a testing piece impregnated with N-ethyl-N-sulfobutyl-m-toluidine, and (iv) a step of comparing the coloration of testing piece in step (ii) with coloration of testing piece in step (iii). This method enables to easily and rapidly measure degree of freshness of fishery products and meats without large-sized equipment. |
| priorityDate | 1988-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 71.