http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H03219900-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_078c7586e19837ed70fd6839096de077 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-12 |
| filingDate | 1990-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17125d3cd2879f0a9413bcc01871783a |
| publicationDate | 1991-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H03219900-A |
| titleOfInvention | Method for measuring freshness of fishes or shellfishes |
| abstract | PURPOSE: To enable to rapidly, simply, accurately and inexpensively measure the freshness of a fish or shellfish by treating a system containing a sample solution for the measurement of the freshness thereof, a buffer solution and a color-generating reagent with a specific enzyme in the pressure of ribose-1- phosphoric acid. n CONSTITUTION: ≥0.04 Units of nucleotide phosphorylase and a specimen such as fish meal extract are added to and reacted with a solution containing a 10-100mM tris buffer solution not containing phosphoric acid and having a pH of approximately 7.5, etc., ribose-1-phosphoric acid and a color-generating reagent such as 4-aminoantipyrine to provide an absorbance E 0 of the reaction solution (A). The component A is mixed and made to react with ≥0.1 units of nuclotide oxidase to provide the absorbance E 1 of the reaction solution (B). The component B is mixed and reacted with ≥20 units of crude alkali phosphatase at 20-50°C for 3-15min and the absorbance E 2 of the reaction C is measured at a wavelength of 500nm, etc. K value is calculated from the absorbances by an equation. The freshness of a fish or shellfish is measured from a small value on the K value as a standard. n COPYRIGHT: (C)1991,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010044365-A1 |
| priorityDate | 1990-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.