Description
Adulteration of commercial urea milk is made in milk to increase the non protein nitrogen content. A too much urea concentration in food can lead to certain diseases.
The test can be used at ambiant temperature (2 to 42 °C). The kit must be stored in 2-8 C.
Clean milk with no adulteration show a violet ring formed on the surface of the milk sample, adulterated milk show a pink fragment formed on the surface of the milk sample.
Sensitivity limit > 70 mg/ 100 mL urea in milk (normal levels of urea in milk are from 20 to 70 mg/ 100 mL).
Method: In a ria tube add 4 mL of raw milk, 50 uL of reagent R2 and 200 uL of reagent R1. In 5 seconds you can read the results.
Packaging: 1 kit is egnough for 50 test
