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Glucose analysis includes enzymatic and non enzymatic methods. NON- ENZYMATIC METHODS includes. :
1) COPPER REDUCTION METHOD wherein reducing sugars decreases the oxidation state of cupric ions to cuprous ions. Amount of cupric ions reduced to cuprous ions is ( decreasing, directly, increasing, inversely ) proportional to reducing sugars present. Then, cuprous ions are quantified using the following methods a) ( Folin Wu, Seliwanoff's, Hexokinase ) b) Nelson Somgyi c) Neocuproine Method.
2) FERRIC REDUCTION METHOD also known as ( SOMOGYI METHOD, DUBOWSKI METHOD, HAGEDORN JENSEN METHOD, SELIWANOFF ) is a negative or inverse colorimetry. The reagent used is a hot alkaline solution of ferricyanide. Reducing sugars can reduce ferricyanide to ferrocyanide. Reduction is accompanied by disappearance of color from ( yellow, blue, red, green ) to colorless at ( 400nm, 500nm, 600nm, 700nm ). Reduction in color is related to glucose concentration.
3) CONDENSATION METHOD also known as O-TOLUIDINE / ( HAGEDORN JENSEN, DUBOWSKI METHOD, SOMOGYI METHOD, SELIWANOFF's METHOD ). Reagents used are: O-toluidine, glacial acetic acid and 100 C heat. A positive result is a ( purple blue, yellow orange, pinkish red, bluish green ) color measured at ( 460-520 nm, 700-730 nm, 500-850 nm, 620-630 nm ).