Posted 28 November 2011 - 01:48 PM
In my control I have noticed that ~20% of my initial glucose is gone after the reaction goes for 72 hours. I am wondering whether my glucose could be degrading from heat at 70 C? Or fermented? The incubation lasts this long because the small amount of enzyme I have to work with needs to release a fair amount of glucose to get above the sensitivity limit.
Reporting concern: if I say apprx 20% of my glucose is lost during the control reaction, can I factor that back into my actual sample? Trying to account for glucose lost (some how) and gained (released from CMC) seems dicey when using a total sugar assay.
Side notes: I have 0.1% sodium azide in my CMC at pH 5. I have tried Azo-CMC but was not sensitive and seemed to have interference from my background solution.
Any advice helpful, Thanks.
Posted 28 November 2011 - 05:28 PM
Posted 28 November 2011 - 06:50 PM