The colour production may be affected by high salt concentrations above 0.2 M and possibly by ascorbate. To test for possible effects on colour development, run glucose controls in the presence and absence of the suspected component and determine whether the colour intensity is changed proportionally.
Is the glucose colour production in the D-Glucose Assay Kit (GOPOD Format) (K-GLUC) affected by any components likely to be present in samples? Is it possible to check this?
Modified on: Wed, 20 Apr, 2016 at 4:47 PM
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