Extraction Kit Magnetics Bead Method
This standard specifies the terms and definitions, classification, technical requirements, test methods, identification, labels and instructions for use, packaging, transportation and storage of nucleic acid extraction kits (magnetic beads method) (hereinafter referred to as "kits"). This standard It is suitable for extracting and purifying human genomic nucleic acid and its fragments from various clinical samples such as serum, plasma, whole blood, cerebrospinal fluid, milk, saliva, urine, sputum, swab, tissue or paraffin-embedded tissue by magnetic bead method , Pathogen nucleic acid kit. Pathogen nucleic acid includes deoxyribonucleic acid (DNA), ribonucleic acid (RNA), etc. This standard does not apply to nucleic acid extraction reagents contained in closed systems that cannot extract nucleic acid extraction products for detection.
This kit uses magnetic beads with unique separation function and a unique buffer system to separate and purify high-quality virus from serum, plasma, lymph, cell-free body fluid, cell culture supernatant, urine or various virus preservation solutions DNA/RNA. The uniquely embedded magnetic beads have a strong affinity for nucleic acids under certain conditions, and when the conditions change, the magnetic beads release the adsorbed nucleic acids, which can achieve the purpose of rapid separation and purification of nucleic acids. The whole process is safe and convenient, and the extracted viral DNA/RNA has high yield, high purity, stable and reliable quality, and is especially suitable for automated extraction of high-throughput workstations. The nucleic acid purified by this kit can be applied to various routine operations, including RT-PCR, fluorescence quantitative PCR and other downstream experiments.
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1, low sugar content. In this way, the amount of grapes consumed per litre of brandy distilled liquor is large, and the aroma of the grape varieties entering the distilled spirits of brandy increases accordingly.
2. High acidity when berries ripen. Higher acidity can be involved in the formation of brandy ester aroma, suitable for brandy varieties, the titration acid should not be less than 6g/L after ripening.
3, grapes should be weak or neutral fragrance, no prominent and special aroma. GB11856-1997 standard has such a "harmony with a harmonious grape varieties", "Harmony" the understanding of the word must rely on many years of practical experience, intentions and experience, not only to reflect the variety of raw materials, but also harmonious and unified with the wine. At the same time, because of the long-term storage and aging of brandy, grape varieties should also have strong antioxidant properties.
4, grapes should be high yield and better disease resistance.
Brandy raw materials
Brandy is a distilled liquor made from grapes. Its unique fragrance is derived from three major aspects: First, it is a variety of aromatic raw materials, the second is distilled and the third is aged. From this it seems that grape varieties are so important that the grape varieties used for making brandy are generally white grape varieties, white grapes have lower content of tannins and volatile acids, higher total acid content, and less impurities. Steamed brandy is softer, mellow and. Grape varieties with the following characteristics are more suitable as raw materials for brandy production: