Multiplex RT-PCR Test Reagent Kit Of COVID-19(ORF1ab)/Influenza A/Influenza B The Multiplex RT-PCR Test Reagent Kit Of COVID-19(ORF1ab)/Influenza A/Influenza B is a real-time reverse-transcription polymerase chain reaction (RT-PCR) test reagent that detects and differentiates RNA from SARS-CoV-2, influenza A virus, and influenza B virus in upper or lower respiratory specimens. The assay provides a sensitive, nucleic-acid-based diagnostic tool for evaluation of specimens from patients in the acute phase of infection. Multiplex RT-PCR test reagent kit,Multiplex RT-PCR test reagent,Multiplex RT-PCR test kit,Multiplex real time PCR test reagent,Multiplex real-time PCR test reagent Shenzhen Uni-medica Technology Co.,Ltd , https://www.nbunimed-global.com
Meiguo processing technology
In addition to a small amount of fresh plum fruit, the vast majority for processing. It can process a lot of plum products. Here only the processing technology of Yanmei billet with simple equipment, simple technology, and the farmer's own processing can be introduced. Yanmei billet is a semi-finished product mainly made of salt. It can be exported directly and sold domestically, or it can be preserved into various kinds of plum preserves and other products when the factory is idle. 1. Process flow: raw materials (mewei) selection grade → cleaning → pickling → exposure → softening → re-drying → grading packaging → storage or sale. 2. Operation points: (1) Selection and cleaning of raw materials: select 80% mature fruit (ie, fruits full of hypertrophy, the fruit surface color begins to turn green when the color begins to fade), remove pests, fruit, rotten fruit and mechanical damage, according to size classification Rinse with clean water, remove debris, drain and pour into concrete pool or vat. (2) Pickling: Fruit: Salt: Lime (or alum) is layered and pickled at a ratio of 100:18 to 20:0.3 to 0.4 (or alum 0.2). Lime (or alum) can be mixed with a small amount of water. When pickling a layer of fruit, a layer of salt, the lower layer of salt, put more on the top, layers practical, leaving 20% ​​of the salt used for the cover, and then spread on the bamboo pieces covered with large stones, 1 week after the cylinder. If the marinated plum sauce is not enough to submerge the fruit surface, it can be supplemented with 17% saline (ie 100 kg of water plus 20 kg of salt) until the fruit surface is inundated. After every 2 or 3 days, it will be turned up once. (3) Exposure, softening, and re-drying: After 1 month of pickling, the wrinkle of the skin peels away, which can be removed in batches on sunny days. After drying for 2 to 3 days, the sun is collected and softened. 4 to 5 After a few days, the sun was selected for sunny rejuvenation, reaching the full dryness, that is, shaking the plum blank, and the nucleus had a sound. (4) grading packaging: After selection, grading according to quality requirements. The first fruit per kilogram is less than 100, the second fruit is 101-170, and the third fruit is 171-260. . Sealed with film food bags, jackets, textile bags, dry place. Generally 20 to 30 kg is a bag. 3. Quality requirements: It is required that the billet be complete, with salt frost, dryness, and bright red color.