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廣州健侖生物科技有限公司

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動物類的主要檢測項目包括：豬、狗、貓、牛、雞、鴨和鵝的傳染病。

畜牧類的主要檢測項目包括：多種添加劑、瘦肉精添加劑等。

食品類的主要檢測項目包括：添加劑殘留、農(nóng)藥殘留、藥物殘留等。

化妝品的主要檢測項目包括：重金屬、有害物質(zhì)等。

水產(chǎn)品的主要檢測項目包括：呋喃類藥物殘留、抗生素殘留等。

違禁品的主要檢測項目包括：MOP/MET/KET/THC/MDMA/COC/BZO/AMP/K2/BAR/TCA/BUP/MTD/PCP/OXY/EDDP

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酚酞檢測試劑盒

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【公司名稱】 廣州健侖生物科技有限公司

【市 場 部】    楊永漢

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【騰訊Q Q】 2042552662

【公司地址】 廣州清華科技園創(chuàng)新基地番禺石樓鎮(zhèn)創(chuàng)啟路63號二期2幢101-103室

Reducing agent removal:
Reducing agents are generally slowly oxidized and removed along with the removal of the denaturant so that disulfide bonds form slowly. However, since the formation of disulfide bonds is not necessary for proper protein folding, it is conceivable that after removal of the denaturant, the correct disulfide bonds are formed between the thiol groups which have been brought close to each other in the correct structure after removal of the reducing agent.
Commonly used methods of oxidation are:
Air oxidation: the air in the alkaline conditions, or by adding divalent copper ions, can achieve better results, the disadvantage is not easy to control the redox potential.
Redox: Redox: GSSG / GSH is often used to control the more accurate redox potential by adjusting the ratio between the two. Alternatively, GSSG can be added directly to the solution with reducing agents such as BME and DTT. For example, 5 mM GSSG / 2 mM DTT = GSH / GSSG (1.33 / 1).
Reproducibility efficiency:
Renaturation is a very complex process that, in addition to being related to the process control of protein renaturation, is largely related to the nature of the protein itself, and some of the proteins are very renaturable, such as bovine pancreatic RNase with 12 pairs of disulfide bonds , The refolding efficiency can reach more than 95% under more relaxed conditions. However, some proteins have so far not been found to be capable of refolding such as IL-11, and the refolding efficiency of many proteins is only 0.1%. In general, protein renaturation efficiency of about 20%. Factors that affect the efficiency of renaturation are renaturation concentration of protein, initial concentration and removal rate of denaturant, temperature, pH, redox potential, ionic strength, presence or absence of cosolvent and other additives.