{"id":1428161593443,"title":"VINTESSENTIAL 4A120 Ammonia Enzymatic Analysis Kit for 30 Tests","handle":"vintessential-enzymatic-test-kit-ammonia-30-tests","description":"\u003cstrong\u003eCode: 4A120\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eDescription\u003cbr\u003e\u003c\/strong\u003e \u003cbr\u003eAmmonia is found in both grape juice and wine.  It is an important nutrient for yeast during primary fermentation. \u003cbr\u003e \u003cbr\u003eThe amount of NADH consumed is measured at 340 nm and is stoichiometrically related to the amount of ammonia present. The Yeast Available Nitrogen (YAN) content of the juice can be determined by adding the Ammonia Nitrogen (AN) content to the Primary Amino Acid Nitrogen (PAAN) content.\u003cbr\u003e\u003cbr\u003eThis product requires the use of a spectrophotometer.","published_at":"2018-09-12T16:44:51+12:00","created_at":"2018-09-12T16:47:22+12:00","vendor":"Vintessential","type":"Wine Testing","tags":["brand_Vintessential","Category_Enzymatic Kits","Category_Wine Testing","Industry_Wine Manufacturing","Manufacturer_Vintessential","Type_For Spectrophotometers"],"price":0,"price_min":0,"price_max":0,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":12521090777187,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"VINTESSENTIAL 4A120 Ammonia Enzymatic Analysis Kit for 30 Tests","public_title":null,"options":["Default Title"],"price":0,"weight":0,"compare_at_price":null,"inventory_quantity":1,"inventory_management":null,"inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/acornsci.co.nz\/cdn\/shop\/products\/Screen_Shot_2018-09-11_at_11.06.43_PM.png?v=1569083781"],"featured_image":"\/\/acornsci.co.nz\/cdn\/shop\/products\/Screen_Shot_2018-09-11_at_11.06.43_PM.png?v=1569083781","options":["Title"],"media":[{"alt":null,"id":949749874787,"position":1,"preview_image":{"aspect_ratio":1.781,"height":279,"width":497,"src":"\/\/acornsci.co.nz\/cdn\/shop\/products\/Screen_Shot_2018-09-11_at_11.06.43_PM.png?v=1569083781"},"aspect_ratio":1.781,"height":279,"media_type":"image","src":"\/\/acornsci.co.nz\/cdn\/shop\/products\/Screen_Shot_2018-09-11_at_11.06.43_PM.png?v=1569083781","width":497}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cstrong\u003eCode: 4A120\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eDescription\u003cbr\u003e\u003c\/strong\u003e \u003cbr\u003eAmmonia is found in both grape juice and wine.  It is an important nutrient for yeast during primary fermentation. \u003cbr\u003e \u003cbr\u003eThe amount of NADH consumed is measured at 340 nm and is stoichiometrically related to the amount of ammonia present. The Yeast Available Nitrogen (YAN) content of the juice can be determined by adding the Ammonia Nitrogen (AN) content to the Primary Amino Acid Nitrogen (PAAN) content.\u003cbr\u003e\u003cbr\u003eThis product requires the use of a spectrophotometer."}