Abstract
METHODS for estimation of amylase are legion. H. Wildner1 has cited some 150 methods. Furthermore, it seems that many workers apply their own modifications. Generally speaking, the majority of methods used are based on one of the following principles: (1) measurement of the decrease in the viscosity of the fluids during the enzymatic hydrolysis of starch; (2) measurement of the increase in reducing sugars; (3) observation of the change in the colour reaction with iodine going from strictly blue through violet and red to pale yellow or colourless. The colour reaction method would be a very simple and suitable one, were it not complicated by the fact that the colour changes in a double manner, qualitatively (blue-violet-red, etc.) and quantitatively (decrease in colour intensity) at the same time.
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References
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NIELSEN, E. Photometric Method for Estimating Amylase. Nature 194, 89–90 (1962). https://doi.org/10.1038/194089a0
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DOI: https://doi.org/10.1038/194089a0
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