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photos of the reactions to be added soon
SOY-CHEK
Scale
|
Activity Level |
Description
|
Photo
of reaction
|
| 1.0 |
Very
Active |
Approximately 75% or
more of the total surface area covered with active red or pink
particles.
Estimated pH rise = 2.0. |
|
| 2.0 |
Active |
Surface appears 50%
or more covered with active red or pink particles.
Estimated pH rise = 0.3 - 0.5. |
|
| 3.0 |
Moderately
Active |
Surface appears 25%
or more covered with active red or pink particles.
Estimated pH rise = 0.1 = 0.25. |
|
| 4.0 |
Slightly
Active |
A few scattered red
or pink particles (approx. 5 - 10).
Estimated pH rise = 0.05 - 0.1. |
|
| 4.5 |
Trace
Activity |
1 to 5 active red or
pink particles.
Estimated pH rise = 0.02 - 0.05.
Point at which most digestive inhibitors have been destroyed
and the protein amino acids are most available; preferred
soybean meal reaction point. |
|
| 5.0 |
Not
Active |
No visible red or
pink-colored particles after 5 minutes (10 minutes for
full-fat samples).
Estimated pH rise = 0.0. |
|
| 6.0 |
Fully
Cooked |
No red or
pink-colored particles after an additional 25 minutes of
reaction time.
Estimated pH rise = 0.0.
NOTE: Once all trace urease activity is destroyed, overcooking
may occur. |
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IMPORTANT: Full-fat soybean samples must be approximately the
same particle size as soybean meal (100% through #10; 40-60%
through #20 sieve) and must remain submerged in SOY-CHEK for the
correct reaction and pH rise estimates. Estimated pH rise
ranges are accurate, but not guaranteed due to the subjective
nature of interpretation of the test.
To Contact Us:
LSB Products, a division of ALTECA Ltd.
731 McCall Road, Manhattan, KS 66502, U.S.A.
Tel: (785) 537-9773, Fax: (785) 537-1800
Click here to send an E-mail
This page was last updated on 11/06/07
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