3M L25PNT Instrucciones Del Producto página 6

4. Liquid Chocolate Samples
4.1 Label two microcentrifuge tubes for each Liquid Chocolate Sample.
4.2 To make a prepared sample, add 500 μL of a well-mixed Liquid Chocolate Sample and add 500 μL of 3M
Extraction Buffer into one labeled microcentrifuge tube and shake vigorously to mix thoroughly or vortex for
approximately 15 seconds.
4.3 Add 900 μL of 3M Extraction Buffer into the second labeled microcentrifuge tube and add 100 μL of the
Prepared Sample from step 4.2. Shake vigorously to mix thoroughly or vortex for approximately 15 seconds.
4.4 Centrifuge for 20-30 seconds at 5000-7000 rpm (3000 x g). The supernatant is the extracted sample.
4.5 Remove one 3M Peanut Protein LFD from package and place on a clean, dry, flat surface.
4.6 Transfer 100 μL of the extracted sample prepared in 4.4 from the middle (aqueous) layer using a clean pipette
or pipette tip and apply it to the sample well on the 3M Peanut Protein LFD. Start the timer for 11 ± 1 minutes.
Proceed to Interpretation of Results section.
5. Solid Samples
5.1 Label one microcentrifuge tube for each non-liquid sample.
5.2 Grind sample into a fine homogeneous powder.
5.3 Measure 0.2 g of sample into a labeled microcentrifuge tube.
5.4 Add 1.8 mL of the 3M Extraction Buffer to the sample in the microcentrifuge tube. Shake vigorously or vortex
for 15 seconds to mix thoroughly to obtain an extracted sample.
Note: Melt chocolate samples.
5.5 Centrifuge for 20-30 seconds at 5000-7000 rpm (3000 x g). The supernatant is the extracted sample.
5.6 Remove one 3M Peanut Protein LFD from package and place on a clean, dry, flat surface.
5.7 Transfer 100 μL of the extracted sample prepared in 5.5 from the middle (aqueous) layer using a clean pipette
or pipette tip and apply it to the sample well on the 3M Peanut Protein LFD. Start the timer for 11 ± 1 minutes.
Proceed to Interpretation of Results section.
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