Colorimetric determination of urease activity in soybean meals

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Abstract
Summary: A quantitative method for the determination of urease activity in soybean meals is described. The procedure is based on the incubation of the meal sample with a known amount of urea, followed by colorimetric determination of the urea with p‐dimethylaminobenz‐aldehyde after incubation. Urease activity is expressed as the amount of urea decomposed under the specified conditions. The test is both accurate and specific for urease. The method is very reproducible and sensitive, especially at low urease activities.

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