Overview
The Sprint is an advancement for protein analysis based on a rapid green chemistry process allowing for direct protein detection in less than 5 minutes. It replaces the conventional Kjeldahl method for analysis of dairy and meat products. Using the Sprint is as simple as weighing the sample, placing it in the system, and pressing "Start".
Features
Direct method for protein conversion
Remarkably easy to use
More repeatable than Kjeldahl & combustion techniques
Bioscience meets food science with CEM’s new SPRINT™ Rapid Protein Analyzer for fast, accurate protein testing. This patent-pending system, which uses iTAG protein-tagging technology, identifies and measures only protein, not nitrogen, so you can be certain your results are accurate.
Direct! Measures only protein, not total nitrogen
Remarkably easy to use
No hazardous chemicals
Safer than Kjeldahl with better results
Automates Official AOAC methods
Downloadable iMethods™
Green Method
Ideal Applications for SPRINT™
Dairy
Protein in Yogurt, Greek Yogurt, Cottage Cheese, Sour Cream, Milk, Fluid Milk, Buttermilk, Half and Half, Chocolate Drink, Non-fat Dry Milk, Ice Cream, Cheese
Meat
Beef, Pork, Chicken, Turkey, Hot Dog, Pepperoni, Hard Salami, Summer Sausage, Ham
The SPRINT Rapid Protein Analyzer complies with these official methods:
AOAC Method 2011.04 NEW!
AOAC Method 967.12
AOAC Method 930.33
AOAC Method 930.29
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