Therefore, to solve the problem, it is very important in the process of producing the enzyme to triglyceride measurement by increasing the stability of enzymes and additives substances used to increase stability in the Atoll which lactic is from the research found that fill the weave producing lactic Hall bio alcohol sensor by immobilized on cellulose acetate membrane. To measure the amount of glucose When stored at a temperature of 25° C will cause the enzyme to lose 35% stability over time in 6 months, but if the decrease in temperature to preserve 4 0 C will cause the enzyme to lose stability, only 18% in the same time interval.
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