Studies on the Resazurin Test

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  • ARIMA S.
    Faculty of Agriculture, Hokkaido University
  • YUSA K.
    Faculty of Agriculture, Hokkaido University
  • IWANO Y
    Faculty of Agriculture, Hokkaido University

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Other Title
  • Resazurin Testに就て
  • Resazurin Test ニ ツイテ
  • About the One-hour Test and Redox-potential
  • 短時間試験と酸化還元電位

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Abstract

1. In the macroscopic resazurin test, an quality inspection of milk could be done by the “one hour test” in which the color change was divided into 7 degrees.<BR>2. When 1cc of 1% formalin was added to a test sample, the reduction time was shortened and it took almost 15 min. for a milk sample containing about four million bacteria to reduce resazurin pigment. From this result, this reduction time could be used as a practical standard for the inspection of the quality of milk.<BR>3. When oxygen was eliminated from a sample by the Thumberg vacuum tube, the reduction time was shortened remarkably. From the results of redox-potential experiments, it would seem that the re duction of pigment was due to the deterioration of redox-potential caused by oxygen censumption of bacteria.<BR>4. Lactose in milk had little reductive ability of resazurin pigment.

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