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CHECK THREETM II   (Non-IVD)
  CHECK THREETM II is a device to detect the presence of bacteria that may cause food poisoning. It is designed to serve as hygiene indicator for use in the home or restaurant kitchen.
 
CHECK THREETM II is available in package units of 30 tests for the detection of:
1. Coliforms
2. Staphylococcus aureus
3. Salmonella
4. Vibrio
 1.  2.  3.  4.
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HbA1c      (Diagnostic)
BULK REAGENT Measurement of Hemoglobin A1c (HbA1c) concentration in whole blood
 Features Can be applied to any kind of chemical analyzer.
 Kit Components 1. Latex (liquid form)
2. Anti-HbA1c (liquid)
3. Sample diluent (liquid)
 Test Principles This kit is based on latex agglutination. HbA1c in test samples is absorbed onto the surface of latex particles, which react with Anti-HbA1c (antigen-antibody reaction). The turbidity caused by latex agglutination is measured at 660nm, and the HbA1c concentration in whole blood is calculated from a standard curve.
CONTROL FOR HbA1c Used to confirm the values of the Controls which may vary slightly from lot to lot.
HbA1c Control (Lower Value)
HbA1c Control (Higher Value)
 Preparation 1. Reconstitute Control vial with 1mL of distilled water.
2. Refer to the vial label for respective concentration, shelf life and lot number.
3. After reconstitution, the Control solution remains stable for 4 days at 2-10ºC.
AUXILIARY REAGENTS
  Reagent Form Preparation Stability after Preparation
Calibrator HbA1c 0 Liquid 1mL Ready for use 1 month at 2-10ºC after opening
Calibrator HbA1c L Lyophilized * 1mL Reconstitute with 1.0mL of Sample Diluent 4 days at 2-10ºC after reconstitution.

2 months at less than -20ºC
Calibrator HbA1c M1
Calibrator HbA1c M2
Calibrator HbA1c H

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