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The disadvantage of this method was that the test strip had to be developed after a precise interval (the blood had to be washed away), and the meter needed to be calibrated frequently. Most glucometers today use an electrochemical method. Test strips contain a capillary that sucks up a reproducible amount of blood. The glucose in the blood ...
Likewise, you can keep a popsicle [in the freezer] and it will change shape if it melts.” (Just remember to avoid opening your freezer door more than necessary, as this can cause the food in ...
Blood glucose monitoring is the use of a glucose meter for testing the concentration of glucose in the blood ().Particularly important in diabetes management, a blood glucose test is typically performed by piercing the skin (typically, via fingerstick) to draw blood, then applying the blood to a chemically active disposable 'test-strip'.
A test strip is a band/piece/strip of paper or other material used for biological testing. Specifically, test strip may refer to: Food testing strips; Glucose meter test strip; Lipolysis test strip; Urine test strip; Universal indicator pH test strips; It may also refer to: Teststrip, an art gallery in Auckland, New Zealand
Flour should also have an expiration date on the bag—but if it's been opened, it can go bad in as little as a few months, depending on the temperature and humidity of where it's stored.
Glucose concentrations vary in an individual, and a healthy person can present with transitory glucosuria after a meal high in sugars; therefore the most representative results come from samples obtained at least two hours after food is eaten. The detection of glucose by test strips is based on the enzymatic reaction of glucose oxidase.
Glucose syrup on a black surface. Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.
A second type of food testing strip is a gram-negative swab, which is usually administered directly to the food itself. Gram-negative swabs generally work faster than enzyme reactant strips, but they differ in that the gram-negative swabs are designed to detect a broad group of organisms, not just those that can cause foodborne illness in humans.