HALALTEST - ALCOHOL
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Consumption of ethyl alcohol, the most common form of alcohol made from ethanol, is strictly prohibited par Islam. Moreover, ethanol is very toxic for human beings and may cause an addiction to the substance, called alcoholism. Toxicologists consider alcohol as the most dangerous and killing drug of modern times. HalalTest® – Alcohol – is an enzymatic test designed for the semi-quantitative and instantaneous detection of ethanol in soft drinks, alcohol-free liquors, food extracts and washouts from dishes, kitchen or manufacturing equipment in food industry.
The test strip is equipped with a sensor pad at its lowest extremity carrying a very specific enzyme which takes a green color that darkens proportionally to the ethanol load when in contact with ethanol.
With the growing volume of alcohol-free biers and other spirits, this test is a reliable, economical and quick solution that allows every Muslims that made the choice to respect the precepts of Koran and every person that do not want to consume alcohol to ensure that the beverages, confectioneries and pastries they consume are alcohol-free. This test only takes a few seconds. Very small, you can carry it with you and use it anytime from everywhere (restaurant, club, abroad, etc…). Our test is sensible enough to even detect alcohol residues in improperly washed dishes. For professionals, and especially for alcohol-free beverages producers, HalalTest ® – Alcohol – enables to control alcohol concentration – even the lowest – along the de-alcoholization process and the suitability of the products with the Muslim law in force.
TEST SENSITIVITY AND SPECIFICITY
HalalTest ® – Alcohol – is highly sensitive. Its sensitivity in aqueous ions is 0.02%. This corresponds to the first color level in the sensor pad. The second detection level is fixed at 0,1%, and the third and last one is at 0,25%. This sensitivity is also verified with methyl alcohol (methanol). Although its sensitivity is reduced 3 to 10 fold when in contact with other simple alcohols (n-propanol, isopropanol, n-butanol, isobutanol). HalalTest-Alcohol- does not detect higher alcohols, aldehydes and ketones (including acetone).
INSTRUCTIONS FOR USE
—The test strip must remain in its thermo-sealed pouch or tube with its dessicant until usage
— Do not use the test if the packaging of the strip seems damaged.
— Do not touch the sensor pad at the extremity of the strip.
— The test is single-use only.
— Do not use the test after its expiration date.
— Keep out of the reach of children. Do not ingest.
— Tests must be stored inside their original packaging in a dry location, preferably at temperatures between +10°C and +30°C.
— Tests must not be exposed to moisture.
TYPES OF SAMPLE THAT CAN BE TESTED
— HalalTest ® – Alcohol – has been designed to detect presence of alcohol in aqueous solutions of all types. The test also allows the detection of alcohol traces in cosmetics and pharmaceuticals. After being diluted, a solid sample such as chocolate or pastry can also be analyzed.
— HalalTest ® – Alcohol – is particularly efficient to follow the de-alcoholisation process used for the producing of industrial soft drinks and alcohol-free liquors. This test represents an essential tool for the producers of alcohol-free liquors, because it allows them to have a quick and semi-quantitative result allowing them to follow precisely the de-alcoholisation process.
— For the improperly washed dishes, the equipment used for processing and producing of industrial soft drinks and foodstuffs, we recommend collecting traces of food and/or splashes of liquids to be tested with a cotton wool or sterile gauze. The washouts can be tested directly.
— Solid samples such as chocolate or pastries can be analyzed under certain conditions.
PREPARING A SAMPLE FOR ANALYSIS
Liquid or solid specimen should be brought to a temperature between +15°C et +30°C. Testing of colder specimens diminishes the sensitivity of the assay, whereas the testing of hot specimens is NOT possible.
Liquid samples such as: soft drinks, beverages, soups, perfumes, medicines, detergents, washouts from kitchen dishes or technological surfaces (non-exhaustive list) can be tested directly.
Liquid samples that are highly viscous or turbid (containing many floating particles) can interfere with the test functioning correctly. For such liquids (e.g. soups and broths), you can filter the sample (through a paper towel, for example) ahead of time, and/or dilute your sample in hot tap water.
Solid samples such as chocolate and pastries can also be analyzed by our kit, but necessitate a previous step. You should take a small piece of chocolate or pastry and dilute it in hot tap water in a bowl. Mix everything thoroughly until you obtain an homogeneous liquid solution. The solution is ready to be tested.
HOW TO PROCEED
1. Carefully open the sealed pouch to avoid damaging the test strip.
2. Dip the enzymatic sensor pad into the upper layer of the liquid to analyze and keep it immersed for 5-10 seconds.
3. While waiting for the results, the test strip must be laid on a non vibrating, flat and dry surface.
4. Refer to the indications below to read and interpret the results.
INTERPRETING THE RESULTS
The test can take up to four different colors so there are four possible interpretations:
— Yellow Your product does not contain alcohol (or at least less then 0.02%, the most strict tolerance level in a Muslim country).
— Light Green Your solution contains alcohol. The alcohol load varies between 0.02 an 0.1%.
— Green Your solution contains alcohol. The alcohol load varies between 0.1 and 0.25%.
— Dark green Your solution contains alcohol. The alcohol load of your liquid solution is above 0.25%.
LIMITS OF THE TEST
— This test does not allow the detection of dehydrogenated alcohols called “aldehydes”, nor the ketones (such as acetone).
— The liquid samples that are too colored need to be diluted in order to avoid altering the color of the enzymatic sensor.
— Fat-rich samples as chocolate, cream, butter, etc., and samples in thick sauces may affect the good functioning of the test.
— The analysis of too cold samples reduce its sensitivity. The analysis of hot samples is simply impossible.
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