Iron Assay Kit

Sample

serum

Intended Use

Applications:
Direct Assays: iron in biological samples (e.g. serum).
Drug Discovery/Pharmacology: effects of drugs on iron metabolism.
Environmental Monitoring: iron in soil extracts, mineralized samples.
Key Features:
Sensitive and accurate: Linear detection range 27 μg/dL (4.8 μM) to 1,000 μg/dL (179 μM) iron in 96-well plate assay.
Simple and high-throughput: The procedure involves addition of a single working reagent and incubation for 40 min. Can be readily automated as a high-throughput assay for thousands of samples per day.
Improved reagent stability and versatility: The optimized formulation has greatly enhanced reagent and signal stability. Cuvet or 96-well plate assay.
Low interference in biological samples. No pretreatments are needed. Assays can be directly performed on serum samples.

Contents of Kit

1. Reagent A, 50 mL
2. Reagent B, 4 mL
3. Reagent C, 4 mL
4. Iron Standard: 10 mg/dL Fe²⁺, 1 mL

Storage

Store Reagent A at room temperature and other reagents at 4°C. Shelf life: 12 months after receipt.

Detection Range

27 ug/dL (4.8 uM) to 1,000 ug/dL (179 uM) in 96-well plate assay.

General Description

Iron level in blood is a reliable diagnostic indicator of various disease states. Increased levels of iron concentration in blood are associated with blood loss, increased destruction of red blood cells (e.g. hemorrhage) or decreased blood cell survival, acute hepatitis, certain sideroachrestic anemias, ingestion of iron-rich diets, defects in iron storage (e.g. pernicious anemia). Decreased levels of blood iron may result from insufficient iron ingestion from diets, chronic blood loss pathologies, or increased demand on iron storage as during normal pregnancy.
Simple, direct and automation-ready procedures for measuring iron concentrations find wide applications in research, drug discovery and environmental monitoring.

General Notes

Iron level in blood is a reliable diagnostic indicator of various disease states. Increased levels of iron concentration in blood are associated with blood loss, increased destruction of red blood cells (e.g. hemorrhage) or decreased blood cell survival, acute hepatitis, certain sideroachrestic anemias, ingestion of iron-rich diets, defects in iron storage (e.g. pernicious anemia). Decreased levels of blood iron may result from insufficient iron ingestion from diets, chronic blood loss pathologies, or increased demand on iron storage as during normal pregnancy.
Simple, direct and automation-ready procedures for measuring iron concentrations find wide applications in research, drug discovery and environmental monitoring.