|
Soy-Chek Scale
|
Activity Level
|
Description
|
| 1.0 | Very active | Approximately 75% or more of the
total surface area covered with active red or pink particles. Estimated pH rise = 2.0
|
| 2.0 | Active | Surface appears 50% or more covered
with active red or pink particles. Estimated pH rise = 0.3-0.5
|
| 3.0 | Moderately active | Surface appears 25% or more covered
with active red or pink particles. Estimated pH rise = 0.1-0.25
|
| 4.0 | Slightly active | A few scattered red or pink
particles (approx 5-10). Estimated pH rise = 0.05-0.1
|
| 4.5 | Trace activity | 1-5 active red or pink particles. Point at which most digestive inhibitors have been destroyed and the protein amino acids are most available. Preferred soybean meal reaction point.
|
| 5.0 | Not active | No visible red or pink-coloured
particles after 5 minutes (10 minutes for full-fat samples). Estimated pH rise = 0.0
|
| 6.0 | Fully cooked | No red or pink coloured particles
after an additional 25 minutes of reaction time. NOTE: once all trace of urease activity is destroyed overcooking may occur. |
