This kit is for the quantitative, enzymatic determination of glucose in food and other materials.

Glucose is oxidised to gluconic acid and hydrogen peroxide by glucose oxidase. Hydrogen peroxide reacts with o-dianisidine in the presence of peroxidase to form a coloured product. Oxidised o-dianisidine reacts with sulfuric acid to form a more stable coloured product.

The intensity of the pink colour measured at 540 nm is proportional to the original glucose concentration.