Welcome to CEM.com

Overview

The Sprint is an advancement for protein analysis based on a rapid green chemistry process allowing for direct protein detection in less than 5 minutes. It replaces the conventional Kjeldahl method for analysis of dairy and meat products. Using the Sprint is as simple as weighing the sample, placing it in the system, and pressing "Start".

Features

  • Direct method for protein conversion
  • Remarkably easy to use
  • More repeatable than Kjeldahl & combustion techniques


Bioscience meets food science with CEM’s new SPRINT™ Rapid Protein Analyzer for fast, accurate protein testing. This patent-pending system, which uses iTAG protein-tagging technology, identifies and measures only protein, not nitrogen, so you can be certain your results are accurate.


  • Direct! Measures only protein, not total nitrogen
  • Remarkably easy to use
  • No hazardous chemicals
  • Safer than Kjeldahl with better results
  • Automates Official AOAC methods
  • Downloadable iMethods™
  • Green Method
green_method_logo.png
CEM Sprint





Ideal Applications for SPRINT™
  • Dairy
    Protein in Yogurt, Greek Yogurt, Cottage Cheese, Sour Cream, Milk, Fluid Milk, Buttermilk, Half and Half, Chocolate Drink, Non-fat Dry Milk, Ice Cream, Cheese
  • Meat
    Beef, Pork, Chicken, Turkey, Hot Dog, Pepperoni, Hard Salami, Summer Sausage, Ham
usepa_awrd_logo-w-reflection.png



The SPRINT Rapid Protein Analyzer complies with these official methods:

  • AOAC Method 2011.04 NEW! Download Method
  • AOAC Method 967.12
  • AOAC Method 930.33
  • AOAC Method 930.29

English |  Français |  Deutsch |  Italiano |  日本語 |  Español