Put 1kg fresh oyster directly or in water into the autoclave (capacity: 6L, pressure: 98kPa), add purified water (1L), boil for about 30 minutes under 98kPa pressure, restore normal pressure, filter and filter under reduced pressure to obtain milky white color liquid. Then, add 1L of pure water to the residue, boil for about 30 minutes, and after filtration, mix the filtrate with the original extract, and then distill the extract in vacuum (0.133-0.66 kPa, temperature 70-80 degrees Celsius) to obtain Moisture was 67.34% of viscous terracotta flowable liquid 440g. The liquid was lighter than before vacuum distillation. The concentrated solution was instantaneously dried by an ordinary spray drying method (instant hot air temperature of 180 degrees Celsius, outlet temperature of 80 degrees Celsius, and dropping rate of 30 mL per minute) to obtain 125 g of uniform pale yellow fine powder.
The level of IgM antibody begins to rise after 1 week after the initial infection, while the IgG appears later than IgM (usually in 14 days after infection) and can last for 6 months or even several years, which meansthat the IgG serves as an indicator of previous infection. Suspected patients that are infected by 2019-nCoV can be rapidly identified by simultaneous monitoring of IgM and IgG. During the outbreak period of2003-SARS and the 2016-Zika, IgM / IgG antibody detection was used as one of the recommendeddiagnostic methods.
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