The Wash-Sensor Da Vinci Protein is a rapid protein test, optimized for regular checks for protein residues on the distal end of robot-assisted instruments. The test is also ideally suited for other minimally invasive instruments – in such cases, conventional swab methods cannot provide sufficient information about residual contamination.
We deliver the testing materials ready to use, and handling is extremely simple. You do not need any laboratory equipment or other tools. Thus, the risk of user error is minimized with this routine-suitable test. The interpretation of the test results is easy and reliable, with the evaluation being done visually immediately after use. One packaging unit consists of 30 test vials.
Thanks to the included blister holders, the vials can be stacked for space-saving storage. You can write notes on the blister holder with a felt-tip pen.
Product
Order No.
Package Size
Storage
Shelf Life
Wash-Sensor Protein Da Vinci
834030
30 pieces
Cool at +2 to +8°C
2 years from manufacturing date
Application
The application of the Wash-Sensor Protein is quick and straightforward:
Briefly shake the reagent vial before use.
Remove the transparent flip-off cap.
Pierce the closed jaws of the instrument through the black membrane and guide the instrument to the bottom of the vial.
Manually open the instrument.
By pressing the vial at the two oval bulges, thoroughly flush the distal end of the instrument with the test liquid.
Evaluation
The test result is available to you immediately after 10 seconds.
A color change from brown to blue is a reliable indication of protein residues on the tested surface. The more intense the color change towards blue, the higher the contamination.
Using the enclosed color chart, the protein contamination can be estimated. From a protein contamination of approximately 10 μg, the test liquid changes its color from brown to blue.
Downloads
Our product flyer contains all the important information about the Wash-Sensor Protein Da Vinci, including a pictorial instruction for printing.