1. Introduction to ELISA ELISA – short for enzyme- linked immunospecific assay A technique that measures the amount of a specific protein in a solution

2. The Use of Assays If a substance is chosen as a substance of interest, researchers and manufacturing must be able to test for its presence, activity, and concentration. The product must be “assayed.” Other assays are done for potency, toxicity, and stability. Assays are performed at every step in the research, development, manufacture, and quality control of a product.

3. The 24-well plate reveals samples with different amounts of amylase activity. Amylase breaks down starch to sugar. In the activity assay, as amylase breaks down starch, the dark color of a starch/iodine mixture becomes lighter. The lighter the color, the more active the amylase.

4. ELISA – use an antibody to recognize a specific protein (Ag). An enzyme bound to the Ab causes a color change in a substrate. The more color in an ELISA, the more Ab- enzyme complex is bound to target protein, indicating a higher [Ab] present. ELISA

12. From the Course Planner