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Amylase was first measured quantitatively by an iodometric method introduced by Wohlegemuth in 1908.1 Somogyi introduced a procedure in 1938 that standardized the amounts of starch and iodine.2 His work became the basis for the widely used Amyloclastic and Saccharogenic methods introduced in 19563 and 19604 respectively. Disadvantages of these methods include long incubation times, endogenous glucose interference, and unstable reaction colors resulting in poor reproducibility and reliability.
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