Oculyze BB 2.0 User manual

Handbook
Analysis of Brewer’s Yeast
Oculyze
Version 2.0, 2019-06-25

Contents
Product Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Initial Setup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Installing the App . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Sample Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Diluting the sample . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Staining the sample . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Loading the sample chamber . . . . . . . . . . . . . . . . . . . . . . . . 7
Analysis of Brewer’s Yeast . . . . . . . . . . . . . . . . . . . . . . . . . 9
Preparing measurement . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Login . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Sync with Server . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Starting measurement . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
App Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Recording images . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Entering sample data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Cloud analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Displaying results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Pitch Rate Calculator . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Previous results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Manual Counting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Cleaning the sample chamber . . . . . . . . . . . . . . . . . . . . . . 29
Cleaning the device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Problems during Sample Preparation . . . . . . . . . . . . . . . . . 32
Problems during analysis . . . . . . . . . . . . . . . . . . . . . . . . . . 33

App shutting down . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Safety, Compliance, and Disposal Information . . . . . . . . . . . . 37
EU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
US . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Canada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Appendix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Product Information
This handbook is valid for:
Product Name Oculyze BB 2.0
Year of Manufacture 2018 - 2019
Model OCU 2.0
App-Version 2.x
Operating elements:
•Focus and fixing knob
•Switch for turning device on and off
•Android app (for phones or tablets)
Accessories delivered:
•2 sample chambers (Ibidi GmbH)
•Bellows
•Measuring cylinder (100ml)
•Cleaning cotton swabs
•Cleaning cloths
•10 disposable Pasteur pipettes (2 x 5)
•10 reaction containers (2ml)
•3 plastic syringes (5ml)
•Methylene violet color solution (10ml)
1

Product functionality:
The Oculyze BB 2.0 can be used with an Android mobile dedvice
and the Oculyze app (available in the Android Play Store),
allowing the user to view yeast cells with 400X magnification. A
current list of compatible devices is available at:
https://www.oculyze.de/en/device-compatibility/. The app sends
any recorded images to a central server, where they are then
analyzed using the Oculyze software. Within seconds, the results
are then displayed on the app.
Operating conditions
•Yeast cell count and viability measurement for brewer’s
yeast
•Measurement to be performed by trained adults only
•This device cannot be discarded in regular trash (within the
EU).
WEEE-Reg.-Nr.: DE 31235761
Work environment
•Dry area (maximum 80% humidity)
•10-40°C
•Altitude maximum 2,000 meters above sea level
•Data connectivity required for automatic analysis (WLAN or
LTE recommended)
2

Initial Setup
Installing the App
To use the Oculyze BB 2.0 the oculyze app has to be installed on
the mobile device. Open the Play Store and search for “oculyze
BB 2.0”. Then select the Oculyze app and press “Install” as seen
in Fig. 1.
Figure 1. Installing the Oculyze app

Note: When starting the Oculyze app for the first
time you will be prompted to grant it permission. It
is important to grant all requested permissions for
the app to operate properly.
3

Sample Preparation
Diluting the sample
Before measurement, the yeast sample may have to be diluted in
order to reach the device’s optimal measurement range. We
recommend dilutions, that result in ~ 5 - 100 cells per image.
The device can also be used for measurements
outside of this range; however, this may reduce the
accuracy of the measurements.
In order for the yeast sample to be diluted, an appropriate
amount of water must be added. For example, in order to reduce
yeast concentration to one-hundredth, 1 part sample must be
diluted with 99 parts water (1:100 dilution). The included Pasteur
pipettes and measuring cylinder can be used for this purpose
(Fig. 2).
With the container filled up to its upper edge, the
Pasteur pipette took in exactly 1 ml.
The diluted sample (Fig. 3) can then be used for measurement or
staining.
4

Figure 2. Dilution of 1:100
Figure 3. Diluted yeast sample
Staining the sample
In order to determine the viability of the yeast, it must be stained
with methylene violet or methylene blue.
Methylene violet is recommended as the best
method for brewer’s yeast.

Caution: Methylene violet and blue solution are
poisonous when ingested.
Please consult the safety information in the
appendix.
5

In order to stain the sample, the sample must be mixed with the
coloring agent. 10ml of prepared methylene blue and violet
coloring solution are included with the delivery. We recommend
the use of alkaline methylene blue or violet solution. The recipes
for preparation can be found in the appendix. Most types of yeast
show the best results when mixed at ratios in the area of 1:1 –
1:5. We recommend a 1:1 mixture for most yeast strains.

A 1:4 mixture, for example, means that there are
5 parts in total, of which one part is coloring agent
and four parts are from the sample. Please do not
confuse this with the previously mentioned
dilution process.
For the mixture, the sample is first added to a reaction container
(Fig. 4), with the coloring agent added afterwards (Fig. 5). After a
staining time of 5 minutes, the measurement process can begin.
Figure 4. Add sample
6

Figure 5. Add methylene violet
Loading the sample chamber
In order to load the sample chamber, use the Pasteur pipette to
collect a small amount of the sample and then inject it into one of
the chamber’s openings (Fig. 6). The sample will be naturally
pulled into the slide via capillary forces (Fig. 7).

Note that you should avoid touching the underside
of the chamber, especially if not wearing gloves.
Oil from skin contact can worsen the captured
images during analysis and will attack the
specialized plastics used, greatly reducing the
chamber lifetime.
Never use a syringe when loading the sample
chamber. This can cause an uneven distribution of
the sample and distort the result of the analysis.
Be careful not to load too much solution into the
chamber - filling the Pasteur pipette to the point
demonstrated in Fig. 5 is sufficient.
7