The EPCM used here is tunable for many of its important characteristics (melting temperature range, specific heat capacity, thermal conductivity, etc.) making this device a flexible incubation platform potentially applicable to a number of isothermal amplification techniques. When evaluated by differential scanning calorimetry, the EPCM melts over a range of temperatures around the target (62uC), and displays some hysteresis in the phase change, presumably due to polydispersity in polymer chain length and supercooling of the EPCM (personal communication from Renewable Alternatives). It is unclear at this time how this behavior contributes to variation seen in the results of the LAMP assay; however, the manufacturer of the EPCM is confident that further development of the EPCM for this application will mitigate this behavior. The EPCM is a fully hydrogenated fat product, so it is resistant to environmental oxidation and should be very stable. While the EPCM is not currently as readily available as CaO, and is not a commodity product like CaO, similar materials have been used in consumer products in the US. These EPCMs are made mainly from bio-based fats -namely beef tallow, palm oil, coconut oil and soybean oil -so local, low-cost production of the EPCM in the developing world should be feasible.