Accéder au contenu
MilliporeSigma
Toutes les photos(1)

Documents

27132

Supelco

Septa, PTFE/caoutchouc rouge

PTFE/red rubber, diam. × thickness 8 mm × 0.050 in., for use with screw cap, 8-425

Se connecterpour consulter vos tarifs contractuels et ceux de votre entreprise/organisme


About This Item

Code UNSPSC :
41122001

Matériaux

PTFE septum face
PTFE/red rubber
PTFE/red rubber

Conditionnement

pkg of 100 ea

D.E.

8 mm

Diam. × épaisseur

8 mm × 0.050 in.

Compatibilité

for use with 2 mL standard opening vial
for use with screw cap, 8-425

Vous recherchez des produits similaires ? Visite Guide de comparaison des produits

Description générale

The red rubber is "polybutyl isoprene."

Application

PTFE-red rubber, silver-septa with caps was used to close head-space vials containing essential Ocimum oils during solid phase microextraction (SPME), in an experimental study conducted for chemotaxonomical analysis of the essential oil aroma compounds of four different Ocimum species. It may also be used with headspace vials in Headspace Sorptive Extraction (HSSE) sampling coupled with Gas Chromatography-Mass Spectrometry (GC-MS), for the analysis of the volatile fractions and chemometric methods of pesto genovese and its ingredients.
Septa, PTFE/red rubber, pkg 100 may be used for a headspace glass vial in the analysis of the volatile fractions of pesto, a typical Italian basil-based pasta sauce, and its ingredients using headspace sorptive extraction (HSSE) followed by gas chromatography-mass spectrometry (GC-MS).

Choose from one of the most recent versions:

Certificats d'analyse (COA)

Lot/Batch Number

Sorry, we don't have COAs for this product available online at this time.

If you need assistance, please contact Service Clients

Déjà en possession de ce produit ?

Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

Analysis of the volatile fraction of ?Pesto Genovese? by headspace sorptive extraction (HSSE).
Salvadeo P, et al.
Food Chemistry, 105(3), 1228-1235 (2007)
Study of different kinds of ?Pesto Genovese? by the analysis of their volatile fraction and chemometric methods.
Food Chemistry, 114 (1), 306-309 (2009)
Chemotaxonomical analysis of the essential oil aroma compounds of four different Ocimum species from southern India.
Leopold J
European Food Research and Technology, 217 (2), 120-124 (2003)

Notre équipe de scientifiques dispose d'une expérience dans tous les secteurs de la recherche, notamment en sciences de la vie, science des matériaux, synthèse chimique, chromatographie, analyse et dans de nombreux autres domaines..

Contacter notre Service technique