27132
Septa, PTFE/red rubber, pkg 100
PTFE/red rubber, diam. × thickness 8 mm × 0.050 in., for use with screw cap, 8-425
Autenticatiper visualizzare i prezzi riservati alla tua organizzazione & contrattuali
About This Item
Codice UNSPSC:
41122001
Prodotti consigliati
Materiali
PTFE septum face
PTFE/red rubber
PTFE/red rubber
Confezionamento
pkg of 100 ea
D.E.
8 mm
diam. × spessore
8 mm × 0.050 in.
Compatibilità
for use with 2 mL standard opening vial
for use with screw cap, 8-425
Cerchi prodotti simili? Visita Guida al confronto tra prodotti
Descrizione generale
The red rubber is "polybutyl isoprene."
Applicazioni
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).
Prodotti correlati
N° Catalogo
Descrizione
Determinazione del prezzo
Choose from one of the most recent versions:
Certificati d'analisi (COA)
Lot/Batch Number
Sorry, we don't have COAs for this product available online at this time.
If you need assistance, please contact Servizio Clienti
Possiedi già questo prodotto?
I documenti relativi ai prodotti acquistati recentemente sono disponibili nell’Archivio dei documenti.
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)
Il team dei nostri ricercatori vanta grande esperienza in tutte le aree della ricerca quali Life Science, scienza dei materiali, sintesi chimica, cromatografia, discipline analitiche, ecc..
Contatta l'Assistenza Tecnica.