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Merck
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주요 문서

27385

Supelco

Vials, crimp top, for Thin Seal

volume 10 mL, clear glass vial, O.D. × H 23 mm × 46 mm, crimp top (0.125 in. thick) for thin septa, pkg of 36 vials

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About This Item

UNSPSC 코드:
41122001

material

clear glass vial

특징

crimp top (0.125 in. thick) for thin septa

포장

pkg of 36 vials

O.D. × H

23 mm × 46 mm

용적

10 mL

피팅

thread for 20 mm

호환성

technique used for Headspace sampling

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일반 설명

Thin Seal vials are speciality vials made with a thicker lip. The lip of the vial is larger to accommodate thinner septa required in SPME applications. This vial allows you to use 20 mm thin septa (<0.030 in.) and still make a good seal. For our selection of closures, see the SPME vial section: Closures for Thin Seal Crimp Top Vials.

애플리케이션

Vials, crimp top, for thin seal has been used as reference container for the following:
  • sample accumulation for the headspace solid phase microextraction (HS-SPME) followed by gas chromatography coupled with mass spectrometric analysis (GC-MS) of volatile components present in samples of fruit juice[1]
  • sample accumulation for the extraction methods like headspace solid phase microextraction (HS-SPME), simultaneous distillation extraction method (SDE) and closed-loop stripping analysis (CLSA) extraction followed by gas chromatography coupled with mass spectrometric analysis (GC-MS) of volatile components present in cava wine[2]

법적 정보

WHEATON is a registered trademark of Wheaton Industries, Inc.

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시험 성적서(COA)

Lot/Batch Number

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이 제품을 이미 가지고 계십니까?

문서 라이브러리에서 최근에 구매한 제품에 대한 문서를 찾아보세요.

문서 라이브러리 방문

Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography?mass spectrometry (GC?MS) analysis
Bosch-Fuste J, et al.
Food Chemistry, 105(1), 428-435 (2007)
Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS
Riu-Aumatell.M
Food Chemistry, 87(4), 627-637 (2004)
Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography?mass spectrometry (GC?MS) analysis.
Bosch-Fuste J, et al.
Food Chemistry, 105(1), 428-435 (2007)

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