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Methanol:Water 30:70 (v:v)

LiChrosolv®

Synonym(s):

30:70 MeOH:H2O solvent

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About This Item

UNSPSC Code:
41116105
NACRES:
NA.03

grade

HPLC grade
isocratic

Quality Level

100

product line

LiChrosolv®

form

liquid

technique(s)

HPLC: suitable

transition temp

flash point 35 °C

solubility

water: soluble

density

0.95 g/cm3 at 20 °C

application(s)

general analytical

format

mixture

storage temp.

2-30°C

Related Categories

General description

Methanol:Water30:70 (v:v) is a mixture of methanol and water. The key application ofmethnol:water mixture in analytical chemistry as a mobile phase in RPLC(reversed-phase liquid chromatography).

Application

Methanol:Water 30:70 (v:v) can be used as a mobile phase in the HPLC method:
  • For the quantitative determination of 3-hydroxybenzo[a] pyrene and 3-hydroxybenz[a]anthracene in the urine of PAH (polycyclic aromatic hydrocarbon) exposed workers.
  • For the extraction and quantification of hydroxymethylfurfural (HMF) and furfural in bread and bakery products.

Legal Information

LICHROSOLV is a registered trademark of Merck KGaA, Darmstadt, Germany

Signal Word

Danger

Hazard Classifications

Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Flam. Liq. 3 - STOT SE 1

Target Organs

Eyes

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

95.0 °F

Flash Point(C)

35 °C

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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High-performance liquid chromatographic method with fluorescence detection for the determination of 3-hydroxybenzo [a] pyrene and 3-hydroxybenz [a] anthracene in the urine of polycyclic aromatic hydrocarbon-exposed workers
Gundel J, et al.
Journal of Chromatography. B, Biomedical Sciences and Applications, 738(1), 47-55 (2000)
Acidity in methanol-water
Rived F, et al.
Analytica Chimica Acta, 439(2), 315-333 (2001)
Assessment of hydroxymethylfurfural and furfural in commercial bakery products
Petisca C, et al.
Journal of food composition and analysis, 33(1), 20-25 (2014)

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