92091
Periodic table mix 1 for ICP
TraceCERT®, 33 elements, 10 mg/L in nitric acid
Synonyme(s) :
ICP Elemental Table Mix 1
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About This Item
Qualité
certified reference material
TraceCERT®
Niveau de qualité
Gamme de produits
TraceCERT®
Durée de conservation
limited shelf life, expiry date on the label
Concentration
10 mg/L in nitric acid
Technique(s)
ICP: suitable
Application(s)
industrial qc
pharmaceutical
Format
multi-component solution
Catégories apparentées
Description générale
This certified reference material (CRM) is produced and certified in accordance with ISO/IEC 17025 and ISO 17034. This CRM is traceable to SI unit kg and measured against primary material from an NMI, e.g. NIST.
Certified content incl. uncertainty and expiry date are given on the certificate.
Download your certificate at: http://www.sigma-aldrich.com.
Certified content incl. uncertainty and expiry date are given on the certificate.
Download your certificate at: http://www.sigma-aldrich.com.
Application
Periodic table mix 1 for ICP has been used as a standard for the quantitative determination of mineral composition in Tenualosa ilisha using Inductively coupled plasma atomic emission spectroscopy (ICP-AES).
Remarque sur l'analyse
10 mg/L: Al, As, Ba, Be, Bi, B, Ca, Cd, Cs, Cr, Co, Cu, Ga, In, Fe, Pb, Li, Mg, Mn, Ni, P, K, Rb, Se, Si, Ag, Na, Sr, S, Te, Tl, V and Zn in 10% nitric acid (contains HF traces)
Autres remarques
For a complete product listing of our TraceCERT range of CRMs for ICP and AAS, technical information and example certificates please visit our inorganic TraceCERT website
Informations légales
TraceCERT is a registered trademark of Merck KGaA, Darmstadt, Germany
Mention d'avertissement
Danger
Mentions de danger
Classification des risques
Aquatic Chronic 3 - Eye Dam. 1 - Met. Corr. 1 - Skin Corr. 1B
Risques supp
Classe de danger pour l'eau (WGK)
WGK 3
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
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Rice is one of the most valuable nutrients in the diet of most people in the world. The aim of this study was to evaluate the effect of various pre-cooking (washing, soaking) and cooking processes (traditional and rinse) of rice
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..
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