1.17046
Free Fatty Acids Test Strips, colorimetric
0.5–3.0 mg/g KOH, MQuant®
Synonym(e):
Free Fatty Acids chemical test strips
About This Item
Empfohlene Produkte
product name
Free Fatty Acids, colorimetric, MQuant®
Beschreibung
semi-quantitative
Qualitätsniveau
Produktlinie
MQuant®
Form
solid
chemische Klasse(n) des Analyten
free fatty acids
Grünere Alternativprodukt-Eigenschaften
Waste Prevention
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
Nachweisverfahren
colorimetric
Grünere Alternativprodukt-Kategorie
Lagertemp.
15-25°C
Allgemeine Beschreibung
Method: Colorimetric with test strips, 0.5 - 1 - 2 - 3 mg/g KOH, MQuant®
Deep-frying causes oils and fats to decompose over time. One of the major by-products of decomposition is free fatty acids. When these acids exceed an acceptable treshold, they affect the quality of fried food. With MQuant® Free Fatty Acids, it is easily possible to monitor the quality of deep-frying oil. Free fatty acids present in an oil or fat sample react with a pH indicator, the color of which changes depending on the concentration of the free fatty acids. The concentration of the free fatty acids is measured semi-quantitatively by visual comparison of the reaction zone of the test strip with the fields of a color scale.
Design for sustainability benefits:
We continue to demonstrate our commitment to our planet and a sustainable future by exploring ways to improve existing products in our portfolio. We have recently reviewed the current line of MQuant® test strips to identify key opportunities to minimize impact without compromising on the product performance.
This product has benefited from:
- Test strip with reduction
- Recycled aluminum tube
- Digital instruction leaflet
Learn more about the initiative: Small Changes to Test Strips for Big Impact.
Anwendung
- Influence of oleogel composition on lipid digestibility and beta-carotene bioaccessibility during in vitro digestion.: This study examines how different oleogel formulations affect the digestibility of lipids and the bioaccessibility of beta-carotene during digestion, which is relevant for food chemistry and nutrition, particularly focusing on the behavior of free fatty acids within these matrices (Ramezani M et al., 2024).
- A new chemical derivatization reagent sulfonyl piperazinyl for the quantification of fatty acids using LC-MS/MS.: This article introduces a new reagent for enhancing the detection and quantification of fatty acids in liquid chromatography-mass spectrometry, important for analytical chemistry applications focusing on the accurate measurement of free fatty acids in various samples (Li S et al., 2024).
Rechtliche Hinweise
H-Sätze
P-Sätze
Gefahreneinstufungen
Aquatic Chronic 2
Lagerklassenschlüssel
11 - Combustible Solids
WGK
WGK 3
Zulassungslistungen
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EU REACH SVHC Candidate List
EU REACH Annex XIV (Authorisation List)
Analysenzertifikate (COA)
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