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21003-U

Supelco

Joint Therm-O-Ring

pkg of 10 ea

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About This Item

Code UNSPSC :
41121815
Nomenclature NACRES :
SB.54

Conditionnement

pkg of 10 ea

Fabricant/nom de marque

Agilent custom

Paramètres

350 °C max. temp.

Couleur

brown O-ring

Compatibilité

configured for capillary inlet liner

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Catégories apparentées

Description générale

Product change notification: O-ring is Agilent brand; color is brown (previously, green "Thermo-O-Ring")

This high temperature fluorocarbon O-ring can be used with inlet temperatures up to 350 °C without sticking or fragmenting. Fits 6.3 mm O.D. (split) and 6.5 mm O.D. (splitless) capillary liners, and any 1/4in. O.D. capillary liner that uses an O-ring. Superior replacement for Viton O-rings.

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Certificats d'analyse (COA)

Lot/Batch Number

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Articles

Analysis of Pesticide Residues in Pistachios Using QuEChERS Extraction and Cleanup with Supel™ QuE Z-Sep+

Pistachios contain approximately 45% fat, which can result in a significant amount of coextracted matrix in the acetonitrile extract generated using the QuEChERS procedure. A zirconia based adsorbent significantly reduces coextracted matrix prior to LC-MS or GC-MS.

Improved Recoveries and Lower Background for GC/MS/MS and LC/MS/MS Analysis of Pesticides in Green Tea

A procedure for cleanup of green tea extracts provides low background and allowed for the analysis of more pesticides at lower levels than QuEChERS. Uses less solvents and no toluene.

Analysis of Pesticide Residues in Ginger Powder Using QuEChERS Extraction and Clean-up with a Novel Dual Layer SPE Cartridge

The odor and pungency of ginger is due to the presence of terpenes, gingerols and shogaols. These compounds contribute to the highly complex matrix of ginger, which subsequently presents a challenge in low level analyses of contaminants. A novel 2-layer SPE cartridge efficiently reduces background for pesticide determination.

Protocoles

Determination of PAHs in Paprika Powder Using a Novel SPE Cartridge

Paprika is a spice made from dried sweet peppers, and is used for flavor and color in many types of cuisine. Contamination with polynuclear aromatic hydrocarbons (PAHs) can occur when pepper plants are exposed to these pollutants in the environment and/or during the drying process.

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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