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ME10-1KT

Supelco

Fatty Acid Methyl Esters, Saturated Straight Chains

(individually packaged in quantities indicated), analytical standard

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About This Item

UNSPSC Code:
85151701
NACRES:
NA.24

grade

analytical standard

CofA

current certificate can be downloaded

packaging

pkg of 1 kit

concentration

(individually packaged in quantities indicated)

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

application(s)

food and beverages

format

single component solution

functional group

carboxylic acid
ester

storage temp.

room temp

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Other Notes

We offer a variety of chromatography accessories including analytical syringes

Kit Components Only

Product No.
Description

  • Caproic (C6:0) 1 g

  • Caprylic (C8:0) 1 g

  • Capric (C10:0) 1 g

  • Lauric (C12:0) 1 g

  • Myristic (C14:0) 1 g

  • Palmitic (C16:0) 1 g

  • Stearic (C18:0) 1 g

  • Arachidic (C20:0) 1 g

  • Behenic (C22:0) 1 g

  • Lignoceric (C24:0) 100 mg

See All (10)

Pictograms

FlameEnvironment

Signal Word

Warning

Hazard Statements

Hazard Classifications

Aquatic Acute 1 - Aquatic Chronic 2 - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

Flash Point(F)

109.4 °F - closed cup

Flash Point(C)

43 °C - closed cup


Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

PDSCL

Please refer to KIT Component information

PRTR

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FSL

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ISHL Indicated Name

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ISHL Notified Names

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Cartagena Act

Please refer to KIT Component information

JAN Code

キットコンポーネントの情報を参照してください


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Certificates of Analysis (COA)

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Hong Liu et al.
Journal of food science and technology, 55(6), 2130-2142 (2018-06-13)
In this study, the effects of different pulverizing methods on the chemical attributes and thermal properties of black, white and green pepper were evaluated. Cryogenic grinding minimally damaged the lipid, moisture, crude protein, starch, non-volatile ether extract, piperine, essential oil

Protocols

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