1.17046

Free Fatty Acids Test Strips, colorimetric

0.5–3.0 mg/g KOH, MQuant^®

• 동의어(들): Free Fatty Acids chemical test strips
• UNSPSC 코드: 41116116
• NACRES: NA.24

속성

• product name: Free Fatty Acids, colorimetric, MQuant^®
• 설명: semi-quantitative
• Quality Level: 100
• 제품 라인: MQuant^®
• 형태: solid
• 분석물 화학적 분류: free fatty acids
• 환경친화적 대안 제품 특성: Waste Prevention; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• 검출 방법: colorimetric
• 환경친화적 대안 카테고리: Re-engineered
• 저장 온도: 15-25°C

설명

일반 설명

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.

애플리케이션

• 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).

법적 정보

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

안전성 정보

• 픽토그램: GHS09
• 유해 및 위험 성명서: H411
• 예방조치 성명서: P273 - P391 - P501
• Hazard Classifications: Aquatic Chronic 2
• Storage Class Code: 11 - Combustible Solids
• WGK: WGK 3