15 mmHg ( 160 °C)
268-270 °C (lit.)
27-32 °C (lit.)
0.893 g/mL at 25 °C (lit.)
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Aquatic Chronic 3 - Eye Irrit. 2 - Skin Irrit. 2
11 - Combustible Solids
296.6 °F - closed cup
147 °C - closed cup
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In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.