Boric acid solution, 1 l
Boiling point (bp) 100 °C
CAS No. [10043-35-3]
Excl. btw | 1 l Per VE
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|HN24.1||1 l||plastic||18,85 €||
|HN24.2||5 l||plastic||42,50 €||
|HN24.3||10 l||plastic||69,35 €||
|HN24.4||2,5 l||plastic||30,00 €||
Leveringsdatum onbekend op dit moment
On the following pages, you will find the determination of
• Nitrogen according to Kjeldahl
and the determination of the
• Iodine value
• Acid value
• Peroxide value
• Saponification value
as well as other determining factors such as
• Hydroxyl value
• Fluoride ions
The nitrogen is now present in the sulphuric acid as ammonium sulphate. Adding a strong base (such as NaOH) neutralises the sulphuric acid and liberates ammonia from the solution.NH4SO4 (solv) + 2 NaOH (aq) → Na2SO4 (aq) + 2 NH3 (g) + 2 H2O (l) The ammonia is led into an acid (such as boric acid) by means of steam distillation.B(OH)3 (aq) + 2 H2O (l) + NH3 (g) → B(OH)4– (aq) + NH4+ (aq) The resulting strong base (borate ion) is back-titrated with a strong acid (hydrochloric acid or sulphuric acid). The excess weak boric acid is not captured in the process. A Tashiro's indicator that changes colour in the acid is used for titration. The amount of acid that has been used up can then be converted into the amount of nitrogen in the sample. NH4+ (aq) + B(OH)4– (aq) + HCl (l) → NH4Cl (aq) + B(OH)3 (aq) + H2O (l)To calculate the protein content of the sample, the varying nitrogen content of the amino acids must be checked and the relevant conversion factors applied. The nitrogen contained in food derives mainly from proteins, but different samples may also contain other sources of nitrogen.
|Assay (Boric acid)||~40 g/l|