Standard for cryoscopy, 100 ml

Carl ROTH offers an extensive range of calibration and control standards. These products are manufactured from highly pure starting material and are specially tested for each application. The corresponding batch-specific certificate of analysis is available online. Each product series offers excellent value for money.

The concentration of a solute in a liquid, has an influence on some colligative properties of the mixed solution, one of the properties is the freezing point. The freezing point of milk is also based on this phenomenon and is below 0 °C for unaltered milk. If the milk is diluted with water, the freezing point moves closer to that of pure water (0 °C). The increase in freezing point is due to the dilution of lactose and inorganic salts, the other components such as fat, proteins and other ingredients probably have no influence on the freezing point.
The freezing point standards are produced gravimetrically (w/w) from high-quality raw materials. The certificates of analysis are available online.

Properties:

• Used to calibrate and control
• Suitable for all cryoscopes
• For the determination of freezing point in milk
• Manufactured according to ISO 5764