Melting point (mp) 0 °C
ADR 9 III
excl. VAT. | 100 ml per Pack Qty.
Art. No. 0010.1
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|Order No.||Pack Qty.||Pack.||Price||Quantity|
|0010.1||100 ml||dropp. bottle||€18.90||
Available at short notice
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Analysis of FoodCarl ROTH also offers reagents suitable for food analysis.
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
Benedict reagent:As variant for Fehling’s test, also for verification of reduced sugars. Due to the different composition, the Benedict reagent is less alkaline and more stable (due to the citrate) than the Fehling solutions.
|Density (20 °C)||1,15-1,19 g/cm3|
|Formulation: Sodium carbonate anhydrous, tri-Sodium citrate dihydrate, Copper(II) sulphate pentahydrate, water.|