Carrez solution I
Boiling point (bp) 100 °C
excl. VAT. | 500 ml per Pack Qty.
Art. No. 9944.1
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Carl 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
The Carrez clarification technique is used primarily in sugar analysis to eliminate turbidity. Two solutions in equal parts are added to the solution to be clarified, which removes any disruptive colloids.