TISAB solution I
Boiling point (bp) 100 °C
Flash point (flp) >65 °C
excl. VAT. | 500 ml per Pack Qty.
Art. No. 0252.1
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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
Fluoride Value Determination
In quantitative assays, TISABs (total ionic strength adjustment buffers) are used to set the ionic strength of a solution to a stable level using ion-selective electrodes. The ionic strength must be kept stable during the measuring process in order to prevent the potential from changing regardless of the molar concentration. The measurement of fluoride ions is highly susceptible to error; high pH values or aluminium(III) and iron(III) ions will falsify the results.