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Luff-Schoorl's solution
Boiling point (bp) >100 °C
ADR 9 III
WGK 3
UN-Nr. 3082
44,00 €/VE
Excl. btw | 1 l Per VE
Bestelnr. X874.1
- Tussentotaal: 0.00
Bestelnr. | VE | Verp. | Prijs | Hoeveelheid | |
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X874.1 | 1 l | plastic |
44,00 € |
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Op voorraad
Beschikbaar
In bestelling
Niet meer verkrijgbaar
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- Tussentotaal: 0.00
Downloads / MSDS
Algemene informatie
Luff-Schoorl method:
This method can be used to calculate the amount of reducing sugars, such as D-glucose, D-fructose, D-lactose and D-maltose, that a sample contains. In this method, the copper(II) ions in an alkaline solution are reduced by the sugar and determined by means of back-titration of the excess reagent added. Non-reducing sugars, such as D-sucrose, are not captured by this method. To determine the amount of this sugar present, it must first be broken down into reducing monosaccharides via acid hydrolysis.