Acetic acid, 2.5 l, glass
Molar mass (M) 60,05 g/mol
Density (D) 1,04 g/cm³
Boiling point (bp) 117,9 °C
Flash point (flp) 39 °C
Melting point (mp) 17 °C
ADR 8 II
CAS No. [64-19-7]
excl. VAT. | 2.5 l per Pack Qty.
Art. No. 3738.2
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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
Iodine Value Determination
The iodine value is a measure of the unsaturated fatty acids in glycerides. The more olefinic double bonds there are in the fat, the higher the iodine value.
Peroxide Value Determination
The peroxide value of a substance denotes how much peroxide it contains. In a mixture of glacial acetic acid and chloroform, the peroxide oxidises the iodide into elementary iodine. The resulting quantity of iodine is then back-titrated using a thiosulphate solution (where a starch solution is used as the indicator). The blank solution tested in parallel is used to calculate the results.
Carl ROTH provides suitable acids and bases for different requirements!
Barfoed’s test is used to distinguish monosaccharides from disaccharides, oligosaccharides and polysaccharides. Barfoed’s reagent is added to the sugar solution, which is then heated for a few minutes in a water bath. Monosaccharides turn a reddish colour, while disaccharides only react after they have been boiled for a longer period.
|Sulphate (SO4)||≤0,0002 %|
|Chloride (Cl)||≤0,0001 %|
|Calcium (Ca)||≤0,00001 %|
|Sodium (Na)||≤0,00005 %|
|Potassium (K)||≤0,00005 %|
|Mercury (Hg)||≤0,000001 %|
|Aluminium (Al)||≤0,000005 %|
|Cadmium (Cd)||≤0,000001 %|
|Copper (Cu)||≤0,000001 %|
|Iron (Fe)||≤0,00001 %|
|Lead (Pb)||≤0,000001 %|
|KMnO4 reducing substances||complies|
|Evaporation residue||≤0,0005 %|
|Solidification point||16,5 °C|