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物料
PTFE septum face
PTFE/red rubber
PTFE/red rubber
包装
pkg of 100 ea
外径
8 mm
直径× 厚度
8 mm × 0.050 in.
相容性
for use with 2 mL standard opening vial
for use with screw cap, 8-425
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此商品 | 27156 | 27178 | 27101 |
|---|---|---|---|
| material PTFE septum face, PTFE/red rubber | material PTFE septum face, PTFE/red rubber | material PTFE septum face, PTFE/red rubber | material PTFE septum face, PTFE/red rubber , PTFE/red rubber septum |
| O.D. 8 mm | O.D. 13 mm | O.D. 18 mm | O.D. 11 mm |
| compatibility for use with 2 mL standard opening vial | compatibility for use with 7 mL vials, for use with screw cap, 15-425 | compatibility for use with 22 mL vial, for use with screw cap, 20-400 | compatibility for use with 2mL-2.5mL standard opening crimp top vials |
| packaging pkg of 100 ea | packaging pkg of 100 ea | packaging pkg of 100 ea | packaging pkg of 100 ea |
| diam. × thickness 8 mm × 0.050 in. | diam. × thickness 13 mm × 0.050 in. | diam. × thickness 18 mm × 0.050 in. | diam. × thickness - |
一般描述
红色橡胶是"聚丁基异戊二烯"。
应用
PTFE-red rubber, silver-septa with caps was used to close head-space vials containing essential Ocimum oils during solid phase microextraction (SPME), in an experimental study conducted for chemotaxonomical analysis of the essential oil aroma compounds of four different Ocimum species.[1] It may also be used with headspace vials in Headspace Sorptive Extraction (HSSE) sampling coupled with Gas Chromatography-Mass Spectrometry (GC-MS), for the analysis of the volatile fractions and chemometric methods of pesto genovese and its ingredients.[2]
Septa, PTFE/red rubber, pkg 100 may be used for a headspace glass vial in the analysis of the volatile fractions of pesto, a typical Italian basil-based pasta sauce, and its ingredients using headspace sorptive extraction (HSSE) followed by gas chromatography-mass spectrometry (GC-MS).[3]
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新产品
Chemotaxonomical analysis of the essential oil aroma compounds of four different Ocimum species from southern India.
Leopold J
European Food Research and Technology, 217 (2), 120-124 (2003)
Analysis of the volatile fraction of ?Pesto Genovese? by headspace sorptive extraction (HSSE).
Salvadeo P, et al.
Food Chemistry, 105(3), 1228-1235 (2007)
Study of different kinds of ?Pesto Genovese? by the analysis of their volatile fraction and chemometric methods.
Food Chemistry, 114 (1), 306-309 (2009)
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