MilliporeSigma
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1.17046

Supelco

Free Fatty Acids

greener alternative

colorimetric, MQuant®

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Synonym(s):
Free Fatty Acids chemical test strips

description

semi-quantitative

Quality Level

product line

MQuant®

form

solid

analyte chemical class(es)

free fatty acids

greener alternative product characteristics

Waste Prevention
Learn more about the Principles of Green Chemistry.

detection method

colorimetric

greener alternative category

storage temp.

15-25°C

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description

semi-quantitative

description

semi-quantitative

description

semi-quantitative

product line

MQuant®

product line

MQuant®

product line

MQuant®

product line

MQuant®

form

solid

form

-

form

-

form

-

analyte chemical class(es)

free fatty acids

analyte chemical class(es)

-

analyte chemical class(es)

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analyte chemical class(es)

-

microbialanalysis
microbialanalysis

microbialanalysis
microbialanalysis

microbialanalysis
microbialanalysis

microbialanalysis
microbialanalysis

General description

Method: Colorimetric with test strips, 0.5 - 1 - 2 - 3 mg/g KOH, MQuant®

Deep-frying causes oils and fats to decompose over time. One of the major by-products of decomposition is free fatty acids. When these acids exceed an acceptable treshold, they affect the quality of fried food. With MQuant® Free Fatty Acids, it is easily possible to monitor the quality of deep-frying oil. Free fatty acids present in an oil or fat sample react with a pH indicator, the color of which changes depending on the concentration of the free fatty acids. The concentration of the free fatty acids is measured semi-quantitatively by visual comparison of the reaction zone of the test strip with the fields of a color scale.

Design for sustainability benefits:

We continue to demonstrate our commitment to our planet and a sustainable future by exploring ways to improve existing products in our portfolio. We have recently reviewed the current line of MQuant® test strips to identify key opportunities to minimize impact without compromising on the product performance.

This product has benefited from:

  • Test strip with reduction
  • Recycled aluminum tube
  • Digital instruction leaflet

Learn more about the initiative: Small Changes to Test Strips for Big Impact.

Design for sustainability benefits:

We continue to demonstrate our commitment to our planet and a sustainable future by exploring ways to improve existing products in our portfolio. We have recently reviewed the current line of MQuant® test strips to identify key opportunities to minimize impact without compromising on the product performance. This product has benefited from:

  • Test strip with reduction
  • Recycled aluminum tube
  • Digital instruction leaflet
  • Learn more about the initiative: Small Changes to Test Strips for Big Impact.
    Method: Colorimetric with test strips, 0.5 - 1 - 2 - 3 mg/g KOH, MQuant®

    Deep-frying causes oils and fats to decompose over time. One of the major by-products of decomposition is free fatty acids. When these acids exceed an acceptable treshold, they affect the quality of fried food. With MQuant® Free Fatty Acids, it is easily possible to monitor the quality of deep-frying oil. Free fatty acids present in an oil or fat sample react with a pH indicator, the color of which changes depending on the concentration of the free fatty acids. The concentration of the free fatty acids is measured semi-quantitatively by visual comparison of the reaction zone of the test strip with the fields of a color scale.

    Legal Information

    MQUANT is a registered trademark of Merck KGaA, Darmstadt, Germany

    pictograms

    Environment

    hcodes

    Hazard Classifications

    Aquatic Chronic 2

    Storage Class

    11 - Combustible Solids

    wgk_germany

    WGK 3


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