Free Fatty Acids

Descrição detalhada : Method: Colorimetric with test strips, 0.5 - 1 - 2 - 3 mg/g KOH, MQuant(R)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(R) 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.
Armazenamento : 15-25C
Embalagem : 1X1EA