Sammenlign metoder
Gennemgå dine valgte metoder side om side; rækker, der afviger, er fremhævet.
| HPLC× | Karl Fischer-titrering× | |
|---|---|---|
| Fagområde | Fødevarevidenskab | Fødevarevidenskab |
| Familie | Process / pipeline | Process / pipeline |
| Oprindelsesår≠ | 1970 | 1935 |
| Ophavsperson≠ | Csaba Horváth | Karl Fischer |
| Type≠ | Separation and Quantification Technique | Titrimetric Water Determination |
| Oprindelig kilde≠ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ | Karl Fischer. Neue Methode zur Maßstabbestimmung des Wassers in Flüssigkeiten und Gasen. Angewandte Chemie, 48(44), 394-396. (1935) link ↗ |
| Aliasser≠ | HPLC, high-pressure liquid chromatography | KFT |
| Relaterede | 3 | 3 |
| Resumé≠ | High-Performance Liquid Chromatography (HPLC) is an analytical technique that separates, identifies, and quantifies components in a complex food sample by passing the sample through a pressurized column packed with a stationary phase. Developed by Horváth in the early 1970s, HPLC enables rapid, sensitive measurement of nutrients, contaminants, additives, and bioactive compounds in food products with high precision and accuracy. | Karl Fischer Titration (KFT) is a precise analytical method for determining water content in food and pharmaceutical products. Developed by Karl Fischer in 1935, KFT uses a chemical reaction between water and an iodine-based titrant, allowing quantification of moisture with exceptional accuracy and sensitivity. KFT is the official gold-standard method for water determination in numerous food and pharmaceutical standards worldwide. |
| ScholarGateDatasæt ↗ |
|
|