Salīdzināt metodes
Apskatiet izvēlētās metodes blakus; rindas, kas atšķiras, ir izceltas.
| Soxhlet ekstrakcija× | Karl-Fišera titrēšana× | |
|---|---|---|
| Nozare | Pārtikas zinātne | Pārtikas zinātne |
| Saime | Process / pipeline | Process / pipeline |
| Izcelsmes gads≠ | 1879 | 1935 |
| Autors≠ | Franz Soxhlet | Karl Fischer |
| Tips≠ | Solvent Extraction Method | Titrimetric Water Determination |
| Pirmavots≠ | Soxhlet, F. von (1879). Die Gewichtsbestimmung des Kaffein-Alkaloides. Dingler's Polytechnisches Journal, 232, 461-464. link ↗ | Karl Fischer. Neue Methode zur Maßstabbestimmung des Wassers in Flüssigkeiten und Gasen. Angewandte Chemie, 48(44), 394-396. (1935) link ↗ |
| Citi nosaukumi≠ | — | KFT |
| Saistītās | 3 | 3 |
| Kopsavilkums≠ | Soxhlet Extraction is a continuous solvent extraction method developed by Franz Soxhlet in 1879 for determining fat and lipid content in foods. Using a specialized glassware apparatus, Soxhlet repeatedly cycles hot solvent through a food sample, extracting lipids with high efficiency. It remains the official standard method for fat determination in numerous food standards and is widely used in food analysis and quality control. | 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. |
| ScholarGateDatu kopa ↗ |
|
|