Methoden vergelijken
Bekijk de geselecteerde methoden naast elkaar; rijen die verschillen zijn gemarkeerd.
| Soxhlet-extractie× | HPLC× | Karl Fischer-titratie× | |
|---|---|---|---|
| Vakgebied | Levensmiddelenwetenschap | Levensmiddelenwetenschap | Levensmiddelenwetenschap |
| Familie | Process / pipeline | Process / pipeline | Process / pipeline |
| Jaar van ontstaan≠ | 1879 | 1970 | 1935 |
| Grondlegger≠ | Franz Soxhlet | Csaba Horváth | Karl Fischer |
| Type≠ | Solvent Extraction Method | Separation and Quantification Technique | Titrimetric Water Determination |
| Oorspronkelijke bron≠ | Soxhlet, F. von (1879). Die Gewichtsbestimmung des Kaffein-Alkaloides. Dingler's Polytechnisches Journal, 232, 461-464. link ↗ | 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 ↗ |
| Aliassen≠ | — | HPLC, high-pressure liquid chromatography | KFT |
| Verwant | 3 | 3 | 3 |
| Samenvatting≠ | 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. | 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. |
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