Comparar métodos
Examine os métodos selecionados lado a lado; as linhas que diferem ficam destacadas.
| Extração Soxhlet× | Titulação Karl Fischer× | |
|---|---|---|
| Área | Ciência de alimentos | Ciência de alimentos |
| Família | Process / pipeline | Process / pipeline |
| Ano de origem≠ | 1879 | 1935 |
| Autor original≠ | Franz Soxhlet | Karl Fischer |
| Tipo≠ | Solvent Extraction Method | Titrimetric Water Determination |
| Fonte seminal≠ | 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 ↗ |
| Outros nomes≠ | — | KFT |
| Relacionados | 3 | 3 |
| Resumo≠ | 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. |
| ScholarGateConjunto de dados ↗ |
|
|