Porovnať metódy
Prezrite si vybrané metódy vedľa seba; riadky, ktoré sa líšia, sú zvýraznené.
| Karl Fischerova titrácia× | HPLC× | |
|---|---|---|
| Odbor | Veda o potravinách | Veda o potravinách |
| Rodina | Process / pipeline | Process / pipeline |
| Rok vzniku≠ | 1935 | 1970 |
| Tvorca≠ | Karl Fischer | Csaba Horváth |
| Typ≠ | Titrimetric Water Determination | Separation and Quantification Technique |
| Pôvodný zdroj≠ | Karl Fischer. Neue Methode zur Maßstabbestimmung des Wassers in Flüssigkeiten und Gasen. Angewandte Chemie, 48(44), 394-396. (1935) link ↗ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ |
| Ďalšie názvy≠ | KFT | HPLC, high-pressure liquid chromatography |
| Príbuzné | 3 | 3 |
| Zhrnutie≠ | 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. | 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. |
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