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Reference Standards: Nutritional Analysis

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trans Fat Reference Standard (13 components)

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  • For accurate determination of trans fat content in foods and edible oils.
  • Pair with an Rt-2560 GC column for reliable AOAC and AOCS method performance.
  • Verified composition and stability.

Boron Trifluoride

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  • For accurate determination of trans fat content in foods and edible oils.
  • Pair with an Rt-2560 GC column for reliable AOAC and AOCS method performance.
  • Verified composition and stability.

    Boron trifluoride is very sensitive to moisture and should not be stored after opening. This is a single-use container.

Tritridecanoin Glyceride

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  • For accurate determination of trans fat content in foods and edible oils.
  • Pair with an Rt-2560 GC column for reliable AOAC and AOCS method performance.
  • Verified composition and stability.

Triundecanoin

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  • For accurate determination of trans fat content in foods and edible oils.
  • Pair with an Rt-2560 GC column for reliable AOAC and AOCS method performance.
  • Verified composition and stability.

Alkylation Derivatization Reagents

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  • Add alkyl groups to functional hydrogens (H).
  • Decrease polarity on compounds containing acidic hydrogens, i.e., phenols, carboxylic acids.
  • Form an ester.

Carbohydrate LC Performance Check Mix (5 components)

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  • For simple sugar analysis by LC with refractive index/light scattering detection.
  • Use with a silica column with amino functionality, as recommended by AOAC International.
  • Use as a calibration standard for AACC Method 80-04.
  • Offered dry for enhanced stability.

Neat Fatty Acid Methyl Esters

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Use these materials to prepare specific mixtures not commercially available. These products are of the highest purity available, typically 99% by GC-FID analysis. Each compound is packaged under a nitrogen blanket to ensure product stability. A certificate of analysis is provided with each ampul.

FAME #12 Mix (5 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #12: oils of mid-range to long chain lengths (C13 - C21)

FAME #9 Mix (5 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #9: oils of mid-range to long chain lengths (C16 - C20)

FAME #8 Mix (5 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #8: oils of short to mid-range chain lengths (C11 - C15)

FAME #7 Mix (5 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #7: oils of short chain lengths (C6 - C10)

FAME #6 Mix (5 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #6: oils of long chain lengths (C20 - C21)

FAME #5 Mix (5 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #5: oils of mid-range to long chain lengths (C16 - C24)

FAME #4 Mix (5 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #4: oils of mid-range to long chain lengths (C16 - C24)

FAME #3 Mix (5 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #3: oils of short to mid-range chain lengths (C8 - C16)

FAME #2 Mix (5 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #2: oils of short to mid-range chain lengths (C6 - C14)

FAME #1 Mix (5 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #1: oils of mid-range chain lengths (C16 - C18)

FAME #15 Mix (8 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #15: peanut oil

FAME #14 Mix (11 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #14: cocoa butter

FAME #13 Mix (14 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #13: mustard seed oil

FAME #21 Mix (7 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #21: lard, beef or mutton tallow, and palm oil

FAME #20 Mix (8 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #20: coconut, palm kernel, babassu, and ouri-curi oil

FAME #19 Mix (4 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #19: olive, teaseed, and neatsfoot oil

FAME #18 Mix (10 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #18: peanut, rapeseed, and mustard seed oil

FAME #17 Mix (5 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #17: linseed, perilla, hempseed, and rubberseed oil

FAME #16 Mix (6 components)

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This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #16: corn, poppy seed, cotton seed, soybean, walnut, safflower, sunflower, rice, bran, and sesame oil