27385
Vials, crimp top, for Thin Seal
volume 10 mL, clear glass vial, O.D. × H 23 mm × 46 mm, crimp top (0.125 in. thick) for thin septa, pkg of 36 vials
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UNSPSC Code:
41122001
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material
clear glass vial
feature
crimp top (0.125 in. thick) for thin septa
packaging
pkg of 36 vials
O.D. × H
23 mm × 46 mm
volume
10 mL
fitting
thread for 20 mm
compatibility
technique used for Headspace sampling
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General description
Thin Seal vials are speciality vials made with a thicker lip. The lip of the vial is larger to accommodate thinner septa required in SPME applications. This vial allows you to use 20 mm thin septa (<0.030 in.) and still make a good seal. For our selection of closures, see the SPME vial section: Closures for Thin Seal Crimp Top Vials.
Application
Vials, crimp top, for thin seal has been used as reference container for the following:
- sample accumulation for the headspace solid phase microextraction (HS-SPME) followed by gas chromatography coupled with mass spectrometric analysis (GC-MS) of volatile components present in samples of fruit juice
- sample accumulation for the extraction methods like headspace solid phase microextraction (HS-SPME), simultaneous distillation extraction method (SDE) and closed-loop stripping analysis (CLSA) extraction followed by gas chromatography coupled with mass spectrometric analysis (GC-MS) of volatile components present in cava wine
Legal Information
WHEATON is a registered trademark of Wheaton Industries, Inc.
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Find documentation for the products that you have recently purchased in the Document Library.
Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography?mass spectrometry (GC?MS) analysis
Bosch-Fuste J, et al.
Food Chemistry, 105(1), 428-435 (2007)
Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS
Riu-Aumatell.M
Food Chemistry, 87(4), 627-637 (2004)
Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography?mass spectrometry (GC?MS) analysis.
Bosch-Fuste J, et al.
Food Chemistry, 105(1), 428-435 (2007)
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