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Merck
CN

44585-U

n-Paraffins Mix

analytical standard

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About This Item

NACRES:
NA.24
UNSPSC Code:
41116107

Key Documents

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grade

analytical standard

agency

ASTM® D6729,D6730,D6733

packaging

pkg of 0.1 mL

concentration

(typical values shown)

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

application(s)

petroleum

format

multi-component solution

storage temp.

2-8°C

General description

This is an eleven component mix of known paraffins. It is intended for use in identifying paraffins in complex hydrocarbon mixtures.

  • Formulation is weight percent, and will vary lot to lot.
  • A detailed data sheet listing components by weight percent, mole percent, and liquid volume percent, retention times and other formulaiton is provided with the product.
  • Supplied in a crimp-top vial with hole cap and septa.

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Legal Information

ASTM is a registered trademark of American Society for Testing and Materials

Analyte

Description
    Pentane 9.38 wt. %
    Hexane 9.508 wt. %
    Heptane 9.776 wt. %
    Octane 9.544 wt. %
    Nonane 9.042 wt. %
    Decane 9.245 wt. %
    Undecane 9.313 wt. %
    Dodecane 9.404 wt. %
    Tridecane 8.907 wt. %
    Tetradecane 8.792 wt. %
    Pentadecane 7.087 wt. %
    See All (11)

signalword

Danger

Hazard Classifications

Aquatic Acute 1 - Aquatic Chronic 1 - Asp. Tox. 1 - Flam. Liq. 2 - Repr. 2 - Skin Irrit. 2 - STOT RE 1 Inhalation - STOT SE 3

target_organs

Central nervous system, Nervous system

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

-57.0 °F

flash_point_c

-49.45 °C

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
LC25725V
LC13489

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G Kaban et al.
Poultry science, 99(4), 2293-2299 (2020-04-04)
Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass. In this study, the leg and breast parts of salted-dried goose carcasses were analyzed in terms
Fabiane M Nachtigall et al.
Foods (Basel, Switzerland), 8(12) (2019-11-24)
The objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl2) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium content. To
Noemi Echegaray et al.
Foods (Basel, Switzerland), 9(6) (2020-06-11)
The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition
Ahmet Akköse et al.
Asian-Australasian journal of animal sciences, 30(8), 1168-1174 (2016-12-23)
The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm KNO Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS)

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