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Food analysis: Investigation of fermentation processes: In fermentation analyses
Wrap your head in plastic wrap and place a towel on top to maintain the right temperature
roasted chicory root*
multi-layer weave
Inulin 200 mg
N-Methylpyrrolidon CZ 10litre Balsamico Essig Food analysis: Investigation of fermentationN METHYL 2 PYRROLIDINON P. C. Chemical name: 1 Methyl 2 pyrrolidinone Synonyms: NMP, n Methyl 2 pyrrolidinone Chemical formula: C5H9NO Molar mass: 99. 13 g mol CAS number: 872 50 4 EC number: 212 828 1 Technical specifications Form: liquid Color: colorless to yellow Odor: similar to amines pH value (100 g l, 20C): 8. 5 10. 0 Melting point: 24C Boiling point: 202C Auto ignition temperature: 245C Flash point: 91C Explosion limits: 1. 3 9. 5% vol.
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