13
BÜCHI
Fat Determination
B-820/B-821
3 Function
Depending on the determination parameters, nine different
determination modes can be selected:
Mode
Abbreviat.
Description
Factor General
Fact.gen
Determines the factor that will be necessary for the determination of the
total fat content.
General correction
Gen.corr.
Determines the fat content of all products. It will still determine milk or
dairy products though, but it is not appropriate for products with a
significant butyric acid content. In this case use "Spec.corr."
Special correction
Spec.corr.
Determines the fat content for milk or dairy products, or products with a
significant butyric acid content.
Blank value for butyric acid
Bl.butyr.
Determines the blank value for the butyric acid determination.
Butyric acid factor
Fact.b.a.
Determines the factor that will be necessary for the determination of the
butyric acid content.
Butyric acid
But.acid
Simultaneous determination of the butyric acid content, the milk fat
content (optional), and the overall fat content (optional) in all products.
Fatty acid calibration
FA-calib.
Determines the retention period for six saturated fatty acids (calibration
set “Fatty Acids”).
Fatty acid factor
FA-factor
Determines the factor that will be necessary for the determination of the
fatty acids
Fatty acids
FA-det.
Identification and determination of the contents of the individual fatty
acids and calculation of the sum parameter of the saturated, mono-
and polyunsaturated fatty acids in all products.
Table 6: Overview of the determination modes
Application
Column
(Order No.)
Start temperature /Analysis time
Mode
Total fat
34916
130 °C / 8 min.
Gen.fact.
130 °C / 8 min.
Gen.corr.
90 °C / 10 min.
Spec.corr.
90 °C / 10 min.
Butyr.con.
Butyric acid
34916
90 °C / 10 min.
Bl.butyr.
90 °C / 10 min.
Butyr.fact.
90 °C / 10 min.
Butyr.con.
Individual fatty acids
37620
150 °C / 41 min.
FA-calib.
150 °C / 41 min.
FA-fact.
150 °C / 41 min.
FA-det.
Table 7: Overview of the determination parameters
The analysis time is calculated from the start of the determi-
nation to the re-start of the next determination. The analysis
time therefore contains the following time sectors:
•
Separation time for the separation of the fatty acids
•
Preheating of the separation column at 260 °C at the end
of the separation
•
Conditioning of the column for the next analysis depending
on the mode of determination.
