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General description
The lactose standard 5% is a solid standard, prepared gravimetrically from high-purity reagents. It is analyzed in an ISO/IEC 17025 and ISO 17034 accredited calibration laboratory. Its water content of 5% is measured by the coulometric Karl Fischer oven method at 150°C with an extraction time of 300 seconds.
Please visit ISO certificates and Site Quality Self-Assessments to access the current certificates of accreditation.
In our effort to be more sustainable, we′re going digital with COAs-download them directly from our website. Download your certificate at https://www.sigmaaldrich.com/US/en/documents-search to view certified values, including uncertainty and expiry date.
Application
Lactose standard 5% is used as a certified reference material (CRM) for both the coulometric and volumetric Karl Fischer water determinations, with or without the Karl Fischer oven. It is particularly suitable when the working medium used consists of solvents mixtures in which sodium tartrate dihydrate is slightly soluble. And it is used as an oven standard in the preferred temperature range of 140°C -190°C.
Features and Benefits
Available in a secure plastic bottle with the material subjected to stability and homogeneity studies, following ISO 17034 and ISO Guide 35
High-quality offering accurate and reliable results
Accompanied with a comprehensive and batch-specific digital certificate of analysis (CoA) for an effective quality management system
Measured and qualified in an ISO/IEC 17025 and ISO 17034 accredited laboratory
Packaging
SKU-pack size numbers ending with a “3” are SmartChemicals with an RFID tag on the label for seamless data transfer to the instrument, e.g. xxxxxx1003 or xxxxxxx 4003. More information on www.sigmaaldrich.com/SmartChemicals.
Analysis Note
Water content: 5.00 – 5.20 %
Measurement method: coulometric according Karl Fischer
extended measuring uncertainly: +/- 0.05 %
Other Notes
Replaces: 1.12939.0010
Legal Information
AQUASTAR is a registered trademark of Merck KGaA, Darmstadt, Germany
