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Vials, crimp top, for Thin Seal

volume 10 mL, clear glass vial, crimp top (0.125 in. thick) for thin septa, O.D. × H × I.D. 23 mm × 46 mm × 12.7 mm, pkg of 144 ea

material

clear glass vial

feature

crimp top (0.125 in. thick) for thin septa

packaging

pkg of 144 ea

O.D. × H × I.D.

23 mm × 46 mm × 12.7 mm

volume

10 mL

fitting

thread for 20 mm

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This Item
331212705827059
feature

crimp top (0.125 in. thick) for thin septa

feature

closure type crimp top vial

feature

closure type crimp top vial, large opening, (6 mm)

feature

closure type crimp top vial, large opening, (6 mm)

volume

10 mL

volume

2.5 mL

volume

2 mL

volume

2 mL

fitting

thread for 20 mm

fitting

thread for 13

fitting

thread for 11 mm

fitting

thread for 11 mm

packaging

pkg of 144 ea

packaging

pkg of 288 ea

packaging

pkg of 100 ea

packaging

-

O.D. × H × I.D.

23 mm × 46 mm × 12.7 mm

O.D. × H × I.D.

-

O.D. × H × I.D.

12 mm × 32 mm × 6 mm

O.D. × H × I.D.

12 mm × 32 mm × 6 mm

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 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).
  • 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).


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Customers Also Viewed

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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