-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
I. pressure cooker using standard operating procedures (SOP
" lab name
Project
Date
******
the use of pressure cookers
(70,135,221); ">"
ensures the reliability of high-voltage effects.
"applicable scope"
steam pressure cooker.
sop change procedure"
changes to this standard operating procedure may be proposed by any staff member using this SOP and reported to the following person for signature: Director of Professional Affairs.
"how-to"
1. Add water to the pressure cooker to its tick line, place the sterilized items in the pan, close the pot door, tighten the screws and confirm that they are closed.
2． Open the exhaust valve.
3． Switch on the steam switch, enter steam into the pot or plug in the power supply to generate steam.
4． Observe the exhaust of the exhaust valve, the gas to be discharged from air conditioning to steam, the pressure expressed to 0.05mPa, close the exhaust valve.
5． Observe the pressure meter and start timing when the pressure rises to 0.15mPa.
6． When the pressure is 0.15mPa, the intake valve can be adjusted to reduce the intake volume, maintain the pressure and stabilize it at 0.15mPa. The < can be cut off when > is heated and the pressure can be maintained for up to 15 minutes, up to 30 minutes, otherwise the nutrients are damaged.
7． Close the air valve or cut off the power supply, let the pot items cool naturally, do not immediately open the exhaust valve, to avoid accidents.
8． When the pressure in the pan drops to zero, open the lid and remove the items.
