{"id":11751,"date":"2024-06-20T14:52:51","date_gmt":"2024-06-20T12:52:51","guid":{"rendered":"http:\/\/develop.eam-scientific.com\/produkt\/spe-column-chromabond-abc18-45-%c2%b5m-6-ml-500-mg\/"},"modified":"2024-06-28T10:09:02","modified_gmt":"2024-06-28T08:09:02","slug":"spe-column-chromabond-abc18-45-%c2%b5m-6-ml-500-mg","status":"publish","type":"product","link":"https:\/\/develop.eam-scientific.com\/en\/produkt\/spe-column-chromabond-abc18-45-%c2%b5m-6-ml-500-mg\/","title":{"rendered":"SPE column, CHROMABOND ABC18, 45 \u00b5m, 6 mL\/500 mg"},"content":{"rendered":"<p>Special phase for the SPE analysis of acrylamide from highly heated starchy foods, such as potato potato chips and other snack foods, French fries, crispbread and cereals. There should be a minimum concentration of 70 \u00b5g\/kg acrylamide. Concentration does not take place here.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Special phase for the SPE analysis of acrylamide from highly heated starchy foods, such as potato potato chips and other snack foods, French fries, crispbread and cereals. There should be a minimum concentration of 70 \u00b5g\/kg acrylamide. Concentration does not take place here.<\/p>\n","protected":false},"featured_media":8155,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_cat":[70,71,72],"product_tag":[],"class_list":{"0":"post-11751","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-chromatography","7":"product_cat-solid-phase-extraction-spe","8":"product_cat-spe-columns","10":"first","11":"instock","12":"shipping-taxable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/develop.eam-scientific.com\/en\/wp-json\/wp\/v2\/product\/11751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/develop.eam-scientific.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/develop.eam-scientific.com\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/develop.eam-scientific.com\/en\/wp-json\/wp\/v2\/comments?post=11751"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/develop.eam-scientific.com\/en\/wp-json\/wp\/v2\/media\/8155"}],"wp:attachment":[{"href":"https:\/\/develop.eam-scientific.com\/en\/wp-json\/wp\/v2\/media?parent=11751"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/develop.eam-scientific.com\/en\/wp-json\/wp\/v2\/product_cat?post=11751"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/develop.eam-scientific.com\/en\/wp-json\/wp\/v2\/product_tag?post=11751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}