Whatman 2

Manufactured by GE Healthcare

Sourced in United Kingdom

Whatman #2 is a cellulose-based filter paper used for general laboratory filtration purposes. It is designed to have a medium flow rate and particle retention ability. The product specifications and performance characteristics are suitable for a variety of common laboratory filtration needs.

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Lab products found in correlation

Whatman, by Cytiva (3 mentions) T25 basic, by IKA Group (2 mentions) Model uv 1601, by Shimadzu (1 mentions) Wb 22, by Daihan Scientific (1 mentions)

Spelling variants of this product

Whatman No. 2 filter paper (12 citations) Whatman No. 2 (9 citations) Whatman 2 mL 96-well plate (5 citations) Whatman grade 2 filter paper (4 citations)

3 protocols using whatman 2

Quantifying Residual Nitrite in Sausages

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Residual nitrite content was measured by a modified method of AOAC (2000) . Briefly, homogenized sausage
sample (5 g) was blended with double-distilled water (300 mL), and heated in a
water bath (WB-22, Daihan Scientific, Seoul, Korea) for 1 h at 100°C.
After heating, filteration was performed using a funnel and a filter paper
(Whatman #2, GE Healthcare, Little Chalfont, UK) to remove sausage grounds.
Filtrated sample was diluted with distilled water to make a mixture of 500 mL.
Sulfanilamide solution (2.5 mL) was added to 25 mL of this mixture, blended, and
incubated at room temperature for 5 min for reactions to occur. Then,
N-(1-naphthyl)ethylene dihydrochloride solution (2.5 mL) was added to the
reactant, blended, and incubated at room temperature for 15 min. The absorbance
of the final reaction product was measured with a spectrophotometer (Model
UV-1601, Shimadzu, Kyoto, Japan) at wavelength of 540 nm. A standard curve was
obtained by measuring the absorbance of nitrite solution to derive residual
amount of nitrite. It was used to determine residual amount of nitrite based on
the measured absorbance of the sample.

Kim G.H, & Chin K.B. (2021). Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage. Food Science of Animal Resources, 41(3), 428-439.

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Volatile Basic Nitrogen Determination in Sausages

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Volatile basic nitrogen (VBN) values of sausage samples were determined according to the method of Conway [17 ]. Briefly, after the ground sample (1 g) was added to 9 mL of double distilled (dd)-water and blended with a homogenizer (T-25 basic; IKA Labortechnik, Staufen, Germany) for 1 min, the mixture was filtered using a filter paper (Whatman #2; GE healthcare, UK). Filtered sample (1 mL) was injected into the outer chamber of a Conway cell, whereas boric acid solution (0.01 N, 1 mL) and indicator solution (0.066% methylene red and 0.066% bromocresol green, 50 μL) were injected into the inner chamber. Saturated K₂CO₃ solution (50%, 1 mL) was then injected into outer chamber. The chamber was sealed and incubated at 37°C for 120 min. A HCl solution (0.01 N) was titrated to samples until color turned to violet red. VBN values were derived by substituting titrated amount of HCl solution to the formula as followed:

Kim G.H, & Chin K.B. (2023). Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage. Animal Bioscience, 36(11), 1738-1746.

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Volatile Basic Nitrogen Measurement Protocol

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Volatile basic nitrogen (VBN) values were measured using the method of Conway [8 ] to determine protein degradation. After a homogenized sample was mixed with 9 mL of double distilled (dd)-water using a homogenizer (T-25 basic; IKA Labortechnik, Staufen, Germany) for 1 min, the mixture was then filtered using a filter paper (Whatman #2; GE healthcare, UK). And then 1 mL of the sample was dispensed into the outer chamber of a Conway cell and 1 mL of a 0.01 N boric acid solution and 50 μL of an indicator (0.066% methylene red + 0.066% bromocresol green) were dispensed into the inner chamber. Then, 1 mL of saturated K₂CO₃ solution (50%) was injected into the outer chamber. Conway cell was quickly sealed, horizontally agitated, and incubated at 37°C for 120 min. After incubation, 0.01 N HCl solution was titrated to the sample. The VBN value was then determined using the following formula.

Kim G.H, & Chin K.B. (2022). Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle. Animal Bioscience, 35(8), 1270-1278.

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