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  • Analytical Chemistry and Spectroscopy  (3)
  • Gas chromatography, GC  (1)
  • Wiley-Blackwell  (3)
  • 1
    Electronic Resource
    Electronic Resource
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 11 (1988), S. 783-787 
    ISSN: 0935-6304
    Keywords: Gas chromatography, GC ; Recycle GC ; Peak distortion ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: Extracolumn band broadening in multidimensional systems utilizing flow switching is clearly undesirable. In certain cases, i.e. capillary recycle gas chromatography, the success of an experiment is contingent on the minimization of pre- and post-column dispersion of the peaks. Knowledge of these sources of peak distortion is necessary to optimize the experimental design. A system that extracts statistical parameters from real chromatographic peaks is discussed and used to evaluate band broadening in a capillary recycle experiment.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 13 (1990), S. 74-77 
    ISSN: 0935-6304
    Keywords: Liquid chromatography ; Nicotine and metabolites ; Complexation with Meldrums acid ; Urine analysis ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 10 (1987), S. 244-247 
    ISSN: 0935-6304
    Keywords: Capillary gas chromatography ; Coffee aroma ; Pattern recognition ; Gas phase extraction ; Mass spectrometry ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The aim of the study was to evaluate changes in the aroma of coffee that has been exposed to heat for some time. Coffee grinds were extracted with water. The coffee was kept hot and sampled periodically using a continuous gas phase extraction method. Gas chromatography/mass spectrometry was used to follow changes in chromatographic profiles. Data were subjected to pattern recognition. About 20 substances were found that significantly changed when exposed to heat.
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
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