✦ LIBER ✦

Identification of the Structure of Non-volatile Organic Substances by Gas Chromatography of Pyrolytic Products

✍ Scribed by JANÁK, JAROSLAV

Book ID: 109607033
Publisher: Nature Publishing Group
Year: 1960
Tongue: English
Weight: 304 KB
Volume: 185
Category: Article
ISSN: 0028-0836
DOI: 10.1038/185684a0

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Analysis of Volatile Substances in Sampl

Analysis of Volatile Substances in Samples containing Non-volatile Substances by Process Gas Chromatography

✍ PINE, C. S. F. 📂 Article 📅 1966 🏛 Nature Publishing Group 🌐 English ⚖ 256 KB

The analysis of volatile organic peroxid

The analysis of volatile organic peroxides by gas-liquid chromatography

✍ C.F. Cullis; E. Fersht 📂 Article 📅 1963 🏛 Elsevier Science 🌐 English ⚖ 702 KB

Separation and identification of volatil

Separation and identification of volatile and non-volatile compounds of wine by sorbent extraction and capillary gas chromatography

✍ Gelsomini, Nedo ;Capozzi, Francesco ;Faggi, Cristina 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 276 KB

## Abstract Sorbent extraction technology was used to separate the volatile and non‐volatile components of wine. The extracts were analyzed by capillary gas chromatography.

Identification of the phenothiazines by

Identification of the phenothiazines by gas chromatography of their pyrolysis products

✍ Fontan, Charles R. ;Jain, Naresh C. ;Kirk, Paul L. 📂 Article 📅 1964 🏛 Springer-Verlag ⚖ 333 KB

Rapid identification by gas chromatograp

Rapid identification by gas chromatography-mass spectrometry-computer of organic compounds resulting from the degradation of humic substances

✍ Stewart I.M. Skinner; Morris Schnitzer 📂 Article 📅 1975 🏛 Elsevier Science 🌐 English ⚖ 375 KB

The silylation of substances occuring in

The silylation of substances occuring in natural products and detectable by gas chromatography

✍ Günther Rumpf 📂 Article 📅 1969 🏛 Elsevier Science 🌐 English ⚖ 444 KB

l The extracts were each prepared by homogenizing in a Waring blendor IOO g of fresh potatoes with a mixture of IOO ml water, 125 ml methanol, and 25 ml pyridine (as an enzyme inhibitor) and by centrifuging the homogenates.