Wyniki wyszukiwania dla: gas%20chromatography

• JOURNAL OF CHROMATOGRAPHY A

  Czasopisma

  ISSN: 0021-9673 , eISSN: 1873-3778

• Sulfur compounds: Gas chromatography

  Publikacja

  • W. Wardencki

  - Rok 2014

  Sulfur compounds, due to their properties, are responsible for the damage of our environment. For this reason sulfur containing compounds are of constant concern in many fields. Gas chromatography (GC), due to combination of separation capability and sensitive detection is a prime technique for the analysis of thes compounds in various matrices. The chapter rewies general problems of the determination of these compounds by GC and...

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• Developments in Miniaturization of Gas Chromatography

  Publikacja

  • W. Wardencki
  • Z. Witkiewicz

  - Rok 2021

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• Gas chromatography-olfactometry of alcoholic beverages

  Publikacja

  • B. Plutowska
  • W. Wardencki

  - Rok 2012

  W rozdziale 5 książki przedstawiono zastosowanie techniki chromatografia gazowa-olfaktometria (GC-O)w ustalaniu zależności między zapachem a składem chemicznym lotnej frakcji napojów alkoholowych. W pierwszej części przedstawiono zasadę techniki GC-O, procedury przygotowania próbek do analizy, metody zbierania danych oraz warunki analizy. Następnie omówiono zastosowanie techniki GC-O w analizie i ocenie jakości różnych napojów...

• Determination of β-blockers and β-agonists using gas chromatography and gas chromatography–mass spectrometry – A comparative study of the derivatization step

  Publikacja

  • M. Caban
  • P. Stepnowski
  • M. Kwiatkowski
  • N. Migowska
  • J. Kumirska

  - Journal of Chromatography A - Rok 2011

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• Comparison of an Electronic Nose Based on Ultrafast Gas Chromatography, Comprehensive Two-Dimensional Gas Chromatography, and Sensory Evaluation for an Analysis of Type of Whisky

  Publikacja

  • P. Wiśniewska
  • M. Śliwińska
  • T. Dymerski
  • W. Wardencki
  • J. Namieśnik

  - Journal of Chemistry - Rok 2017

  Whisky is one of the most popular alcoholic beverages. There are many types of whisky, for example, Scotch, Irish, and American whisky (called bourbon). The whisky market is highly diversified, and, because of this, it is important to have a method which would enable rapid quality evaluation and authentication of the type of whisky. The aim of this work was to compare 3 methods: an electronic nose based on the technology of ultrafast...

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• Identification of acrylate copolymers using pyrolysis and gas chromatography

  Publikacja

  • Z. Czech
  • R. S. Pełech

  - JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY - Rok 2010

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• Novel stationary phases based on asphaltenes for gas chromatography

  Publikacja

  • G. Boczkaj
  • M. Momotko
  • D. Wojewódka
  • A. Przyjazny
  • M. A. Kamiński

  - JOURNAL OF SEPARATION SCIENCE - Rok 2016

  We present the results of investigations on the possibility of the application of the asphaltene fraction isolated from the oxidized residue from vacuum distillation of crude oil as a stationary phase for gas chromatography. The results of the investigation revealed that the asphaltene stationary phases can find use for the separation of a wide range of volatile organic compounds. The experimental values of Rohrschneider/McReynolds...

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• APPLICATION OF ULTRAFAST GAS CHROMATOGRAPHY TO RECOGNIZE ODOR NUISANCE

  Publikacja

  • J. Gębicki
  • T. Dymerski
  • J. Namieśnik

  - Environment Protection Engineering - Rok 2016

  Potentialities of ultrafast gas chromatography applied to periodical monitoring of odor nuisance originating from a municipal landfill have been examined. The results of investigation on classification of the atmospheric air samples collected in a vicinity of the landfill during winter and summer season have been presented. The investigation was performed using ultrafast gas chromatography of Fast/Flash GC type HERACLES II by Alpha...

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• Application of gas chromatography to evaluate the quality of rapeseed oil

  Publikacja

  • M. Lubinska-Szczygeł
  • J. Namieśnik

  - World Scientific News - Rok 2017

  Two-dimensional gas chromatography is an analytical technique, which is increasingly being used in food research. Through the analysis of volatile fraction, it is possible to determine the quality of food products. One of the reasons for the deterioration of food is thermal degradation. Products that are often subject to degradation reactions due to temperatures are edible oils. In the thesis, the results of edible oils with different...

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