App Note 3/1994 Thermal desorption is a well known technique for the analysis of volatile organic contaminants in air and normally employs adsorption on porous polymers. This operation principle can […]
LEARN MOREApp Note 1/1994 Thermal desorption is a well known technique for the analysis of volatile organic contaminants in air normally adsorbed on porous polymers and has been previously discussed [1]. […]
LEARN MOREApp Note 2/1994 Off-flavors in solid samples often cause analytical problems due to the necessity of sample pretreatment steps such as time consuming extractions followed by re-concentration of the resulting […]
LEARN MOREApp Note 3/2000 2,4,6-Trichloroanisole (TCA) is well known as being the main cause for corkiness in wine. Its extremely low odor threshold usually mandates enrichment and concentration steps before it […]
LEARN MOREApp Note 2/1994 The separation and identification of trace components in industrial products is a well known analytical problem, particularly if they elute in low concentrations close to the major […]
LEARN MOREApp Note 2/1992 The separation and analysis of low concentrations of organic compounds in complex sample matrices, such as petroleum products, waste and drinking water, food, beverages and pharmaceutical products […]
LEARN MOREApp Note 10/2012 A procedure is presented for quantification of ethyl carbamate at low ug/L levels in distilled spirits. A 100 uL large volume injection was used followed by orthogonal […]
LEARN MOREApp Note 2/2012 In this study, a method was developed for quantitative determination of seven phenolic compounds in scotch whisky. Two different whisky brands were analyzed by Stir Bar Sorptive […]
LEARN MOREApp Note 3/2000 2,4,6-Trichloroanisole (TCA) is well known as being the main cause for corkiness in wine. Its extremely low odor threshold usually mandates enrichment and concentration steps before it […]
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