Chapter 24: Q12P (page 663)
Why is split less injection used with purge and trap sample preparation?
Short Answer
The answer is not given in drive.
Chapter 24: Q12P (page 663)
Why is split less injection used with purge and trap sample preparation?
The answer is not given in drive.
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Get started for freeWhere would an unknown with a retention index of 936 be eluted in Figure 23-7?
(a) When a solution containing of pentanol (FM 88.15) and of 2,3 -dimethyl-2-butanol (FM 102.17) in was separated, relative peak areas were pentanol: 2,3 -dimethyl-2-butanol = 0.913 : 1.00. Considering pentanol to be the internal standard, find the response factor for 2,3 -dimethyl-2-butanol.
(b) Use Equation 24-8 to find the areas for pentanol and 2,3 -dimethyl-2-butanol in Figure 24-8.
(c) The concentration of pentanol internal standard in the unknown solution was . What was the concentration of 2,3 -dimethyl2-butanol?
Consider the chromatography of on a 25 m ร 0.53 mm open tubular column of 5% phenylโ95% methyl polysiloxane with a stationary phase thickness of 3.0 and He carrier gas at 125ยบC. The observed retention factor for is 8.0. Measurements were made of plate height, H, at various values of linear velocity,. A least-squares curve through the data points is given by
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Oxalate is a naturally occurring substance found in plant foods such as fruits and vegetables. Within the body it can combine with calcium to form kidney or urinary stones. Determination of oxalate in food is important because of the potential for harmful effects on health. Search the literature for a headspace gas chromatography method for the determination of oxalate in food and answer the following questions.
(a) Give the citation (authors, title, journal name, year, volume, pages) for a research paper describing this analysis.
(b) What type of gas chromatography detector is used? Why is this detector appropriate?
(c) What are the precision, limit of quantification, and linear range of the method?
(d) How was the gas chromatographic determination validated?
(e) What alternative methods could be used for determining oxalate in food?
(f) Challenge question: What type of column was used?
(a) Explain how solid phase microextraction works. Why is cold trapping necessary during injection with this technique? Is all the analyte in an unknown extracted into the fiber in solid phase microextraction?
(b) Explain the differences between stir-bar sportive extraction and solid-phase microextraction. Which is more sensitive and why?
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