Benzene, 1,3-dichloro-

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Van Den Dool and Kratz RI, polar column, temperature ramp

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxSupelcowax-10Supelcowax-10
Column length (m) 30.30.30.60.60.
Carrier gas N2N2N2He 
Substrate      
Column diameter (mm) 0.2350.2350.2350.250.25
Phase thickness (μm) 0.50.50.50.250.25
Tstart (C) 100.100.50.40.40.
Tend (C)    195.175.
Heat rate (K/min) 10.5.5.2.2.
Initial hold (min)    5.5.
Final hold (min)    40.20.
I 1445.331438.321417.701446.1451.
ReferenceGerbino and Castello, 1995Gerbino and Castello, 1995Gerbino and Castello, 1995Chung and Cadwallader, 1993Vejaphan, Hsieh, et al., 1988
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Supelcowax-10
Column length (m) 60.
Carrier gas  
Substrate  
Column diameter (mm) 0.25
Phase thickness (μm) 0.25
Tstart (C) 40.
Tend (C) 175.
Heat rate (K/min) 2.
Initial hold (min) 5.
Final hold (min) 20.
I 1453.
ReferenceVejaphan, Hsieh, et al., 1988
Comment MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Gerbino and Castello, 1995
Gerbino, T.C.; Castello, G., Prediction of programmed temperature retention indices on capillary columns of different polarities, J. Chromatogr. A, 1995, 699, 1-2, 161-171, https://doi.org/10.1016/0021-9673(95)00024-H . [all data]

Chung and Cadwallader, 1993
Chung, H.Y.; Cadwallader, K.R., Volatile components in blue crab (Callinectes sapidus) meat and processing by-product, J. Food Sci., 1993, 58, 6, 1203-1207, https://doi.org/10.1111/j.1365-2621.1993.tb06148.x . [all data]

Vejaphan, Hsieh, et al., 1988
Vejaphan, W.; Hsieh, T.C.Y.; Williams, S.S., Volatile flavor components from boiled crayfish (Procambarus clarkii) tail meat, J. Food Sci., 1988, 53, 6, 1666-1670, https://doi.org/10.1111/j.1365-2621.1988.tb07811.x . [all data]


Notes

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