Pyrazine, 2,5-dimethyl-
- Formula: C6H8N2
- Molecular weight: 108.1411
- IUPAC Standard InChIKey: LCZUOKDVTBMCMX-UHFFFAOYSA-N
- CAS Registry Number: 123-32-0
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: 2,5-Dimethylpyrazine
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Van Den Dool and Kratz RI, non-polar column, temperature ramp
Go To: Top, References, Notes
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 | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | HP-5MS | SPB-5 | CP Sil 8 CB | HP-5MS |
Column length (m) | 60. | 30. | 60. | 50. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 1. | 0.25 | 1. | 0.25 | |
Tstart (C) | 40. | 50. | 40. | 60. | 60. |
Tend (C) | 260. | 260. | 230. | 220. | 250. |
Heat rate (K/min) | 4. | 10. | 3. | 4. | 4. |
Initial hold (min) | 2. | 5. | 5. | 5. | 2. |
Final hold (min) | 10. | 5. | 30. | 20. | |
I | 915. | 913. | 913. | 888. | 911. |
Reference | Methven L., Tsoukka M., et al., 2007 | Cerny and Guntz-Dubini, 2006 | Deport, Ratel, et al., 2006 | Mahadevan and Farmer, 2006 | Pino, Mesa, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5 | HP-5 | BPX-5 | HP-5 | CP Sil 5 CB |
Column length (m) | 25. | 25. | 25. | 30. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.2 | 0.2 | 0.22 | 0.25 | 0.32 |
Phase thickness (μm) | 1. | 1. | 0.25 | 0.1 | 0.25 |
Tstart (C) | 40. | 40. | 50. | -30. | 60. |
Tend (C) | 280. | 280. | 300. | 250. | 280. |
Heat rate (K/min) | 5. | 5. | 5. | 10. | 3. |
Initial hold (min) | 5. | 1. | 10. | ||
Final hold (min) | 5. | 5. | 5. | 60. | |
I | 916. | 916. | 930. | 914. | 883. |
Reference | Solina, Baumgartner, et al., 2005 | Solina, Baumgartner, et al., 2005 | Dickschat, Wenzel, et al., 2004 | Siegmund and Murkovic, 2004 | Pino, Almora, et al., 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | BPX-5 | CP Sil 8 CB | CP Sil 8 CB | BPX-5 | DB-1 |
Column length (m) | 50. | 60. | 60. | 50. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.5 | 0.25 | 0.25 | 0.25 | 1. |
Tstart (C) | 60. | 40. | 40. | 60. | 40. |
Tend (C) | 250. | 250. | 250. | 250. | 220. |
Heat rate (K/min) | 4. | 4. | 4. | 4. | 2. |
Initial hold (min) | 5. | 8. | 8. | 5. | 5. |
Final hold (min) | 20. | 10. | 10. | 10. | |
I | 932. | 925. | 926. | 927. | 885. |
Reference | Bredie, Mottram, et al., 2002 | Duckham, Dodson, et al., 2002 | Duckham, Dodson, et al., 2002 | Ames, Guy, et al., 2001 | Kim, 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | BPX-5 | BPX-5 | CP Sil 5 CB | BP-5 | CP Sil 8 CB |
Column length (m) | 50. | 50. | 50. | 50. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.4 | 0.25 | |
Tstart (C) | 35. | 35. | 60. | 60. | 40. |
Tend (C) | 250. | 250. | 280. | 250. | 280. |
Heat rate (K/min) | 4. | 4. | 3. | 4. | 4. |
Initial hold (min) | 3. | 3. | 10. | 2. | |
Final hold (min) | 10. | 10. | 60. | ||
I | 922. | 932. | 888. | 910. | 917. |
Reference | Oruna-Concha, Duckham, et al., 2001 | Oruna-Concha, Duckham, et al., 2001 | Pino and Marbot, 2001 | Whitfield and Mottram, 2001 | Elmore, Mottram, et al., 2000 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | BPX-5 | BPX-5 | BPX-5 | BPX-5 |
Column length (m) | 60. | 50. | 50. | 50. | 50. |
Carrier gas | N2 | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.325 | 0.325 | 0.32 | 0.325 |
Phase thickness (μm) | 1. | 0.5 | 0.5 | 0.50 | 0.5 |
Tstart (C) | 30. | 20. | 20. | 40. | 50. |
Tend (C) | 200. | 250. | 250. | 280. | 250. |
Heat rate (K/min) | 5. | 4. | 4. | 4. | 4. |
Initial hold (min) | 2. | 2. | 2. | ||
Final hold (min) | 30. | 10. | 10. | 10. | |
I | 892. | 925. | 925. | 930. | 926. |
Reference | Wu, Wang, et al., 2000 | Hill, Isaacs, et al., 1999 | Hill, Isaacs, et al., 1999 | Aaslyng, Elmore, et al., 1998 | Ames, Defaye, et al., 1997 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | DB-1 | DB-1 | DB-1 | SPB-1 |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.248 | 0.248 | 0.248 | 0.25 |
Phase thickness (μm) | 5. | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 35. | 50. | 50. | 50. | 50. |
Tend (C) | 270. | 250. | 250. | 250. | 250. |
Heat rate (K/min) | 10. | 5. | 5. | 5. | 5. |
Initial hold (min) | 1. | 5. | 5. | 5. | 5. |
Final hold (min) | |||||
I | 895. | 881. | 881. | 882. | 884. |
Reference | Bartelt, 1997 | DeMilo, Lee, et al., 1996 | DeMilo, Lee, et al., 1996 | DeMilo, Lee, et al., 1996 | Lee, DeMilo, et al., 1995 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | DB-1 | HP-1 | HP-1 | OV-101 |
Column length (m) | 60. | 60. | 50. | 50. | 50. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 1.0 | 1.05 | 1.5 | |
Tstart (C) | 35. | 40. | 40. | 40. | 100. |
Tend (C) | 280. | 260. | 260. | 220. | |
Heat rate (K/min) | 2. | 2. | 2. | 2. | 2. |
Initial hold (min) | 10. | 5. | |||
Final hold (min) | 10. | 60. | 40. | 30. | |
I | 889. | 893. | 891. | 884. | 889.7 |
Reference | Specht and Baltes, 1994 | Yu, Lin, et al., 1994 | Oh, Shu, et al., 1992 | Zhang, Dorjpalam, et al., 1992 | Golovnya, Samusenko, et al., 1991 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | OV-101 | OV-101 | OV-101 | OV-101 | OV-101 |
Column length (m) | 50. | 50. | 50. | 50. | 50. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | |||||
Tstart (C) | 100. | 70. | 70. | 80. | 80. |
Tend (C) | |||||
Heat rate (K/min) | 2. | 8. | 8. | 4. | 4. |
Initial hold (min) | |||||
Final hold (min) | |||||
I | 892.1 | 888.9 | 891.2 | 887.9 | 890.7 |
Reference | Golovnya, Samusenko, et al., 1991 | Golovnya, Samusenko, et al., 1991 | Golovnya, Samusenko, et al., 1991 | Golovnya, Samusenko, et al., 1991 | Golovnya, Samusenko, et al., 1991 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SE-30 | HP-1 | DB-1 | SPB-1 | SPB-1 |
Column length (m) | 50. | 50. | 60. | 60. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 1.05 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 50. | 40. | 40. | 35. | 35. |
Tend (C) | 240. | 260. | 220. | 235. | 235. |
Heat rate (K/min) | 4. | 2. | 2. | 2. | 2. |
Initial hold (min) | 10. | 10. | |||
Final hold (min) | 10. | 10. | 40. | 40. | |
I | 888. | 887. | 889. | 884. | 884. |
Reference | Misharina, Golovnya, et al., 1991 | Oh, Shu, et al., 1991 | Zhang and Ho, 1991 | Huang, Bruechert, et al., 1987 | Huang, Bruechert, et al., 1987 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-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.
Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S.,
Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar),
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Cerny and Guntz-Dubini, 2006
Cerny, C.; Guntz-Dubini, R.,
Role of the solvent glycerol in the Maillard reaction of D-fructose and L-aniline,
J. Agric. Food Chem., 2006, 54, 2, 574-577, https://doi.org/10.1021/jf052222s
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Deport, Ratel, et al., 2006
Deport, C.; Ratel, J.; Berdagué, J.-L.; Engel, E.,
Comprehensive combinatory standard correction: A calibration method for handling instrumental drifts of gas chromatography-mass spectrometry systems,
J. Chromatogr. A, 2006, 1116, 1-2, 248-258, https://doi.org/10.1016/j.chroma.2006.03.092
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Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L.,
Key Odor Impact Compounds in Three Yeast Extract Pastes,
J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x
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Pino, Mesa, et al., 2005
Pino, J.A.; Mesa, J.; Muñoz, Y.; Martí, M.P.; Marbot, R.,
Volatile components from mango (Mangifera indica L.) cultivars,
J. Agric. Food Chem., 2005, 53, 6, 2213-2223, https://doi.org/10.1021/jf0402633
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Solina, Baumgartner, et al., 2005
Solina, M.; Baumgartner, P.; Johnson, R.L.; Whitfield, F.B.,
Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein,
Food Chem., 2005, 90, 4, 861-873, https://doi.org/10.1016/j.foodchem.2004.06.005
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Dickschat, Wenzel, et al., 2004
Dickschat, J.S.; Wenzel, S.C.; Bode, H.B.; Muller, R.; Schulz, S.,
Biosynthesis of Volatiles by the Myxobacterium Myxococcus xanthus,
ChemBioChem, 2004, 5, 6, 778-787, https://doi.org/10.1002/cbic.200300813
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Siegmund and Murkovic, 2004
Siegmund, B.; Murkovic, M.,
Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds),
Food Chem., 2004, 84, 3, 367-374, https://doi.org/10.1016/S0308-8146(03)00241-3
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Pino, Almora, et al., 2003
Pino, J.; Almora, K.; Marbot, R.,
Volatile components of papaya (Carica papaya L., maradol variety) fruit,
Flavour Fragr. J., 2003, 18, 6, 492-496, https://doi.org/10.1002/ffj.1248
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Bredie, Mottram, et al., 2002
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E.,
Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour,
J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662
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Duckham, Dodson, et al., 2002
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M.,
Effect of cultivar and storage time on the volatile flavor components of baked potato,
J. Agric. Food Chem., 2002, 50, 20, 5640-5648, https://doi.org/10.1021/jf011326+
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Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J.,
Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems,
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Kim, 2001
Kim, J.S.,
Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]
Oruna-Concha, Duckham, et al., 2001
Oruna-Concha, M.J.; Duckham, S.C.; Ames, J.M.,
Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking,
J. Agric. Food Chem., 2001, 49, 5, 2414-2421, https://doi.org/10.1021/jf0012345
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Pino and Marbot, 2001
Pino, J.A.; Marbot, R.,
Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit,
J. Agric. Food Chem., 2001, 49, 12, 5880-5882, https://doi.org/10.1021/jf010270g
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Whitfield and Mottram, 2001
Whitfield, F.B.; Mottram, D.S.,
Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5,
J. Agric. Food Chem., 2001, 49, 2, 816-822, https://doi.org/10.1021/jf0008644
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Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Hierro, E.,
Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork,
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Wu, Wang, et al., 2000
Wu, C.-M.; Wang, Z.; Wu, Q.H.,
Volatile compounds produced from monosodium glutamate in common food cooking,
J. Agric. Food Chem., 2000, 48, 6, 2438-2442, https://doi.org/10.1021/jf9907743
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Hill, Isaacs, et al., 1999
Hill, V.M.; Isaacs, N.S.; Ledward, D.A.; Ames, J.M.,
Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model system,
J. Agric. Food Chem., 1999, 47, 9, 3675-3681, https://doi.org/10.1021/jf990124z
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Aaslyng, Elmore, et al., 1998
Aaslyng, M.D.; Elmore, J.S.; Mottram, D.S.,
Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy,
J. Agric. Food Chem., 1998, 46, 12, 5225-5231, https://doi.org/10.1021/jf9806816
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Ames, Defaye, et al., 1997
Ames, J.M.; Defaye, A.B.; Bates, L.,
The effect of pH on the volatiles formed in an extruded starch-glucose-lysine model system,
Food Chem., 1997, 58, 4, 323-327, https://doi.org/10.1016/S0308-8146(96)00171-9
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Bartelt, 1997
Bartelt, R.J.,
Calibration of a commercial solid-phase microextraction device for measuring headspace concentrations of organic volatiles,
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DeMilo, Lee, et al., 1996
DeMilo, A.B.; Lee, C.-J.; Moreno, D.S.; Martinez, A.J.,
Identification of volatiles derived from Citrobacter freundii fermentation of a trypticase soy broth,
J. Agric. Food Chem., 1996, 44, 2, 607-612, https://doi.org/10.1021/jf950525o
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Lee, DeMilo, et al., 1995
Lee, C.-J.; DeMilo, A.B.; Moreno, D.S.; Martinez, A.J.,
Analysis of the volatile components of a bacterial fermentation that is attractive to the Mexican fruit fly, Anastrepha ludens,
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Specht and Baltes, 1994
Specht, K.; Baltes, W.,
Identification of volatile flavor compounds with high aroma values from shallow-fried beef,
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Yu, Lin, et al., 1994
Yu, T.-H.; Lin, L.-Y.; Ho, C.-T.,
Volatile compounds of blanched, fried blanched, and baked blanched garlic slices,
J. Agric. Food Chem., 1994, 42, 6, 1342-1347, https://doi.org/10.1021/jf00042a018
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Oh, Shu, et al., 1992
Oh, Y.-C.; Shu, C.-K.; Ho, C.-T.,
Formation of novel 2(1H)-pyrazinones as peptide-specific Maillard reaction products,
J. Agric. Food Chem., 1992, 40, 1, 118-121, https://doi.org/10.1021/jf00013a022
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Zhang, Dorjpalam, et al., 1992
Zhang, Y.; Dorjpalam, B.; Ho, C.-T.,
Contribution of peptides to volatile formation in the Maillard reaction of casein hydrolysate with glucose,
J. Agric. Food Chem., 1992, 40, 12, 2467-2471, https://doi.org/10.1021/jf00024a026
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Golovnya, Samusenko, et al., 1991
Golovnya, R.V.; Samusenko, A.L.; Sagalovich, V.P.,
Prediction of retention indices for methyl-substituted pyrazines in capillary gas chromatography with linear programming,
Zh. Anal. Khim., 1991, 46, 4, 727-735. [all data]
Misharina, Golovnya, et al., 1991
Misharina, T.A.; Golovnya, R.V.; Yakovleva, V.N.; Vitt, S.V.,
Pyrazines formed in model glycerin-water systems,
Russ. Chem. Bull. (Engl. Transl.), 1991, 40, 9, 1742-1748, https://doi.org/10.1007/BF00960396
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Oh, Shu, et al., 1991
Oh, Y.-C.; Shu, C.-K.; Ho, C.-T.,
Some volatile compounds formed from thermal interaction of glucose with glycine, diglycine, triglycine, and tetraglycine,
J. Agric. Food Chem., 1991, 39, 9, 1553-1554, https://doi.org/10.1021/jf00009a003
. [all data]
Zhang and Ho, 1991
Zhang, Y.; Ho, C.-T.,
Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutathione,
J. Agric. Food Chem., 1991, 39, 4, 760-763, https://doi.org/10.1021/jf00004a029
. [all data]
Huang, Bruechert, et al., 1987
Huang, T.-C.; Bruechert, L.J.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T.,
Effect of lipids and carbohydrates on thermal generation of volatiles from commercial zein,
J. Agric. Food Chem., 1987, 35, 6, 985-990, https://doi.org/10.1021/jf00078a030
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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