1H-Pyrrole-2,5-dione, 3-ethyl-4-methyl-


Normal alkane RI, non-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 CapillaryCapillaryCapillary
Active phase OV-1HP-5HP-5
Column length (m) 50.60.50.
Carrier gas  He 
Substrate    
Column diameter (mm) 0.320.320.32
Phase thickness (μm) 0.500.250.52
Tstart (C) 40.30.35.
Tend (C) 270.260.250.
Heat rate (K/min) 2.2.2.
Initial hold (min)  2.15.
Final hold (min) 10.28.45.
I 1192.1280.61238.
ReferenceDa Costa, Yang, et al., 2010Leffingwell and Alford, 2005Boylston and Viniyard, 1998
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane 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.

Da Costa, Yang, et al., 2010
Da Costa, N.C.; Yang, Y.; Kowalczyk, J.; Poulsen, M.L., The analysis of volatiles and non-volatiles in Yerba Mate tea (Ilex paraguariensis) in Proc. 12th Weurman Symp., Blank, I.; Wust, M.; Yeretzian, C., ed(s)., Institut fur Chemie und Biologisher Chemie, Wissenschafen, Winterthur, 2010, 494-497. [all data]

Leffingwell and Alford, 2005
Leffingwell, J.C.; Alford, E.D., Volatile constituents of Perique tobacco, Electron. J. Environ. Agric. Food Chem., 2005, 4, 2, 899-915. [all data]

Boylston and Viniyard, 1998
Boylston, T.D.; Viniyard, B.T., Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s)., 1998, 225-243. [all data]


Notes

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