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Acetic acid

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Kovats' 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 SupelcowaxSupelcowaxCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 30.30.50.50.50.
Carrier gas    N2N2
Substrate      
Column diameter (mm) 0.250.250.220.280.28
Phase thickness (mum) 0.250.25   
Tstart (C) 60.60.80.80.80.
Tend (C) 240.240.200.200.200.
Heat rate (K/min) 3.3.2.2.2.
Initial hold (min) 5.5.   
Final hold (min) 10.10.   
I 1465.1465.1408.1400.1400.
ReferenceRiu-Aumatell, Castellari, et al., 2004Riu-Aumatell, Castellari, et al., 2004Nishimura, Yamaguchi, et al., 1989Shibamoto, Kamiya, et al., 1981Shibamoto, Kamiya, et al., 1981
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Kovats' 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.

Riu-Aumatell, Castellari, et al., 2004
Riu-Aumatell, M.; Castellari, M.; López-Tamames, E.; Galassi, S.; Buxaderas, S., Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS, Food Chem., 2004, 87, 4, 627-637, https://doi.org/10.1016/j.foodchem.2003.12.033 . [all data]

Nishimura, Yamaguchi, et al., 1989
Nishimura, O.; Yamaguchi, K.; Mihara, S.; Shibamoto, T., Volatile Constituents of Guava Fruits (Psidium guajava L.) and Canned Puree, J. Agric. Food Chem., 1989, 37, 1, 139-142, https://doi.org/10.1021/jf00085a033 . [all data]

Shibamoto, Kamiya, et al., 1981
Shibamoto, T.; Kamiya, Y.; Mihara, S., Isolation and identification of volatile compounds in cooked meat: sukiyaki, J. Agric. Food Chem., 1981, 29, 1, 57-63, https://doi.org/10.1021/jf00103a015 . [all data]


Notes

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