From Hydrogen to Helium: An Analytical Scientist's Perspective
As part of an upcoming meeting on Recent Advances in Gas Chromatography meeting, led by Tony Taylor and Dan Carrier, one of the many talks planned will give a different perspective on certain elements and how they can prove useful to analytical scientists.
Abstract transparent hydrogen H2 molecules on blue background, clean energy or chemistry concept | Image Credit: © Shawn Hempel - stock.adobe.com
The talk, "Helium to Hydrogen - The Analytical Scientists Perspective", will be held by Paul O'Nion of RSSL, in Reading, UK. Its subject will appeal to experienced and new chromatographers alike, broadening their knowledge and helping them look at these techniques in new ways.
To learn more about this workshop and others, you can register for more information at https://na.eventscloud.com/ereg/index.php?eventid=743617 or contact registration@sasevents.co.uk .
RAFA 2024 Highlights: Contemporary Food Contamination Analysis Using Chromatography
November 18th 2024A series of lectures focusing on emerging analytical techniques used to analyse food contamination took place on Wednesday 6 November 2024 at RAFA 2024 in Prague, Czech Republic. The session included new approaches for analysing per- and polyfluoroalkyl substances (PFAS), polychlorinated alkanes (PCAS), Mineral Oil Hydrocarbons (MOH), and short- and medium-chain chlorinated paraffins (SCCPs and MCCPs).
Pharmaceutical excipients, such as polyethylene glycol-based polymers, must be tested for the presence of ethylene oxide (EtO) and 1,4-dioxane as part of a safety assessment, according to USP Chapter <228>.
Profiling Volatile Organic Compounds in Whisky with GC×GC–MS
November 1st 2024Researchers from Austria, Greece, and Italy conducted a study to analyze volatile organic compounds (VOCs) present in Irish and Scotch whiskys using solid-phase microextraction (SPME) Arrow with comprehensive two-dimensional gas chromatography coupled to mass spectrometry (GC×GC–MS) to examine the organoleptic characteristics that influence the taste of spirits.
