Peaks of Interest-Scientists Develop Method for Identifying Gunshot Residue
Scientists Jorn Chi Chung Yu, Garrett Lee Burleson, and colleagues in the Department of Forensic Science at Sam Houston State University in Texas have developed a new method for identifying gunshot residue without the presence of lead.
Scientists Jorn Chi Chung Yu, Garrett Lee Burleson, and colleagues in the Department of Forensic Science at Sam Houston State University in Texas have developed a new method for identifying gunshot residue without the presence of lead.
Due to environmental and health concerns surrounding the use of lead, "lead-free" ammunition has become more popular, which presents a problem for forensic scientists that rely on lead-based residue tests. The new technique utilizes the analysis of gas chromatography data coupled with results from a nitrogen phosphorus detector, requires just a tiny speck of residue, and uses no extraction reagents.
"The main focus of our research is to develop a method that will help credibility of gunshot residue evidence in court. You can get results in 30 to 40 minutes with the new test. In addition you only need small amounts of evidence to run the test," Burleson said.
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.
