Search the Blog
Categories
- Automated Sample Preparation (20)
- Chromatography Automation Conference (3)
- Clinical Analysis (8)
- Dynamic Headspace – FET (3)
- Dynamic Headspace Sampling (5)
- Environmental Analysis (4)
- Food Analysis (5)
- Formaldehyde (1)
- Pesticide Residues (1)
- Purge & Trap (1)
- Ray's Round-up (1)
- Soil Analysis (2)
- Soil Analysis (2)
- Solid Phase Extraction (3)
- Stir Bar Sorptive Extraction (5)
- Uncategorized (28)
-
Recent Posts
Recent Comments
Follow us on Twitter
Tags
Analysis of Pain Management Drugs ATOMX Beverage Analysis. Flavours Blood Serum centrifuge Chromatography chromatography training clinical analysis Disposible Pipette Extraction DPX Environmental Analysis Food Analyisis Fragrances gas chromatography mass spectrometry GC-MS GC Analysis GERSTEL Twister hplc hplc analysis Immunosuppresants lc-ms liquid chromatography Liquid Chromatography Mass Spectrometry PAHs Pesticide Residues preparation of whole blood samples protein crash protein precipitation purge and trap QuEChERS sample prep SBSE Soil solid phase extraction Stir Bar Sorptive Extraction Tekmar thermal desorber Thermal Extraction Urinary free cortisol Vitamin D Analysis volatile organic compoundsArchive
- May 2012 (3)
- March 2012 (4)
- February 2012 (5)
- January 2012 (6)
- December 2011 (1)
- November 2011 (4)
- October 2011 (3)
- July 2011 (3)
- June 2011 (2)
- May 2011 (2)
- April 2011 (3)
- March 2011 (2)
- February 2011 (2)
- December 2010 (1)
- July 2010 (4)
- June 2010 (4)
- May 2010 (1)
Tag Archives: Beverage Analysis. Flavours
“Can you take a quick look and tell me what’s in this?”
How many times have you been asked that question? Assuming the “what” is a small organic molecule, then GC-MS is the tool that you would probably turn to, but you can easily come to grief with the sample preparation and introduction, … Continue reading →
Stir Bar Sorptive Extraction – Are We Missing Something?
A few weeks ago, at Pittcon 2011 in Atlanta, I bumped into David Benanou of Veolia Water. David informed me that he had recently attracted over 1,200 people to a conference in France that he had organized, on the topic … Continue reading →