Microdetermination of Chloro-s-triazines in Soil by Gas-Liquid Chromatography with Nickel Electron Capture or Electrolytic Conductivity Detection

1973 ◽  
Vol 21 (6) ◽  
pp. 1131-1131
Author(s):  
Hong Y. Young ◽  
Ada Chu
Keyword(s):  
Liquid Chromatography ◽  
Electron Capture ◽  
Electrolytic Conductivity ◽  
Gas Liquid Chromatography ◽  
Conductivity Detection

Electron capture gas-liquid chromatographic-mass spectral identification of acids produced by Neisseria meningitidis in a defined medium

1979 ◽  
Vol 9 (1) ◽  
pp. 97-102
Author(s):  
C C Alley ◽  
J B Brooks ◽  
D S Kellogg
Keyword(s):  
Liquid Chromatography ◽  
Neisseria Meningitidis ◽  
Electron Capture ◽  
Defined Medium ◽  
Gas Liquid Chromatography ◽  
Mass Spectral ◽  
Spectral Identification ◽  
Acid Metabolites ◽  
Liquid Chromatographic ◽  
Chromatographic Mass

The acid metabolites and the cellular fatty acids of three strains of Neisseria meningitidis grown in a chemically defined liquid medium were determined with computerized frequency-pulsed electron capture gas-liquid chromatography. Five acids not previously reported were subsequently identified: isobutyric, octanoic, decenoic (C10:1), dodecenoic (C12:1), and tetradecenoic (C14:1). These acids were produced during active metabolism and were not detected as cellular constituents. The frequency-pulsed electron capture gas-liquid chromatography methods which we used provide a rapid, reliable, sensitive means of detecting both these and other metabolic and cellular acids in spent culture medium.

Organochlorine Pesticide Residues in Spanish Meat Products and Meat of Different Species

1994 ◽  
Vol 57 (5) ◽  
pp. 441-444 ◽  
Author(s):  
ANTONIO HERRERA ◽  
AGUSTIN A. ARIÑO ◽  
MARIA P. CONCHELLO ◽  
REGINA LAZARO ◽  
SUSANA BAYARRI ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Organochlorine Pesticides ◽  
Organochlorine Pesticide ◽  
Electron Capture ◽  
Pesticide Residues ◽  
Meat Products ◽  
Gas Liquid Chromatography ◽  
Pork Products ◽  
Organochlorine Pesticide Residues ◽  
Beef Products

The level of organochlorine pesticides in 229 samples of Spanish meat and meat products of different species (lamb, pork, beef and poultry) was investigated. Chlorinated residues were quantitated by gas-liquid chromatography with electron capture detector using packed and capillary columns. Hexachlorobenzene (HCB) and hexachlorocyclohexane (HCH) were detected in all samples. In general, lamb appeared to be more heavily contaminated by HCB and HCH, which reached maximums of 178 ppb (μg/kg on a fat basis) and 505 ppb, respectively. The level of HCB averaged 49 ppb in lamb; varied between 8–18 ppb in pork and beef products; and amounted to 26 ppb in fresh poultry sausages. Of the three isomers of HCH determined, the γ-HCH (lindane) was most frequently detected; 100% in lamb and pork (both meat, cured sausage and pork bologna), and 64 to 94% in fresh sausages of poultry and beef. The level of the HCH group averaged 112 ppb in lamb, 85 ppb in poultry, nearly half that much in pork and pork products, and around 20–40 ppb in beef products. Dieldrin was the only chlorocyclodiene detected: 8 to 15% in pork products, and 28% in fresh poultry sausage. The DDTs in lamb showed 83% of detection, especially in the pp' form of DDE and DDT. The overall contamination with DDT and its metabolites was found to be very moderate averaging 25 ppb, with a maximum of 91 ppb. No residues of aldrin, endrin, heptachlor, heptachlor epoxide, chlordane, methoxychlor, endosulfan or trans-nonachlor were detected.

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