Quantitation of Trimethyl Amine by Headspace Gas Chromatography--Mass Spectrometry Using a Base-Modified Column

Identification of volatile organic compounds of some Trichoderma species using static headspace gas chromatography-mass spectrometry

Fungi release wide spectrum of volatile organic compounds (VOCs) that belong to several chemical groups with different biochemical origins such as monoterpenes, sesquiterpenes, alcohols, aldehydes, aromatic compounds, esters, furans, ketones, sulfur and nitrogen compounds. Trichoderma species are the most studied fungal biocontrol agents and are successfully used as biofungicides and biofertili...

اندازه گیری سریع ترکیبات آلی فرار در ماست به کمک دستگاه Headspace-Gas Chromatography/Mass Spectrometry

identification of volatile organic compounds of some trichoderma species using static headspace gas chromatography-mass spectrometry

fungi release wide spectrum of volatile organic compounds (vocs) that belong to several chemical groups with different biochemical origins such as monoterpenes, sesquiterpenes, alcohols, aldehydes, aromatic compounds, esters, furans, ketones, sulfur and nitrogen compounds. trichoderma species are the most studied fungal biocontrol agents and are successfully used as biofungicides and biofertili...

Perchloroethylene Analysis by Chemical Oxidation and Determination of Intermediate Products by Gas Chromatography, Mass Spectrometry

Abstract Background and Objective: Perchloroethylene (PCE) is a chlorinated hydrocarbon used as a solvent in many industrial processes. In contaminated water and soil a great deal of PCE is found. This study aimed to determine the rate of decomposition of PCE occurred after advanced oxidation. Material and Methods: In this descriptive-analytic study conducted (2011) in public health faculty...

Analysis of volatile compounds responsible for kiwifruit aroma by desiccated headspace gas chromatography-mass spectrometry.

A new method for desiccated headspace (DHS) sampling of aqueous sample to GC-MS for the analysis of volatile compounds responsible for kiwifruit aroma in different kiwifruit cultivars has been developed based on the complete hydrate formation between the sample solvent (water) with anhydrous salt (calcium chloride) at an elevated temperature (above the boiling point of the aqueous sample) in a ...