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Filtering by: Creator Sikes, E. Advisor Scanlan, Richard A., 1937

A comparison of porous polymers used in collecting organic volatiles in foods

Creator:

Boyko, Alayne Linda

Abstract:

Porapak Q, Chromosorb 102, and Tenax GC, three porous polymers commonly used as adsorbents in headspace analyses were investigated. The retention times of various low-boiling compounds relative to water were measured on the collection columns to determine which compounds would be lost during the water removal step employed after sampling...

Resource Type:

Masters Thesis

Full Text:

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Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Creator:

Lee, Jae-sung

Abstract:

The formation of 3-hydroxy-N-nitrosopyrrolidine from decarboxylation of 4-hydroxy-N-nitrosoproline was demonstrated in model heating system designed to simulate the conditions of frying bacon. The identification of the nitrosamine was achieved by comparison of its TLC R [subscript f] value, gas chromatographic retention time, and mass spectral fragmentation pattern with those of...

Resource Type:

Dissertation

Full Text:

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Analysis of N-nitrosamines and nitramines in foods and herbicides

Creator:

Hotchkiss, Joseph H.

Resource Type:

Dissertation

Full Text:

spectrometry of the m/e 30 ion is employed as both types of compound are likely to contain this ion