The session titled ?Separations at the Edge: High Temperature, Pressure and Speed II? is a continuation of Tuesday?s Part I session and will be chaired by Gert Desmet of Vrije Universiteit Brussel (Brussels, Belguim) and Uwe Neue of Waters Corporation (Milford, Massachusetts) in Ballroom B.
The session titled “Separations at the Edge: High Temperature, Pressure and Speed II” is a continuation of Tuesday’s Part I session and will be chaired by Gert Desmet of Vrije Universiteit Brussel (Brussels, Belguim) and Uwe Neue of Waters Corporation (Milford, Massachusetts) in Ballroom B.
The first of four presentations will be given by James W. Jorgenson from the University of North Carolina (Chapel Hill, North Carolina) and is titled "Liquid Chromatography with Capillary Columns, Micronsized Particles and Ultra-High Pressures."
Anthony Edge of Thermo Fisher (Runcorn, United Kingdom) will present "Use of Silica Based Porous Graphitic Carbon at Elevated Temperatures in Liquid Chromatography," next. This topic will be of interest to many chromatographer looking to expand their LC applications.
"Effect of Pressure on the Retention of Low Molecular Weight Solutes in Ultra-High Pressure Liquid Chromatography," will be presented third by David V. McCalley of the University of the West of England (Bristol, United Kingdom) in conjunction with Global Process R&D, AstraZeneca (Macclesfiled, United Kingdom) and Waters Corporation (Milford, Massachusetts).
The fourth, and final, presentation in this session will be given by Tivadar Farkas of Phenomenex (Torrance, California) and is titled, "Core-shell Particles at the Highest Level of Chromatographic Performance." All four of these topics will focus on the latest technology and advance in liquid chromatography. This session is definitely a must-see for any LC scientists.
Modern HPLC Strategies: Improving Retention and Peak Shape for Basic Analytes
August 16th 2024In high-performance liquid chromatography (HPLC), it is common for bases and unreacted ionized silanols on silica-based columns to cause irreproducible retention, broad peaks, and peak tailing when working with basic analytes. David S. Bell, Lead Consultant at ASKkPrime LLC offers innovative HPLC strategies that can help mitigate such issues.
Characterizing Cooked Cheese Flavor with Gas Chromatography
September 19th 2024A joint study by the Department of Food and Nutritional Sciences at the University of Reading and Synergy Flavours aimed to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in development during cooking.