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  • 1
    Electronic Resource
    Electronic Resource
    Alcohol modifiers in MEKC with SDS as surfactant. Study on the influence of the alcohol chain length (C1—C12) (1996)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 19 (1996), S. 674-678 
    Details
    ISSN: 0935-6304
    Keywords: Micellar electrokinetic chromatography (MEKC) ; Organic modifiers ; Alcohols ; Chain length ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The influence of alcohol modifiers with different chain length on the migration time window in micellar electrokinetic chromatography (MEKC) has been studied. Highly polar alcohols like methanol and 1-propanol are typical aqueous phase modifiers. Higher alcohols like 1-butanol, 1-pentanol and 1-hexanol influence the micellar structure and are considered as micellar phase modifiers. The effect of long chain alcohols is small because of their low applicable concentrations.
    Additional Material: 10 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/jhrc.1240191204
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Micellar and microemulsion electrokinetic chromatography of hop bitter acids (1996)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 19 (1996), S. 189-192 
    Details
    ISSN: 0935-6304
    Keywords: Micellar electrokinetic chromatography (MEKC) ; Microemulsion electrokinetic chromatography (MEEKC) ; Hop acids ; Separation mechanism ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The elution order of the hop α- and β-acids has been studied under different modes of electrokinetic separation. A model is advanced to explain the shorter migration times of the more hydrophobic β-acids compared to the α-acids in micellar electrokinetic chromatography (MEKC). For quality control of the bitter principles in hops, the ruggedness of electrokinetic separation could be improved by replacing MEKC by microemulsion electrokinetic chromatography (MEEKC).
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/jhrc.1240190403
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
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