Ground Organic Monolith Particles as Chromatographic Separation Media

The chromatographic separation of particles using optical electric fields.

We introduce a new field-flow fractionation (FFF) technique, whereby molecules are separated based on their differential interaction (dielectrophoresis (DEP)) with optical electric fields, i.e. electric fields with frequencies in the visible and near-infrared range. The results show that a parallel array of axially non-uniform optical fields yielding an attractive potential (positive-DEP-FFF) i...

Temperature-responsive chromatographic separation of amino acid phenylthiohydantions using aqueous media as the mobile phase.

Recently, green chemistry has become one of the most important subjects of science for environmental pollution prevention. Here, we report development of a novel chromatographic technology for phenylthiohydantoin (PTH)-amino acid analyses in which only aqueous solution is used as the mobile phase. We have devised HPLC adsorbents (stationary phase) by modifying the surfaces of microparticulate s...

Chromatographic Separation and Identification of Organic Acids Application to Detection of Organic Acids in River Waters

Stability of Suspensions of Bioactive Particles Using Hybrid Organic–Inorganic Solutions as Dispersing Media

Functional coatings incorporating different types of particles developed by the sol–gel method have been proposed in the last few years for diverse applications. This work focuses on the preparation of homogeneous coatings prepared from stable suspensions with 10 wt% of glass and glass ceramic particles in a hybrid organic–inorganic solution as dispersing media. For this purpose, the pH was shi...

Chromatographic separation of glycated nucleotides.

A high-performance liquid chromatographic method for the separation of nucleotide glycation reaction product(s) has been developed. The product(s) arising during in vitro glycation of a nucleotide (AMP, GMP or CMP) with a reducing sugar (ribose or glucose) were clearly resolved from the non-glycated constituents of the reaction mixture. The peak(s) of the glycated product(s) increased when an a...