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1. |
Record Nr. |
UNISA996390682003316 |
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Titolo |
Encomion Rodolphi VVarcoppi ornatissimi, quem habuit Anglia, armigeri, qui communi totius patriæ luctu extinctus est die Iovis Kalend. Aug. 1605 [[electronic resource]] |
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Pubbl/distr/stampa |
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Oxoniæ, : Apud Iosephum Barnesium, 1605 |
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Descrizione fisica |
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Altri autori (Persone) |
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KingsmillWilliam <b. 1583 or 4.> |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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A collection of verses (one in Greek) by men of New College, Oxford. |
Compiled by William Kingsmill, who signs several of the verses. |
Signatures: A-Eâ´. |
Running title reads: Encomion VVarcoppi. |
The last leaf is blank. |
Identified as STC 25021 on UMI microfilm reel 1014, and as STC 15009a on reel 1314. |
Reproductions of the originals in the Bodleian Library and the Henry E. Huntington Library and Art Gallery. |
Appears at reel 1314 (Bodleian Library copy) and at reels 1014 and 1973 (Henry E. Huntington Library and Art Gallery copy, filmed twice). |
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Sommario/riassunto |
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2. |
Record Nr. |
UNISA996205860003316 |
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Titolo |
Food and environmental analysis by capillary gas chromatography [[electronic resource] ] : hints for practical use / / edited by Lothar Matter ; translated by Anthony J. Rackstraw |
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Pubbl/distr/stampa |
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Heidelberg, : Hüthig Verlag, c1997 |
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ISBN |
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1-281-84240-0 |
9786611842406 |
3-527-61255-6 |
3-527-61254-8 |
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Descrizione fisica |
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1 online resource (194 p.) |
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Collana |
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Chromatographic Methods |
Chromatographic methods |
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Altri autori (Persone) |
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MatterLothar |
RackstrawAnthony J |
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Disciplina |
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Soggetti |
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Food - Analysis |
Gas chromatography |
Environmental monitoring |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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"With 104 figures and 12 tables." |
Originally published in German in 1994 as: Lebensmittel- und Umweltanalytik mit der Kapillar-GC. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Food and Environmental Analysis by Capillary Gas Chromatography; Contents; 1. Application of the Rules of Chromatography to Capillary Gas Chromatography; 1.1 Introduction; 1.2 Rules of Chromatography; 1.2.1 Sample Introduction; 1.2.2 Choice of the "Right" Stationary Phase; 1.2.3 Column Length; 1.2.4 Column Diameter; 1.2.5 Film Thickness; 1.2.6 Carrier Gas; 1.3 Applications; 1.3.1 Determination of Pentachlorophenol in Wood; 1.3.2 Subjectivity of the Senses - Objectivity of Capillary GC; 1.3.3 Determination of Bromocyclene and Musk Xylene in Fish; 1.3.4 Separation of 33 Organochloropesticides |
1.3.5 Sense and Nonsense of Analyzing PAH-Contaminated Soils1.3.6 Detection of Irradiated Fat-Containing Foods; 1.3.7 Distinction between |
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Animal Species in Heated Products; 1.3.7.1 Detection of the Addition of Pork Dripping to Goose Dripping; 1.3.7.2 Detection of the Addition of Cow's Milk to Sheep and Goat's Milk Products; 1.3.7.3 Distinction between Beef and Pork Products; 1.3.7.4 Distinction between Hutch Rabbit and Wild Hare; 1.3.7.5 Distinction between Domesticated Pig and Wild Boar, and between Veal and Beef; 1.3.7.6 Distinction between Game Species |
1.3.8 Determination of Germination Inhibitors (IPC/CIPC) in Potatoes1.3.9 Interpretation of Chromatograms - An Example; 1.4 Summary; 1.5 References; 2. GUMS Determination of Residues and Contaminants; 2.1 Introduction; 2.2 Recording Mass Spectra; 2.2.1 Full Scan; 2.2.2 Mass Fragmentography; 2.3 Applications of GC/MS to the Analysis of Residues and Contaminants in Foods; 2.3.1 Identification of Unknown Substances and Confirmation of Analytical Data by Recording Complete Mass Spectra; 2.3.1.1 Determination of Triazine Herbicides in Drinking Water |
2.3.1.2 Confirmation of Chlorpyriphos-Ethyl in Oranges2.3.1.3 Detection of Dichloran in Nutrition; 2.3.1.4 Identification of Propenophos in Tomatoes; 2.3.1.5 Determination of Hormone Derivatives in Veal; 2.3.1.6 Detection of Neuroleptics in Pork; 2.3.2 Detection and Determination of Residues and Contaminants with the Aid of Mass Fragmentography; 2.3.2.1 Determination of Polychlorinated Dibenzodioxins and Dibenzofurans; 2.3.2.2 Determination of PCB and PCB Substitutes; 2.3.2.3 Determination of Polybrominated Flame Retardants; 2.3.2.4 Determination of Polychlorinated Terpenes |
2.3.2.5 Determination of Benzo[a]pyrene in Smoked Meat and Meat Products2.3.2.6 Determination of Chloramphenicol in Foods of Animal Origin; 2.3.2.7 Determination of b-Sympathomimetics in Meat and Urine; 2.3.2.8 Determination of Diethylsilbestrol in Meat by GC/LRMS and GC/HRMS; 2.4 Summary; 2.5 References; 3. Determination of PAH in Foods; 3.1 Introduction; 3.2 PAH in Oils and Fats; 3.2.1 Analysis of Fats and Oils; 3.2.2 Injection Systems; 3.2.3 Results; 3.3 PAH in Vegetables; 3.3.1 Analysis; 3.3.2 Results; 3.4 PAH in Fish Products and Mollusks; 3.4.1 Analysis; 3.4.2 Results; 3.5 PAH in Coffee |
3.5.1 Analysis |
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