Team:Groningen/Notebook/Wetwork 23July2012

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Revision as of 13:23, 23 July 2012

Tom and Arjan started with gas chromatography mass spectrometry. Test sample: 5gr. fresh meat incubated @ 37C for 3 houres. For both column (HP5 and CP wax) three runs on each column with different incubation and syringe temperature (1: 80C, 100C 2: 100C, 120C 3: 120C, 140C)

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-	~~Started~~ with gas chromatography mass spectrometry. Test sample: 5gr. fresh meat incubated @ 37C for 3 houres. For both column (HP5 and CP wax) three runs on each column with different incubation and syringe temperature (1: 80C, 100C 2: 100C, 120C 3: 120C, 140C)	+	Tom and Arjan started with gas chromatography mass spectrometry. Test sample: 5gr. fresh meat incubated @ 37C for 3 houres. For both column (HP5 and CP wax) three runs on each column with different incubation and syringe temperature (1: 80C, 100C 2: 100C, 120C 3: 120C, 140C)