GC sniffer coffee - Revision history

Scroslow: Blanked the page

2019-08-04T13:52:11Z

Blanked the page

Scroslow at 15:38, 12 December 2017

2017-12-12T15:38:34Z

Scroslow at 15:38, 12 December 2017

2017-12-12T15:38:14Z

Scroslow: Created page with "So far this year, I have ran three overhead samples of coffee(two ground and one freshly roasted). As of right now, the GC/MS computer monitors are not working, so I had to us..."

2017-12-12T15:34:44Z

Created page with "So far this year, I have ran three overhead samples of coffee(two ground and one freshly roasted). As of right now, the GC/MS computer monitors are not working, so I had to us..."

New page

So far this year, I have ran three overhead samples of coffee(two ground and one freshly roasted). As of right now, the GC/MS computer monitors are not working, so I had to use the data that I have previously saved/printed out. In the data, there are four peaks: one at 3.5, 5, 5.5, and about 6.25 minutes. The peak at 5.5 has shown up in everyone’s data, so for this reason, I ignored it. Of the other three, I analyzed two. One of which I had believed to be vanillin, but have since determined I was wrong. I now believe that I have identified that the 5 minute peak is p-Menthone. I verified that my organic structure was right and that the difference in each fracture was indeed what I thought was fragmenting off with Audra, who agreed that the peak most likely is p-Menthone. Emily mentioned that doing a liquid injection might be a good next step as far as data collection. I also emailed Steve about ordering a standard of p-Menthone so after doing a liquid injection, that is probably what I will do to verify that the peak is p-Menthone.

← Older revision		Revision as of 13:52, 4 August 2019
Line 1:		Line 1:
−	~~Seth Croslow~~

−	So far this year, I have ran three overhead samples of coffee(two ground and one freshly roasted). As of right now, the GC/MS computer monitors are not working, so I had to use the data that I have previously saved/printed out. In the data, there are four peaks: one at 3.5, 5, 5.5, and about 6.25 minutes. The peak at 5.5 has shown up in everyone’s data, so for this reason, I ignored it. Of the other three, I analyzed two. One of which I had believed to be vanillin, but have since determined I was wrong. I now believe that I have identified that the 5 minute peak is p-Menthone. I verified that my organic structure was right and that the difference in each fracture was indeed what I thought was fragmenting off with Audra, who agreed that the peak most likely is p-Menthone. Emily mentioned that doing a liquid injection might be a good next step as far as data collection. I also emailed Steve about ordering a standard of p-Menthone so after doing a liquid injection, that is probably what I will do to verify that the peak is p-Menthone.

← Older revision		Revision as of 15:38, 12 December 2017
Line 1:		Line 1:
	Seth Croslow		Seth Croslow
		+
	So far this year, I have ran three overhead samples of coffee(two ground and one freshly roasted). As of right now, the GC/MS computer monitors are not working, so I had to use the data that I have previously saved/printed out. In the data, there are four peaks: one at 3.5, 5, 5.5, and about 6.25 minutes. The peak at 5.5 has shown up in everyone’s data, so for this reason, I ignored it. Of the other three, I analyzed two. One of which I had believed to be vanillin, but have since determined I was wrong. I now believe that I have identified that the 5 minute peak is p-Menthone. I verified that my organic structure was right and that the difference in each fracture was indeed what I thought was fragmenting off with Audra, who agreed that the peak most likely is p-Menthone. Emily mentioned that doing a liquid injection might be a good next step as far as data collection. I also emailed Steve about ordering a standard of p-Menthone so after doing a liquid injection, that is probably what I will do to verify that the peak is p-Menthone.		So far this year, I have ran three overhead samples of coffee(two ground and one freshly roasted). As of right now, the GC/MS computer monitors are not working, so I had to use the data that I have previously saved/printed out. In the data, there are four peaks: one at 3.5, 5, 5.5, and about 6.25 minutes. The peak at 5.5 has shown up in everyone’s data, so for this reason, I ignored it. Of the other three, I analyzed two. One of which I had believed to be vanillin, but have since determined I was wrong. I now believe that I have identified that the 5 minute peak is p-Menthone. I verified that my organic structure was right and that the difference in each fracture was indeed what I thought was fragmenting off with Audra, who agreed that the peak most likely is p-Menthone. Emily mentioned that doing a liquid injection might be a good next step as far as data collection. I also emailed Steve about ordering a standard of p-Menthone so after doing a liquid injection, that is probably what I will do to verify that the peak is p-Menthone.

← Older revision		Revision as of 15:38, 12 December 2017
Line 1:		Line 1:
		+	Seth Croslow
	So far this year, I have ran three overhead samples of coffee(two ground and one freshly roasted). As of right now, the GC/MS computer monitors are not working, so I had to use the data that I have previously saved/printed out. In the data, there are four peaks: one at 3.5, 5, 5.5, and about 6.25 minutes. The peak at 5.5 has shown up in everyone’s data, so for this reason, I ignored it. Of the other three, I analyzed two. One of which I had believed to be vanillin, but have since determined I was wrong. I now believe that I have identified that the 5 minute peak is p-Menthone. I verified that my organic structure was right and that the difference in each fracture was indeed what I thought was fragmenting off with Audra, who agreed that the peak most likely is p-Menthone. Emily mentioned that doing a liquid injection might be a good next step as far as data collection. I also emailed Steve about ordering a standard of p-Menthone so after doing a liquid injection, that is probably what I will do to verify that the peak is p-Menthone.		So far this year, I have ran three overhead samples of coffee(two ground and one freshly roasted). As of right now, the GC/MS computer monitors are not working, so I had to use the data that I have previously saved/printed out. In the data, there are four peaks: one at 3.5, 5, 5.5, and about 6.25 minutes. The peak at 5.5 has shown up in everyone’s data, so for this reason, I ignored it. Of the other three, I analyzed two. One of which I had believed to be vanillin, but have since determined I was wrong. I now believe that I have identified that the 5 minute peak is p-Menthone. I verified that my organic structure was right and that the difference in each fracture was indeed what I thought was fragmenting off with Audra, who agreed that the peak most likely is p-Menthone. Emily mentioned that doing a liquid injection might be a good next step as far as data collection. I also emailed Steve about ordering a standard of p-Menthone so after doing a liquid injection, that is probably what I will do to verify that the peak is p-Menthone.