PNA Presentations at 104th Gulf Coast Conference

Paul Giammatteo recently presented two papers at the Gulf Coast conference that was held in Galveston, Texas on January 20-21. His first paper was entitled "Counting Carbons for Tighter Control: Combining GC and NMR to Improve Distillate Manufacturing" and centers on the topics of Simulated distillation correlated to 1H NMR. The second paper was entitled "Analytical Data For Engineering Support: Improving the Lab/Process Interface". This paper details the development of a series of heavy petroleum applications on a Smiths Detection FTIR-ATR spectrometer. PDFs of the presentations can be obtained from the following links: 1) NMR Talk 2) FTIR-ATR Talk

Read More

NMR Analysis of Vinegar for Authentification and Detection of Adulteration

Over the past few years balsamic vinegars have been the subject of a number or NMR studies to determine authenticity, degree of aduleration, and age. 1H NMR has been used to quantify the relative concentrations of a series of organic components (ethanol, fructose, glucose, acetic acid, succinic acid, lactic acid, butandiol, etc (ref 1). 13C NMR has been used to determine the aunthenticity and degree of adulteration (ref 2) as well as the length of the ageing process that a given sample has undergone. Also the formation of glucose and fructose acetates during maturation and ageing has been studied by 1H and 13C NMR. Refs. 1) Caligiani et al., Anal. Chim. Acta, 585 (2007) 110-119 2) Consonni et al., Talanta, 75 (2008) 765-769 3) Consonni et al., Anal. Chim. Acta, 611 (2008) 31-40 4) Consonni and Caligiani, Talanta, 73 (2007) 332-339 5) Cirlini et al, Food Chemistry, 112 (2009) 51-56 The concentration and distribution of the organic components has been found to correlate well with ageing process analysis, identification of adulteration, and determination of authenticity of traditional balsamic vinegars and balsamic vinegars of Modena. Below are a series of spectra showing what can chemistry can be quantified in the balsamic…

Read More

NMR Analysis of Commercial Pear Cider

For comparison with the home made ciders analyzed in the previous posting I am including the NMR of analysis of a commercial pear cider. The previous ciders were very dry while the pear cider was decidedly sweet. The carbohydrate content is a notable difference. The 1H spectrum is shown with chemical components identified.

Read More