Publications by authors named "Blair K Berger"

Modern supercritical fluid chromatography (SFC) is now a well-established technique, especially in the field of pharmaceutical analysis. We recently demonstrated the transferability and the reproducibility of a SFC-UV method for pharmaceutical impurities by means of an inter-laboratory study. However, as this study involved only one brand of SFC instrumentation (Waters®), the present study extends the purpose to multi-instrumentation evaluation.

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Although all beer is brewed using the same four classes of ingredients, contemporary beer styles show wide variation in flavor and color, suggesting differences in their chemical profiles. A selection of 32 beers covering five styles (India pale ale, blonde, stout, wheat, and sour) were investigated to determine chemical features, which discriminate between popular beer styles. The beers were analyzed in an untargeted fashion using liquid chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF-MS).

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Beer styles show wide variation in color, flavor, and clarity, due to differences in their chemical content. Some of the major flavor compounds in beer are isomerized alpha acids and phenolic compounds. These were investigated as potentially discerning features between beer styles.

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Pressure fluctuations and resulting refractive index changes, induced by the back pressure regulator (BPR) can be a significant source of UV detector noise in supercritical fluid chromatography (SFC). The refractive index (RI) of pure carbon dioxide (CO(2)) changes ≈0.2%/bar at the most commonly used conditions in supercritical fluid chromatography (SFC) (40 °C and 100 bar), compared to 0.

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