A simple ion chromatography-mass spectrometry method for amino acid analysis in beer.

The amino acid footprint of different beer samples was analyzed using ion chromatography coupled with electrospray ionization mass spectrometry. A tailor-made polymer-based cation-exchange resin was operated with a mass spectrometry-compatible eluent under isocratic conditions on a standard high-performance liquid chromatography system coupled to a single quadrupole mass spectrometer using formic acid as a volatile eluent ion source. The partially separated peaks of the isomeric pair isoleucine/leucine were processed according to their area response ratio using vertical peak splitting or Gaussian fit.

Organometallic ring vs. chain formation beyond kinetic control: steering their equilibrium in two-dimensional confinement.

Control over the competition between an organometallic hexamer macrocycle and oligomer chains formed from the non-alternant aromatic 1,3-dibromoazulene (DBAz) precursor has been achieved in surface-assisted synthesis on a copper(111) surface. In contrast to kinetic reaction control via the high-dilution principle, the ring formation is achieved here by thermodynamic control, which is based on two-dimensional (2D) confinement and reversible bonds.