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Items of Interest
Compiled by the Advantage Staff
Back to School
Widely acclaimed Restek seminars deliver a wealth of information in a profes-
sional, non-promotional, multimedia format. Each full-day course is a mix of
introductory through advanced elements, making these presentations suitable for
novice chromatographers and for experienced analysts who want an introduction
to the newest techniques, or a revisit to the fundamentals. Choose the topic and
location that match your requirements—or, we'll come to your facility.
Detecting Adulterants in Butter
Investigators in the Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli "Federico II"
(Via Università, 100-80055 Portici (NA), Italy) have proposed a new analytical method for detecting
extraneous animal fats or vegetable oils added to butter.
Application of a HRGC Method on Capillary Column Rtx® 65-TG for Triglyceride Analysis to Monitor
Butter Purity, by Daniele Naviglio and Carlo Raia, was published in Analytical Letters, Vol. 36, No. 14,
2003 (pages 3063-3094). Relative to the official EU method for detecting added animal fats, such as lard
or tallow, the authors propose the new method is simple, rapid, and precise, even when quantities of
added fats are minimal. The newmethod is easy to follow, even by nonspecialists. Naviglio and Raia devel-
oped their method using a 30m, 0.25mm ID, 0.25um Rtx®-65TG Restek column.
Contact the authors at their university address, above, or by e-mail:
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