Role of intestinal dysbiosis on gut colonization by bacterial pathogens

Gas‐chromatographic determination of volatile constituents in Yugoslav plum brandies

“…The boiling points of the components determined in this way are relatively low and these components are also the more difficult ones to e~t r a c t .~' The components present in lower proportion and having higher boiling points are almost quantitatively extractable by means of a n-pentaneldiethylether mixture (1 : 2 v/v) by the method already d e~c r i b e d .~~ These components were qualitatively and quantitatively determined on a polyethyleneglycol 20 000 gas chromatographic column. 34 Aldehydes and ketones were precipitated from each of the plum brandy samples with 2,4-dinitrophenylhydrazine and were determined qualitatively on a SE-30 gas chromatographic column. 35 The fatty acids present in the plum brandy samples were extracted.…”

“…34 Aldehydes and ketones were precipitated from each of the plum brandy samples with 2,4-dinitrophenylhydrazine and were determined qualitatively on a SE-30 gas chromatographic column. 35 The fatty acids present in the plum brandy samples were extracted. Those composed of up to 10 carbon atoms were directly determined on a DEGS + H3P0, column and those whose molecules contained more than 10 carbon atoms were esterified and determined, as methyl esters, on the polyethyleneglycol 20 000 column.36 Titration with NaOH was used to determine the total amount of free Identification of components was accomplished by reference to known standard compounds and by comparing the retention times under the same chromatographic conditions.…”